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.
Table of Contents
- Why You'll Love this Lemon Blueberry Streusel Muffins Recipe
- Ingredients Needed
- Buttermilk Alternatives
- How to Make the Best Lemon Blueberry Muffins
- Bakery Style Lemon Blueberry Streusel Muffins - VIDEO
- Recommended Baking Tools
- Helpful Tips When Making Lemon Blueberry Streusel Muffins
- Lemon Blueberry Muffin FAQs
- More Delicious Breakfast Treats to Enjoy!
Why You'll 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!
To make these lemon blueberry streusel muffins, you'll need the following ingredients:
- All-Purpose Flour
- Granulated Sugar
- Unsalted Butter
Lemon Blueberry Muffins
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Eggs - room temperature
- Granulated Sugar
- Unsalted Butter
- Lemon Zest
- Lemon Juice
- Whole Milk or Buttermilk
- Vanilla Extract
Lemon Juice. You can use fresh lemon juice or from a bottle. If you use bottle 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. Do not thaw them before adding them to the muffin batter!
If you would like to use buttermilk in place of whole milk, here are a few alternatives you can try.
Saco Pantry's Cultured Buttermilk Blend. This is a powdered buttermilk you add water to. It can usually be found in the baking aisle with the powdered milk, evaporated milk, and sweetened condensed milk. After opening the container it needs to be kept in the refrigerator.
Homemade Buttermilk. Add 1 tablespoon of lemon juice to a 1 cup measuring cup. Then fill the remaining cup with the 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.
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 5 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 in 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 to me 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 gently fold them into the batter. Do not use a whisk or a mixer.
Scoop then bake. I used my 2 tablespoons size cookie scoop to evenly distribute the batter into each muffin liner. Using these tulip cupcake/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 remove them.
These are really good served warm with a little butter, but are equally good completely cooled.
Bakery Style Lemon Blueberry Streusel Muffins - VIDEO
Helpful Tips When Making Lemon Blueberry Streusel Muffins
- If you are not using cupcake liners, make sure to spray each cavity in the muffin tin generously 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.
Lemon Blueberry Muffin FAQs
Yes, absolutely. You will more than likely yield more muffins because they won't hold as much batter.
Yes. Use frozen blueberries straight from the freezer. Do not defrost them prior to adding to the batter.
No, not at this time.
12 muffins using the tulip style cupcake/muffin liners.
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.
- ½ cup All-Purpose Flour
- ¼ cup Granulated Sugar
- ½ tsp. Cinnamon
- 3 tbsp. Unsalted Butter, melted
lemon blueberry muffins
- 2 ½ cups All Purpose Flour
- 1 tbsp. Baking Powder
- 1 tsp. Baking Soda
- ¼ tsp. Salt
- 2 Large Eggs
- 1 cup Granulated Sugar
- ½ cup Unsalted Butter, melted
- ½ tsp. Grated Lemon Zest
- 3 tbsp. Lemon Juice
- 1 cup Whole Milk or Buttermilk (I used Sanco Pantry Buttermilk Powder + water, see instructions on side of container) - see Quick Tips section for other substitutes!
- 1 tbsp. Vanilla Extract
- 2 cups Blueberries, rinsed and dried (can use frozen, but do not thaw them)
- Cupcake/Muffin Liners
- In a medium bowl, whisk together the flour, sugar, and cinnamon.
- Add in melted butter and mix until small crumbles form. Big crumbles are cool too. Set aside.
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 baking tin with cupcake/muffin liners. If not using cupcake/muffin liners, make sure to spray the cupcake tin generously with a flour-based baking spray.
- In a medium or large size mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Using another medium size mixing bowl, whisk together the eggs, sugar, melted butter, lemon zest, and lemon juice. Then add in the buttermilk and vanilla extract.
- Using a spatula, gradually add the dry ingredients to the wet mixture until just combined. Gently fold in the blueberries.
- Using a 2 tablespoon size cookie scoop, divide the batter into the muffin cups, top with some extra blueberries, then the streusel.
- Bake for 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 good completely cooled.
If not using cupcake/muffin liners, make sure to spray the cupcake tin generously with a flour-based baking spray.
This lemon-blueberry streusel muffin recipe calls for either whole milk or buttermilk. I went with buttermilk and used The Saco Pantry's Cultured Buttermilk Blend (see instructions on side of container).
Fold the blueberries into the batter at the end, but be careful not over mix.
To give your lemon blueberry streusel muffins some height (a.k.a. "muffin top"), fill them all the way to the top of the muffin tin. Do not do this if using standard size 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.
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