Lemony Blueberry Streusel Muffins – Chef Donna At Home

Moist, cake-like muffins, loaded with blueberries and having the perfect lemony touch. Hands down the best blueberry muffin recipe!

Streusel Topping

  • 3 Tablespoons all-purpose flour
  • 5 Tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom, optional
  • 2 Tablespoons butter, room temperature

Muffin Batter

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ½ cup (1 stick) butter, room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • ½ cup milk, preferably whole milk if you have it
  • zest of 1 lemon
  • 1½ cup fresh blueberries
  • Preheat oven to 350°. Line a 12-portion muffin tin with paper liners or grease the tin well.

Streusel Topping

  • In a small bowl, stir together the 3 tablespoons of flour, 5 tablespoons of sugar and spices. Cut up the 2 tablespoons of soft butter and rub it in with your fingers. Work it through until it’s evenly distributed and resembles brown sugar.

Muffin Batter

  • In a medium bowl, stir together flour, baking powder and salt.
  • Using an electric mixer, cream the butter and sugar until light and fluffy. Beat in eggs, one at a time, until smooth. Stir in extracts.
  • On low speed, stir in half the flour mixture, then half of the milk. Repeat. Mix just until incorporated, no more.
  • By hand, fold in the lemon zest and blueberries.
  • Portion into the prepared muffin tin. Evenly distribute the streusel topping over the muffins.
  • Bake for 20-25 minutes until a toothpick tests clean. Cool in the pan a few minutes, then gently remove to a cooling rack.
  • When testing the muffins for doneness, insert a toothpick into a muffin near the center of the tin. Wiggle it a little before removing it. That will enlarge the hole made in the crust of the streusel so the streusel won’t inadvertently “clean off” the toothpick and give you a false reading.
  • You can also make these muffins with frozen blueberries, just thaw & drain them first.
  • If you wipe drips from the muffin tin before baking, your clean up will be easier.
  • These muffins will store several days in an airtight container.