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
- 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!
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!
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 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!
Buttermilk Alternatives
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.
Recommended Baking Tools
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.
Lemon Blueberry Muffin FAQs
I used tulip style cupcake/muffin liners from Katgely.
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.
More Delicious Breakfast Treats to Enjoy!
Lemon Blueberry Streusel Muffins
Author: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 ⅔ 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.
Emily Rice says
This recipe was delish!! I made this for family as well as my coworkers. I decided to do the large muffin tops and it baked perfectly! Everyone loved how many blueberries were packed in the muffin and the perfect amount of sweetness and tang! Definitely a keeper recipe! The smell is intoxicating as well!
Jennifer says
So glad everyone loved them!❤️
stephanie mass says
These were delish!!!!!
Jennifer says
Yay!! I'm so glad you loved them!!❤️
Siroun says
Can we use frozen blueberries
Jennifer says
Hi! I’m sorry for the late reply! I haven’t used them for this, but yes you can. I would use them straight from the freezer.
barbaraoo7 says
Love this recipe. It's a keeper! My eyes teared up as I took the first bite, they are that good!
Jennifer says
I love that you love them! Thank you for sharing your photo over on Instagram too! They looked so good!❤️
Terri says
Made these early Saturday morning for the family. They are delicious and light!!
Jennifer says
Absolutely love this! Thank you for making them!
Daisy says
Fantastic recipe. Followed recipe exactly but used frozen blueberries. Will try with frozen raspberries this time. Thanks for sharing.
Jennifer says
I'm so glad you loved the recipe Daisy, thank you!❤️
Bernice says
Love..Love..Love these muffins. Thank you for sharing your recipe with all of us. A little crunch on top, soft moist muffin, hint of lemon & blueberries all throughout yummmmm absolutely delish. XO
Jennifer says
Yay! I’m so glad you loved them! Thank you!❤️
Dayala says
This recipe was perfect! It was so tasty! Absolutely Delicious! Followed everything she said except I put less blueberries Bc I didn’t have enough. This will be a recipe to make all the time in my house.
Jennifer says
I'm so glad you loved these muffins Dayala! Thank you for making them!
M says
Great recipe, my second time making it.
I made mini muffins by using a mini cupcake pan and liner. This recipe yielded about 40 Mini muffins. I scooped about a tablespoon of batter into each liner. I found 12 minutes at 400 degrees was perfect for this size. I started checking at 10 minutes.
Jennifer says
Thank you making these (again)! I love the mini muffin idea, thank you for sharing it here!❤️
Alexandra says
This recipe is just perfection! Slightly modified it to make a cake rather than cupcakes and it turned out absolutely beautiful 😍 Also added raspberries with the blueberries. Easy recipe to follow and one that I didn’t have to go out for specific ingredients is always a plus for me! The smell of the house was delicious, the neighbours were definitely jealous!
Barbara says
How did you modify it for a cake?
Darchelle King says
Absolutely love, love love, love this recipe. My girlfriend's daughter made these and they were a HIT!! So, I begged her to tell me the recipe. I can't wait to try the other recipes. Too bad I can't really eat them cause I'm diabetic.
Shannon says
These were very tasty. I have Celiac, so made them with gluten free flour. I used frozen wild blueberries and tossed them into the flour mixture before adding the liquid. I did not use the streusel topping, and poured the batter into a loaf pan. It took a while to cook, (80 min) but definitely worth it. Very tasty. Thank you!
Jennifer says
So glad you loved it, Shannon! And thank you for including your substitutions!
Bet says
Thanks for this comment, Shannon...2 of my kids have celiac and these looked so good that we tried them GF, too (I used 2 cups of GF flour and 1/2 cup almond flour). SO good! I didn't do the crumble either and did a little turbinado sugar on top. Definitely confirms my belief that if it's a good recipe, it will probably taste good GF, too! 🙂 Thanks for a great recipe, Jennifer!
Jennifer says
You're welcome! I'm so glad they were a hit! Thank you for including your variation as well!❤️
GK says
Made these today and they are delicious! By any chance, would you have the nutritional information for the muffins? Thanks for posting the recipe!
Jennifer says
So glad you loved them, thank you! Unfortunately no, I do not have the nutritional information for them.
Tharmini says
Wow this is absolutely delicious!! So so soft and that crunchy muffin top... Mmmm... Everything about this recipe is perfect.
Cindy says
Absolutely love this recipe! Muffins turned out perfect. Moist and delicious. The streusel topping is like the icing on the cake!
Kay says
Do these freeze well?
Jennifer says
I've never stored them in the freezer before, so I can't say for certain how they'd do. Sorry!
Alena says
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!
Jennifer says
Haha, I didn't think it was possible either! 🙂 In any case, thank you so much for making them!
Joyce says
Is it ok to use salted butter? The recipe calls for unsalted.
Jennifer says
Yes, that's fine just omit the salt from the ingredients.