This blueberry lemon muffin is probably the best I’ve ever had. After making them, I had to share the recipe with you. They are perfectly golden brown on top, and super moist and deliciously flavorful inside.

It is pointless to go back to a regular blueberry muffin. The muffin gets a bright, fresh flavor from the addition of the lemon zest. The muffins are also enriched with lemon zest, which adds just a touch of color.

Yield: 24
Prep time: 15 MINUTES
Cook time: 25 MINUTES
Total time: 40 MINUTES

Ingredients

1 ½ cups blueberries, fresh or frozen
2 cups, plus 3 tbsp flour, divided
1 ½ tsp baking powder
½ tsp salt
½ cup butter, unsalted and room temperature
2 eggs
1 cup sugar
1 tbsp lemon extract
7 tbsp milk
1 tbsp lemon zest

Streusel:

¼ cup sugar
2 tbsp flour
¼ cup brown sugar
2 tbsp melted butter

Instructions

Preheat the oven to 350*

Place paper muffin cups in a muffin pan

Mix the streusel topping together in a small bowl

In another small bowl, combine the blueberries with 2 tbsp flour, toss until the blueberries are coated, Remove with a slotted spoon to shake off excess flour.

In a medium bowl mix together the flour, baking powder and salt

In the large bowl, mix together the butter and sugar until fluffy, then add the eggs, vanilla, milk, lemon extract and the lemon zest.

Using an electric mixer, combine well

Fold in the flour until just mixed together

Gently fold in the blueberries

Fill each muffin cup â…” full

Sprinkle each muffin with about 1 tbsp of streusel topping

Bake for 20 to 25 minutes, until the tops are golden brown

Test with a toothpick in the center, if it comes out clean they are done.

Allow to cool for a few minutes before removing and placing on a cooling rack

Serve immediately, or store covered tightly on the counter

Enjoy!