Lemon-Streusel Blueberry Muffins Recipe

Lemon-Streusel Blueberry Muffins Recipe photo by Taste of Home

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My family and friends really enjoy fresh muffins. My berry-packed muffin flavor combo of almond extract and cardamon is just divine. And to top it off, the sweet lemon-cinnamon scented streusel is heavenly.—Shirley Riley, Water Valley, Mississippi

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Lemon-Streusel Blueberry Muffins Recipe

Prep: 20 min. Bake: 25 min.

Yield: 12 Servings

20 25 45

Ingredients

1/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup 2% milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1-1/2 cups fresh or frozen unsweetened blueberries
LEMON STREUSEL:
1/2 cup packed brown sugar
1/3 cup all-purpose flour
2 teaspoons grated lemon peel
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed

Directions

In a small bowl, cream butter and sugar until light and fluffy. Add egg and extracts; beat well. Beat in milk. Combine the flour, baking powder, salt and cardamom; add to creamed mixture just until moistened. Fold in blueberries.
Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, combine the brown sugar, flour, lemon peel and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 23-27 minutes, or until a toothpick inserted in muffin comes out clean.
Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.

Editor's Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Nutritional Facts 1 muffin equals 262 calories, 8 g fat (5 g saturated fat), 38 mg cholesterol, 234 mg sodium, 43 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Lemon-Streusel Blueberry Muffins in Taste of Home Christmas Annual Annual 2012, p56