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Lemon Blueberry Streusel Muffins
Tall, bakery-style blueberry muffins with bright lemon zest, a tender buttermilk crumb and a crunchy cinnamon streusel top.
- Tall bakery-style domes
- Crunchy cinnamon streusel
- Bright lemon zest
The secret to bakery-high muffin domes is a hot start: a few minutes at 425 degrees F gives the batter a burst of rise before the heat comes down to bake the centers through. We rub lemon zest into the sugar to release its fragrant oils, which makes the blueberries taste even brighter. Buttermilk keeps the crumb tender, and a buttery cinnamon streusel adds a sweet crunch. Mix gently and stop early - a lumpy batter makes the best muffins.
Instructions
Heat the oven to 425 degrees F. Line a 12-cup muffin tin with paper liners and lightly grease the top of the pan.
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