Description
These Lemon Blueberry Streusel Muffins with Lemon Glaze are the perfect balance of tangy and sweet, featuring juicy blueberries, zesty lemon flavor, and a crunchy streusel topping. A bakery-style muffin recipe ideal for breakfast, brunch, or snack time.
Ingredients
1 ¾ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
1 large egg
½ cup milk
⅓ cup unsalted butter, softened
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)
½ cup powdered sugar
1 ½ tablespoons lemon juice (for glaze)
⅓ cup all-purpose flour
¼ cup granulated sugar
3 tablespoons unsalted butter, cold and cubed
Instructions
1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a small bowl, combine flour, sugar, and cold butter to make the streusel topping. Use a fork until crumbly, then set aside.
3. In a large mixing bowl, whisk together the flour, baking powder, and salt.
4. In another bowl, beat the softened butter and sugar until creamy, then add the egg, milk, lemon zest, lemon juice, and vanilla extract. Mix until combined.
5. Gradually add the dry ingredients into the wet ingredients and stir until just mixed.
6. Fold in the blueberries gently to avoid smashing.
7. Spoon batter into muffin cups, filling each ¾ full. Top each with streusel.
8. Bake for 20–22 minutes or until a toothpick inserted comes out clean. Let cool.
9. Mix powdered sugar and lemon juice to create the glaze. Drizzle over the cooled muffins.
Notes
Enjoy muffins warm or at room temperature.
Frozen blueberries should be coated lightly in flour before mixing in.
Glaze can be doubled for extra zing.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 17g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg