Turkuaz Kitchen Blueberry Muffins

Turkuaz Kitchen Blueberry Muffins are made with fresh blueberries, all-purpose flour, granulated sugar, yogurt, eggs, lemon zest, and buttermilk. This easy Blueberry Streusel Muffin recipe creates a delicious breakfast that takes about 45 minutes to prepare and can serve up to 12 people.

Turkuaz Kitchen Blueberry Muffins Ingredients

For The Muffin Batter:

• 2 Cups (260g) All-purpose Flour
• 2 Tsp Baking Powder
• Pinch Of Salt
• ½ Cup (113g) Melted Butter
• 1 Cup (200g) Granulated Sugar
• ½ Cup (125g) Whole Plain Yogurt
• 2 Eggs
• Zest Of 1 Lemon
• 1 Tsp Lemon Juice
• 1 Tsp Vanilla Extract
• ¼ Tsp Lemon Extract (Optional)
• ¼ Cup (60g) Buttermilk
• 1 Cup Fresh Blueberries

For The Streusel:

• 1/3 Cup (45g) All-purpose Flour
• 1/3 Cup (65g) Granulated Sugar
• 1 Tsp Lemon Zest
• 3 Tbsp Cold Butter

How To Make Turkuaz Kitchen Blueberry Muffins

1. Prepare the Streusel: In a medium bowl, add flour, sugar, and lemon zest, and stir to combine. Add cold butter and use a fork to press it. Cut the butter into the flour mixture until it is crumbly with chickpea-size pieces. Set aside.
2. Mix the Dry Ingredients: In a small bowl, mix flour, baking powder, and salt.
3. Combine Wet Ingredients: In a medium bowl or base of a stand mixer, add melted butter and sugar, and whisk together. Whisk in the yogurt and then add eggs one by one, continuing to mix until well combined. Add lemon zest, lemon juice, vanilla extract, and lemon extract, and mix well.
4. Combine Wet and Dry Ingredients: Add the flour mixture to the wet ingredients, reserving ¼ cup. Using a wooden spoon, mix the batter until fully incorporated. Add buttermilk, the remaining flour, and blueberries, and fold in until everything is combined well.
5. Preheat the Oven: Preheat the oven to 370°F (190°C). Place 12 liners into a muffin mold.
6. Fill the Muffin Molds: Using a 2-tbsp ice cream scoop, add muffin batter into each liner. Divide the streusel evenly over the top of each muffin.
7. Bake the Muffins: Bake for 23-27 minutes until lightly golden brown. Remove from the oven and let cool for 1 hour.
8. Serve: Serve the muffins with or without glaze, along with tea or coffee.

Recipe Tips

• Cold Butter for Streusel: Use cold butter for the streusel to make it crumbly and crunchy.
• Mix Wet Ingredients Well: Mix butter, sugar, yogurt, and eggs well to make the batter smooth.
• Gently Fold Blueberries: Fold blueberries gently into the batter to keep them whole and juicy.
• Proper Oven Temperature: Preheat the oven to 370°F (190°C) and wait until it is hot before baking.
• Use Muffin Liners: Use muffin liners to easily take muffins out of the pan and keep their shape.

What To Serve With Blueberry Muffins

Those moist Blueberry Muffins pair well with scrambled eggs, bacon, fresh fruit, or yogurt. They can also be served alongside coffee, tea, orange juice, or smoothies for a delicious breakfast.

How To Store Blueberry Muffins

• Refrigerate: Store the muffins in an airtight container in the refrigerator for up to 5 days.
• Freeze: Place the muffins in a freezer-safe bag or container and freeze for up to 3 months. To thaw, leave them in the refrigerator overnight before eating.

Blueberry Muffins Nutrition Facts

• Calories: 250
• Total Fat: 11g
• Saturated Fat: 7g
• Cholesterol: 55mg
• Sodium: 150mg
• Total Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 18g
• Protein: 4g

Try More Turkuaz Kitchen Recipes:

• Turkuaz Kitchen Cinnamon Rolls
• Turkuaz Kitchen Blueberry Roll
• Turkuaz Kitchen Brown Butter Chocolate Chip Cookies
• Turkuaz Kitchen Blueberry Lemon Cake