Lemon Blueberry Muffins Recipe
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.
- 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.
Find it online: https://elladishes.com/lemon-blueberry-muffins-recipe/
