One of my favorite days of the year is when Spence and I go berry picking! He loves to pick blueberries because they are at his height so he doesn’t have to bend down. If they are ripe, they pretty much just fall off the bush!
He didn’t always love blueberries, though! We lived in Virginia for a few years and he didn’t like them until we moved to California where almost all of the fresh produce is amazing! When he was 6 years old, we were in LA and he tried a blueberry and said: “I didn’t think I liked blueberries!” They are so good! I still crave the produce from California! If anyone is from California, can you relate?
These Blueberry Lemon Muffins just make me smile knowing that we picked the berries ourselves!
The muffins are also delish! They are incredibly moist while having a crispy crumble crust on the top!
If fresh blueberries are out of season, you can substitute frozen ones.
How to Use Frozen Blueberries in Muffins
The struggle with using frozen blueberries in muffins is they bleed through your batter. They may look great going in but when they start to defrost, the batter turns blue.
I have had mixed success tossing the frozen blueberries in flour prior to mixing to decrease the tint.
For the best results, rinse the frozen blueberries several times before you mix them into your batter. Once rinsed, you are ready to mix without the fear of a full-on blue bleed in your batter.
How to Make the Streusel Topping
The streusel topping is so easy to make, and with a few tricks, you will get that perfect crumbly topping.
Combine the dry ingredients and add the butter and zest. Mix it with your hands until it is crumbly. Tip: Lightly mix this. You are only gently tossing it. If you toss it too much, the heat from your fingers will warm up the butter too much and you won’t get the crispy streusel topping. The topping is often ruined simply by overmixing.
What is a Muffin Liner?
For this recipe, we used muffin liners instead of cupcake liners (the ones you find in the baking aisle at the grocery store). I was having a gathering with some friends, and I wanted the muffins to be presented elegantly. These liners did the trick! It was funny, but the same recipe with the liners looked so much nicer.
Tip: Using muffin liners are a perfect way to dress up muffins for baby showers, bridal showers, birthday parties, family reunions, and special guests coming over. There are 100 in the pack I got so I have enough for several functions in the future!
Drop me a note below and let me know how you like these.
Blueberry Lemon Muffins
- 1 ½ cups flour
- 1 tsp flour
- 3/4 cup white sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup blueberries fresh
- 1 tsp lemon extract
- 2/3 cup flour
- 4 tbs brown sugar
- ¼ tsp ground cinnamon
- 1/4 tsp baking powder
- 1 tsp lemon zest
- 4 tbs butter melted
Prepare the Muffin Batter
- Preheat oven at 350 degrees.
- In a medium bowl, sift flour (except for 1 tsp). Add sugar, salt, baking powder together in a bowl and mix. Set aside.
- In a large bowl, mix together oil, egg and milk.
- Gently fold in dry ingredients. DO NOT OVERMIX.
- In a small bowl, toss together blueberries with flour. Add in blueberries to the muffin mix. Again, gently fold, do not overmix.
- Grease 9 cupcake cavities and pour an even amount of batter into the 9 cavities.
Make the Streusel Topping
- In a medium bowl, add in dry ingredients, and slowly add in butter and zest. Mix WITH YOUR FINGERS. You want the streusel to be crumbly, not at all mixed like a batter.
- Sprinkle streusal mixture evenly over the 9 muffin mixture.
Bake the Blueberry Lemon Muffins
- Bake at 350 degrees for 15 minutes, then raise temperature to 400 degrees Fahrenheit for an additional 10-13 minutes, or until the centers have raised and it's a mild golden color.
- Remove from the oven and let cook for 5 minutes before transferring.