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.
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
- In a medium bowl, whisk together the flour, sugar, and cinnamon.
- Add in melted butter and mix until small crumbles form. Big crumbles are cool too. Set aside.
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 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.
- In a medium or large size mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Using a spatula, gradually add the dry ingredients to the wet mixture until just combined. Gently fold in the blueberries.
- Using a 2 tablespoon size 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.
- Muffins are best served still warm with a little butter, but are equally good completely cooled.
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.
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