March 30, 2020

lemon blueberry streusel muffins





How are all you doing with the social distance we’re all experiencing? Here at our home, we’ve been keeping busy with lots of gardening projects, spring cleaning and cooking. 

Our lemon tree is still going strong from its winter crop and is continuing to flower and form new baby lemons. I love using lemons in recipes, so in addition to lemon meringue pie, this is my other favorite lemony treat that I’ve been whipping up during the last few weeks.   




So, today I’m sharing my really yummy recipe for these Lemon Blueberry Streusel Muffins that appeared in Country Sampler Farmhouse Style last spring. 





This was a little bit of a mix and match recipe that incorporated the best elements from several of my favorite blueberry muffin recipes. I really wanted to include buttermilk and sour cream with the lemon and blueberries to ensure that the muffins turned out moist and tangy. The streusel topping adds a nice crunch too. 




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 eggs, 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 give this recipe a try soon. They really are a lovely treat for breakfast or dessert!  

I'll be back in a couple of days with our Project Design Spring table blog hop. Six of us will be sharing a bit of Easter inspiration and fun with our tablescapes that easily work during this time of social distancing.



ciao! fabiana




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