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Bakery Style Lemon Blueberry Streusel Muffins

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It was a Sunday afternoon and I was in the mood to bake since it had been a cold, wintery weekend filled with lots of snow. Imbolc (the sabbat that reminds us warmer days are ahead) was also around the corner, so I wanted to bake something with fresh fruit.


I've made Blueberry Bread with Crumb Topping in the past and it was amazing--I mean, it was risky having it in the house because I could not stop eating it. I've also made Gluten Free + Dairy Free Blueberry Crumble Muffins, but I was craving regular muffins with all the fixings and dairy (since that is a nod to Imbolc as well!).


I did my usual Pinterest browse and came across these muffins from a website called Beyond the Butter and they had great reviews. They were pretty simple to make and honestly did taste like they were from a bakery.

I just wish the recipe made a little extra streusel, so next time I'll probably double that part. You can never have enough streusel. I also cut back on the lemon a little (reduced the juice by a tablespoon), I'm not a huge lemon fan so I didn't want it to overpower the muffins.


I also decided to make these without the liners, but I do want to get my hands on the tulip liners the original recipe uses. That's what makes them much more bakery-esque!


I did decide to bake half of these muffins in a standard-sized muffin pan, and then the rest in a larger muffin pan just to have two different sizes. I also have been wanting to use my new large muffin pan that I got for Christmas, so this was the perfect opportunity! I loved the look of the larger sized muffins because they definitely could pass as being from a bakery (even without the tulip liners). And you also get more muffin of course.


But even with the adjustments I made, these muffins came out fabulous! Exactly what I was craving and they didn't take long to whip up either.


Here's What You Need:

STREUSEL TOPPING

  • ½ cup All-Purpose Flour

  • ¼ cup Granulated Sugar

  • ½ teaspoon Cinnamon

  • 2 tablespoon Unsalted Butter, melted

LEMON BLUEBERRY MUFFINS

  • 2 ½ cups All Purpose Flour + 3 tablespoons for coating the blueberries

  • 1 tablespoon Baking Powder

  • 1 teaspoon Baking Soda

  • ¼ teaspoon Salt

  • 2 Large Eggs, room temperature

  • 1 cup Granulated Sugar

  • ½ cup Unsalted Butter, melted

  • ½ teaspoon Grated Lemon Zest

  • 3 tablespoon Lemon Juice

  • 1 cup Buttermilk or Whole Milk

  • 1 tablespoon Vanilla Extract

  • 2 cups Fresh Blueberries, rinsed and dried (plus some extra for topping)

Here's What To Do:

STREUSEL TOPPING

  1. In a medium bowl, whisk together the all-purpose flour, granulated sugar, and cinnamon

  2. Add in melted butter and mix until small crumbles form. Big crumbles are cool too. Set aside.

LEMON BLUEBERRY MUFFINS

  1. Adjust the oven rack to the 2nd level mark, just above center, and preheat the oven to 400ºF. Line a standard size muffin tin with tulip liners (if desired, for full bakery effect). If you're using standard size liners you will yield more muffins. If not using any liners, generously spray the muffin tin cavities well with a flour-based baking spray.

  2. In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

  3. In a separate medium-size mixing bowl, whisk together the eggs, granulated sugar, melted butter, lemon zest, and lemon juice. Then add in the buttermilk and vanilla extract.

  4. Using a spatula, gradually add the dry ingredients to the wet mixture stirring until just combined. Coat the blueberries in 3 tablespoons of flour before adding them to the batter (this can prevent blueberries from sinking to the bottom during baking). Then gently fold the blueberries into the batter.

  5. Using a 3 tablespoon-size cookie scoop or two spoons, evenly divide the batter into the muffin liners, filling them to the top. Do this only if you are using the tulip liners. If using standard size liners or no liners, fill them ⅔ full. Top with any extra blueberries (optional) and streusel.

  6. Bake for 15-18 minutes at 400ºF or until an inserted toothpick comes out clean. When done, remove from the oven and allow to cool for 5 minutes before removing muffins from the tin.

  7. Muffins are best served still warm with a little butter, but are equally just as good completely cooled.

View the original recipe here.



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