BLUEBS! Yay. I absolutely love baked goods with blueberries in them, and these are definitely up there with my favorites. Blueberries bake to this perfectly silky texture and sweet but not too sweet flavor. Love it, love it, love it. This past weekend, I made these blueberry streusel muffins which I quite frankly couldn’t stop shoving in my mouth.
Also, I know that I say in every blog post that the food is my favorite, but I just can’t help it. I tend to cook things that are my favorite!
These muffins were moist and delicious with a lemon glaze drizzled on top and blueberry beautifully baked inside. Personally, I’ve never been the person who grabs the baked good without the icing. ALWAYS the icing for me.
Let’s just say, I reached for these more than a few times.
Blueberry Streusel Muffins with Lemon Glaze
For the muffin:
- ½ cup 1 stick room temperature butter
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 2 ½ cups flour
- 3 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 ½ cups fresh blueberries
For the streusel topping:
- ¼ cup sugar
- ¼ cup brown sugar
- ⅓ cup flour
- ½ teaspoon cinnamon
- ¼ cup 2 tablespoon cold butter
For the glaze:
- 1 ½ cups powdered sugar
- 3-4 tablespoon milk
- Drop of vanilla extract
- 2 teaspoon lemon juice
- Preheat oven to 375℉
- To make the muffin batter, using a mixer cream together the sugar and butter — then add in the vanilla and eggs
- In a separate bowl, combine flour, cinnamon, baking powder and salt.
- In the mixer, slowly add in the flour and milk, switching off between the two, until all the ingredients are combined.
- Fold in the blueberries — try not to squish them!
- In a separate bowl, for the streusel topping, combine the sugars, flour and cinnamon. Cube the butter, and using your hands “pinch” to combine all ingredients.
- Once the muffins are scooped out into a muffin tin, add a thick layer of streusel topping to each.
- Put in the oven and bake for 25 minutes.
- While they are baking, combine the powdered sugar, 3 tablespoon milk, vanilla extract, and lemon juice to make a glaze. Add an additional teaspoon or two of milk for a thinner consistency.
- Once the muffins are out of the oven and cooled, drizzle the glaze on top.
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