Lemon Blueberry Muffins Recipe With Streusel Crumb Topping

Lemon Blueberry Muffins

These lemon blueberry muffins come out of the oven with a golden streusel crumb topping that crackles just a little when you bite into it.

They are the kind of breakfast I bake on a Sunday and then grab one at a time on busy weekday mornings. The batter uses Greek yogurt, which is what keeps every muffin moist and gives it that homemade bakery style texture.

this …

Everything mixes up in bowls with a whisk, so there is no mixer to pull out and nothing complicated to remember. If you prefer the classic version without citrus, a plain blueberry muffin recipe with streusel crumbs covers that craving just as well.

Lemon Blueberry Breakfast Muffins

I started baking these for slow weekend mornings, and they quickly became the thing my family reaches for before anyone has finished their first cup of coffee.

They are also a quiet win with toddlers and picky eaters, because the lemon is bright without being sharp and the blueberries stay soft and sweet inside the crumb.

Serve them at home on a plate for breakfast, or wrap one for a school lunch box and it still tastes fresh by noon.

For me, a mug of freshly brewed coffee next to a blueberry muffin is still my favorite way to start a workday. There is something about that combination that makes an ordinary Tuesday feel a lot more manageable.

A while back I shared a blueberry muffin recipe with streusel crumbs, and the response was better than I expected.

Readers wrote in to say it was the best homemade blueberry muffin recipe they had tried, and several told me it had become their favorite bake.

That recipe needed nothing more than a whisk and a couple of bowls, and Greek yogurt was the quiet secret behind how moist the muffins stayed for days.

Even though I thought that original recipe was great, I became a bit bored with making the exact same thing every weekend. So I kept the same base and added a twist.

I squeezed in fresh lemon juice and grated lemon zest, rubbed the zest into the sugar first so the whole kitchen smells like citrus, and I was genuinely happy with the result. The lemon lifts the blueberries instead of covering them up.

If you are someone who does not like Greek yogurt, please do not let that stop you here. You will not taste it in the finished muffin. What it does is keep the crumb tender and moist, and it is the reason these muffins still feel soft on the second day.

This quick and easy Greek yogurt version is the one I recommend to anyone who already enjoys blueberry lemon muffins. It is the same friendly, no fuss baking I aim for on this blog, with everyday ingredients, a bowl, a whisk, and results that look like they came from a bakery case.

If you love this flavor combination but want something a little richer, try my Lemon Blueberry Cream Cheese Bread, a soft lemon loaf packed with blueberries, a creamy cheesecake swirl, and buttery streusel on top.

On a warm afternoon when I do not want the oven on for long, an easy blueberry cobbler with a soft, buttery topping is another favorite around here.

Here is what makes this version worth keeping in your rotation:

• The crumb topping adds a buttery, lightly crisp layer on top of each muffin.
• Greek yogurt keeps the inside moist without making the batter heavy.
• Fresh lemon juice and zest give a bright, clean flavor that pairs naturally with blueberries.
• Everything is mixed by hand, so there is no mixer to wash.
• The muffins travel well, which makes them practical for a school lunch box or an office snack.

Warm from the oven, the streusel is at its best. Once the muffins cool completely, I keep them in an airtight container on the counter and they stay tender for a few days, which is exactly what makes them a reliable make ahead breakfast for a busy week.

More Delicious, Quick and Easy Blueberry Recipes

Lemon blueberry bread is soft and moist, overloaded with blueberries and bright lemon flavor, and finished with a crumble topping that bakes into an outstanding crust. I like it sliced thick with coffee.

The blueberry muffin recipe on this page is a strong candidate for your favorite breakfast keeper, especially if you have been looking for a delicious, refreshing, and easy breakfast idea that works on both a lazy Sunday and a rushed weekday morning.

Ingredients

One batch makes 12 to 14 muffins, and the shopping list is short. You need two groups, the streusel topping and the muffin batter. A quick note before you begin: reserve 1/2 cup of the blueberries for the top of the muffins, and keep the extra tablespoon of flour separate for dusting the rest.

Instructions

These muffins come together in about 25 minutes from start to finish, and the method is simple enough to follow on a first try.

1. Preheat the oven to 400 F and line a standard muffin or cupcake pan with paper liners. Set the pan aside while you make the topping and the batter.
2. Make the crumb topping first. In a small bowl, whisk together the flour, sugar, and cinnamon. Add the melted butter and stir with a fork until the mixture looks crumbly. Refrigerate the bowl until you are ready to use it, which keeps the crumbs from melting into the batter.
3. In a large bowl, stir together the flour, baking powder, and salt, then set it aside.
4. In a medium bowl, place the 2/3 cup granulated sugar and the lemon zest. Rub them together with your fingertips for a minute, until the sugar smells strongly of lemon. Add the eggs and whisk until combined, then whisk in the yogurt, oil, lemon juice, and vanilla extract. The mixture should look pale and yellow.
5. Fold the wet ingredients into the dry ingredients and whisk everything together until the batter is smooth and no dry streaks remain.
6. Reserve 1/2 cup of the blueberries for the topping. Place the remaining blueberries in a small bowl, dust them with 1 tablespoon of flour, and toss until each berry has a thin coating. Fold them into the batter really gently so they stay whole.
7. Spoon the batter into the prepared muffin tins, filling each cup no more than 2/3 full, and gently tap the pan on the work surface to settle it. Cover the batter with the reserved blueberries, then cover the blueberries generously with the streusel topping.
8. Place the pan in the oven and bake at 400 F for 5 minutes. Then reduce the oven temperature to 375 F and bake for 13 to 15 minutes more, until a toothpick inserted in the center comes out clean.
9. Cool the muffins in the pan for 5 minutes, then remove them and let them finish cooling on a wire rack.

Why two oven temperatures? The first burst of heat gives the muffins a quick lift, and the lower temperature lets the centers finish baking without drying out the edges. It is a small step that makes a noticeable difference, especially with a streusel topping that can brown quickly.

The flour dusting is the other trick worth keeping. Coating the berries gives them something to grip, so they stay suspended in the batter instead of sinking to the bottom of the cup.

If the tops are browning faster than you expect, loosely tent the pan with foil for the last few minutes of baking. The toothpick test still decides when the muffins are done.

Recipe details

Prep time is 10 minutes, cook time is 15 minutes, and the total time is 25 minutes. One batch yields 12 to 14 muffins.

Nutrition information is provided per serving of one muffin: 356 calories, 49 grams of sugar, 16 grams of fat, and 5 grams of protein.

These muffins are at their best the day they are baked, though they keep well in an airtight container for a few days. A quick warm up brings the streusel back to life, and they freeze nicely if you want a stash for later in the month.

FAQs

Lemon Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Lemon Blueberry Muffins These lemon blueberry muffins come out of the oven with a golden streusel crumb topping that crackles just a little when you bite into it. They are the kind of breakfast I bake on a Sunday and then grab one at a time on busy weekday mornings.

• Total Time: 25 min
• Yield: 12–14 muffins 1x

Ingredients

Scale 1x2x3x

For Streusel Topping
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon cinnamon, or more to taste
6.5 Tablespoon 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 and 1/3 cups blueberries, fresh or frozen, reserve 1/2 cup for topping
1 tablespoon flour

Cook Mode Prevent your screen from going dark

Instructions

1-Preheat oven to 400 F degrees and: Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
2-To make the crumb topping in a: To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
3-To make the muffins in large bowl: To make the muffins in large bowl stir together flour, baking powder and salt and set aside.
4-In a medium bowl place 2/3 cup: In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow).
5-Fold wet ingredients into dry ingredients and: Fold wet ingredients into dry ingredients and whisk everything together.
6-Reserve ½ cup of blueberries for topping: Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
7-Spoon batter into prepared muffin tins, filling: Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
8-Place them in the oven and bake: Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
9-Cool for 5 minutes in the pan: Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

• Prep Time: 10 min
• Cook Time: 15 min
• Method: bake

Nutrition

• Calories: 356
• Sugar: 49
• Fat: 16
• Protein: 5