Bakery-Style Zesty Blueberry Streusel Muffins

Preheat your oven to 350°F and prepare a standard 12-hole muffin tin with paper liners.

💡 Tip: Using room-temperature ingredients ensures a smoother emulsion and better rise.

In a small bowl, combine flour, brown sugar, and cinnamon with a pinch of cold butter using a fork until a sandy, pea-sized crumble forms.

💡 Tip: Avoid over-mixing the crumble to keep the texture light and sandy rather than a paste.

Cream the butter and sugar in a large stand mixer until the mixture turns pale and significantly increased in volume.

💡 Tip: This aeration step is vital for the lightness of the final muffin.

Incorporate eggs one at a time, followed by the lemon zest. Alternate adding the dry ingredients with the combined yogurt and milk, finishing with the dry mixture.

💡 Tip: Gently fold the batter using a rubber spatula to avoid developing too much gluten.

Carefully fold in the blueberries and portion the batter into liners. Sprinkle the prepared crumble over each muffin.

💡 Tip: If using frozen berries, toss them in a teaspoon of flour before folding to minimize bleeding.

Bake for 22-25 minutes, or until a tester inserted into the center emerges clean.

💡 Tip: Let the muffins sit in the pan for 5 minutes before transferring to a wire rack to prevent moisture buildup.