• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Beyond the Butter logo

  • Home
  • Recipe Box
  • Fall Desserts
  • Work with Me
  • Subscribe
menu icon
go to homepage
  • Home
  • Recipe Box
  • Fall Desserts
  • Work with Me
  • Subscribe
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipe Box
    • Fall Desserts
    • Work with Me
    • Subscribe
    • Amazon
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Beyond the Butter >> Recipes >> Cupcakes & Muffins

    Published: Mar 19, 2019 · Modified: Feb 25, 2023 by Jennifer • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Bakery Style Lemon Blueberry Streusel Muffins

    Jump to Recipe Jump to Video Print Recipe
    Images of bakery style lemon blueberry streusel muffins from Beyond the Butter®.
    Images of lemon blueberry streusel muffins from Beyond the Butter®.
    Images of bakery style lemon blueberry streusel muffins from Beyond the Butter®.

    These soft and fluffy Bakery Style Lemon Blueberry Streusel Muffins have a ton of big fat blueberries in them, the perfect amount of lemon zest and flavor, and a sweet and crumbly streusel topping to bring it all together! The best is having them still warm from the oven with a little butter—SO GOOD.

    Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries | All images © Beyond the Butter®
    Unwrapped lemon blueberry streusel muffin with lemon wedges and blueberries around it | All images © Beyond the Butter®
    Jump to:
    • Reasons Why You Will Love this Lemon Blueberry Streusel Muffins Recipe
    • Ingredients Needed
    • Substitutions
    • Buttermilk Alternatives
    • How to Make the Best Lemon Blueberry Muffins
    • Recommended Baking Tools
    • Helpful Tips When Making Lemon Blueberry Streusel Muffins
    • Lemon Blueberry Muffin FAQs
    • More Delicious Breakfast Treats to Enjoy!
    • 📖 Recipe
    • Reviews

    Reasons Why You Will Love this Lemon Blueberry Streusel Muffins Recipe

    • Easy to make
    • They're loaded with plump blueberries
    • Tangy and sweet
    • So soft and moist
    • Sprinkled with a sweet and crumbly streusel topping
    • Easily adaptable from using fresh blueberries to frozen, unthawed blueberries—you can also use fresh or frozen, unthawed raspberries!
    • The perfect amount of lemon flavor
    • Can be made using buttermilk substitutes
    • Absolutely delicious

    If you love having nice warm, fluffy muffins for breakfast, brunch, or any time of the day—this easy lemon blueberry muffin recipe needs to be the next treat you bake!

    Unwrapped lemon blueberry streusel muffin with small bowl of butter, lemon wedges and blueberries around it | All images © Beyond the Butter®
    Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries | All images © Beyond the Butter®

    Ingredients Needed

    To make these lemon blueberry streusel muffins, you'll need the following ingredients:

    Streusel Topping

    • All-Purpose Flour
    • Granulated Sugar
    • Cinnamon
    • Unsalted Butter

    Lemon Blueberry Muffins

    • All-Purpose Flour
    • Baking Powder
    • Baking Soda
    • Salt
    • Eggs - room temperature
    • Granulated Sugar
    • Unsalted Butter
    • Lemon Zest
    • Lemon Juice
    • Whole Milk or Buttermilk
    • Vanilla Extract
    • Blueberries

    Substitutions

    Lemon Juice. You can use fresh lemon juice or a bottle. If you use bottled lemon juice, you can omit the lemon zest.

    Whole Milk. In place of whole milk, you can use buttermilk or plain yogurt.

    Fresh blueberries. You can use frozen blueberries instead of fresh blueberries. Do not thaw them before adding them to the muffin batter!

    Unwrapped lemon blueberry streusel muffin with lemon wedges and blueberries around it | All images © Beyond the Butter®
    Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries | All images © Beyond the Butter®

    Buttermilk Alternatives

    If you would like to use buttermilk instead of whole milk, here are a few alternatives you can try.

    Saco Pantry's Cultured Buttermilk Blend. This is a powdered buttermilk that you add water to. It can usually be found in the baking aisle with powdered milk, evaporated milk, and sweetened condensed milk. After opening the container, it needs to be kept in the refrigerator.

    Homemade Buttermilk. Add one tablespoon of lemon juice to a 1 cup measuring cup. Then fill the remaining cup with whole milk. Stir, then let it sit for 5 minutes before you add it to the batter.

    If you don't have lemon juice, you can use the same amount of white vinegar instead.

    Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries | All images © Beyond the Butter®
    Unwrapped and half eaten lemon blueberry streusel muffin with lemon wedges and blueberries around it | All images © Beyond the Butter®

    How to Make the Best Lemon Blueberry Muffins

    You can choose to use your hand mixer or stand mixer to make any of these steps, but honestly, the easiest way to go here is by simply using some mixing bowls. You will also need a whisk or two, a spatula, a cookie scoop, a 12-cavity muffin tin, and some muffin liners.

    Make the streusel topping. First, whisk together the all-purpose flour, granulated sugar, and cinnamon. Add in the melted butter, then mix together until you have small streusel crumbles. Having a few big crumbles is totally fine too.

    Whisk the dry ingredients together. Use either a medium- or large-size mixing bowl to whisk together the all-purpose flour, baking powder, baking soda, and salt. I know it's tempting to skip this step, but it helps to evenly distribute all of the ingredients.

    Mix the wet ingredients together. For this step, you will need the eggs, granulated sugar, melted butter, lemon zest, lemon juice, buttermilk, and vanilla extract. I whisk together the first five ingredients, then I add in the buttermilk and vanilla extract. You can use either whole milk or buttermilk. See the quick tips section below for additional buttermilk substitutions.

    Add the whisked dry ingredients to the wet. Use a spatula for this step instead of a whisk, and gradually add in the dry ingredients.

    Fold in the blueberries. Before adding the blueberries to the batter, you can coat them with 1-2 tablespoons of all-purpose flour (use a Ziploc bag). This will help keep them from sinking to the bottom while baking. This is an optional step though that I myself don't always do when making this recipe.

    One Beyond the Butter® reader mentioned that she did this, so I thought it was important to add it as an option.

    Regardless of whether you coat them or not, use a spatula to fold them gently into the batter. Do not use a whisk or a mixer.

    Scoop, then bake. I used my two tablespoons size cookie scoop to evenly distribute the batter into each muffin liner. Using these tulip cupcakes/muffin liners yielded 12 muffins. If you use a standard-size muffin liner, you will yield more.

    Top with extra blueberries, then sprinkle the tops with the streusel topping.

    Bake for 20 minutes at 400ºF or until an inserted toothpick comes out clean. When done, remove them from the oven and let them cool in the muffin tin for 5 minutes before removing them.

    These are really good served warm with a little butter but are equally good when cooled completely.

    Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries | All images © Beyond the Butter®

    Recommended Baking Tools

    Premium Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set
    Microplane Classic Grater
    KitchenAid Citrus Juicer
    OXO Good Grips 11 Pound Stainless Steel Food Scale with Pull-Out Display
    Pyrex Glass Measuring Cups (1 cup & 2 cup)
    Katgely White Tulip Baking Cups (Pack Of 200): Paper Muffin Liners, Elegant Wrappers For Standard Sized Cupcakes, Non-Stick And Grease-Proof
    Norpro Cookie Scoop (2 Tablespoon)
    GIR Ultimate Whisk 2-Piece Set
    GIR: Get It Right All Silicone Mini, Skinny & Ultimate Spatula 3 Pc Set
    Anchor Hocking 10pc Glass Mixing Bowl Set
    Wilton 12-cup Muffin Pan
    Cooling Rack Stainless Steel Half size - Commercial Grade Steel 11.5" x 16.5" | 1 Piece | Cooking Rack Designed To Fit Perfectly Into Baking Half Sheet Pan | Only From Indigo True Company
    Zassenhaus Magnetic Retro Kitchen Timer
    Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries | All images © Beyond the Butter®

    Helpful Tips When Making Lemon Blueberry Streusel Muffins

    • For standard liners, you will yield more than the 12 noted in the recipe.
    • If you are not using liners, generously spray each muffin tin cavity with a flour-based baking spray.
    • Fold the blueberries into the batter at the end, but be careful not over mix.
    • To give your bakery style lemon blueberry streusel muffins some height (a.k.a. "muffin top"), fill them all the way to the top of the muffin tin. Only do this if using the tulip-style muffin liners.
    • The tulip cupcake/muffin baking liners I used for these muffins were a gift, but you can find the same ones here on Amazon.
    Unwrapped lemon blueberry streusel muffin with lemon wedges and blueberries around it | All images © Beyond the Butter®

    Lemon Blueberry Muffin FAQs

    What kind of liners did you use with the lemon blueberry streusel muffins?

    I used tulip style cupcake/muffin liners from Katgely.

    Can I use standard cupcake liners instead?

    Yes, absolutely. You will more than likely yield more muffins because they won't hold as much batter.

    Can frozen blueberries be used in place of fresh?

    Yes. Use frozen blueberries straight from the freezer. Do not defrost them prior to adding to the batter.

    Are there any substitutions for the flour, butter, or eggs?

    No, not at this time.

    How many lemon blueberry streusel muffins does this recipe yield?

    12 muffins using the tulip style cupcake/muffin liners.

    More Delicious Breakfast Treats to Enjoy!

    • Just baked lemon blueberry streusel scones on a parchment lined baking sheet.
      Lemon Blueberry Streusel Scones
    • Double chocolate muffins in a vintage baking tin with one unwrapped.
      Double Chocolate Muffins
    • Homemade baked chocolate donuts topped with chocolate ganache glaze on a wire cooling rack.
      Homemade Baked Chocolate Donuts
    • Small batch of pumpkin cinnamon rolls baked on a small baking sheet.
      Pumpkin Cinnamon Rolls

    📖 Recipe

    Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries.

    Lemon Blueberry Streusel Muffins

    Author: Jennifer
    These incredibly soft and fluffy Lemon Blueberry Streusel Muffins have a ton of big fat blueberries in them, the perfect amount of lemon flavor, and a sweet and crumbly streusel topping to bring it all together! The best is having them still warm from the oven with a little butter — SO GOOD. 
    5 from 22 votes
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 25 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 45 minutes minutes
    Course Cupcakes & Muffins
    Cuisine Breakfast, Brunch, Dessert
    Servings 12 muffins
    Calories 320 kcal

    Ingredients
     

    streusel topping

    • ½ cup All-Purpose Flour
    • ¼ cup Granulated Sugar
    • ½ teaspoon Ground Cinnamon
    • 2 tablespoon Unsalted Butter (melted)

    lemon blueberry muffins

    • 2 ½ cups All Purpose Flour
    • 1 tablespoon Baking Powder
    • 1 teaspoon Baking Soda
    • ¼ teaspoon Salt
    • 2 Large Eggs (room temperature)
    • 1 cup Granulated Sugar
    • ½ cup Unsalted Butter (melted)
    • ½ teaspoon Grated Lemon Zest
    • 3 tablespoon Lemon Juice
    • 1 cup Buttermilk or Whole Milk
    • 1 tablespoon Vanilla Extract
    • 2 cups Fresh Blueberries (rinsed and dried (plus some extra for topping))

    Instructions

    streusel topping

    • In a medium bowl, whisk together the all-purpose flour, granulated sugar, and cinnamon.
      ½ cup All-Purpose Flour, ¼ cup Granulated Sugar, ½ teaspoon Ground Cinnamon
    • Add in melted butter and mix until small crumbles form. Big crumbles are cool too. Set aside.
      2 tablespoon Unsalted Butter

    lemon blueberry muffins

    • Adjust the oven rack to the 2nd level mark, just above center, and preheat the oven to 400ºF. Line a standard size muffin tin with tulip liners. If you're using standard size liners you will yield more muffins. If not using any liners, generously spray the muffin tin cavities well with a flour-based baking spray.
    • In a medium-size mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
      2 ½ cups All Purpose Flour, 1 tablespoon Baking Powder, 1 teaspoon Baking Soda, ¼ teaspoon Salt
    • In a separate medium-size mixing bowl, whisk together the eggs, granulated sugar, melted butter, lemon zest, and lemon juice. Then add in the buttermilk and vanilla extract.
      2 Large Eggs, 1 cup Granulated Sugar, ½ cup Unsalted Butter, ½ teaspoon Grated Lemon Zest, 3 tablespoon Lemon Juice, 1 cup Buttermilk or Whole Milk, 1 tablespoon Vanilla Extract
    • Using a spatula, gradually add the dry ingredients to the wet mixture stirring until just combined. Gently fold in the blueberries. Optional step: coat the blueberries in flour before adding them to the batter. This can prevent blueberries from sinking to the bottom during baking.
      2 cups Fresh Blueberries
    • Using a 3 tablespoon-size cookie scoop or two spoons, evenly divide the batter into the muffin liners, filling them to the top. Do this only if you are using the tulip liners. If using standard size liners, fill them â…” full. Top with any extra blueberries (optional) and streusel.
    • Bake for 18-20 minutes at 400ºF or until an inserted toothpick comes out clean. When done, remove from the oven and allow to cool for 5 minutes before removing muffins from the tin.
    • Muffins are best served still warm with a little butter, but are equally just as good completely cooled.

    Video

    Recipe Notes

    • For standard liners, you will yield more than the 12 noted in the recipe.
    • If you are not using liners, generously spray each muffin tin cavity with a flour-based baking spray.
    • Fold the blueberries into the batter at the end, but be careful not over mix.
    • To give your bakery style lemon blueberry streusel muffins some height (a.k.a. "muffin top"), fill them all the way to the top of the muffin tin. Only do this if using the tulip style muffin liners.
    • If using standard size liners, fill them â…” full.
    • The tulip cupcake/muffin baking liners I used for these muffins were a gift, but you can find the same ones here on Amazon.

    Nutrition

    Calories: 320kcal | Carbohydrates: 50g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 280mg | Potassium: 99mg | Fiber: 2g | Sugar: 25g | Vitamin A: 381IU | Vitamin C: 4mg | Calcium: 96mg | Iron: 2mg

    Nutritonal information provided above is an estimate only and will vary based on specific ingredients used.

    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
    « No Bake Mint Chocolate Pie
    5 Ingredient Butterscotch Bundt Rolls »
    39820 shares

    © All images & content on BeyondtheButter.com are copyright protected. You may not republish, redistribute, or otherwise use any images, recipes, or content, in part or in whole, without express written permission from the author. Beyond the Butter® is a registered trademark of Jennifer Switzer. All rights reserved. For more information, please read my Policies page.

    Reader Interactions

    Comments

      Leave a Review and Star Rating Cancel reply

      Your email address will not be published. Required fields are marked *






    1. Shannon says

      September 11, 2023 at 9:34 am

      5 stars
      Great recipe!! Lemon is a must, it added a wonderful depth of flavor. Also, what genius added the actual ingredient measurements IN the directions!! All recipes should be like this.

      Reply
    2. Alma says

      August 28, 2023 at 9:18 pm

      5 stars
      I made these muffins today and they came out fabulous! Just can't say enough good things about this recipe! My office colleagues couldn't stop thanking me for them. I loved the tablespoon of vanilla in this recipe. I used the tulip muffin liners and the muffins were beautiful!

      Reply
      • Jennifer says

        August 29, 2023 at 7:26 am

        That's wonderful! Thank you so much for making them and for leaving feedback!

        Reply
    3. Christine says

      August 07, 2023 at 10:37 pm

      5 stars
      Truly the best and were a hit at my office. Thank you for the recipe!

      Reply
    4. Jessie Skumatz says

      July 22, 2023 at 9:53 pm

      5 stars
      These were delicious! I will definitely make them again!

      Reply
      • Jennifer says

        July 23, 2023 at 8:49 am

        Thank you, Jessie! I'm so glad you enjoyed them!

        Reply
    5. Stef says

      April 23, 2023 at 9:44 am

      3 stars
      They have potential. If you're using a standard muffin tin, 18 mins at 400 is way too high and long, they overbake into dried out, tough, biscuits with underdone blueberries. Next time I would drop the temp to 350 to see if it helps.

      Reply
    6. SCV says

      July 13, 2022 at 11:38 pm

      I made these and thought the vanilla was overpowering did you mean one Tablespoon of vanilla? Other recipes I found only called for one to two teaspoons. I would like to try them again, but I want to make sure I have it right.

      Reply
      • Jennifer says

        July 14, 2022 at 11:32 am

        Thank you for making them and for the feedback! Yes, the 1 tablespoon is correct (I really like vanilla), but you're welcome to reduce the amount to what you'd prefer if you decide to try them again.

        Reply
    7. Jean Cleary says

      July 07, 2022 at 11:20 am

      5 stars
      Beautiful muffins! I added a little cinnamon to the batter as well. These were not as sweet as other muffins which is a good thing. Perfect balance of lemon and blueberry. My husband loved these as well and he is a picky eater.

      Reply
    8. Hailey says

      June 29, 2022 at 11:00 pm

      Hi! I absolutely love lemon blueberry muffins and your recipe was so so good! If I wanted to use greek yogurt could I possibly substitute that in place of the buttermilk or whole milk?

      Reply
      • Jennifer says

        July 01, 2022 at 8:40 am

        Hi! Thank you for making them and yes, you can do that!

        Reply
    9. Joyce says

      April 22, 2022 at 3:53 pm

      Is it ok to use salted butter? The recipe calls for unsalted.

      Reply
      • Jennifer says

        April 23, 2022 at 5:32 pm

        Yes, that's fine just omit the salt from the ingredients.

        Reply
    10. Alena says

      August 22, 2021 at 7:49 am

      5 stars
      I added too many blueberries (I can't believe it's possible either) but baker's mistake aside, these are delicious! My family approves, and my mom says if guests come this would be more than presentable. That is high praise!

      Reply
      • Jennifer says

        August 22, 2021 at 11:54 am

        Haha, I didn't think it was possible either! 🙂 In any case, thank you so much for making them!

        Reply
    « Older Comments

    Primary Sidebar

    hello! image

    Welcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

    Fall Dessert Recipes

    • Overhead image of soft molasses sugar cookies on a parchment paper lined baking sheet.
      Super Soft Molasses Cookies
    • Overhead image of classic peanut butter blossoms on a parchment lined blue dessert platter.
      Classic Peanut Butter Blossoms
    • Overhead image of single layer carrot cake frosted on parchment paper and placed on a wood dining room table.
      Single Layer Carrot Cake
    • Overhead image of small batch chocolate cupcakes in vintage metal baking tin.
      Small Batch Chocolate Cupcakes
    • Overhead image of black bottom cupcakes on gray background.
      Simple and Delicious Black Bottom Cupcakes
    • Slices of chocolate chip ricotta cake on a marble cake round with small bowl of mini chocolate chips nearby.
      Chocolate Chip Ricotta Cake

    Beyond the Butter® Favorites

    • Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries.
      Bakery Style Lemon Blueberry Streusel Muffins
    • Slice of 2 layer chocolate chip cake on it's side on a brown paper background.
      Chocolate Chip Cake
    • Overhead image of small batch chocolate cupcakes in vintage metal baking tin.
      Small Batch Chocolate Cupcakes
    • Stack of three lemon bars on white background.
      Super Easy Lemon Bars
    • Salted brownie cookies on abstract light brown background.
      Salted Brownie Cookies
    • Sliced lemon cream cheese pound cake with a lemon glaze on a ceramic cake stand.
      Lemon Cream Cheese Pound Cake

    Featured On

    Beyond the Butter features

    hello! image

    Welcome to my blog! I'm Jennifer, and I love creating and sharing dessert recipes that are sweet, simple, and fun to make and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

    Fall Dessert Recipes

    • Angled image of sliced single layer chocolate cake on parchment paper with slices of cake on small dessert plates around it and a knife on parchment paper.
      Single Layer Chocolate Cake
    • 5 Pennsylvania Dutch Chocolate Funny Cakes on white wood table.
      Pennsylvania Dutch Chocolate Funny Cake
    • Salted pecan pie brownies placed on brown parchment paper with the center brownie placed on its side.
      The Best Salted Pecan Pie Brownies
    • Slices of chocolate chip sour cream coffee cake on brown parchment paper with center slice on its side.
      Chocolate Chip Sour Cream Coffee Cake
    • Overhead view of butterscotch bundt rolls on white dessert plate and white background.
      5 Ingredient Butterscotch Bundt Rolls
    • Sliced small flourless chocolate cake topped with cocoa powder and fresh raspberries on parchment paper.
      Small Flourless Chocolate Cake

    Beyond the Butter® Favorites

    • Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries.
      Bakery Style Lemon Blueberry Streusel Muffins
    • Slice of 2 layer chocolate chip cake on it's side on a brown paper background.
      Chocolate Chip Cake
    • Overhead image of small batch chocolate cupcakes in vintage metal baking tin.
      Small Batch Chocolate Cupcakes
    • Stack of three lemon bars on white background.
      Super Easy Lemon Bars
    • Salted brownie cookies on abstract light brown background.
      Salted Brownie Cookies
    • Sliced lemon cream cheese pound cake with a lemon glaze on a ceramic cake stand.
      Lemon Cream Cheese Pound Cake

    Featured On

    Beyond the Butter features

    Footer

    ↑ back to top

    Resources

    • Privacy Policy
    • Accessibility Policy
    • Recipes
    • Shop

    Newsletter

    • Subscribe
    • Instagram
    • Facebook
    • Pinterest

    Contact

    • Work with Me
    • About

    © 2023 Beyond the Butter®, All Rights Reserved.