Lemon Blueberry Streusel Muffins
Sweet citrusy muffins studded with fresh blueberries and topped with a buttery streusel.
Servings: 24
Calories: 215kcal
Ingredients
Muffins
- 3 cups all-purpose flour
- 1 ½ cups sugar
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- 4 large eggs slightly beaten
- 1 cups sour cream room temperature
- 1 cups oil
- 2 tablespoons grated lemon peel
- 1 tablespoons lemon juice
- 2 tablespoons milk
- 1 ½ cups blueberries fresh or frozen
Streusel Topping
- ¾ cup all-purpose flour
- ½ cup sugar
- ¼ cup cold butter unsalted
- ½ teaspoon lemon zest
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees. Line 2 muffin tins with cupcake liners or spray with nonstick cooking spray.
Muffins
- In a large bowl, combine dry ingredients.
- Create a well in the middle of the dry ingredients, pour in wet ingredients (except blueberries).
- Whisk until smooth.
- Fold in blueberries.
- Fill each cupcake liner 2/3 of the way full.
Streusel Topping-
- Combine flour, sugar, and lemon zest.
- Cut butter in, using a pastry cutter, until small pea sized balls form.
- Sprinkle topping over muffin tops.
- Bake muffins at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool on a wire rack.
Lemon Glaze-
- Whisk together powdered sugar and lemon juice until smooth.
- Pour over cooled cupcakes.
Nutrition
Calories: 215kcal | Carbohydrates: 38g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 91mg | Potassium: 53mg | Sugar: 22g | Vitamin A: 165IU | Vitamin C: 2.4mg | Calcium: 21mg | Iron: 1.1mg