blueberry lemon zest strudel muffins

Here’s a delicious recipe for Blueberry Lemon Zest Strudel Muffins:

Ingredients

For the Muffins:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, melted
• 1 large egg
• ½ cup milk (whole or 2%)
• 1 cup fresh or frozen blueberries
• Zest of 1 lemon
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

For the Strudel Topping:

• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup packed brown sugar
• ¼ teaspoon ground cinnamon
• 2 tablespoons unsalted butter, cold and cut into small pieces

Instructions

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
2. Prepare the Strudel Topping:
   • In a small bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon.
   • Add the cold butter pieces and use a fork or pastry cutter to blend until the mixture resembles coarse crumbs. Set aside.
3. Make the Muffin Batter:
   • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
   • In a separate bowl, mix the melted butter, egg, milk, lemon zest, lemon juice, and vanilla extract until well combined.
   • Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
   • Fold in the blueberries.
4. Fill the Muffin Tin:
   • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
5. Add the Strudel Topping:
   • Sprinkle the strudel topping evenly over the muffins.
6. Bake:
   • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool:
   • Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your blueberry lemon zest strudel muffins! They’re perfect for breakfast or as a sweet treat any time of day.