These muffins are fluffy, soft, and showcase a beautiful balance of sweet & tart flavors thanks to that classic combo of lemon & blueberry. Topped with a sweet streusel crumble & then drizzled with a vanilla bean glaze- these muffins check all the boxes!
This week, my fridge has been on blueberry overload. Like way too many blueberries. As in, my husband peeked into the fruit drawer & had to comment on “why in the world we had so many large cartons of blueberries.” Ordering groceries online can be tricky, y’all. Sometimes you don’t look at the number of ounces in a single carton of blueberries- so you proceed to order multiple cartons, thinking you’re buying the average-sized container of blueberries. Then your grocery order shows up on your doorstep, and low & behold- BLUEBERRIES. Lots of blueberries.
Needless to say, I had to do something with this surplus of fruit I had on hand. So I asked y’all via Instagram what I should do with them. You guys responded with two resounding suggestions: 1) anything lemon-blueberry flavored & 2) muffins and/or scones. So maybe that’s three suggestions. But regardless, your voices have been heard, & here you have it: lemon-blueberry streusel muffins. (Also. Spoiler alert: a blueberry scone recipe is coming.)
And I have to say, I’m super glad y’all made this suggestion. Because now I have these muffins, and you can also have these muffins. They’re wonderfully soft & fluffy without a dry crumb in sight and strike the perfect balance between sweet & tart. Also, this recipe goes one step (okay, two steps) further with a crumbly, sweet streusel topping & a delicious vanilla bean glaze that gives these muffins that extra “oomph.” So good, so classic, so easy to whip up. Make these & have them handy for any time of day for the perfect little treat!
Happy baking, friends!
What you’ll need to make these muffins:
Sugar: For sweetness & tenderization.
Brown sugar: For flavor & added moisture.
Lemon zest: To bring that bright, lemony flavor.
Butter: For flavor. When melted, butter adds softness and moisture.
Eggs: For structure & binding.
Sour cream: Sour cream adds moisture & richness due to its high fat content. The acidity of the sour cream helps tenderize the muffins. It also provides structure without drying the muffins out! Win, win, win!
Buttermilk: Like the sour cream, buttermilk adds moisture to the batter. Also, the acidity of buttermilk makes the muffins tender & extra soft.
Flour: For structure.
Baking powder & baking soda: For leavening.
Kosher salt: To balance out all that sweetness.
Blueberries: Because these are, in fact, lemon-blueberry muffins.
FAQs:
What if I don’t have buttermilk on hand? You can easily make buttermilk at home! For every 1 cup of whole milk, add 1 tablespoon of either white distilled vinegar or lemon juice, and allow to sit for 5-10 minutes. The milk will curdle, but that’s a good thing.
Can I use yogurt instead of sour cream? Yes! Just make sure it’s full-fat, plain yogurt.
Why toss the blueberries in extra flour? This keeps the blueberries from sinking to the bottom of the muffins. More evenly distributed blueberries mean you get more flavor in each bite!
Can I freeze these? Yes! Wrap each muffin individually in foil, then place them in an airtight container or zip-top freezer bag before placing them in the freezer. Thaw at room temperature or pop an unwrapped muffin in the microwave for about one minute at 50% power. They’re good in the freezer for 3 months.
A few notes before you bake:
Be sure not to overmix this batter! Overmixed batter = a tough muffin. That’s why it’s best to gently mix this batter by hand.
You’ll notice the recipe instructs you to start your bake at 425°F and then, after a certain amount of time, drop the oven temp to 350°F. That initial blast of heat will help give you that lovely rise and “crown” on the muffins.
I have found that the easiest/ cleanest way to fill the muffin tins is with a cookie scoop! Give it a try.
PrintLemon-Blueberry Streusel Muffins
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12-15 muffins 1x
- Category: Breakfast/ Brunch
- Method: Baking
- Cuisine: Breakfast, Snack, Dessert
Description
These muffins are fluffy, soft, and showcase a beautiful balance of sweet & tart flavors thanks to that classic combo of lemon & blueberry. Topped with a sweet streusel crumble & then drizzled with a vanilla bean glaze- these muffins check all the boxes!
Ingredients
For the muffins:
- 150 gm (3/4 cup) granulated sugar
- 66 gm (1/4 cup firmly packed) light brown sugar
- Zest of 1 lemon
- 113 gm (1/2 cup) unsalted butter, melted & slightly cooled
- 2 large eggs, at room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 80 gm (1/3 cup) full-fat sour cream, at room temperature
- 180 gm (3/4 cup) whole buttermilk, at room temperature
- 250 gm (2 cups, spoon & leveled) all-purpose flour, plus 2 teaspoons for dusting blueberries
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 150 gm (1 cup) blueberries
For the streusel topping:
- 62 gm (1/2 cup, spoon & leveled) all-purpose flour
- 50 gm (1/4 cup) granulated sugar
- 25 gm (2 tablespoons) light brown sugar
- Pinch of kosher salt
- 56 gm (4 tablespoons) cold unsalted butter, cut into small cubes
For the vanilla bean glaze
- 120 gm (1 cup) powdered sugar
- 1 teaspoon vanilla bean paste or vanilla extract
- 3-5 tablespoons heavy cream or whole milk
Instructions
- Preheat your oven to 425°F, and line a standard muffin tin with paper liners.
- Place sugar and brown sugar in a large bowl & whisk to combine. Add lemon zest & rub gently with your fingers until the zest is evenly distributed. Add butter, eggs, & vanilla, whisking to combine. Whisk in buttermilk & sour cream.
- In another large bowl, combine flour, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a rubber spatula or wooden spoon, gently fold ingredients together to combine, being careful not to overmix.
- Toss blueberries with the remaining 2 teaspoons of flour. Add berries to the batter and fold gently to combine.
- Divide batter equally in the prepared muffin tins, filling them about 3/4 full. Allow batter to rest while you prepare your streusel topping (see instructions below).
- Top muffins generously with streusel mixture. Place muffins in the preheated oven for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350°F and continue to cook for another 10-12 minutes. The muffins are done when a toothpick inserted in the center of a muffin comes out clean.
- Allow to cool in the muffin tin for 5 minutes, then remove to a wire rack to cool completely. Once cooled, top with vanilla bean glaze (see instructions below).
To make the streusel topping:
- Combine flour, sugar, brown sugar, and salt in a medium-sized bowl. Add in the cold butter & cut in with a pastry cutter or two sharp knives, until the mixture resembles coarse crumbs.
To make the glaze:
- In a small bowl, whisk together powdered sugar, vanilla bean paste, and 1 tablespoon heavy cream. Add more heavy cream, 1 tablespoon at a time, until glaze comes together to form a honey-like consistency. Drizzle over cooled muffins.
Notes
Storage: Store in an airtight container at room temperature for 2-3 days.
Freezing: Wrap each muffin individually in foil, then place them in an airtight container or zip-top freezer bag. They will stay good in the freezer for 3 months. Thaw at room temperature or pop an unwrapped muffin in the microwave for about one minute at 50% power.
Keywords: muffins, lemon, blueberry, streusel, vanilla bean, glaze, breakfast, brunch, snack, dessert
