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.

Lemon Blueberry Streusel Muffins | Overhead photo of Lemon Blueberry Streusel Muffins in a vintage muffin tin | Image and Copyright Info: © Beyond the Butter, LLC
Lemon Blueberry Streusel Muffins | Photo of one Lemon Blueberry Streusel Muffin that's been unwrapped with blueberries and lemon slices around it | Image and Copyright Info: © Beyond the Butter, LLC
Lemon Blueberry Streusel Muffins | Overhead photo of Lemon Blueberry Streusel Muffins in a vintage muffin tin | Image and Copyright Info: © Beyond the Butter, LLC
Lemon Blueberry Streusel Muffins | Pinterest Cover of Lemon Blueberry Streusel Muffins | Overhead photo of one Leon Blueberry Streusel Muffin that's been unwrapped with a bite taken out of it | Image and Copyright Info: © Beyond the Butter, LLC

give these other yummy morning treats a try!

quick tips for making the perfect lemon blueberry streusel muffins

  • If not using cupcake 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 the 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.
  • 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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Lemon Blueberry Streusel Muffins | Overhead photo of Lemon Blueberry Streusel Muffins in a vintage muffin tin | Image and Copyright Info: © Beyond the Butter, LLC

lemon blueberry streusel muffins

  • Author: Jennifer
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes (includes 5 minutes of cooling)
  • Total Time: 50 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)
  • 1 tbsp. Vanilla Extract
  • 2 cups Blueberries, rinsed and dried
  • 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 position and pre-heat 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, add the dry ingredients to the wet mixture a little add a time until just combined. Gently fold in the blueberries.
  5. Using a 2 tbsp. 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.

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 the 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.

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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12 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 try using 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!❤️

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