I love how these muffins deliver a vibrant lemon flavor that complements the sweet blueberries so well. The streusel topping adds the perfect crunch, and the Greek yogurt keeps the muffins soft and tender for days. These are great for making ahead, packing in lunches, or enjoying with a cup of tea or coffee. And they look just as good as they taste!
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
For Streusel Topping: 1 Cup All-Purpose Flour 1/2 Cup Granulated Sugar 1/2 Teaspoon Cinnamon (or more to taste) 6.5 Tablespoons Unsalted Butter, Melted
For Lemon Blueberry Muffins: 1 1/2 Cups All-Purpose Flour 2 Teaspoons Baking Powder 1/4 Teaspoon Salt 2/3 Cup Granulated Sugar 1 Tablespoon Grated Lemon Zest 2 Eggs 2/3 Cup Greek Yogurt 1/3 Cup Vegetable Oil 1 Teaspoon Vanilla Extract 2 Tablespoons Fresh Lemon Juice 1 1/3 Cups Blueberries, Fresh Or Frozen (Reserve 1/2 Cup For Topping) 1 Tablespoon Flour
Directions
Preheat the oven to 400°F and line a muffin or cupcake pan with paper liners. To make the streusel topping, whisk flour, sugar, and cinnamon in a small bowl. Add the melted butter and stir with a fork until crumbly. Refrigerate until ready to use. In a large bowl, stir together flour, baking powder, and salt. In another bowl, rub together the lemon zest and sugar for a minute to release the oils. Add the eggs and whisk until combined. Then whisk in yogurt, oil, lemon juice, and vanilla extract. The mixture will be pale and yellow. Fold the wet ingredients into the dry ingredients and mix just until combined. Toss 3/4 of the blueberries (reserving 1/2 cup) in 1 tablespoon flour and gently fold them into the batter. Spoon the batter into prepared muffin cups, filling them no more than 2/3 full. Tap the pan gently to settle the batter. Top each muffin with the reserved blueberries and a generous layer of the streusel topping. Bake at 400°F for 5 minutes, then reduce the oven temperature to 375°F and bake for another 13–15 minutes, or until a toothpick inserted into the center comes out clean. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Servings And Timing
Servings: 12–14 Muffins Preparation Time: 10 Minutes Cooking Time: 15–20 Minutes Total Time: About 30 Minutes Calories: Around 210–230 Per Muffin
Variations
Sometimes I swap the lemon for orange zest and juice for a warmer citrus flavor. If I want extra texture, I add chopped nuts like almonds or walnuts to the streusel. For a sweeter touch, I drizzle a lemon glaze on top after baking. And if I’m short on Greek yogurt, I use sour cream instead—it works just as well.
Storage/Reheating
I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to 5 days or freeze for up to 2 months. To reheat, I microwave a muffin for about 15 seconds or warm them in the oven at 300°F for 5–10 minutes.
FAQs
Can I Use Frozen Blueberries?
Yes, I use frozen blueberries straight from the freezer. I toss them in flour the same way as fresh berries to prevent bleeding into the batter.
Why Rub The Lemon Zest With Sugar?
Rubbing the zest into the sugar helps release the lemon oils and enhances the flavor throughout the muffin.
Can I Make These Muffins Gluten-Free?
Yes, I use a 1:1 gluten-free baking flour substitute. The texture may vary slightly, but the muffins still come out tasty.
How Do I Prevent Muffins From Being Too Dense?
I make sure not to overmix the batter and stick to the suggested measurements. Overmixing can lead to dense muffins.
What’s The Best Way To Freeze These Muffins?
Once cooled, I place them in a single layer on a baking sheet to freeze. Then I transfer them to a zip-top freezer bag. To reheat, I warm them in the oven or microwave directly from frozen.
Conclusion
These Lemon Blueberry Muffins are everything I want in a breakfast treat—moist, fluffy, full of bright citrus flavor, and finished with a perfect crumbly topping. I keep this recipe on repeat all year long, and it never fails to impress. Whether for meal prep, brunch, or a quick morning bite, these muffins are a feel-good favorite I always come back to.
These lemon blueberry muffins are soft, fluffy, and bursting with fresh fruit flavor. Topped with a buttery streusel crumb, they’re the perfect make-ahead breakfast treat.
Author:Ella
Prep Time:10 minutes
Cook Time:15–20 minutes
Total Time:30 minutes
Yield:12–14 muffins
Category:Breakfast
Method:Oven
Cuisine:American
Diet:Vegetarian
Ingredients
For Streusel Topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon (or more to taste)
6.5 tablespoons unsalted butter, melted
For Lemon Blueberry Muffins:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup granulated sugar
1 tablespoon grated lemon zest
2 large eggs
2/3 cup Greek yogurt
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 1/3 cups blueberries (fresh or frozen, divided)
1 tablespoon flour (for coating blueberries)
Instructions
Preheat the Oven:
Preheat to 400°F (200°C). Line a standard muffin tin with paper liners and set aside.
Make the Streusel Topping:
In a bowl, mix flour, sugar, and cinnamon. Stir in melted butter until crumbly. Chill until needed.
Prepare the Muffin Batter:
In a large bowl, combine flour, baking powder, and salt.
Mix Wet Ingredients:
In a separate bowl, rub lemon zest into sugar to release oils. Whisk in eggs, then add yogurt, oil, lemon juice, and vanilla extract. The mixture should be pale and creamy.
Combine:
Add wet ingredients to dry ingredients and mix just until combined—do not overmix.
Add Blueberries:
Toss 3/4 of the blueberries in 1 tbsp flour and fold into the batter gently.
Fill and Top Muffins:
Fill muffin cups no more than 2/3 full. Top with reserved blueberries and generous streusel topping.
Bake:
Bake at 400°F for 5 minutes, then reduce heat to 375°F and bake another 13–15 minutes, or until a toothpick comes out clean.
Cool:
Let muffins cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Frozen Blueberries: Use straight from the freezer. Coat in flour to prevent bleeding.
Citrus Variations: Swap lemon zest/juice with orange for a warmer twist.
Yogurt Substitute: Sour cream works well in place of Greek yogurt.
Optional Glaze: Drizzle lemon glaze after baking for a sweeter finish.
