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    Published: Mar 19, 2019 • Modified: Feb 25, 2023 • 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

    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!

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      Pumpkin Cinnamon Rolls
      Cook Time2 Hours 15 Minutes

      📖 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 15 votes
      (prevent your screen from going dark while making this recipe)
      Print Recipe Pin Recipe
      Prep Time 25 minutes
      Cook Time 20 minutes
      Total Time 45 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 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.

      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 ⅔ 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!
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      Reader Interactions

      Comments

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      1. Emily Rice says

        October 14, 2019 at 11:57 am

        5 stars
        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 says

          October 14, 2019 at 2:15 pm

          So glad everyone loved them!❤️

          Reply
      2. stephanie mass says

        October 21, 2019 at 6:37 pm

        5 stars
        These were delish!!!!!

        Reply
        • Jennifer says

          October 21, 2019 at 6:58 pm

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

          Reply
      3. Siroun says

        October 25, 2019 at 2:03 pm

        Can we use frozen blueberries

        Reply
        • Jennifer says

          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
      4. barbaraoo7 says

        October 27, 2019 at 5:41 pm

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

        Reply
        • Jennifer says

          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
      5. Terri says

        October 27, 2019 at 9:03 pm

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

        Reply
        • Jennifer says

          October 27, 2019 at 10:28 pm

          Absolutely love this! Thank you for making them!

          Reply
      6. Daisy says

        January 15, 2020 at 12:09 pm

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

        Reply
        • Jennifer says

          January 17, 2020 at 11:14 am

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

          Reply
      7. Bernice says

        March 26, 2020 at 9:13 am

        5 stars
        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 says

          March 26, 2020 at 1:04 pm

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

          Reply
      8. Dayala says

        April 04, 2020 at 1:42 pm

        5 stars
        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 says

          April 13, 2020 at 4:05 pm

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

          Reply
      9. M says

        April 13, 2020 at 3:54 pm

        5 stars
        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 says

          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
      10. Alexandra says

        May 21, 2020 at 10:15 am

        5 stars
        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!

        Reply
        • Barbara says

          March 22, 2021 at 4:46 pm

          How did you modify it for a cake?

          Reply
      11. Darchelle King says

        June 02, 2020 at 12:38 am

        5 stars
        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.

        Reply
      12. Shannon says

        February 18, 2021 at 2:15 pm

        5 stars
        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!

        Reply
        • Jennifer says

          February 19, 2021 at 3:08 pm

          So glad you loved it, Shannon! And thank you for including your substitutions!

          Reply
        • Bet says

          March 04, 2021 at 10:09 am

          5 stars
          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!

          Reply
          • Jennifer says

            March 04, 2021 at 10:58 am

            You're welcome! I'm so glad they were a hit! Thank you for including your variation as well!❤️

      13. GK says

        March 22, 2021 at 12:53 am

        Made these today and they are delicious! By any chance, would you have the nutritional information for the muffins? Thanks for posting the recipe!

        Reply
        • Jennifer says

          March 22, 2021 at 9:13 am

          So glad you loved them, thank you! Unfortunately no, I do not have the nutritional information for them.

          Reply
        • Tharmini says

          March 30, 2021 at 5:04 am

          Wow this is absolutely delicious!! So so soft and that crunchy muffin top... Mmmm... Everything about this recipe is perfect.

          Reply
      14. Cindy says

        June 19, 2021 at 3:54 am

        5 stars
        Absolutely love this recipe! Muffins turned out perfect. Moist and delicious. The streusel topping is like the icing on the cake!

        Reply
      15. Kay says

        August 17, 2021 at 6:16 pm

        Do these freeze well?

        Reply
        • Jennifer says

          August 18, 2021 at 6:15 pm

          I've never stored them in the freezer before, so I can't say for certain how they'd do. Sorry!

          Reply
      16. 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
      17. 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
      18. 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
      19. 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
      20. 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

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      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!

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