These blueberry muffins are a bakery-quality treat that you can recreate at home. They are soft and fluffy, bursting with juicy blueberries, and topped with a delightful streusel that adds a sweet, crunchy texture. The lemon zest infuses a subtle zestiness that enhances the flavor, making these muffins irresistible.
Why You'll Love This
From the moist, tender crumb to the crumbly cinnamon streusel topping, these muffins offer a perfect balance of textures and flavors. The combination of blueberries and lemon zest brings a fresh, fruity contrast that complements the sweet muffin base. Perfect for breakfast, a snack, or as a dessert, these muffins are versatile and sure to please.
Perfect Occasion
These blueberry muffins are perfect for a leisurely weekend breakfast, a brunch gathering, or as a thoughtful homemade gift. They're also great for school or office treats, ensuring smiles all around.
Decoration Tips
To make these muffins even more appealing, you can sprinkle a few extra blueberries on top before baking. After baking, a light dusting of powdered sugar can add a touch of elegance. For a festive touch, drizzle with a simple glaze made from powdered sugar and lemon juice.
- Ingredients:
- For the Streusel Topping:
- 45g of plain flour
- 2 tablespoons of demerara sugar
- 2 tablespoons of melted butter
- 1/4 teaspoon of cinnamon
- A pinch of salt
- For the Muffins:
- 2 large eggs
- 320g of buttermilk
- 70g of oil
- 70g of melted butter
- 270g of plain flour
- 135g of caster sugar
- 65g of soft brown sugar
- 1.5 teaspoons of baking powder
- Zest of half a lemon
- 150g of frozen blueberries
- For the Streusel Topping:
- Instructions:
- Preheat your oven to 190°C (375°F). Line a muffin tin with paper liners.
- Make the streusel topping: In a small bowl, combine the flour, demerara sugar, melted butter, cinnamon, and salt. Mix until the mixture is crumbly. Set aside.
- Prepare the muffin batter: In a large bowl, whisk together the eggs, buttermilk, oil, and melted butter.
- In another bowl, sift together the flour, caster sugar, brown sugar, and baking powder. Stir in the lemon zest.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Gently fold in the blueberries, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the streusel topping over each muffin.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy these delightful blueberry muffins, enhanced with the zest of lemon and a sweet, crumbly topping!