Blueberry-Lemon Streusel Muffins
A cake-like muffin filled with juicy berries and a hint of lemon-topped with a buttery-sweet streusel.
Ingredients
Muffins
- 2 cups all purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 2 eggs
- 1 cup white sugar
- 1/2 cup softened butter
- 1/2 cup buttermilk
- 1 tsp vanilla
- 1 tbsp lemon zest
- 2 cups fresh or frozen (thawed) blueberries
Crumble Topping
- 1/2 cup white sugar
- 1/2 cup all purpose flour
- 1/2 cup oatmeal
- 5 tbsp melted butter
Glaze
- 3 tbps lemon juice about 1 lemon
- 1 cup confectioners sugar
Instructions
-
Preheat oven to 350.
Line muffin tin with paper liners.
Combine flour, baking powder and salt in a medium mixing bowl. Set aside.
In a large mixing bowl, beat butter and 1 cup sugar together until smooth. Add eggs until just incorporated. Add buttermilk, vanilla and lemon zest. Mix for 30 seconds until combined. Slowly add in flour mixture and mix until combined. (About 30 seconds.) Fold in blueberries.
Spoon batter into lined muffin cups about 3/4 full.
Combine crumble topping ingredients in a medium bowl and sprinkle generously on top of the muffin batter. Bake for 25 minutes or until a toothpick inserted comes out clean.
Allow cooling slightly before placing on a wire rack. Meanwhile, whisk together the lemon juice and confectioners sugar in a medium bowl until smooth.
Place a sheet of waxed paper under the wire rack (for easy cleanup), and drizzle glaze over top of muffins.ner's sugar 12 servings
.