Debbie's Lemon Blueberry Streusel Muffins

Debbie's Lemon Blueberry Streusel Muffins

Contributed by : Jill Kanwischer

jill-kanwischer-20220608231807

Canadian Recipes : Desserts

Debbie Emon, one of the original members of our ladies' dinner group, is known for her fun-loving nature and incredible memory for details about people. She’s the kind of friend who listens and genuinely cares.

For Veronika’s colour-themed party, Debbie, a self-proclaimed picky eater, carefully chose Lemon Blueberry Streusel Muffins after considering several "blue" dessert options. As expected, her muffins were a hit—just as thoughtful and delightful as she is. And to top it off, Debbie got the party started with blue Jello shots!

Total Time

45 minutes

Prepare Time

25 minutes

Cook Time

20 minutes

Recipe Servings

Ingredients of
Debbie's Lemon Blueberry Streusel Muffins

Streusel Topping

1/2 cup All-Purpose Flour
1/4 cup Granulated Sugar
1/2 teaspoon Ground Cinnamon
2 tablespoon Unsalted Butter (melted)

Lemon Blueberry Muffins

2 1/2 cups All Purpose Flour
1 tablespoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 Large Eggs (room temperature)
1 cup Granulated Sugar
1/2 cup Unsalted Butter (melted)
1/2 teaspoon Grated Lemon Zest
3 tablespoon Lemon Juice
1 cup Buttermilk or Whole Milk
1 tablespoon Vanilla Extract
2 cups Fresh Blueberries (rinsed and dried, plus some extra for topping)

How to Make
Debbie's Lemon Blueberry Streusel Muffins

STREUSEL TOPPING

In a medium bowl, whisk together the all-purpose flour, granulated sugar, and cinnamon.
Add in melted butter and mix until small crumbles form. Big crumbles are cool too. Set aside.

LEMON BLUEBERRY MUFFINS

Adjust the oven rack to the 2nd level mark, just above center, and preheat the oven to 400ºF. Line a standard size muffin tin with tulip liners. If you're using standard size liners you will yield more muffins. If not using any liners, generously spray the muffin tin cavities well with a flour-based baking spray.
In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate medium-size mixing bowl, whisk together the eggs, granulated sugar, melted butter, lemon zest, and lemon juice. Then add in the buttermilk and vanilla extract.
Using a spatula, gradually add the dry ingredients to the wet mixture stirring until just combined. Gently fold in the blueberries. Optional step: coat the blueberries in flour before adding them to the batter. This can prevent blueberries from sinking to the bottom during baking.
Using a 3 tablespoon-size cookie scoop or two spoons, evenly divide the batter into the muffin liners, filling them to the top. Do this only if you are using the tulip liners. If using standard size liners, fill them ⅔ full. Top with any extra blueberries (optional) and streusel.
Bake for 18-20 minutes at 400ºF or until an inserted toothpick comes out clean. When done, remove from the oven and allow to cool for 5 minutes before removing muffins from the tin.
Muffins are best served still warm with a little butter, but are equally just as good completely cooled.

Notes

For standard liners, you will yield more than the 12 noted in the recipe.
If you are not using liners, generously spray each muffin tin cavity with a flour-based baking spray.
Fold the blueberries into the batter at the end, but be careful not over mix.
To give your bakery style lemon blueberry streusel muffins some height (a.k.a. "muffin top"), fill them all the way to the top of the muffin tin. Only do this if using the tulip-style muffin liners.
If using standard-size liners, fill them ⅔ full.