Lemon Blueberry Streusel Muffins

These muffins combine two of my favorite flavors: lemon and blueberries. But first, a few tips: 1. Use fresh blueberries or frozen blueberries that have been washed and thawed. 2. Don't add extra liquid to the streusel, the muffins ended up being VERY oily and soft. So even if the topping doesn't seem to mix and clump up much, it's fine. 3. If you like for the muffins to have a more distinct lemon flavor and less sweetness, use the zest of two lemons instead of just one.

Muffins:

1 1/2 cups flour

3/4 cup sugar

2 t. baking powder

1/4 t. salt

Zest of 1 lemon

1/3 cup veggie oil

1 egg

1/3 cup milk

2 cups blueberries

Streusel Topping:

1/2 cup sugar

1/2 cup flour

1/4 cup butter, cold

1 t. cinnamon

Start by mixing the flour, sugar, salt, baking powder, and zest in a bowl.

Set aside.

In another bowl, dump your blueberries (thawed and washed or fresh) and add a spoonful of the flour mix. This helps them to keep from falling to the bottom of the batter.

Gently toss (don't really toss them, but you know what I mean!)

In another bowl, combine the veggie oil, egg, and milk. 

Add the flour mixture to the liquid and gently stir until just moistened. Don't over mix!

Add the blueberries and fold together.

Drop into greased or lined cupcake pans and set aside.

Now, for the streusel, combine the sugar, flour, butter, and cinnamon.

Mix until it looks similar to this. 

Drop the streusel onto the muffin batter and bake at 400* for 20 minutes.

Pull out, cool and enjoy! 

Ashleigh

 

 

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Lemon Blueberry Streusel Muffins

(prairiegalcookin.blogspot.com)

 

Muffins:

1 1/2 cups flour

3/4 cup sugar

2 t. baking powder

1/4 t. salt

Zest of 1 lemon

1/3 cup veggie oil

1 egg

1/3 cup milk

2 cups blueberries

Streusel Topping:

1/2 cup sugar

1/2 cup flour

1/4 cup butter, cold

1 t. cinnamon

 

Preheat the oven to 400*

In a large bowl, combine the flour, sugar, baking powder, salt, and zest.

In another bowl, dump the blueberries and add a spoonful of the flour mixture. Gently stir.

In yet another bowl, mix the oil, egg, and milk. Combine with the flour mixture. Gently fold in blueberries.

In your last bowl, make the streusel by combining the sugar, flour, butter, and cinnamon.

Drop the muffin batter into a greased or lined muffin pan and top with the streusel.

Bake for 20 minutes. Cool and store in an air-tight container.

Enjoy!