Blueberry Lemon Streusel Muffins

We added a streusel topping to this tangy and tender blueberry lemon muffin. Serve these muffins at brunch or coffee with friends.

Yield: Makes 12

Blueberry Lemon Streusel Muffins


  • 2 tbsp all-purpose flour
  • 2 tbsp granulated sugar
  • 2 tbsp old-fashioned rolled oats
  • 1 tbsp salted butter, softened
  • 2 tbsp grated lemon peel, divided
  • 1 3/4 cups all-purpose flour
  • 1/4 cup old-fashioned rolled oats
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1 cup plain Greek yogurt
  • 3 tbsp canola oil
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup fresh or frozen blueberries


  1. Preheat oven to 400°F.
  2. To prepare streusel topping, combine 2 tbsp each flour, sugar and oats. Cut in butter with a pastry blender or rub in with fingers until mixture is crumbly. Stir in 1 tbsp lemon peel. Set aside.
  3. Combine 1 3/4 cups flour, 1/4 cup oats, baking powder, baking soda and salt in bowl. Set aside.
  4. Whisk together remaining 1 tbsp lemon peel, 1 cup sugar, yogurt, oil, egg and vanilla in a large bowl until smooth. Gently fold in half of dry ingredients just until combined. Fold in remaining dry ingredients until almost combined. Gently fold in blueberries just until combined. Do not overmix.
  5. Spoon batter into paper-lined or greased muffin cups, filling cups three-quarters full. Sprinkle each with streusel topping.
  6. Bake, rotating pan after 10 minutes, until a cake tester inserted into centres comes out clean, about 20 minutes.
  7. Cool muffins in pan for 4 minutes. Remove from pan and cool on a rack.
Nutritional analysis per muffin:


222 calories, 5.6 g fat, 4.9 g protein, 38.4 g carbohydrate, 1.2 g fibre, 341 mg sodium