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Lemon Blueberry Muffins

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

For muffins

  • 2 1/4 c flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 c blueberries
  • 1/2 c butter softened
  • 1 c sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 c milk
  • 2 tbsp lemon juice
  • zest of 1 lemon

For streusel topping

  • 1/2 c brown sugar
  • 1/3 c flour
  • 1/4 c butter softened
  • 1 1/2 tsp cinnamon

Instructions
 

  • Preheat oven to 350. Prepare muffin tin with liners or cooking spray.
  • In a medium bowl, whisk together flour, baking powder, and salt. Gently stir in blueberries to coat them in flour to prevent from sinking to the bottom of the muffins.
  • In a large bowl or the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, and lemon zest and mix until smooth.
  • Carefully fold in flour and blueberry mixture. Mix until just combined.
  • For streusel topping: Combine all ingredients in a medium bowl. Mix together with a fork or with your fingers until it is fully combined and the consistency of wet sand.
  • Fill muffin cups about 3/4 full with batter, and sprinkle with a scant tablespoon of the streusel topping.
  • Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean, or with moist crumbs.