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!