These light and fluffy lemon blueberry muffins are my absolute favourite for a treat that will bring (or add) a splash of brightness to your day. Blueberry muffins in general are my favourite because they are sweet and small and of course add a beautiful rich purple to the muffins. The addition of the lemon hits the perfect sweet spot to make them that much more refreshing.
1 cup frozen blueberries
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
7 tablespoons milk
1 tablespoon lemon juice
1 tablespoon, loosely-packed, lemon zest
2 tablespoon melted butter
2 tablespoon flour
2 tablespoon granulated sugar
1/2 cup raw sugar
Preheat the oven to 350F (175C). Prepare the muffin tray by inserting liners.
For the Streusel
Prepare the streusel topping by combining all of the ingredients in a bowl and mixing well. Set aside to be added on top of the muffin batter.
For the Batter
In a medium bowl, mix together the flour, baking powder and salt. Set aside.
In a large mixing bowl (or stand alone mixer), whisk together the butter and sugar until fluffy. Add in the eggs, vanilla, milk, lemon juice and lemon zest. Continue mixing until completely smooth. Fold in the flour mixture using a spatula. Add in the blueberries carefully.
Scoop the batter into the muffin tins and top with the streusel.
Bake for about 20-25 minutes, or until you poke the centre with a knife and it comes out clean. Top with some extra lemon zest and indulge.