These soft, bakery-style Lemon Blueberry Streusel Muffins are loaded with plump blueberries, bright lemon flavor, and a sweet, crumbly streusel on top. They bake up light and tender—best enjoyed warm from the oven with a pat of butter.
Table of Contents
- Reasons Why You Will Love this Lemon Blueberry Streusel Muffins Recipe
- Ingredients Needed
- Substitutions
- Buttermilk Alternatives
- How to Make the Best Lemon Blueberry Muffins
- Equipment
- Helpful Tips When Making Lemon Blueberry Streusel Muffins
- Lemon Blueberry Muffin FAQs
- More Delicious Breakfast Treats to Enjoy!
- Lemon Blueberry Streusel Muffins Recipe
Reasons Why You Will Love this Lemon Blueberry Streusel Muffins Recipe
- Simple to prepare with common pantry ingredients
- Packed with juicy blueberries
- Balanced tangy lemon and gentle sweetness
- Soft, moist crumb
- Finished with a crunchy streusel for texture
- Works with fresh or frozen blueberries (use frozen straight from the freezer)
- Customizable with milk or buttermilk
- Great warm or at room temperature
If you enjoy warm, bakery-style muffins for breakfast, brunch, or a snack, this recipe is an easy and satisfying choice.
Ingredients Needed
Use the following ingredients to make the muffins and the streusel topping.
Streusel Topping
- All-purpose flour
- Granulated sugar
- Cinnamon
- Unsalted butter (melted)
Lemon Blueberry Muffins
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Eggs, room temperature
- Granulated sugar
- Unsalted butter, melted
- Lemon zest
- Lemon juice
- Whole milk or buttermilk
- Vanilla extract
- Blueberries (fresh or frozen)
Substitutions
Lemon juice: Fresh lemon juice gives the best brightness, but bottled lemon juice can be used. If using bottled juice, you can skip the zest if desired.
Milk: Substitute whole milk with buttermilk or plain yogurt for a tangier, moister muffin.
Blueberries: Frozen blueberries work well—do not thaw before folding them into the batter.
Buttermilk Alternatives
If you prefer to use buttermilk, try one of these easy options.
Powdered cultured buttermilk: Reconstitute according to the package directions.
Homemade buttermilk: Add 1 tablespoon lemon juice (or white vinegar) to a 1-cup measuring cup, then fill the rest with whole milk. Stir and let sit 5 minutes before using.
How to Make the Best Lemon Blueberry Muffins
You can use a hand mixer, stand mixer, or simply mixing bowls and a whisk. Gather a spatula, a cookie scoop, a 12-cavity muffin tin, and liners.
Streusel: Whisk flour, sugar, and cinnamon together, then stir in melted butter until crumbly. Set aside.
Dry ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl to combine evenly.
Wet ingredients: In another bowl whisk eggs, sugar, melted butter, lemon zest, and lemon juice. Stir in milk (or buttermilk) and vanilla.
Combine: Fold the dry ingredients into the wet with a spatula, stirring just until combined. Gently fold in blueberries. Optionally toss berries with 1–2 tablespoons flour to help keep them from sinking.
Fill and top: Use a cookie scoop to divide batter into liners. For tulip-style liners, fill to the top for a tall muffin top; for standard liners, fill 2/3 full. Top with extra blueberries and streusel.
Bake: Bake at 400°F (204°C) for about 18–20 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in the tin for 5 minutes before transferring to a rack.
Serve warm with butter or let cool completely—both are delicious.
Equipment
Recommended tools for these muffins:
- Lemon zester or grater
- Citrus juicer
- Kitchen scale (optional)
- Tulip or standard muffin liners
- 2–3 tablespoon cookie scoop
- 12-cup muffin tin
- Cooling rack
- Timer
Helpful Tips When Making Lemon Blueberry Streusel Muffins
- Using tulip-style liners and filling to the top yields a tall muffin top; with standard liners, fill 2/3 full.
- If not using liners, grease and flour the muffin cups or use a flour-based baking spray.
- Fold berries in gently at the end to avoid turning the batter blue or deflating the muffins.
- Coating berries with a little flour is optional but can help prevent sinking.
Lemon Blueberry Muffin FAQs
Tulip-style cupcake/muffin liners were used for the photos. They help create a tall, bakery-style top.
Yes. Standard liners work fine; expect to yield more muffins per batch and fill them about two-thirds full.
Yes. Use frozen blueberries straight from the freezer and fold them into the batter without thawing.
No direct substitutions are provided for those core ingredients in this recipe.
More Delicious Breakfast Treats to Enjoy!
Chocolate Croissant Loaf
Mini Chocolate Banana Blender Muffins
Lemon Blueberry Streusel Scones
Double Chocolate Muffins
Lemon Blueberry Streusel Muffins
Ingredients
streusel topping
- 1/2 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/2 tsp Ground Cinnamon
- 2 tbsp Unsalted Butter, melted
lemon blueberry muffins
- 2 1/2 cups All-Purpose Flour
- 2 1/2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 2 Large Eggs, room temperature
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter, melted
- 1/2 tsp Grated Lemon Zest
- 3 tbsp Lemon Juice
- 1 cup Buttermilk or Whole Milk
- 1 tbsp Vanilla Extract
- 2 cups Fresh Blueberries, rinsed and dried (plus extra for topping)
Instructions
streusel topping
- Whisk flour, sugar, and cinnamon together. Add melted butter and mix until small crumbles form. Set aside.
lemon blueberry muffins
- Preheat oven to 400ºF and position the rack just above center. Line a muffin tin with tulip liners or standard liners; if not using liners, grease and flour the cavities.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- In another bowl, whisk eggs, sugar, melted butter, lemon zest, and lemon juice. Stir in milk and vanilla.
- Fold dry ingredients into the wet mixture until just combined. Gently fold in blueberries. Optionally coat berries in a bit of flour to prevent sinking.
- Scoop batter into liners. For tulip liners fill to the top; for standard liners fill 2/3 full. Top with extra blueberries and streusel.
- Bake 18–20 minutes at 400ºF or until a toothpick comes out clean. Cool in the tin 5 minutes before transferring to a rack.
- Serve warm with butter or cooled—both are delicious.
Video
Notes
- Using standard liners will yield more muffins than the 12 noted here.
- If not using liners, grease and flour each cavity or use a flour-based baking spray.
- Fold blueberries in at the end to avoid overmixing.
- For a pronounced muffin top, fill tulip liners to the top. For standard liners, fill 2/3 full.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.
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