Blueberry Lemon Muffins with Streusel Topping
These lemon blueberry streusel muffins are a great way to start your day on a sunny note. Bursting with sweet berries, a zing from lemon zest, and a sugary praline-inspired streusel topping, they're a sweet treat the whole family will love!
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Servings: 12 muffins
Equipment
- 12-well muffin tin
- zester
- dry measuring cups
- liquid measuring cup
- measuring spoons
- mixing bowl set
- whisk
- wire cooling rack
Ingredients
For the streusel topping:
- ½ cup all-purpose flour
- ½ cup chopped pecans
- ⅓ cup firmly packed brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup salted butter, melted
For the blueberry lemon streusel muffins:
- 2 cups all-purpose flour, divided
- 1 ½ cups fresh blueberries
- 1 tablespoon baking powder
- 1 cup whole milk
- ¼ cup vegetable oil
- ⅓ cup granulated sugar
- 3 tablespoon Duke's mayonnaise
- 2 teaspoon grated lemon zest
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F. Place paper liners in a 12-well muffin tin. Coat the liners with cooking spray. Make the streusel topping: Combine flour, pecans, brown sugar, cinnamon, and melted butter in a medium bowl. Use your fingers to press the mixture into large clumps, if desired.
- Make the muffins: Toss 1 tablespoon of the flour with the blueberries and set aside. Stir together the remaining flour and baking powder in a small bowl.
- Whisk together the milk, oil, granulated sugar, mayonnaise, lemon zest, egg, and vanilla in a large bowl until combined. Add the flour mixture and stir until the batter is smooth. Add the blueberries and gently fold to combine.
- Divide the batter evenly among the muffin liners and sprinkle with the streusel topping. Bake the muffins at 400°F for 20 to 23 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes before removing from the tin to a wire rack to cool.