These super fluffy blueberry muffins have a touch of lemon in them and are finished with a delish cinnamon streusel! This recipe is a breeze to make, and since it uses frozen blueberries you can make these out of blueberry season. I used frozen wild blueberries, and though the blueberries are a lot smaller they really pack a punch when it comes to flavour.
These muffins are cinch to make! Here is what you need to get started:
- Unsalted butter I use unsalted butter for this recipe, but you can sub in an equal amount of coconut oil if you prefer
- Blueberries frozen blueberries were used in this recipe, that way you can make these all year round! I used wild blueberries from Picard.
- Extracts there is a combo of vanilla and almond extract, but if you like you can leave the almond extract out.
- Lemon Zest this is what gives these muffins that zingy taste!
How to make blueberry muffins:
- I love making streusel ahead of time and keeping it in the freezer, that way it makes baking day even easier!
- Sift all the dry ingredients together and add your butter
- Add the rest of your wet ingredients – but leave out the blueberries for now
- Drop a tablespoon of batter into each muffin cup
- Add your blueberries, but don’t overmix
- Divide batter evenly in the muffin cups, sprinkle with streusel
Baking Tips & FAQs
Before I add the blueberries to the batter, I put one tablespoon of batter and the bottom of each muffin cup. This gives a buffer and stops them sinking.
Don’t overmix your batter! If you overmix, your muffins will end up dry and dense, as well as breaking apart your blueberries.
Said no one ever! But, if you really don’t want to use streusel then you can sprinkle them with raw sugar instead.
You can use an equal amount of room temperature coconut oil.
Yes you can! Pop leftover muffins in a freezer bag and freeze for up to 3 months. Defrost them and put them in the microwave or oven to get them nice and warm.
How to store your muffins
I don’t know about you, but I can usually get through these muffins pretty quickly! If you don’t think you’ll get through them all that quickly, you can store them for up to a week in the fridge.
Blueberry & Lemon Muffins
- Muffin Tray
- 340 grams all purpose flour
- 149 grams granulated sugar
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- 170 grams unsalted butter, room temperature
- 113 grams milk
- 2 eggs
- 2 teaspoon vanilla extract
- ¾ teaspoon almond extract
- 283 grams blueberries, fresh or frozen
- 2 teaspoon lemon zest
- 42 grams granulated sugar
- 2 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 28 grams all purpose flour
- 57 grams oats
- 42 grams unsalted butter
- Mix sugar with cinnamon in a stand mixer. Combine with salt, flour, oats and butter with a paddle attachment and mix until mealy and coarse.
- Keep in freezer until ready to use.
- Heat oven to 350°F/175°C. Put 12 muffin cases in a muffin tray.
- Sift flour in a large bowl. Add sugar, baking powder, baking soda, salt, lemon zest, spices and butter and mix until combined. Add milk, eggs, and extracts.
- Drop a large spoonful of batter into each muffin cup.
- Fold blueberries in the rest of the batter, then divide evenly among the muffins.
- Sprinkle each muffin with one tablespoon of streusel.
- Bake for 22-25 minutes
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