Lemon & Lime Blueberry Strusel Muffins

Lately I've been on a bit of a fruit kick, but I'll admit that sometimes I buy too much which results in some of the fruit going a bit mouldy before I can eat it.  To avoid this I'll often throw what I know I can't eat into the freezer so I can use it in smoothies or muffins later.  I love muffins.  Blueberry are probably my favorite, but I've just never found a blueberry muffin recipe that I was 100% satisfied with - until now.  Last week I was cleaning out our fridge & freezer when I came across a few things that I just knew once combined would make a super delicious muffin.  Frozen blueberries, a few lemons and limes, and some sour cream.  The results were delicious.  They're not too greasy, and they've got just the right amount of lemon & lime zest in them.  I would definitely make again - and that's saying a lot, because although 99% of the things I bake are totally yummy I don't usually bake the same thing more than once because I'm always looking to try something new. 

I prefer to use frozen blueberries in these muffins because they're solid, so won't turn your batter purple when stirring them in.  You can either purchase pre-frozen blueberries, or do what I do and just buy a container of fresh blueberries and pop them straight in the freezer.

Lemon & Lime Blueberry Strusel Muffins
Makes 12 Muffins

Muffin Ingredients:

2 Eggs
3/4 Cup (170g) White Sugar
3/4 Cup (150g) Brown (Muscavado) Sugar
1/2 Cup (125ml) Vegetable Oil
1/2 tsp Vanilla
1 Cup (250ml) Sour Cream
2 Cups (250g) Flour
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Cinnamon
3/4 Tbsp Lemon Zest (approx 3 Lemons)
1/2 Tbsp Lime Zest (approx 2 Limes)
1 1/2 Cups Frozen Blueberries

Strusel Topping:

2 Tbsp + 1 tsp (32g) Butter
1/3 Cup + 1 Tbsp (78g) Brown Sugar
1/4 Cup (32g) Flour
1/4 tsp Cinnamon
1/2 tsp Lemon Zest

1.  Preheat oven to 400ºF (200ºC) and line a 12 hole muffin tin with paper muffin liners.  In a small bowl combine all of the Strusel topping ingredients and basically smoosh them together with your hands until small little crumbly bits form.  Set aside.

2.  In one bowl combine the flour, salt, baking soda and cinnamon and set aside.  In a separate bowl beat the eggs, while gradually adding the sugars.  Next gradually pour in the oil and continue beating.  Lastly add in the vanilla and sour cream and mix until combined. 

3.  Gently fold the dry ingredients in with the wet until just combined.  It's ok if there's a few lumps - just make sure not to over mix.  Lastly add in the blueberries, lemon and lime zest and lightly stir until just combined.  Pour and divide the mixture evenly into your muffin pan and sprinkle the tops of each muffin with a generous amount of the strusel topping.  Bake for 20 - 25 mins (until a toothpick comes out clean).  Let the muffins cool slightly before serving. 

The only thing I would have done differently with this recipe would have been to add a bit more strusel topping on each muffin.  I sprinkled what looked like an ok amount on top of the unbaked muffins, but once they cooked and puffed up a it the strusel topping looked a bit wimpy on top.  I'd recommend covering the entire top in strusel topping, which should result in a nicer look, crunch & flavour once the muffins are baked.

These muffins freeze well in an airtight container or ziplock bag for up to a month.  When you're ready to eat them simply take them out of the freezer about an hour before and leave them to defrost at room temperature uncovered (so the tops don't go soft & sticky)

Enjoy!