These Lemon Blueberry Streusel Muffins are a delightful twist on a classic treat, combining the tangy zest of lemon with the sweetness of blueberries and a crumbly streusel topping.
Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
Preheating ensures even baking and a consistent texture.
In a small bowl, combine the flour, cinnamon, and brown sugar for the streusel topping. Add the cold butter and use your fingers to mix until crumbly. Set aside.
Keep the butter cold to achieve a crumbly texture for the topping.
In a large bowl, whisk together the flour, sugar, baking powder, and salt for the muffin batter.
Sifting the dry ingredients can help avoid lumps.
In another bowl, whisk together the melted butter, egg, milk, vanilla extract, and lemon zest.
Ensure the melted butter is not too hot to prevent cooking the egg.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
Overmixing can result in dense muffins.
Gently fold in the blueberries, ensuring they are evenly distributed.
Coating blueberries in a little flour can prevent them from sinking.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Sprinkle the streusel topping over each muffin, pressing it lightly into the batter.
Pressing the topping slightly helps it adhere to the batter.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotating the muffin tin halfway through baking ensures even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
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