Blueberry Lemon Muffins – A Zesty and Fruity Delight
These Blueberry Lemon Muffins are a perfect combination of tangy lemon zest and sweet, juicy blueberries, offering a refreshing burst of flavor in every bite. Topped with a buttery, crumbly streusel, these muffins are soft, moist, and absolutely delicious. The lemon and blueberry flavors complement each other beautifully, making these muffins a delightful treat for breakfast, snack, or dessert. Plus, the optional poppy seeds add a delightful crunch and texture, making them even more special.
Why You’ll Love This:
You’ll love these muffins for their bright, refreshing flavor and tender, moist texture. The combination of fresh blueberries and zesty lemon creates a balance of sweetness and tanginess that is irresistible. The streusel topping adds a delightful crunch and an extra layer of sweetness, making these muffins even more indulgent. They’re easy to make, and the recipe includes simple, everyday ingredients, making them a perfect treat for any occasion.
Perfect Occasion:
These muffins are ideal for breakfast, brunch, or an afternoon snack. They’re perfect for a summer gathering or to enjoy with a cup of coffee or tea. You can also serve them as a light dessert after a meal, and they’re great for packing in lunches or for a picnic. Whether for a weekend baking session or a special event, these muffins are sure to impress.
Decoration Tips:
For an extra touch of elegance, sprinkle a little powdered sugar over the muffins once they’ve cooled. You can also drizzle a light lemon glaze made from powdered sugar and lemon juice for added sweetness and tang. If you want to add more texture, sprinkle some additional poppy seeds on top before baking. Serve them on a beautiful platter with fresh lemon slices or a few extra blueberries for a stunning presentation.
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
Pinch of salt
2 large eggs
1/2 cup fresh blueberries
1/2 cup vegetable oil
Zest of 2 lemons
1/4 cup fresh lemon juice
1 cup white sugar
3/4 cup yogurt + 1/4 cup milk
1 tbsp vanilla extract
(Optional) 1 tbsp poppy seeds
Directions
- Prepare the Muffin Batter:In a large bowl, rub the lemon zest into the sugar until fragrant.
Add the eggs, vegetable oil, lemon juice, yogurt, milk, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the blueberries and, if using, the poppy seeds. - Prepare the Crumble Topping:In a small bowl, mix the softened butter, sugar, flour, and vanilla extract together until the mixture becomes crumbly.
- Assemble the Muffins:Preheat your oven to 365°F (185°C).
Divide the muffin batter evenly between 12 muffin cups, filling them about 3/4 full.
Sprinkle the crumble topping generously over each muffin.
Let the batter rest for 30 minutes before baking to allow the flavors to meld. - Bake the Muffins:Bake in the preheated oven for 10-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
