Description
Delicious lemon blueberry muffins topped with a crunchy streusel, perfect for breakfast or snacks.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh blueberries
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 2 tablespoons cold butter, cubed
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl until combined.
- Mix the milk, vegetable oil, egg, lemon zest, and lemon juice in a separate bowl until smooth.
- Pour the wet ingredients into the dry ingredients, gently folding in the fresh blueberries until just combined. Be careful not to overmix!
- Combine the brown sugar, rolled oats, and cold butter in a small bowl for the streusel topping, working until crumbly.
- Divide the muffin batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle the streusel topping generously on top.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack. Enjoy your muffins on the go!
Notes
For a healthier option, substitute non-dairy milk or a different oil. Frozen blueberries can be used if thawed and drained first.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg