the yummiest lemon blueberry muffins

This recipe for Lemon Blueberry Muffins with Streusel Topping is one I created exclusively for Farmhouse Style Magazine, and it appeared in their Spring 2019 issue. Also included in this issue were some other yummy berry recipes like Strawberry Bacon Flatbread and Mixed Berry Galettes.

So now I can share this recipe with you here on the blog!

I must tell you, the texture of these muffins reminds me of the most delicious pound cake. You see, they’re baked with sour cream and buttermilk to extract the most decadent flavor from the blueberries and lemon zest!

The muffins are then topped with a crunchy streusel topping and baked. I combined four different recipes to create this one, because I envisioned a perfect combination of certain ingredients and of course I was going for an amazing crunch from the streusel topping!

Lemon Blueberry Muffins with Streusel Topping

 

Yield: 12 muffins

2 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup granulated sugar

2 Tbsp lemon zest

4 Tbsp butter, softened

4 Tbsp vegetable oil, divided

1 large egg, plus 2 large egg whites

1/2 cup buttermilk

1/2 cup sour cream

3 Tbsp fresh lemon juice

2 cups fresh blueberries

For the streusel topping:

4 tablespoons unsalted butter, melted

3/4 cup unbleached all-purpose flour

1/3 cup granulated sugar

1 tablespoon fresh lemon juice

zest of 1 lemon

Preheat oven to 425 degrees. Line a 12-cup muffin pan with paper liners. In a mixing bowl, whisk together flour, baking powder, baking soda, and salt then set aside.

In the bowl of an electric stand mixer, add sugar and lemon zest. Using your fingertips, rub zest with sugar for about 1 minute to incorporate. Place bowl on stand mixer, add butter and 2 Tbsp vegetable oil and with a paddle attachment on stand mixer, whip until mixture is pale and fluffy. Add in remaining 2 Tbsp vegetable oil and blend in eggs one at a time. Remove bowl from stand mixer.

In a small bowl, whisk together buttermilk, sour cream and lemon juice.

Add 1/3 of the flour mixture to the butter mixture and fold until nearly combined, then add 1/2 of the buttermilk mixture and fold until nearly combined.

Repeat process with flour and buttermilk mixtures once more.

 Fold in last 1/3 of the flour mixture until mostly combined, then fold in blueberries (batter should be combined at this point but don't over-mix, it will be thick and starting to fluff up).

Fill paper lined-muffin cups with about a 1/2 cup of batter in each. Use up all the batter.

Allow the muffins to rest uncooked at room temperature for 15 minutes before baking or topping with the streusel mixture.

While the muffins are resting, prepare the streusel topping.

Melt 4 tablespoons of butter in a small bowl in the microwave. Add the flour, sugar, lemon juice and zest. Mix with a fork to combine.  

Crumble the topping, using your fingers, sprinkle evenly over the top of the unbaked muffins. Leave some pieces in larger clumps. Top with 1 or two extra blueberries, if desired.

Bake in preheated oven for 8 minutes, then reduce oven temperature to 400 degrees and continue to bake 12 - 15 minutes longer until a toothpick inserted into center comes out free of batter and the tops are golden brown.

Remove from muffin pan and cool on a wire rack. Store muffins in an airtight container.

I hope you’ll try this recipe soon.

It’s not as hard as it looks! 

ciao! fabiana

For more Ciao cooking ideas, check out my recipe page.