These lemon blueberry muffins are moist and bursting with bright citrus flavor and flecks of juicy blueberries. The golden-brown muffins with a crunchy streusel topping, make these the best breakfast or snack idea!
In a large bowl, add sugar, milk, sour cream, applesauce, butter, eggs, and lemon juice.
1 cup white sugar, 1 cup milk, 1 cup sour cream, ¼ cup applesauce, 1 tablespoon butter, 2 large eggs, 2 tablespoons lemon juice
Beat with a mixer on low speed until blended or hand stir until just blended.
Add the flour mixture to the wet ingredients and stir until just moistened, careful not to over stir.
Gently stir in blueberries. (avoid over mixing so batter doesn’t turn blue) Fill muffin cups ¾ full of batter.
1 ½ cups frozen blueberries
Make the struesel topping:
in a small bowl, add ½ cup brown and ½ flour and then cut in 4 tablespoons cold butter. Mix well until all flour and sugar is moistened by butter.
½ cup brown sugar, ½ cup all purpose flour, 4 tablespoons cold butter
Sprinkle the topping evenly to the top of uncooked batter in muffin tin. Bake 25- 30 until golden brown and a toothpick comes out clean in the center.
Let cool for 10 minutes then transfer to a wire rack
Notes
Add the zest of on lemon in place of the lemon juice if preferred.Use gluten free flour if desired. (I use Bob’s Red Mill One-to-One flour)Use full fat sour cream for best results.Use fresh blueberries if desired.Batter will be thick so that's ok.