Last weekend two fun things happened. The first was that my daughter Rebekah was in a production of Shrek Jr. Here she is as the cutest blind mouse ever.
The second fun thing was that on a quick stop into the grocery store I discovered that blueberries were on sale! Blueberries are a family favorite, and so I might have bought quite a few cartons.
With my surplus of blueberries, I was then inspired to create a fun new recipe! You guys know I am also a HUGE fan of anything “lemony or orangey”, so take a look at what I made!
These are so good. The combined flavor of lemon and blueberry bursting in your mouth is a win in my book. Making them is a snap too. Here’s what you need.
Muffin Ingredients:
- Streusel topping (see ingredients below)
- 2 cups blueberries, fresh or frozen (I prefer fresh, but frozen would do when they are not on sale)
- 2 cups + 3 Tbsp. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick) unsalted butter, softened not melted
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 7 Tbsp. milk
- 4 Tbsp. lemon juice
- 1 to 2 Tbsp. loosely-packed lemon zest
Stresuel Topping Ingredients:
- 2 Tbsp. melted butter, slightly cooled
- 2 Tbsp. all-purpose flour
- 2 Tbsp. granulated sugar
- 1/4 cup sugar
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To Make The Muffins:
- Preheat oven to 350º. Line a baking pan with 12 paper liners, grease with cooking spray.
- In a large mixing bowl, whisk together flour, baking powder and salt, set aside.
- In a separate mixing bowl, whisk together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, and continue whisking until smooth. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.
- Prepare the streusel topping according to instructions below.
- Fill muffin cups about 3/4 full of batter. Sprinkle each cup of batter with about 1 Tbsp. streusel topping.
- Add freshly grated lemon zest to the top of each muffin. The zest will bake in adding an extra and delicious dash of lemon on that first bite!
- Bake at 350º for 20 to 25 min, until a toothpick inserted into the center of a muffin comes out clean.
To Make Streusel Topping:
- Whisk together dry ingredients, adding softened butter and combine until mixture is crumbly.
Here is a printable copy of this recipe for you to enjoy!


- Streusel topping (see ingredients below)
- 2 cups blueberries, fresh or frozen
- 2 cups + 3 Tbsp. all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick) unsalted butter, softened not melted
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 7 Tbsp. milk
- 4 Tbsp. lemon juice
- 1 to 2 Tbsp. loosely-packed lemon zest
- 2 Tbsp. melted butter, slightly cooled
- 2 Tbsp. all-purpose flour
- 2 Tbsp. granulated sugar
- 1/4 cup sugar
- Preheat oven to 350º. Line a baking pan with 12 paper liners, grease with cooking spray.
- In a large mixing bowl, whisk together flour, baking powder and salt, set aside.
- In a separate mixing bowl, whisk together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, and continue whisking until smooth. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.
- Prepare the streusel topping according to instructions below.
- Fill muffin cups about 3/4 full of batter. Sprinkle each cup of batter with about 1 Tbsp. streusel topping.
- Add freshly grated lemon zest to the top of each muffin. The zest will bake in adding an extra and delicious dash of lemon on that first bite!
- Bake at 350º for 20 to 25 min, until a toothpick inserted into the center of a muffin comes out clean.
- Whisk together dry ingredients, adding softened butter and combine until mixture is crumbly.
I hope you enjoyed this recipe, and as always, thanks for visiting!
Love,
Jen



