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Tender Lemon Blueberry Buttermilk Muffins

lemon blueberry buttermilk muffins - featured image
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These tender lemon blueberry buttermilk muffins feature a moist crumb with a tangy burst of lemon and juicy blueberries, topped with a crunchy buttery streusel. A quick and easy recipe perfect for brunch or snack time.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, melted
  • 3/4 cup (180 ml) buttermilk
  • 2 large eggs, room temperature
  • 2 teaspoons lemon zest, finely grated
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 cup (150 g) fresh blueberries
  • For the Streusel Topping:
  • 1/2 cup (65 g) all-purpose flour
  • 1/3 cup (70 g) packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons (55 g) unsalted butter, cold and cubed

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your muffin tin or line it with paper liners.
  2. Make the streusel topping: In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon. Cut in 4 tablespoons cold cubed butter until crumbly. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  4. Combine wet ingredients: In a separate bowl, whisk 3/4 cup buttermilk, 3/4 cup granulated sugar, 6 tablespoons melted butter (cooled), 2 eggs, 2 teaspoons lemon zest, and 2 tablespoons lemon juice until smooth.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; some lumps are okay.
  6. Carefully fold in 1 cup fresh blueberries, ensuring they are evenly distributed but not crushed.
  7. Divide batter evenly among 12 muffin cups, filling each about 3/4 full.
  8. Sprinkle streusel topping generously over each muffin.
  9. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean and tops are golden brown.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use fresh lemon zest for best flavor. Cold butter in streusel keeps topping crumbly. If oven runs hot, start checking muffins at 18 minutes. Fold blueberries gently to avoid color bleeding.

Nutrition

Keywords: lemon blueberry muffins, buttermilk muffins, streusel topping, easy muffin recipe, breakfast muffins, brunch recipe, homemade muffins

Find it online: https://elaraeats.com/tender-lemon-blueberry-buttermilk-muffins-easy-homemade-muffin-recipe-with-streusel-topping/