Blueberry Meyer Lemon Muffins with Streusel Crumb Topping

What’s the secret to a good muffin?


It’s crucial to leave a few lumps in the muffin batter, or in other words, to refrain from overstirring.

The problem is that with each stir, you develop gluten.

Gluten development is great for bread or pasta, but too much gluten isn’t good for cakes, muffins, or other baked goods because it makes them tough.

As long as you stir appropriately, you will be rewarded with some killer muffins. Meyer lemon and blueberry go beautifully here. If you can’t find any Meyer lemons, try mixing some lemon and orange zest.

Blueberry Meyer Lemon Muffins with Streusel Crumb Topping

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    For the muffins

    • 8 oz all purpose flour (about 1.5 cups)
    • 3/4 cup sugar
    • 2 tsp baking powder
    • pinch of salt
    • Zest of 2 meyer lemons
    • 1/3 cup vegetable oil
    • 1 extra large egg
    • 1/3 cup milk
    • 2 cups blueberries

    For the Streusel Crumb Topping

    • 1/2 cup sugar
    • 2.5 oz flour (1/2 cup)
    • 1/4 cup butter
    • 1 tsp cinnamon (cinnamon goes beautifully with blueberries)


    1. Preheat the oven to 400 degrees F.  Line a muffin tin with paper liners.
    2. In the meantime, make the streusel crumb topping. Dice up the butter into cubes, and work all of the ingredients together with your fingertips, until it forms a bunch of crumbs and clumps. Chill in the fridge until ready for use.
    3. Back to the muffins: Whisk to combine the flour, sugar, salt, baking powder and meyer lemon zest.  Take a tbsp of the mixture and toss it with the blueberries.  This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom.
    4. Place the vegetable oil, egg, and milk in a bowl, and whisk to combine.  Add that to the flour mixture, and remember, leave lots of lumps.  If there aren’t any lumps whenever you are using the muffin method of baking, you have overmixed and invited more gluten (and toughness) to the party than was welcome.  Don’t worry, a few lumps will bake out.
    5. Dump in the blueberries, and fold them in gently.  Use a disher to portion them out into the muffin cups, and sprinkle the crumb topping all over the tops. Bake for 20-22 minutes until a toothpick inserted into the center comes out with no wet batter.  Let them cool, and enjoy!


    Nutrition Information Serves 1 dozen     adjust servings
    Nutrition Facts
    Serving Size
    Amount Per ServingAs Served
    Calories 3278kcal Calories from fat 1183
    % Daily Value
    Total Fat 131g202%
    Saturated Fat 38g190%
    Transfat 2g
    Cholesterol 338mg113%
    Sodium 1151mg48%
    Carbohydrate 503g168%
    Dietary Fiber 19g76%
    Sugars 287g
    Protein 39g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Total FatLess than65g
    Sat FatLess than25g
    CholesterolLess than300mg
    SodiumLess than2,400mg
    Total Carbohydrate300g
    Dietary Fiber25g

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