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Lemon Blueberry Muffins with Crispy Streusel Bliss

Delightful Lemon Blueberry Muffins with a crispy streusel topping, perfect for breakfast or as a snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-purpose Flour Consider substituting with gluten-free flour for a gluten-free version.
  • 1 cup Greek Yogurt Can be replaced with sour cream or dairy-free yogurt.
  • 3/4 cup Granulated Sugar Try coconut sugar for a richer flavor.
  • 2 teaspoons Baking Powder Always check it’s fresh for optimal results.
  • 1/2 teaspoon Salt Enhances the overall flavor.
  • 2 large Eggs Substitute with flax eggs for a vegan option.
  • 1 cup Fresh Blueberries Frozen blueberries also work well, just don’t thaw them first.
  • 1 tablespoon Lemon Zest Add more for an extra lemony kick.
  • 2 tablespoons Lemon Juice Adjust to taste for your perfect tartness.
  • 1/3 cup Vegetable Oil Swap with melted butter or applesauce for a healthier alternative.
For the Streusel Topping
  • 1/4 cup Butter Gives richness and flavor; can be adjusted based on preference.
  • 1/3 cup All-purpose Flour Gluten-free flour works here too.
  • 2 tablespoons Granulated Sugar Feel free to adjust the amount to suit your taste.

Equipment

  • Muffin pan
  • mixing bowls
  • whisk
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (205°C) and grease a muffin pan or line it with paper liners.
  2. In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt.
  3. In a separate bowl, blend Greek yogurt, vegetable oil, eggs, lemon juice, and lemon zest until smooth.
  4. Fold the wet mixture into the dry ingredients until just combined; gently stir in fresh blueberries.
  5. In a small bowl, mix butter, flour, and granulated sugar for the streusel topping until crumbly.
  6. Scoop muffin batter into the muffin tins, filling each cup about two-thirds full, and sprinkle with streusel.
  7. Bake for 15-20 minutes until golden brown and a toothpick inserted comes out clean.
  8. Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 27gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and do not overmix the batter. Adjust baking times as necessary for your oven.

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