Blueberry Streusel Muffins with Lemon Glaze
Soft and fluffy blueberry muffins topped with a buttery cinnamon streusel and finished with a tangy lemon glaze. Perfect for breakfast, brunch, or a sweet snack
Equipment
- Mixing bowls
- Muffin tin (12-cup)
- Paper liners
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Oven
- Cooling rack
Ingredients
- For Muffins:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter melted and cooled
- 2 large eggs
- ½ cup sour cream or Greek yogurt
- ¼ cup milk
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blueberries
- For Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ tsp cinnamon
- ¼ cup unsalted butter melted
- For Lemon Glaze:
- 1 cup powdered sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 375°F (190°C). Line muffin tin with paper liners.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, eggs, sour cream, milk, and vanilla.
- Fold wet mixture into dry until just combined (do not overmix).
- Gently fold in blueberries.
- Divide batter evenly into prepared muffin tin.
- For streusel: mix flour, brown sugar, cinnamon, and melted butter until crumbly. Sprinkle evenly over muffins.
- Bake for 20–25 minutes, until golden brown and a toothpick comes out clean.
- Cool on a wire rack.
- For glaze: whisk powdered sugar, lemon juice, and zest. Drizzle over cooled muffins before serving.
Notes
Nutrition Facts (per muffin, approx.):
- Calories: 290
- Carbohydrates: 42g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 55mg
- Sodium: 160mg
- Fiber: 1g
- Sugar: 25g