Perfect Blueberry Lemon Muffins
Ingredients:
- 1 ½ cups fresh or frozen blueberries
- 2 cups + 3 tbsp all-purpose flour, divided
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 2 eggs
- 1 cup granulated sugar
- 1 tbsp lemon extract
- 7 tbsp milk
- 1 tbsp lemon zest
Streusel:
- ¼ cup granulated sugar
- 2 tbsp all-purpose flour
- ¼ cup packed brown sugar
- 2 tbsp melted butter
Instructions:
Step 1: Preheat and Prep
Preheat the oven to 350°F (175°C).
Line a muffin pan with paper muffin cups.
Step 2: Prepare Streusel
In a small bowl, mix together the streusel ingredients until crumbly.
Step 3: Coat Blueberries
In another small bowl, toss the blueberries with 2 tbsp of flour until coated. Remove excess flour with a slotted spoon.
Step 4: Combine Dry Ingredients
In a medium bowl, whisk together the remaining flour, baking powder, and salt.
Step 5: Mix Wet Ingredients
In a large bowl, cream together the butter and sugar until fluffy. Add the eggs, lemon extract, milk, and lemon zest. Mix well using an electric mixer.
Step 6: Incorporate Dry Ingredients
Gradually fold in the dry ingredients until just combined.
Step 7: Add Blueberries
Gently fold in the coated blueberries.
Step 8: Fill Muffin Cups
Fill each muffin cup about 2/3 full with the batter.
Step 9: Add Streusel Topping
Sprinkle each muffin with about 1 tbsp of streusel topping.
Step 10: Bake
Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 11: Test for Doneness
Use a toothpick to test the center of a muffin. If it comes out clean, they’re ready.
Step 12: Cool and Serve
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store tightly covered at room temperature. Enjoy!