I sort of can’t believe this is my first sweet breakfast recipe that I’ve shared here. See, I love muffins and pastries, but since we have incredible bakeries (Magnolia, Boulud, Bouchon) a stone’s throw away, I generally just pick something up on my way out. NYC is a dangerous place to live like that. I can’t walk a block without passing multiple temptations, and given that I have about zero self control in that department, I almost always give in. But alas, the smell of freshly baked muffins lofting out of the oven is enough to have me shunning all my favorite treats. If only a candle could accomplish what a little baked good can.
When I saw piles of gorgeous blueberries (on sale at Whole Foods!), I just knew that muffins had to happen. And there is no better muffin than one with a serious crumb topping. It’s rather essential in my book. The streusel needs to hold together but not be overly crunchy. Just enough to add some texture and a little more sweetness. I also love the brightness the lemon gives these as well. It’s subtle, but takes an ordinary muffin to the next level. Make a batch and freeze any leftovers, making for quick and yummy weekday grabs. These are by far the tastiest muffins that have ever come out of my kitchen, and I know you and your family will love them.
And don’t forget to enter to win a $100 Sephora Gift Card in celebration of this little blog’s birthday!
Lemon Blueberry Streusel Muffins
Adapted from Back to Basics
Makes about 2 dozen
3 1/2 cups AP flour
1 1/2 cup sugar
4 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
1 stick unsalted butter, melted and cooled
1 1/2 tsp grated lemon zest
1 pint blueberries
3/4 cup AP flour
1/2 cup light brown sugar
1 tsp cinnamon
1/4 tsp salt
4 T cold unsalted butter, diced
- Preheat oven to 375°F and place paper liners in muffin tin.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk together the buttermilk, butter, lemon zest, and eggs.
- Stir wet ingredients into dry just until blended.
- Fold in blueberries.
- Use an ice cream scoop to scoop dough into muffin tin, filling until 3/4 full.
- For Topping: Place all ingredients in a food processor fitted with a steel blade and pulse until forms small clumps.
- Using fingers, rub the topping together until crumbly.
- Sprinkle about 1 T of topping on top of each muffin.
- Bake for 20-25 minutes, or until muffin tops are golden brown.