Lemon Crunch Blueberry Muffins

These Lemon Crunch Blueberry Muffins are a zesty twist on a classic baked treat, combining bright lemon zest with bursts of juicy blueberries and a delectable, crumbly streusel topping. Perfectly moist and fluffy thanks to Greek yogurt and melted butter, these muffins strike the ideal balance between tangy and sweet. The golden streusel, infused with a hint of lemon, adds an irresistible crunch with every bite. Ready in just over 20 minutes of prep time, these bakery-style muffins are perfect for breakfast, brunch, or as an afternoon snack. Serve them warm for a comforting treat that feels like sunshine on a plate. Enjoy the homemade goodness and mouthwatering aroma while savoring this delightful recipe!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:22 mins

Total Time:42 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 2 teaspoons baking powder
• 0.25 teaspoons salt
• 0.5 cups unsalted butter (melted)
• 0.5 cups whole milk
• 0.5 cups plain Greek yogurt
• 2 units large eggs
• 1 teaspoons vanilla extract
• 1 tablespoons lemon zest (from 1 large lemon)
• 1.5 cups fresh or frozen blueberries
• 0.5 cups all-purpose flour (for streusel topping)
• 0.25 cups granulated sugar (for streusel topping)
• 2 tablespoons unsalted butter (cold, diced for streusel topping)
• 0.5 teaspoons lemon zest (for streusel topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 0.75 cups of granulated sugar, 2 teaspoons of baking powder, and 0.25 teaspoons of salt.

Step 3

In a medium bowl, combine 0.5 cups of melted unsalted butter, 0.5 cups of whole milk, 0.5 cups of plain Greek yogurt, 2 large eggs, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon zest. Whisk until smooth.

Step 4

Gradually fold the wet mixture into the dry ingredients using a spatula, being careful not to overmix. The batter should be thick and slightly lumpy.

Step 5

Gently fold in 1.5 cups of blueberries, taking care not to crush them.

Step 6

To prepare the streusel topping, combine 0.5 cups of all-purpose flour, 0.25 cups of granulated sugar, 2 tablespoons of cold diced butter, and 0.5 teaspoons of lemon zest in a small bowl. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

Step 7

Scoop the muffin batter evenly into the muffin tin, filling each cup about 3/4 full. Sprinkle the prepared streusel topping generously over each muffin.

Step 8

Bake in the preheated oven for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.

Nutrition Facts

Serving size	(1237.6g)

Amount per serving	% Daily Value*
Calories	3380.4

Total Fat 139.4g	0%
Saturated Fat 82.9g	0%
Polyunsaturated Fat 0.2g
Cholesterol 720.1mg	0%
Sodium 1735.1mg	0%
Total Carbohydrate 482.1g	0%
Dietary Fiber 14.2g	0%
Total Sugars 234.2g
Protein 62.4g	0%

Vitamin D 151.9IU	0%
Calcium 439.0mg	0%
Iron 16.8mg	0%
Potassium 1045.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.5%

Protein: 7.3%

Carbs: 56.2%