Blueberry Meyer Lemon Muffins with Streusel Crumb Topping

You didn’t think I was done with the blueberry posts, did you?  The blueberry farm by house still has tons of ripe blueberries to pick, and besides that, I froze a bunch so I can have blueberry goodness for months to come.  Now, this is more of a dessert kind of muffin, I will admit.  I just had to put some sort of crumb streusel topping on there, I couldn’t help myself.  If you have a hard time finding Meyer Lemons (a lovely cross between a lemon and and orange), you can mix together some lemon and orange zest to substitute.  Let’s get to the recipe:

8 oz all purpose flour (about 1.5 cups)
3/4 cup sugar
2 tsp baking powder
pinch of salt
Zest of 2 meyer lemons
1/3 cup vegetable oil
1 extra large egg
1/3 cup milk
2 cups blueberries
Streusel crumb topping (recipe below)

Preheat the oven to 400 degrees F.  Line a muffin tin with paper liners.  Prepare the streusel crumb topping (recipe below).

Whisk to combine the flour, sugar, salt, baking powder, and meyer lemon zest.  Take a tbsp 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:
Place the vegetable oil, egg, and milk in a bowl, and whisk to combine.  Add that to the flour mixture, and remember, leave lots of lumps.  If there aren’t any lumps whenever you are using the muffin method of baking, you have overmixed and invited more gluten (and toughness) to the party than was welcome.  Don’t worry, a few lumps will bake out.

Dump in the blueberries, and fold them in gently.  Use a disher to portion them out into the muffin cups, and sprinkle the crumb topping all over the tops. Bake for 20-22 minutes until a toothpick inserted into the center comes out with no wet batter.  Let them cool, and enjoy!

Streusel Crumb Topping Ingredients:
1/2 cup sugar
2.5 oz flour (1/2 cup)
1/4 cup butter
1 tsp cinnamon (cinnamon goes beautifully with blueberries)

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.  You can now sprinkle it over the tops of your muffins.

Click here for the printable recipe.

Thanks for reading!  Have a fabulous weekend =)

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27 Responses to Blueberry Meyer Lemon Muffins with Streusel Crumb Topping

  1. Holy Moly… These look fantastic! I absolutely love lemon anything and I can’t wait to try these…! Thanks for the recipe!!

  2. Chrissy says:

    These look so good. I love the combo of lemon and blueberry…it just screams summer to me!

  3. Meg says:

    I love when a recipe actually calls for lumpy batter — then I don’t have to stress about it! These sound delicious — the tartness of blueberries and the tang of lemon is a winning combo, I’m sure.

  4. This looks amazing!! We love muffins at this house, so this is perfect! You could even turn it into a little cake and have this instead of coffee cake, or even dessert! So pretty.

  5. You’re so lucky to have so many blueberries. I can just imagine all the goodies you’re going to be able to bake with them. Your muffins already look gorgeous. I have a sweet treat linky party going on at my blog and I’d love it if you’d come by and link your muffins up.

    • Joanne says:

      I know, the blueberries are so cheap too. I really am lucky! I love popping some in a saucepan with some lemon, sugar, and cinnamon…blueberry sauce in 5 minutes! Thanks for the link invitation, sounds fun!

  6. norma says:

    Deliciously delicious!

  7. Nichole says:

    these look delish! thanks for sharing!

  8. Clare says:

    Oh these look so delicious! One of my favorite ways to use up blueberries!

  9. kyleen says:

    Wow, these look delicious! I’ve always wanted to try making blueberry muffins. Thanks for the recipe!

  10. Anna F says:

    Hey, I just saw this pic on food porn daily! Win.

  11. karyn says:

    Hello. Can’t wait to try these and thanks for posting. One question though, in the muffin recipe as well as the streusal topping the recipe indicates 8 oz of flour but in brackets you have that its 1. 5 cups and in the streusal topping you want 2.5 oz of flour and have in brackets .5 cups. I want to try and measure accurately and am not understanding as 8 oz is 1 cup and 2.5 oz is closer to 1/3 cup… I know measures are different in different places and I just want to know which one to use. If the amount you want in the recipe is 8oz or 1.5 cups I’d love to know as I just can”t wait to try these. Thanks so much!

    • Joanne says:

      Hi Karyn! When I measure out flour with the fluffing, scoop, and scrape method, my cups typically measure out as 5oz. If you have a scale, it’s always better to do it by weight, so I post that first. I put the measuring cups there too so people can scoop it. I’m surprised to hear that your flour is measuring as 8 oz for 1 cup. King Arthur Flour for example states that flour should be about 4.25 oz per cup, and I’ve typically heard about 3.5-5.5 oz. 8 oz sounds like a lot. Are you fluffing the flour beforehand? Let me know!

  12. Jenn says:

    Just made these for company!! So yum and I’m not a huge Lemon fan but it definitely added a freshness to it! Just about as easy as boxed muffins and way more yum! Do you think I could use the same recipe and substitue banana nut? Thanks for sharing!

    • Joanne says:

      YAY I’m glad you liked them Jenn. I think doing a banana nut theme could work here, though I’ve never made banana nut muffins so I’m not sure. Do you add banana to the batter? I’m not a fan of bananas so I don’t really know. Sorry I can’t be more helpful!

  13. I’ve been looking for a good blueberry muffin recipe and with the lemon and streusel, pretty sure this one wins! Saving this one for next time I have some good blueberries! Love you blog too!

  14. nipponnin says:

    My husband made this for me last Saturday. It was delicious! It’s keeper recipe!

  15. Pingback: July 4th Recipe Round-Up « Fleur-De-Licious

  16. Juliette says:

    How many muffins does this recipe make?

  17. jen says:

    Hey, I was wondering if you could use frozen blueberries? Thanks

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