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Lemon and Blueberry Muffins with Streusel Topping
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- For the streusel topping:
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, cold and cubed
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.
- In a large bowl, whisk together 2 cups of flour, 1/2 cup of sugar, baking powder, and salt.
- In a separate bowl, mix together melted butter, eggs, milk, and lemon zest.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- To make the streusel topping, in a small bowl, combine 1/4 cup of flour, 1/4 cup of sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
- Sprinkle the streusel topping over the muffin batter in the cups.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Lemon and blueberry muffins with a streusel topping have a rich history dating back to the early 20th century. This delightful combination of tangy lemon, juicy blueberries, and crunchy streusel originated in the United States, where it quickly became a beloved treat for breakfast or afternoon tea. Renowned chefs like Ina Garten and Martha Stewart have popularized this delectable muffin, incorporating their own unique twists to the classic recipe. The Pacific Northwest region, known for its abundant blueberry harvests, has particularly embraced this delightful creation. Today, the best versions of these muffins can be found in artisanal bakeries and cozy cafes, where the key lies in achieving the perfect balance of tartness from the lemon, sweetness from the blueberries, and the irresistible crunch of the streusel topping. When making these muffins, it's crucial to use fresh, plump blueberries and to infuse the batter with just the right amount of zesty lemon flavor. The streusel topping, made with butter, flour, and sugar, should be generously sprinkled over the muffins before baking to create a golden, crispy crust. For those seeking a unique twist, some bakers incorporate a lemon glaze drizzle on top of the streusel for an extra burst of citrusy sweetness. Whether enjoyed fresh out of the oven or as a delightful snack on the go, lemon and blueberry muffins with a streusel topping are a timeless indulgence that continues to captivate taste buds around the world.
35 min
12
220 calories
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