Bakery Style Lemon Blueberry Streusel Muffins

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!

Save this Recipe!

Enter your email address and we’ll send it straight to your inbox!

Please enable JavaScript in your browser to complete this form.

Title Post Post

Email *

Save

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!

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.

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.

Helpful Tips When Making Lemon Blueberry Streusel Muffins

• You will yield more than the 12 noted in the recipe for standard liners.
• 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 to over mix.
• To give your bakery style lemon blueberry streusel muffins some height (a.k.a. “muffin top”), fill them to the top of the muffin tin. Only do this if using the tulip-style muffin liners.
• If using standard-size liners, fill them 2/3 full.