Blueberry Lemon and Chocolate Chip Muffins

  • Dessert
Made 1x Time ~60 minutes Servings 12 muffins

Original Recipe

Culinary Hill - Blueberry Muffins


Ingredients

Muffins

Streusel Topping

Steps

  1. Preheat the oven to 400°F (200°C) and line a muffin tin (or grease)
  2. Melt the butter SLOWLY in the microwave. 5 second bursts on low power and constantly take out to stir. Otherwise it WILL explode.
  3. Mix butter, milk, eggs, vanilla extract, and lemon juice in a bowl, be sure to whisk the eggs first and well before adding the other ingredients.
  4. Mix flour, sugar, baking powder, salt, and lemon zest in a separate bowl.
  5. Combine wet and dry ingredients, then fold in blueberries and chocolate chips. Be careful not to overmix, as this can make the muffins tough.
  6. Make the streusel topping by mixing flour, sugars, cinnamon, and salt in a bowl, then cutting in the cold butter with a pastry cutter or fork until it resembles coarse crumbs.
  7. Distribute the batter into the muffin cups, then sprinkle the streusel topping over the muffins.
  8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • The original recipe is just for blueberry muffins but I’ve modified them with lemon juice, lemon zest, and chocolate chips.
  • These muffins are HEAVENLY. If you think blueberry muffins are too tart and chocolate chip muffins are too sweet, these are an incredible balance. Sweet, tart, sour, and salty all in one bite.