Description
Delicious and easy lemon blueberry muffins topped with a crispy streusel, perfect for breakfast or a midnight snack.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cup cold butter, cubed
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the milk, oil, egg, vanilla extract, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the blueberries.
- For the streusel topping, mix the brown sugar, oats, and cold cubed butter until crumbly.
- Divide the muffin batter evenly among the prepared muffin tins and top with the streusel mixture.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Allow to cool slightly before serving.
Notes
These muffins are best enjoyed warm and can be frozen for up to 3 months.