Lemon Streusel Blueberry Muffins

Welcome to #BacktoSchoolTreats Week!  This year more than ever I think kids could use some fun treats to get back into the school spirit.  This year my son will be a senior, and I'm hoping he gets to experience it and enjoy it to the fullest.

I'm kicking things off with Lemon Streusel Blueberry Muffins from Taste of Home.  It was a pretty good year for my blueberry bushes, and the ones that wrap up the season are the perfect size for muffins.

I made a few small changes.  My guys are both tree nut allergic, so I used all vanilla instead of the almond extract.  I used whole milk, it's what we have on hand.

I also reserved 1/4c of the flour mixture to toss with the berries to keep them from sinking to the bottom, but this batter was on the thicker side, so it may not have been needed. I portioned out the batter with a large scoop.

Thank you so much to Terri from Love & Confections and Christie from A Kitchenhoor's Adventures for hosting #BacktoSchoolTreats Week! Be sure to go and check out all of the other amazing recipes being shared down below.

Lemon Streusel Blueberry Muffins

Lemon Streusel Blueberry Muffins
Yield: 12
Author: Jolene Martinelli


  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg, room temperature
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup milk
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • 1-1/2 cups fresh unsweetened blueberries
  • 1/2 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed


  1. Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine flour, baking powder, salt and cardamom; reserve 1/4, and add remainder to creamed mixture just until moistened. Toss blueberries with reserved flour mixture and fold into batter.
  2. Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine brown sugar, flour, lemon zest and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake 23-27 minutes, or until a toothpick inserted in muffin comes out clean.
  3. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

    Recommended Products:

    blueberries, lemon, streusel
    Muffins, snacks, breakfast/brunch
    Created using The Recipes Generator

    Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures. All week-long 11 bloggers will be sharing 30+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine.
    Breakfast Recipes
    Baked Glazed Chocolate Donuts by The Redhead Baker
    Chai Muffins by Our Good Life
    Lemon Streusel Blueberry Muffins by Jolene's Recipe Journal
    Snack Recipes
    Air Fryer Hot Dog Taquitos by A Kitchen Hoor's Adventures
    Kid-Friendly Snack Board by Love & Confections

    Dessert Recipes
    Chocolate Chip Cookies by Family Around the Table
    M&M Cookie Bars by Kate's Recipe Box
    Monkey Tail Crescent Rolls by Palatable Pastime

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    authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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