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Brenda Thompson

Meyer Lemon Blueberry Muffins

5 from 4 votes
These Meyer Lemon Blueberry Muffins combine the best of two of my favorite flavors. They are quick to make and freeze well so why not make a double batch?
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12
Course: Breads
Cuisine: American
Calories: 221
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all purpose flour
  • ¾ cup sugar
  • 2 teaspoon baking powder
  • 1 pinch salt
  • 1 teaspoon lemon zest about one large lemon
  • ⅓ cup canola oil
  • 1 large egg
  • ⅓ cup milk
  • ½ teaspoon lemon juice
  • 2 cups blueberries
STRUESEL CRUMB TOPPING
  • 3 tablespoons sugar
  • 3 tablespoons flour
  • 2 tablespoons butter
  • ½ teaspoon cinnamon

Method
 

  1. Preheat the oven to 400 degrees F. Spray muffin pan with non-stick spray.
  2. In small bowl, prepare the streusel crumb topping. To prepare, dice up the butter into cubes, and work all of the ingredients together with your fingertips, until it forms a bunch of crumbs and clumps. Set bowl aside.
  3. In large bowl, combine the flour, sugar, salt, baking powder and lemon zest. Take a tablespoon of the mixture and toss it with the blueberries. This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom—very important!
  4. Place the vegetable oil, egg, and milk in a bowl, and whisk to combine. Add that to the flour mixture, and remember, this batter will be thick! Lumps are ok!
  5. Add the blueberries, and fold them in gently. Use a scooper to portion them out into the muffin cups, and sprinkle the crumb topping all over the tops.
  6. Bake for 20-22 minutes until a toothpick inserted into the center come is out with no wet batter. Let them cool, and enjoy!

Notes

MAKE AHEAD NOTE:
These muffins can be made ahead and frozen in an airtight container. To enjoy later, heat one frozen muffin in the microwave for 30-60 seconds on 70% power. Great for busy mornings!