Lemon Blueberry Streusel Muffins

Baking tray filled with bakery style lemon blueberry muffins garnished with slices of lemons and blueberries.

4.88 from 33 votes

Lemon Blueberry Streusel Muffins

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.

Prep Time25

Cook Time20

Total Time45

Course: Cupcakes & Muffins

Cuisine: Breakfast, Brunch, Dessert

Servings: muffins

Author: Jennifer

Ingredients

streusel topping

1/2 cup All-Purpose Flour
1/4 cup Granulated Sugar
1/2 tsp Ground Cinnamon
2 tbsp Unsalted Butter melted

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 room temperature
1 cup Granulated Sugar
1/2 cup Unsalted Butter melted
1/2 tsp Grated Lemon Zest
3 tbsp Lemon Juice
1 cup Buttermilk or Whole Milk
1 tbsp Vanilla Extract
2 cups Fresh Blueberries rinsed and dried (plus some extra for topping)

US Customary - Metric

Instructions

streusel topping

In a medium bowl, whisk together the all-purpose flour, granulated sugar, and cinnamon.
1/2 cup All-Purpose Flour, 1/4 cup Granulated Sugar, 1/2 tsp Ground Cinnamon
Add in melted butter and mix until small crumbles form. Big crumbles are cool too. Set aside.
2 tbsp 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 1/2 cups All Purpose Flour, 1 tbsp Baking Powder, 1 tsp Baking Soda, 1/4 tsp 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, 1/2 cup Unsalted Butter, 1/2 tsp Grated Lemon Zest, 3 tbsp Lemon Juice, 1 cup Buttermilk or Whole Milk, 1 tbsp 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 2/3 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

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 2/3 full.

Nutrition