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Zesty Lemon Blueberry Streusel Muffins with Lemon Glaze
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Irresistibly Zesty Lemon Blueberry Streusel Muffins with Glaze

Delightful Zesty Lemon Blueberry Streusel Muffins with Lemon Glaze combine fluffy texture, zesty flavors, and a crunchy topping, perfect for breakfast.
Prep Time20 minutes
Cook Time22 minutes
Cooling Time5 minutes
Total Time47 minutes
Course: Breakfast
Cuisine: American
Keyword: baking, Blueberry Muffins, Dessert, Glazed Muffins, Lemon Muffins, Streusel Muffins
Servings: 12 muffins
Calories: 220kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spoon

Ingredients

For the Muffin Batter

  • 2 cups All-purpose flour Consider using a gluten-free blend for a gluten-free treat.
  • 3/4 cup Granulated sugar Adds a touch of sweetness to perfection.
  • 2 tsp Baking powder Essential for achieving that bakery-style rise.
  • 1/2 tsp Baking soda Works with the baking powder for added fluffiness.
  • 1/4 tsp Salt Enhances the flavors of the muffins beautifully.
  • 1 tbsp Lemon zest Gives the batter a refreshing lemon aroma and flavor.
  • 2 large Eggs Binds ingredients and contributes moisture.
  • 1 cup Buttermilk Provides richness; or make your own with milk and vinegar.
  • 1/2 cup Melted unsalted butter Adds moisture and a rich flavor to the muffins.
  • 1 tsp Vanilla extract Infuses the batter with a comforting depth of flavor.
  • 1 1/2 cups Fresh blueberries Bursting with sweetness; can use frozen by tossing in flour.

For the Streusel Topping

  • 1/2 cup All-purpose flour Provides the base for a crumbly streusel.
  • 1/3 cup Brown sugar Adds caramel notes that complement the muffins.
  • 1/4 tsp Salt Enhances the deliciousness of the topping.
  • 1/4 cup Cold unsalted butter Keeps the streusel perfectly crumbly.

For the Lemon Glaze

  • 3/4 cup Powdered sugar Sweetens the glaze to balance the lemon tartness.
  • 1 1/2 tbsp Fresh lemon juice Offers the zesty tang that ties everything together.

Instructions

Preparation

  • In a small bowl, combine 1/2 cup flour, 1/3 cup brown sugar, and 1/4 tsp salt. Cut in the cold unsalted butter until the mixture is crumbly; then chill it in the fridge.
  • Set your oven to 375°F (190°C) and line a muffin tin with paper liners to keep those muffins from sticking.
  • In a large bowl, whisk together 2 cups of flour, 3/4 cup of granulated sugar, baking powder, baking soda, salt, and lemon zest until well combined.
  • In a separate bowl, whisk together the 2 large eggs, 1 cup of buttermilk, 1/2 cup of melted butter, and 1 tsp of vanilla extract until smooth and creamy.
  • Pour the wet ingredients into the dry mixture. Gently mix until just combined, being careful not to overmix; fold in 1 1/2 cups of fresh blueberries gently.
  • Spoon the batter into the muffin cups, filling each about 3/4 full for that perfect rise.
  • Generously sprinkle the chilled streusel topping over each muffin to add that delightful crunch.
  • Place in the oven and bake for 18–22 minutes, or until the muffins are golden brown and a toothpick inserted comes out clean.
  • After baking, allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • For the final touch, whisk together 3/4 cup of powdered sugar with 1 1/2 tbsp of fresh lemon juice. Drizzle over the cooled muffins just before serving!

Notes

Optional: Garnish muffins with additional lemon zest for a vibrant look. Chill the streusel before adding for best results.