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Tender Blueberry Lemon Zest Muffins Recipe Easy Homemade Streusel Topping

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These tender bakery-style blueberry lemon zest muffins feature juicy berries, bright lemon zest, and a buttery, crunchy streusel topping. Perfect for a cozy breakfast or snack with a soft crumb and fresh flavor.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150g) granulated sugar
  • ½ cup (115g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • ¾ cup (180ml) buttermilk (or milk + 1 teaspoon vinegar)
  • 2 teaspoons fresh lemon zest, finely grated
  • 1 ½ cups (225g) fresh blueberries
  • For the streusel topping:
  • ½ cup (65g) all-purpose flour
  • ¼ cup (50g) packed brown sugar
  • ½ teaspoon ground cinnamon
  • 4 tablespoons (57g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¾ cup granulated sugar until evenly combined.
  3. In a separate small bowl, combine ½ cup flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Add 4 tablespoons cold, cubed unsalted butter. Use a pastry cutter or fingers to mix until the mixture resembles coarse crumbs. Set aside in the fridge to keep cold.
  4. In another bowl, whisk together ½ cup melted and cooled unsalted butter, 2 large eggs, ¾ cup buttermilk, and 2 teaspoons finely grated lemon zest until smooth.
  5. Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold the batter until just combined—do not overmix.
  6. Carefully fold in 1 ½ cups fresh blueberries, distributing evenly without breaking them up too much.
  7. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
  8. Generously sprinkle the cold streusel mixture over each muffin, pressing lightly so it sticks to the batter.
  9. Bake for 22–25 minutes until tops are golden, streusel is crisp, and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Keep butter melted but not hot to avoid cooking eggs. Use room temperature eggs for better mixing. Gently fold batter to avoid tough muffins. Toss frozen blueberries in flour before folding to prevent sinking. Keep streusel butter cold and crumbly. Tent muffins with foil if streusel browns too fast. Cool muffins on wire rack to prevent soggy bottoms. Streusel topping can be prepared ahead and refrigerated.

Nutrition

Keywords: blueberry muffins, lemon zest muffins, streusel topping, homemade muffins, bakery-style muffins, easy muffin recipe, breakfast muffins, tender muffins

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