So I just burnt my nose. Seems odd right? It get’s weirder. I burnt the inside of my nose. I was a little too anxious about inhaling the intoxicating scent of a fresh batch of Lemon Blueberry Streusel Muffins that when I opened the oven to check on them I got a face full of 350 degree air.
That’s normal right? They smelled so good I burnt my nose. It was worth it though. So worth it.
I was first intrigued by this recipe when I found that it included lemon. Who doesn’t like the combination of lemon and blueberry? No one, that’s who. Then I wanted to add cinnamon to the streusel recipe because, let’s face it, cinnamon is just awesome. I was worried about how the lemon and cinnamon flavours would mingle. You might be too. Don’t let them scare you, they’re just muffins. Delicious, delicious muffins. Nothing to fear here except an unhealthy compulsion to eat every last crumb. I double dog dare you.
Lemon Blueberry Streusel Muffins
Makes 14 – 18 muffins.
Source: Adapted from the Joy of Baking’s Blueberry Streusel Muffins.
1 cup milk
2 eggs, slightly beaten
1 tsp vanilla extract
3 cup flour
1 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, chilled
2 cup blueberries
1 tbsp lemon zest
1 tbsp lemon juice
2 1/2 tsp cinnamon
2 tbsp unsalted butter, meted (for the streusel)
Preheat the oven to 350 degrees and place a rack in the middle. Line 1 and a half muffin tins with muffin liners.
In a small bowl mix together the milk, eggs, lemon juice and vanilla then set it aside. In a large bowl whisk together the flour, sugar, baking powder and salt. Cut in the butter using a pastry blender or two knives until the mixture looks like course crumbs then set aside 1 cup for the streusel. Gently fold in the lemon zest and blueberries then add the flour mixture and stir it until just combined. Over-mixing will cause the muffins to be tough and short.
For the streusel stir in the cinnamon then add the melted butter to the reserved flour mixture. Mix that in with a fork until it’s crumbly yet course.
Scoop the muffin batter into each muffin cup until filled about 3/4 of the way then top each with one with about 1 tbsp of streusel. Bake them for about 18 – 20 minutes then transfer to a cooling rack and enjoy the lemony blueberry cinnamony goodness.