Lemon Blueberry Muffins with Blueberry Streusel

Lemon blueberry muffins with a buttery blueberry streusel. Soft, fluffy, and packed with fresh berries and bright lemon flavour.

These lemon blueberry muffins are soft, fluffy, and packed with juicy blueberries in every bite. The bright lemon flavour adds a fresh, citrusy balance that keeps the muffins from feeling too sweet, while the tender crumb stays perfectly moist. On top, a buttery blueberry streusel adds a light crunch and extra bursts of berry, giving these muffins that classic bakery-style finish.

They’re simple to make with everyday ingredients, but the combination of lemon and blueberries makes them feel a little more special. The batter comes together quickly, and the streusel topping takes just a few extra minutes but makes a big difference in both texture and flavour.

Perfect for breakfast, brunch, or an afternoon snack, these muffins are just as good served warm as they are the next day. Whether you’re baking for your family or adding something new to your recipe collection, this is an easy, reliable muffin recipe that delivers great results every time.

Tips for Best Results

• Use room temperature ingredients
  Butter, eggs, and milk mix more evenly when they aren’t cold, giving you a smoother batter and better texture.
• Don’t overmix the batter
  Mix just until the flour is incorporated. Overmixing can make the muffins dense instead of soft and fluffy.
• Use cold butter for the streusel
  Cold butter helps create a crumbly topping instead of a greasy one.
• Add blueberries gently to the streusel
  Fold them in last and lightly to avoid crushing them and colouring the topping.
• Fill muffin cups evenly
  Aim for about three-quarters full so they rise nicely without overflowing.
• Let them cool briefly before removing
  Allow about 5 minutes in the pan so they set properly and don’t fall apart.
• Rest the batter (optional)
  Letting the batter sit for 10 minutes before baking can help create slightly taller, softer muffins.

Ingredients and Substitutions

• Granulated sugar
  Adds sweetness and helps create a soft, tender texture. You can substitute with the same amount of cane sugar. Brown sugar can be used for a slightly deeper flavour, but it will make the muffins a bit more moist and dense.
• Butter
  Provides richness and flavour. Salted butter is used here, but you can substitute unsalted butter and add an extra pinch of salt. Melted butter can work in a pinch, though the texture will be slightly less fluffy.
• Eggs
  Give structure and help the muffins rise. Use large eggs for best results.
• Vanilla extract
  Adds warmth and rounds out the lemon flavour. You can reduce slightly or omit if needed.
• Lemon zest and lemon juice
  These are key for the bright lemon flavour. Fresh lemon juice is best. Bottled juice can work, but the flavour won’t be as fresh. If you want a stronger lemon taste, you can add a little extra zest.
• Milk
  Adds moisture and helps create a soft crumb. Whole milk works best, but you can substitute with 2% milk or a neutral dairy-free alternative like almond or oat milk.
• All-purpose flour
  Provides structure. Make sure to measure properly by spooning and levelling. You can substitute with a 1:1 gluten-free flour blend if needed.
• Baking powder
  Helps the muffins rise and keeps them light. Make sure it’s fresh for best results.
• Salt
  Balances the sweetness and enhances flavour.
• Blueberries
  Fresh or frozen both work well. If using frozen, do not thaw before adding to the batter to prevent excess moisture and colour bleeding.

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Lemon Blueberry Muffins with Blueberry Streusel

Yields: 24 Muffins | Prep time: 10 minutes | Cook time: 20–25 minutes

Ingredients

Muffins

• 1 cup (200 g) granulated sugar
• 1/2 cup (115 g) salted butter, softened
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup (240 ml) milk, room temperature
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups (225 g) blueberries, fresh or frozen

Blueberry Streusel

• 1/2 cup (65 g) all-purpose flour
• 1/3 cup (65 g) brown sugar
• 3 tablespoons (42 g) cold butter, cubed
• 1/2 teaspoon lemon zest
• 1/2 cup (75 g) blueberries

Directions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the pan.

1. In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy. (Image 1)
2. Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla, lemon zest, and lemon juice and mix until combined. (Image 2)
3. Stir in the milk until smooth.

1. In a separate bowl, whisk together the flour, baking powder, and salt. (Image 3)
2. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix. (Image 4)

1. Gently fold in 1 1/2 cups blueberries, being careful not to crush them. (Image 5)
2. Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full. (Image 7)

Make the Blueberry Streusel

9. In a small bowl, combine flour and brown sugar.
10. Cut in the cold butter using a fork or pastry cutter until crumbly. (Image 6)
11. Stir in the lemon zest, then gently fold in the blueberries.
12. Sprinkle the streusel generously over each muffin. (Image 8)

Bake

13. Bake for 20–25 minutes, or until a toothpick inserted into the centre comes out clean.
14. Allow the muffins to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Continue to Content

Yield: 24 Muffins

Lemon Blueberry Muffins with Blueberry Streusel

Prep Time: 10 minutes

Cook Time: 25 minutes 20 seconds

Total Time: 35 minutes 20 seconds

Lemon blueberry muffins with a buttery blueberry streusel. Soft, fluffy, and packed with fresh berries and bright lemon flavour.

Print

Ingredients

Muffins

Toggle ingredient group

• 1 cup (200 g) granulated sugar
• 1/2 cup (115 g) salted butter, softened
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1 cup (240 ml) milk, room temperature
• 2 cups (250 g) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups (225 g) blueberries, fresh or frozen

Blueberry Streusel

Toggle ingredient group

• 1/2 cup (65 g) all-purpose flour
• 1/3 cup (65 g) brown sugar
• 3 tablespoons (42 g) cold butter, cubed
• 1/2 teaspoon lemon zest
• 1/2 cup (75 g) blueberries

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the pan.
2. In a large bowl or stand mixer, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs, one at a time, mixing well after each addition. Add the vanilla, lemon zest, and lemon juice and mix until combined.
4. Stir in the milk until smooth.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Do not overmix.
7. Gently fold in 1 1/2 cups blueberries, being careful not to crush them.
8. Divide the batter evenly between the prepared muffin cups, filling each about 3/4 full.

Make the Blueberry Streusel

1. In a small bowl, combine flour and brown sugar.
2. Cut in the cold butter using a fork or pastry cutter until crumbly.
3. Stir in the lemon zest, then gently fold in the blueberries.
4. Sprinkle the streusel generously over each muffin.

Bake

1. Bake for 20–25 minutes, or until a toothpick inserted into the centre comes out clean.
2. Allow the muffins to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.

Notes

• Use cold butter for the streusel to keep the topping crumbly and prevent it from becoming greasy.
• Do not overmix the batter. Mix just until combined to keep the muffins soft and fluffy.
• Frozen blueberries can be used straight from the freezer. Do not thaw, as this can add excess moisture and cause colour bleeding.
• Let muffins cool for 5 minutes before removing from the pan to help them set properly.
  

Nutrition Information:

Yield:

24

Serving Size:

1 muffin
Amount Per Serving: Calories: 223Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 3gCholesterol: 32mgSodium: 154mgCarbohydrates: 38gFiber: 1gSugar: 16gProtein: 4g

This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although frugalmomeh.com attempts to provide accurate nutritional information, these figures are only estimates.

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