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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.
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
- Equipment
- Helpful Tips When Making Lemon Blueberry Streusel Muffins
- Lemon Blueberry Muffin FAQs
- More Delicious Breakfast Treats to Enjoy!
- 📖 Recipe
- Reviews
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!
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.
Equipment
Below is the equipment I recommend when making these lemon blueberry streusel muffins!
- Lemon Grater
- Citrus Juicer
- OXO Stainless Steel Food Scale
- White Tulip Baking Liners (for standard-size muffins and cupcakes)
- 2 Tablespoon Stainless Steel Cookie Scoop (or you can use this 3.4 tablespoon size cookie scoop)
- 12-cup Muffin Tin
- Half-size Stainless Steel Cooling Rack
- Zassenhaus Magnetic Retro Kitchen Timer
For all of my top recommended baking tools, equipment, baking pans, ingredients, and more, visit and follow Beyond the Butter Favorite Finds on Amazon!
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 â…” full.
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 likely yield more muffins because they won't hold as much batter. If using standard-size liners, fill them â…” full.
Can frozen blueberries be used in place of fresh?
Yes. Use frozen blueberries straight from the freezer. Do not defrost them before adding to the batter.
Are there any substitutions for the flour, butter, or eggs?
No, not at this time.
More Delicious Breakfast Treats to Enjoy!
- Lemon Blueberry Streusel Scones
- Double Chocolate Muffins
- Homemade Baked Chocolate Donuts
- Pumpkin Cinnamon Rolls
📖 Recipe
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 29 votes
Print Recipe Pin Recipe
Prep Time 25 minutes minutes
Cook Time 20 minutes minutes
Total Time 45 minutes 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 â…” 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 â…” full.
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.
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