The Best Lemon Blueberry Muffins with Streusel Topping
Looking for a healthy morning bite, mid-day snack, pre-workout treat, or post-dinner dessert? The Best Blueberry Lemon Streusel Muffin recipe is going to be the perfect choice! Made with fresh lemons and plump blueberries, these muffins are a satisfying treat for all occasions, any time of the day.
Equipment
- 1 muffin tin
Ingredients
- 2 lemons juiced
- zest of one lemon
- 3 eggs room temperature
- ¼ cup plant-based butter* melted
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅓ cup monk fruit sweetener*
- 3 tablespoon maple syrup
- 2 cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cup blueberries fresh or frozen
Coffee Cake Streusel Topping
- ¾ cup gluten-free all purpose flour
- ¼ cup plant-based butter room temperature
- 4 tablespoon monk fruit sweetener
- zest of one lemon
Instructions
- Preheat oven to 350F. Prepare muffin tin by greasing the pan and then lining it with muffin liners.
- In a large bowl and using a whisk combine the wet ingredients of the muffin mixture - eggs, lemon juice, butter, vanilla, almond extract, maple syrup. Add the monk fruit sweetener and whisk ingredients until everything is well-incorporated.
- In the same bowl, add the gluten-free all-purpose flour, almond flour, baking soda, salt. Mix together until you see just a little flour still poking through. Using a spatula, gently fold in the blueberries (reserve a ¼ cup of blueberries to top the muffins before going into the oven. Set aside.
- In a medium-sized mixing bowl, make the streusel topping. Using whisk, fork, pastry cutter, or your hands, mix together the gluten-free all-purpose flour, butter, monk fruit sweetener and zest of one lemon. You should have a crumbly texture.
- Pour the prepared batter mixture into the lined muffin tin. Once the muffin pan looks evenly distributed, take the streusel topping mixture and evenly distribute the topping into each muffin cavity. Place the reserved blueberries on top of the streusel topping and bake in oven for 15-20 minutes.
- Remove the muffins from the oven and allow to cool completely before drizzling the glaze topping. Enjoy!
Notes
*For an alternative to plant-based butter, you are able to use whichever oil you already have on hand. Grass-fed butter, coconut oil, ghee, avocado oil - all are great options and will work well for this recipe.
*The monk fruit sweetener can be replaced with any alternative sugar you have on hand. Just keep in mind that you will most likely need to use more than what the recipe calls for as monk fruit is often sweeter than other sugars.