Lemon Crunch Blueberry Muffins
These Lemon Crunch Blueberry Muffins are a zesty twist on a classic baked treat, combining bright lemon zest with bursts of juicy blueberries and a delectable, crumbly streusel topping. Perfectly moist and fluffy thanks to Greek yogurt and melted butter, these muffins strike the ideal balance between tangy and sweet. The golden streusel, infused with a hint of lemon, adds an irresistible crunch with every bite. Ready in just over 20 minutes of prep time, these bakery-style muffins are perfect for breakfast, brunch, or as an afternoon snack. Serve them warm for a comforting treat that feels like sunshine on a plate. Enjoy the homemade goodness and mouthwatering aroma while savoring this delightful recipe!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (melted)
- 0.5 cups whole milk
- 0.5 cups plain Greek yogurt
- 2 units large eggs
- 1 teaspoons vanilla extract
- 1 tablespoons lemon zest (from 1 large lemon)
- 1.5 cups fresh or frozen blueberries
- 0.5 cups all-purpose flour (for streusel topping)
- 0.25 cups granulated sugar (for streusel topping)
- 2 tablespoons unsalted butter (cold, diced for streusel topping)
- 0.5 teaspoons lemon zest (for streusel topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 0.25 teaspoons of salt.
In a medium bowl, combine 0.5 cups of melted unsalted butter, 0.5 cups of whole milk, 0.5 cups of plain Greek yogurt, 2 large eggs, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon zest. Whisk until smooth.
Gradually fold the wet mixture into the dry ingredients using a spatula, being careful not to overmix. The batter should be thick and slightly lumpy.
Gently fold in 1.5 cups of blueberries, taking care not to crush them.
To prepare the streusel topping, combine 0.5 cups of all-purpose flour, 0.25 cups of granulated sugar, 2 tablespoons of cold diced butter, and 0.5 teaspoons of lemon zest in a small bowl. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
Scoop the muffin batter evenly into the muffin tin, filling each cup about 3/4 full. Sprinkle the prepared streusel topping generously over each muffin.
Bake in the preheated oven for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 82.9 g | 415% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 1735 mg | 75% | |
| Total Carbohydrate | 482.1 g | 175% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 234.2 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 439 mg | 34% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1045 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
