Lemon Blueberry Muffins Streusel

The morning sun was barely up when my apartment filled with that unmistakable scent of lemon zest hitting warm butter. I had promised to bring something to the neighborhood brunch, and honestly, I was nervous about baking for a group of strangers who turned out to become some of my closest friends. Those muffins disappeared in minutes, and someone actually asked for the recipe before they even finished their first bite. Now they're my go-to whenever I need to turn an ordinary morning into something that feels like a celebration.

Last spring, my niece helped me make a double batch for her school bake sale, and she insisted on doubling the streusel because 'the crunchy part is the best part.' We ended up with flour on our noses, blueberry stains on our shirts, and twelve muffins that didnt even make it to the sale because we kept eating them straight from the cooling rack. Sometimes the best kitchen moments are the messy ones where you end up with fewer treats than you started with.

Ingredients

• 2 cups all-purpose flour: This creates the foundation for tender muffins that still hold up to all those juicy blueberries without collapsing
• 2/3 cup granulated sugar: Just enough sweetness to balance the tartness without making these feel like dessert for breakfast
• 2 tsp baking powder: This is what gives you that beautiful dome instead of flat sad muffins
• 1/2 tsp baking soda: Works with the acidic ingredients to ensure proper rise and a tender crumb
• 1/2 tsp salt: Never skip this because it amplifies all the other flavors especially the lemon
• 1 tbsp lemon zest: This is where all that bright lemon flavor lives so use fresh lemons and zest thoroughly
• 2 large eggs: Room temperature eggs incorporate better and help create structure
• 1/2 cup whole milk: Adds richness and tenderness to the crumb
• 1/3 cup vegetable oil: Keeps these muffins moist for days unlike butter which can firm up when cold
• 1/4 cup Greek yogurt: The secret ingredient that makes these incredibly tender while adding a slight tang
• 1/4 cup fresh lemon juice: Use real lemons because bottled juice just doesnt have that same bright zesty punch
• 1 tsp vanilla extract: Rounds out all the flavors and adds warmth
• 1 1/4 cups fresh blueberries: Frozen works too but fresh ones burst beautifully and distribute more evenly
• 1/2 cup flour for streusel: Creates that perfect crumbly texture that makes the topping irresistible
• 1/3 cup light brown sugar: The molasses in brown sugar gives the streusel depth and helps it clump beautifully
• 1/2 tsp ground cinnamon: Just a hint of warmth that complements both the lemon and blueberry
• 1/4 cup cold butter cubed: Must be cold so it creates those lovely crisp bits instead of melting into a paste
• Pinch of salt: Even the streusel needs salt to balance all that buttery sweetness

Instructions

Get your oven ready:

Preheat to 375°F and line your muffin tin while the oven heats because once you start mixing you want to move quickly

Make the streusel first:

Combine flour brown sugar cinnamon and salt then work in that cold butter with your fingers until it looks like damp sand and pop it in the fridge

Whisk your dry ingredients:

In a big bowl mix flour sugar baking powder baking soda salt and that lemon zest until everything is evenly distributed

Combine the wet ingredients:

Whisk eggs milk oil yogurt lemon juice and vanilla until completely smooth

Gently bring it together:

Pour the wet into the dry and fold with a spatula until just combined leaving some flour streaks still visible

Add the blueberries:

Fold them in carefully so you dont smash them and if using frozen add them last minute straight from the freezer

Fill and crown:

Divide batter among your muffin cups about three quarters full then press that streusel onto the tops gently

Bake to golden perfection:

Twenty to twenty two minutes until theyre golden and a toothpick comes out with just a few moist crumbs

The waiting game:

Let them cool in the pan for five minutes then transfer to a wire rack because the steam helps finish cooking them gently

Save

My neighbor texts me every time she smells these baking through our shared wall. It has become our unspoken signal that coffee and gossip will be happening on the porch in twenty minutes.

Making These Ahead

The streusel can be made a week ahead and kept frozen. I often make a double batch just to have some ready for impromptu baking emergencies.

Freezing Instructions

These freeze beautifully for up to three months. Wrap them individually in plastic wrap then foil so you can grab one for breakfast on busy mornings.

Serving Suggestions

Warm them slightly in the microwave before serving to reactive that lemon essence. The contrast between the warm tender crumb and the cool crisp topping is absolute perfection.

• Serve alongside a steaming mug of Earl Grey tea
• Try them with a dollop of lemon curd if you want to go all out
• A light roast coffee pairs wonderfully without overpowering the delicate flavors

Save

These muffins have a way of turning ordinary mornings into something special. Hope they become part of your kitchen story too.

Recipe FAQs

→ How do I keep the blueberries from sinking?

Gently folding the blueberries into the batter just before baking helps prevent them from sinking, keeping them evenly distributed throughout the muffins.

→ Can I substitute Greek yogurt in the batter?

Sour cream can be used as a substitute for Greek yogurt to maintain moisture and tenderness in the muffins.

→ What oven temperature is best for these muffins?

Baking at 375°F (190°C) ensures a golden exterior while keeping the inside moist and tender.

→ Is it necessary to thaw frozen blueberries before adding?

No, frozen blueberries can be added directly to the batter without thawing to prevent color bleeding and preserve texture.

→ How should I store leftover muffins?

Store them in an airtight container at room temperature for up to two days, or refrigerate for longer freshness.

→ Can I add a glaze to enhance flavor?

A simple lemon glaze made from powdered sugar and lemon juice can add extra brightness and sweetness to the muffins.