I made this lemon blueberry muffin recipe for the 4th of July holiday weekend. They were a hit and I think the secret to this recipe is the cinnamon streusel topping.
This recipe will get you a little over a dozen muffins and takes about an hour to make. I hope you enjoy them!
Ingredients
Muffins:
- 1.5 cups all-purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- 2/3 cup granulated sugar
- 1.5 tbsp lemon zest
- 2 eggs
- 2/3 cup greek yogurt
- 1/3 cup vegetable oil
- 2 tsp vanilla extract
- 3 tbsp fresh lemon juice
- 1-1.5 fresh blueberries
- 1 tbsp all-purpose flour
Streusel Topping:
- 1 stick of unsalted butter (melted)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp cinnamon
Recipe
- Preheat oven to 400F.
- Start by making the muffin batter. In a large bowl – stir together the flour, salt and baking soda then set it aside.
- In a medium bowl – whisk together the sugar, lemon zest, and eggs until combined. Mix in the yogurt, oil, lemon juice and vanilla.
- Add the ingredients from the medium bowl into the large bowl. Whisk until combined.
- In a small bowl – add 1 cup of blueberries and sprinkle 1 tbsp of flour over them. They should be lightly dusted with flour.
- Add the flour dusted blueberries into the large bowl mixture and stir together.
- Now, make the streusel. In a small bowl – whisk together the flour, sugar, butter, and cinnamon.
- Line your cupcake pan and then slowly add the batter from the large bowl into the liners. Sprinkle a couple extra blueberries over each muffin and then top with the streusel from the small bowl.
- Bake for 13-15 minutes or until a toothpick can be pulled out clean.
