I have the yummiest muffins for you today! I bought a big bag of lemons and a box of blueberries to make some cupcakes last week and I had leftover fruit so I decided to make these muffins! They are so full of flavor and are so refreshing with the lemons that your taste buds are going to be dancing in your mouth! Make some for your family this weekend and see what kinds of compliments you get!
I don’t know where this recipe came from but I have adjusted it anyway, so I guess it has my own spin on it. I added extra lemon juice to give them more flavor and more lemon zest and I love how packed with flavor that they are!
Streusel Blueberry Lemon Muffins
1 1/2 cups blueberries, fresh or frozen (I used fresh)
2 cups + 3 tablespoons all purpose flour-divided
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
7 tablespoons milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon lemon zest
Streusel Topping:
2 tablespoons butter, melted
1/4 cup granulated sugar
3 tablespoons flour
1 tablespoon lemon zest
Preheat oven to 350 degrees F. Line a cupcake pan (or two if needed) with 14-16 paper liners.
Prepare the streusel topping by mixing all ingredients in small bowl and whisking with fork until crumbly. Set aside.
In a small mixing bowl, toss the blueberries with 3 tablespoons flour until all the blueberries are coated. Set aside.
In mixing bowl, mix butter and sugar until light and fluffy. Add eggs, milk, vanilla, lemon juice and lemon zest, continue mixing until smooth. Fold in dry ingredients with a spatula just until combined. Gently stir in the coated blueberries.
Fill muffin cups about 3/4 full of batter. (I used a food scoop.) Sprinkle the top of each muffin with about 1 tablespoon of the streusel mixture.
Bake for 2o-25 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool for a few minutes in the pan before removing to a wire rack. Serve while warm! These can be kept in a sealed container for about 3 days. These also freeze really well, you can flash freeze them on a cookie sheet and then store them in ziplock bags. Then pop in the microwave just long enough to warm it! So good!
Here is a fun little way to give these yummy morsels away to someone else! Just put some tissue paper in the bottom of the blueberry container, put 4 muffins in, tie it all up with bakers twine and add a sticker! So easy.
(This was the bigger carton of blueberries that you get at Costco.)
Do you know anyone that could use a little bit of sunshine today? Go make these yummy muffins, then tie some up in the blueberry container and deliver! Their taste buds with thank you too! :)
These would be a great treat for your family this weekend, so if you do not have your menu all planned, be sure to add these to your weekend cuisine!
Have a Super Weekend Everyone! Love Ya!
I am headed to a Heidi Swapp Scrapbook class this weekend and I am really excited about it! I’ll show you the project next week!
Please keep in touch…like and share on facebook and visit me on pinterest!
These look delicious, have never thought to try blueberries and lemons together in a muffin even though I love both ingredients! Have pinned and will be trying your recipe very soon!
Thank you for your comment! I hope that you will love these muffins as much as I do. I froze some of them and take one out of the freezer every morning for breakfast and they taste as good as the day I made them!
These look wonderful. I love muffins more than cupcakes with the sugary icing. And streusel, mmmm. Shared on FB.
Consider yourself hugged,
http://pinkpolkadotcreations.com/2013/04/19/streusel-blueberry-lemon-muffins/
These muffins look so delicious. Great pictures.
These look really good! I love how you put them in the container with the tissue paper and twine. What great presentation to give them to someone else.
Thanks so much for linking up at the Real Family Fun link party! Hope to see you next week.
KC
Maybe I’m missing it, but when do you add the 7 tbs of milk?
These didn’t turn put well at all. The batter, even with the 7 tbs of milk, is like thick cookie batter. No way to even fold in the blueberries. I’m adding more milk and see if that can fix them.
I don’t see my other comment I posted. The part of when to put in the milk is not in the recipe. I added it with the vanilla and eggs, seemed the most logical place.
Sorry, I have updated the recipe. But yes, you do add it with the other liquids. I don’t remember it being as thick as cookie batter, but it is like a dense cupcake or muffin batter. Maybe you could sift your flour before measuring it, to help with them being too thick.
Every make this into bread instead of muffins?? Wondering if I would need to adjust ingredients at all??
I have not made it into bread, but I would think that only adjustment that you would have to make is in the baking time. It will have to be longer, but I do not know how much longer. Insert a toothpick in the middle to make sure it comes out clean. Then the bread will be done.