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Crispy Lemon Blueberry Zucchini Muffins Easy Homemade Streusel Recipe

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These crispy lemon blueberry zucchini muffins feature a crunchy streusel topping and a tender, moist crumb thanks to grated zucchini. Perfect for breakfast or a snack, they combine bright lemon flavor with juicy blueberries in a quick and easy recipe.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon lemon zest (from about 1 lemon)
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) light brown sugar, packed
  • 1 large egg, room temperature
  • ⅓ cup (80ml) vegetable oil or melted butter
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk or plain yogurt
  • 1 cup grated zucchini, squeezed dry (about 1 medium zucchini)
  • 1 cup fresh blueberries
  • 2 tablespoons fresh lemon juice
  • For the Streusel Topping:
  • ½ cup (60g) all-purpose flour
  • ½ cup (100g) light brown sugar, packed
  • ¼ teaspoon salt
  • ¼ cup (60g) cold unsalted butter, cubed
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line your muffin tin with liners or lightly grease it.
  2. In a small bowl, combine ½ cup flour, ½ cup brown sugar, salt, and cinnamon. Cut in the cold butter using a pastry cutter or forks until the mixture resembles coarse crumbs. Set aside in the fridge.
  3. Grate 1 cup zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  4. In a large bowl, whisk together 1 ½ cups flour, baking powder, baking soda, salt, and lemon zest.
  5. In another bowl, whisk together granulated sugar, brown sugar, egg, oil or melted butter, vanilla extract, lemon juice, and buttermilk until smooth.
  6. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Avoid overmixing.
  7. Fold in the drained zucchini and blueberries carefully to distribute without breaking the berries.
  8. Spoon the batter evenly into the muffin cups, filling about ¾ full.
  9. Generously sprinkle the chilled streusel mixture over each muffin.
  10. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown and crispy.
  11. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Keep streusel cold until baking to maintain crispiness. Toss blueberries in flour before folding in to prevent sinking. Tent muffins with foil if streusel browns too quickly.

Nutrition

Keywords: lemon blueberry muffins, zucchini muffins, streusel topping, quick muffins, breakfast muffins, healthy muffins

Find it online: https://sizzlesprout.com/crispy-lemon-blueberry-zucchini-muffins-easy-homemade-streusel-recipe/