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Blueberry_Muffins_5

Blueberry Streusel Muffins with Lemon Glaze

Warm blueberry muffins with a streusel topping & bright lemon drizzle.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12 muffins

Ingredients

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
  • 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

Instructions

  • 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.
Author: Haley