breakfast sweets/ cupcakes & muffins

Bakery Style Lemon Blueberry Streusel Muffins

I’m giving chocolate the day off — don’t worry it’ll be back — to bring you these bakery style Lemon Blueberry Streusel Muffins! These incredibly soft and fluffy 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.

Overhead image of lemon blueberry muffins in a muffin tin | All Images © Beyond the Butter™
Image of unwrapped bakery style lemon blueberry streusel muffin | All Images © Beyond the Butter™
Angled image of bakery style lemon blueberry streusel muffins in a muffin tin | All Images © Beyond the Butter™

why you’ll love this lemon blueberry streusel muffins recipe

  • It’s 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!

Overhead image of bakery style lemon blueberry streusel muffins with one half eaten | All Images © Beyond the Butter™

ingredients needed

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

streusel topping

lemon blueberry muffins

  • All-Purpose Flour
  • Baking Powder
  • Baking Soda
  • Salt
  • Eggs – room temperature
  • Granulated Sugar
  • Unsalted Butter – melted
  • Lemon Zest
  • Lemon Juice – can use fresh or from a bottle. If using bottled lemon juice, you can omit the lemon zest
  • Whole Milk or Buttermilk – see quick tips section for buttermilk substitutes
  • Vanilla Extract
  • Blueberries – fresh or frozen (unthawed)
Overhead image of bakery style lemon blueberry streusel muffins with one half eaten | All Images © Beyond the Butter™
Angled image of lemon blueberry streusel muffins in a muffin tin | All Images © Beyond the Butter™

how to make the best lemon blueberry streusel muffins

You can choose to use your hand-held 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.

bake the lemon blueberry streusel muffins. 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.

Lemon blueberry streusel muffin unwrapped | All Images © Beyond the Butter™
Overhead image of unwrapped lemon blueberry muffins | All Images © Beyond the Butter™

quick tips for making the perfect 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.
  • This lemon-blueberry streusel muffin recipe calls for either whole milk or buttermilk. I went with buttermilk using The Saco Pantry’s Cultured Buttermilk Blend (see instructions on side of container).
  • You can also substitute the buttermilk with 1 cup of milk plus 1 tablespoon of white vinegar or lemon juice. Stir, then let it sit for about 5 minutes.
  • You can also substitute the buttermilk for 1 cup of plain yogurt.
  • You can substitute the fresh blueberries for frozen, but do not thaw them!
  • 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.
Overhead image of bakery style lemon blueberry streusel muffins in a muffin tin | All Images © Beyond the Butter™

recommended baking tools for making the best lemon blueberry muffins

Image of unwrapped lemon blueberry streusel muffin with a bite taken out of it | All Images © Beyond the Butter™
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Overhead image of bakery style lemon blueberry streusel muffins in a muffin tin | All Images © Beyond the Butter™

Lemon Blueberry Streusel Muffins

  • Author: Jennifer
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Cupcakes & Muffins
  • Method: Baking
  • Cuisine: Breakfast, Brunch, Dessert

Description

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. 


Scale

Ingredients

streusel topping

lemon blueberry muffins

  • 2 1/2 cups All Purpose Flour
  • 1 tbsp. Baking Powder
  • 1 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 2 Large Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup Unsalted Butter, melted
  • 1/2 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

Instructions

streusel topping

  1. In a medium bowl, whisk together the flour, sugar, and cinnamon.
  2. Add in melted butter and mix until small crumbles form. Big crumbles are cool too. Set aside.

lemon blueberry muffins

  1. 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.
  2. In a medium or large size mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. Using a spatula, gradually add the dry ingredients to the wet mixture until just combined. Gently fold in the blueberries.
  5. Using a 2 tablespoon size cookie scoop, divide the batter into the muffin cups, top with some extra blueberries, then the streusel.
  6. 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.
  7. Muffins are best served still warm with a little butter, but are equally good completely cooled.

Notes

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.

Keywords: lemon blueberry streusel muffins, blueberry muffins, lemon blueberry, lemon, lemons, blueberries, muffins, brunch, breakfast recipes

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19 Comments

  • Reply
    Emily Rice
    October 14, 2019 at 11:57 AM

    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!

    • Reply
      Jennifer
      October 14, 2019 at 2:15 PM

      So glad everyone loved them!❤️

  • Reply
    stephanie mass
    October 21, 2019 at 6:37 PM

    These were delish!!!!!

    • Reply
      Jennifer
      October 21, 2019 at 6:58 PM

      Yay!! I’m so glad you loved them!!❤️

  • Reply
    Siroun
    October 25, 2019 at 2:03 PM

    Can we use frozen blueberries

    • Reply
      Jennifer
      October 27, 2019 at 8:42 PM

      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.

  • Reply
    barbaraoo7
    October 27, 2019 at 5:41 PM

    Love this recipe. It’s a keeper! My eyes teared up as I took the first bite, they are that good!

    • Reply
      Jennifer
      October 27, 2019 at 8:46 PM

      I love that you love them! Thank you for sharing your photo over on Instagram too! They looked so good!❤️

  • Reply
    Terri
    October 27, 2019 at 9:03 PM

    Made these early Saturday morning for the family. They are delicious and light!!

    • Reply
      Jennifer
      October 27, 2019 at 10:28 PM

      Absolutely love this! Thank you for making them!

  • Reply
    Daisy
    January 15, 2020 at 12:09 PM

    Fantastic recipe. Followed recipe exactly but used frozen blueberries. Will try with frozen raspberries this time. Thanks for sharing.

    • Reply
      Jennifer
      January 17, 2020 at 11:14 AM

      I’m so glad you loved the recipe Daisy, thank you!❤️

  • Reply
    Bernice
    March 26, 2020 at 9:13 AM

    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

    • Reply
      Jennifer
      March 26, 2020 at 1:04 PM

      Yay! I’m so glad you loved them! Thank you!❤️

  • Reply
    Dayala
    April 4, 2020 at 1:42 PM

    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.

    • Reply
      Jennifer
      April 13, 2020 at 4:05 PM

      I’m so glad you loved these muffins Dayala! Thank you for making them!

  • Reply
    M
    April 13, 2020 at 3:54 PM

    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.

    • Reply
      Jennifer
      April 13, 2020 at 4:01 PM

      Thank you making these (again)! I love the mini muffin idea, thank you for sharing it here!❤️

  • Reply
    Alexandra
    May 21, 2020 at 10:15 AM

    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!

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