Prep Time
15 minBake Time
20-25 minYield
12Rating
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Loading...| 1. | 1. Preheat the Oven - Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it lightly. |
| 2. | 2. Prepare the Muffins - In a medium bowl, whisk together the flour, sugar, salt, and baking powder. - In a separate bowl, mix the vegetable oil, egg, milk, and vanilla extract until well combined. - Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to over-mix. - Gently fold in the blueberries and lemon zest until evenly distributed. |
| 3. | 3. Divide the Batter - Divide the muffin batter evenly among the 12 muffin cups, filling each about 2/3 full. |
| 4. | 4. Make the Streusel Topping - In a small bowl, mix the sugar, flour, and cinnamon. - Add the cubed butter and use a fork or your fingers to blend the mixture until it resembles coarse crumbs. - Sprinkle the streusel topping evenly over the muffin batter in the cups. |
| 5. | 5. Bake the Muffins - Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. - Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. |
| 6. | 6. Prepare the Lemon Glaze (optional) - In a small bowl, whisk together the powdered sugar and lemon juice until smooth and drizzle-able. - Once the muffins are cool, drizzle the lemon glaze over the tops. |
| 7. | 7. Serve - Serve the muffins fresh, or store them in an airtight container at room temperature for up to 3 days. |
| 8. | .... |
| 9. | Tips: - If using frozen blueberries, do not thaw them before folding into the batter to prevent them from bleeding into the muffins. |
| 10. | These muffins can be made a day ahead. They taste delicious and make for a delightful Father's Day breakfast treat with a hot cup of coffee or tea. |
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