Truly, I could enjoy this every day and never tire of it. It's simply incredible.

Blueberry lemon muffins are a delightful treat that bring together the sweet and tart flavors of summer. This recipe hails from the heart of the Midwest, where blueberries grow in abundance during the warm months, and lemons add a refreshing zing to any dish. These muffins are a cherished family favorite, often baked on lazy Sunday mornings when the air is filled with the promise of a leisurely day. The combination of blueberries and lemon is a classic one, evoking memories of picnics by the lake and family gatherings in the backyard. These muffins are perfect for breakfast, a midday snack, or even a light dessert. The streusel topping adds a delightful crunch, while the lemon curd center provides a burst of flavor that surprises and delights with every bite.

These blueberry lemon muffins pair beautifully with a cup of freshly brewed coffee or a pot of hot tea. For a more substantial breakfast, consider serving them alongside a bowl of creamy yogurt and a sprinkle of granola. A fresh fruit salad with slices of melon, strawberries, and a hint of mint complements the muffins' flavors wonderfully. If you're enjoying these muffins as a dessert, a dollop of whipped cream or a scoop of vanilla ice cream makes for a decadent treat.

Servings: 12 muffins

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 large egg
1/3 cup milk
1 teaspoon vanilla extract
1 tablespoon lemon zest
1/2 cup lemon curd
1 cup fresh blueberries
1/4 cup butter, melted
1/3 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon

Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the flour, sugar, salt, and baking powder.

In a separate bowl, mix the vegetable oil, egg, milk, vanilla extract, and lemon zest.

Combine the wet and dry ingredients, stirring until just combined.

Gently fold in the blueberries, being careful not to overmix.

Fill each muffin cup halfway with the batter, then add a small spoonful of lemon curd to the center of each.

Top with more batter until the muffin cups are about three-quarters full.

In a small bowl, mix the melted butter, brown sugar, flour, and cinnamon to make the streusel topping.

Sprinkle the streusel mixture evenly over the muffins.

Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. You can also use frozen blueberries if fresh ones aren't available; just be sure to thaw and drain them before adding to the batter. If you prefer a less sweet muffin, reduce the sugar by a quarter cup. For an extra lemony kick, add a teaspoon of lemon extract to the batter. These muffins can also be made with raspberries or blackberries for a different berry twist.