Delightful Blueberry Lemon Muffins with a Streusel Topping

These scrumptious, light, and fluffy blueberry lemon muffins, topped with a perfect streusel, make a great match for morning coffee or an afternoon treat. Perfectly timed for blueberry season.

A heavenly delight that pairs perfectly with my morning coffee.

These blueberry lemon muffins, topped with an ideal streusel, are a fantastic complement to your morning coffee or a charming afternoon snack. The harmonious blend of lemon and blueberries, paired with the crunchy streusel, results in light and airy muffins. They're perfect for family gatherings, a midday boost, or simply with your morning beverage. A delightful treat for all, these muffins strike the perfect balance—neither too sweet nor too tart.

Delightful Blueberry Lemon Muffins with a Streusel Topping

Ingredients - by weight

Baking by weight ensures accuracy, as the weight is the same every time. Versus baking by cups, the volume of the ingredients is different every time, and your baked goods will not turn out the same. (read more here) If you do not have a food scale at this time, it is okay to bake by volume. My favorite food scale is from Target (link here). You can get any food scale as long as it can weigh out ingredients in different units.

Ingriedents - By Weight	Ingriedent - By Volume
For the batter: 225 grams of blueberries 23 grams of all purpose flour for the blueberries 250 grams of all purpose flour 7 grams of baking power 3 grams of salt 114 grams unsalted butter 2 large eggs 200 grams of sugar 15 grams of freshly squeezed lemon juice Zest of 1/2 of a large lemon or 1 of a medium lemon 110 grams of milk	For the batter: 1 1/2 cups of blueberries 3 tablespoons of all purpose flour for the blueberries 2 cups of all purpose flour 1 1/2 teaspoons of baking power 1/2 teaspoon salt 1/2 cup unsalted butter 2 large eggs 1 cup of sugar 1 tablespoon freshly squeezed lemon juice Zest of 1/2 of a large lemon or 1 of a medium lemon 7 tablespoons milk
For the streusel: 50 grams of sugar 16 grams of all purpose flour 57 grams of brown sugar 50 grams of melted unsalted butter	For the streusel: 1/4 of a cup sugar 2 tablespoons of all purpose flour 1/4 of a cup of brown sugar 2 tablespoons of melted unsalted butter

Making the muffins!

1. Preheat the oven to 350°F and line the muffin pan with paper liners.

2. Combine sugar, flour, brown sugar, and melted butter in a bowl to create a crunchy streusel topping. Set it aside. 

3. Rinse and dry your blueberries and place them in another bowl, then lightly coat them with 16 grams or 2 tablespoons of flour to stop them from sinking during baking. 

4. In a separate bowl, mix the dry ingredients: flour, baking powder, and salt. 

5. In another bowl, cream the butter and sugar until fluffy, then add eggs, lemon juice, milk, and lemon zest. 

6. Gradually incorporate the dry ingredients, ensuring not to overmix. 

7. Carefully fold in the blueberries using a spatula. 

8. When filling the muffin liners, leave room for the streusel mix by not overfilling them with batter.

9. Sprinkle each muffin with the streusel topping!

10. Bake the muffins for 15-25 minutes. Due to high altitude, check the muffins at 15 minutes with a toothpick to see if it comes out clean. Check again at 20 minutes and every 5 minutes thereafter. Do not bake longer than 35 minutes.