As summer finally rolls around, Aquila’s here to teach you how to make lemon blueberry streusel muffins! These are perfect for a summer break breakfast. 

Ingredients

This recipe yields around 6 muffins. You can scale up or down depending on personal preference.

Streusel topping

• 1/4 cup all-purpose flour
• 1/8 cup granulated sugar
• 1/4 tsp ground cinnamon
• 1 tbsp unsalted butter, melted

Lemon blueberry muffins

• 1 1/4 cups all-purpose flour
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• Pinch of salt
• 1 large egg, room temperature
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1/4 tsp grated lemon zest
• 1 1/2 tbsp lemon juice
• 1/2 cup whole milk
• 1/2 tbsp vanilla extract
• 1 cups fresh blueberries, rinsed and dried

Instructions

Streusel topping

1. Add flour, sugar and cinnamon to a medium-sized bowl. Add in melted unsalted butter.
2. Whisk together until mixture forms into crumbs.
3. Set the bowl aside. For firmer crumbs, place in the fridge.

Muffins

1. Preheat the oven to 400 °F (200 °C).
2. Add all purpose flour, baking powder, baking soda and salt to a large bowl.
   • Substitute half as much baking soda for baking powder or twice as much baking powder for baking soda if you are missing one of them.
3. Add an egg, sugar, milk and melted butter to a separate bowl.
   • It’s important to separate wet from dry ingredients at first to avoid clumpy batter
4. Cut lemons and juice them. Strain out the seeds. Add to the wet ingredients bowl.
5. Use a grater to add lemon zest into the batter.
6. Add in a few drops of vanilla extract.
   • It’s important not to add too much. You want the lemon and blueberries to be the stars of the flavor profile.
7. Slowly fold your wet ingredients into the dry ingredients. Use a spatula instead of a whisk here to avoid clumps and overmixing.
8. Fold in your blueberries. 
   • Tip: dusting blueberries with flour allows them to float in the batter instead of sinking to the bottom.
9. Line your muffin tin. If you have thin muffin liners, double them up since the blueberries release a lot of juice.
   • You can also oil or butter the muffin tin if you want to pour the batter directly into the tin.
10. You can use an ice cream scoop, a normal spoon or any other scooping utensil to add your batter to the muffin tin. Fill to around three-fourths¾ full.
11. Sprinkle streusel over the tops of muffins. Try to cover the entire muffin top with crumbs.
12. Bake for 20 minutes.
    • To test whether the muffins are cooked, stick a toothpick all the way through and see if it comes out clean.
    • A good sign is no sticky batter or resistance when you’re pulling out.
13. Remove from the oven, cool and enjoy!

Video transcript

As summer finally rolls around, Aquila’s here to teach you how to make lemon blueberry streusel muffins! This recipe yields around 6 muffins, perfect for a summer break snack. Here are the ingredients you’ll need. Feel free to pause the video to note them down!

Start by making the streusel or sweet crumb topping for your muffins. Whisk together flour, sugar, and cinnamon. Then, add in the melted unsalted butter. Mix with a whisk until the mixture forms small clumps. Don’t worry too much about making them uniform. Set this bowl aside.

Before making the muffins, make sure to preheat your oven to 400 F or 200 C! 

In a large bowl, whisk together your all purpose flour, baking powder, baking soda and salt. If you don’t have baking soda, you can substitute it for twice as much baking powder In a separate bowl, add an egg, sugar, milk, and melted butter. 

Now, let’s prep our lemons. A trick is to roll your lemons before cutting them to extract more juice. After squeezing the lemons, make sure to remove the seeds from the juice! After adding that to your wet ingredients, use a grater to add some zest. Now, add in some vanilla extract. Don’t add too much since the flavor is very strong.

Now, mix together your wet and dry ingredients until it creates a thick, smooth mixture. Before adding in blueberries, coat them in flour so they don’t sink to the bottom while baking. Now, fold them in.

When lining your muffin tin, I recommend doubling up on the liners to avoid leaking from the blueberries. Fill the muffin liners around ¾ full. Then, take your streusel and sprinkle it over the tops.

After baking for around 20 minutes, test your muffins with a toothpick. If it comes out clean, you can take them out to cool! Finally, enjoy this tangy and sweet summer dessert.