Blueberry Lemon Streusel Muffins

Add a little excitement to your breakfast with these muffins! Fresh lemon and sweet blueberries make these the perfect summer muffins, and the streusel topping finishes them off amazingly!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: blueberries, blueberry, breakfast, brunch, butter, dessert, lemon, lemon juice, lemon zest, milk, muffin, Muffins, sour cream, streusel, sugar, summer, vegetarian

Servings: muffins

Calories: 234kcal

Ingredients

Muffins

⅓ cup unsalted butter melted
¾ cup granulated sugar
¼ cup milk
¼ cup lemon juice
zest of 1 lemon
1 tsp vanilla extract
2 eggs
½ cup sour cream
2 cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
¾ tsp salt
2 cups blueberries divided

Streusel

½ cup all purpose flour
⅓ cup granulated sugar
¼ cup unsalted butter softened

Instructions

Preheat the oven to 375° and line or grease 15 muffin cups.

Muffins

Cream together the melted butter and granulated sugar. Add in the milk, lemon juice, lemon zest, vanilla, eggs and sour cream. Beat together until well combined.
In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the wet ingredients and mix just until combined. Fold in 1 cup of the blueberries.
Scoop equal amounts of batter into each prepared muffin cup. Sprinkle the remaining cup of blueberries on top of the batter and set aside.

Streusel

Combine the flour and sugar in a small bowl. Use a fork to cut in the softened butter until a crumbly mixture has formed. Sprinkle the streusel over the muffins and bake for approximately 20 minutes.

Nutrition