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Lemon Blueberry Streusel Muffins with Lemon Glaze

These delightful muffins combine zesty lemon flavor, juicy blueberries, and a crumbly streusel topping for a perfect morning treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 0.5 cups milk
  • 1/3 cups vegetable oil
  • 1 large egg
  • 1 teaspoon lemon zest Freshly grated for best flavor
  • 1 cup fresh or frozen blueberries If using frozen, do not thaw
For the Streusel Topping
  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons cold butter, cut into small pieces
For the Lemon Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice Freshly squeezed

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. In another bowl, mix the milk, vegetable oil, egg, and lemon zest until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
Making the Streusel Topping
  1. In a small bowl, mix flour, brown sugar, and cinnamon together. Add the cold butter and combine until crumbly.
Baking the Muffins
  1. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the streusel topping generously over each muffin.
  2. Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  3. While the muffins cool, whisk together powdered sugar and lemon juice until smooth.
  4. Drizzle the lemon glaze over the cooled muffins before serving.
  5. Transfer the muffins to a cooling rack and let them cool slightly before enjoying.

Notes

Store leftover muffins in an airtight container for up to 3 days at room temperature or freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.