Lemon Blueberry Muffins Streusel (Printable)

Fluffy lemon and blueberry muffins with a buttery streusel topping, perfect for breakfast or a snack.

# What You’ll Need:

→ Muffins

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup granulated sugar
06 - Zest of 2 lemons
07 - 2 large eggs
08 - 1/2 cup vegetable oil or melted unsalted butter
09 - 1 cup plain Greek yogurt or sour cream
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 1/2 cups fresh or frozen blueberries

→ Streusel Topping

13 - 1/2 cup all-purpose flour
14 - 1/4 cup granulated sugar
15 - 1/4 cup unsalted butter, cold and cubed
16 - Pinch of salt

# How To Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners or grease thoroughly.
02 - In a small bowl, combine flour, sugar, cold butter, and salt. Rub or fork until mixture looks like coarse crumbs, then refrigerate until needed.
03 - In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly blended.
04 - In a separate bowl, rub sugar and lemon zest together to release oils. Whisk in eggs, oil or melted butter, Greek yogurt or sour cream, lemon juice, and vanilla extract until smooth.
05 - Gently fold wet ingredients into dry until just combined, avoiding overmixing to maintain tender crumb.
06 - Fold in fresh or frozen blueberries carefully to distribute without breaking them.
07 - Divide batter evenly among muffin cups. Sprinkle streusel topping generously over each muffin.
08 - Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
09 - Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're ridiculously moist inside with that perfect tender crumb that makes you want to eat two at once.
  • The lemon flavor is bold enough to notice but never overpowers the sweet blueberries underneath.
  • That buttery streusel topping adds a textural surprise that feels slightly indulgent for breakfast.
  • You can have them ready in under an hour, which means you can actually pull this off on a weekday morning.
02 -
  • Don't thaw frozen blueberries—I learned this the hard way when mine turned the batter purple and bled their color everywhere, but frozen berries stay whole and intact.
  • The rubbing of lemon zest with sugar isn't just for flavor; it releases the essential oils that give you that bright, punchy lemon taste you can't get from juice alone.
  • Overmixing is the silent killer of tender muffins, so stop stirring the moment the dry flour disappears into the wet ingredients.
03 -
  • Use a cookie scoop to divide the batter evenly—it takes the guesswork out and ensures all your muffins bake at the same rate.
  • Keep your butter cold for the streusel, and don't overwork it; the less you handle it, the bigger and crunchier your topping will be.

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