September 27, 2011

Streusel Topped Lemon Blueberry Muffins

These are my absolutely favorite kind of muffins that I love enjoying for breakfast on the weekends. With a tall glass of orange juice, my morning could not get any better.

And don't worry about waking up early for getting the ready for breakfast; I like to make mine on the previous night since in my opinion they taste even better the next day, right on time for our morning. I also like to use a jumbo muffin tin that makes total of six muffins, and I decrease the temperature to 350 degrees and increase the baking time to 30 to 35 minutes to accommodate the larger size.

Note: I originally posted this recipe about a year and a half ago. But since I made these again and was reminded how delicious they are, and realizing how hideous the old picture was that I posted back in the day, I've decided to share this recipe yet again.

Streusel Topped Lemon Blueberry Muffins (original recipe from

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups fresh/frozen blueberries
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon extract/juice
  • 1/2 cup milk

    • 1/3 cup packed brown sugar
    • 2 tablespoons all-purpose flour
    • 1/8 teaspoon ground cinnamon
    • 1 tablespoon butter, softened

  • 1. Preheat oven to 375 degrees F. Grease 12 muffin cups or line with paper muffin liners.
  • 2. Combine flour, baking powder, and salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This reduces "purple" batter)
  • 3. In a large bowl, beat butter with sugars until light and fluffy. Beat in eggs, and stir in vanilla, lemon zest and extract. Fold in dry ingredients alternately with milk. Fold inblueberries. Fold gently, don't stir. Spoon batter into prepared cups.
  • 4. Combine 2 tablespoons flour, 1/3 cup brown sugar ,and 1/8 teaspoon cinnamon in a small bowl. Cut in 1 tablespoons butter with fork until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
  • 5. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. Drizzle some icing on top, if desired.

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