Lemon Blueberry Muffins
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The best lemon blueberry muffins! Made with fresh blueberries, lemon zest, Greek yogurt, buttermilk, and a cinnamon-sugar streusel topping, these moist and tender muffins will be your new favorite breakfast.
For more delicious muffins try our strawberry muffins, cinnamon coffee cake muffins, or our double chocolate banana muffins.
It is no secret that I am a bit obsessed with blueberry breakfast recipes. Blueberry breakfast cookies, overnight French toast casserole with blueberries, lemon blueberry pound cake, blueberry croissant breakfast casserole— I just can’t get enough blueberries.
Today I have an incredible lemon blueberry streusel muffin recipe to share with you. Fresh blueberries and lemon combine for the perfect flavor in this easy muffin recipe.
Ingredients for Lemon Blueberry Muffins
You will need:
For the Muffins
- 2 cups + 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon lemon zest
- ¾ cup granulated sugar
- 1 large egg
- ¼ cup vanilla greek yogurt
- ⅓ cup vegetable oil
- ½ cup buttermilk
- 2 teaspoons lemon juice
- 1 cup fresh blueberries
For the Streusel
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 2 tablespoons butter, sliced
Substitutions and Additions
Buttermilk: Buttermilk helps make the muffins extra moist. If you don’t have buttermilk you can make your own buttermilk substitute using whole milk or 2% milk. Just stir 1 ½ teaspoons of lemon juice into a half cup of milk and let it sit for 5 minutes.
Greek Yogurt: You can use plain greek yogurt instead of vanilla, simply add ½ teaspoon of pure vanilla extract to the wet ingredients to make up for that bit of vanilla flavor.
Blueberries: Frozen blueberries can be used instead of fresh. If using frozen, do not thaw.
Lemon: Prefer regular blueberry muffins without lemon flavor? Leave out the lemon zest and replace the 2 Tbsp lemon juice with 2 Tbsp greek yogurt.
How to Make This Lemon Blueberry Muffin Recipe
First, preheat your oven to 350 F and line a muffin tin with paper liners (or skip the liners and grease up the pan).
In a large bowl, mix together 2 cups flour, baking powder, and lemon zest.
In another bowl, whisk together the sugar and egg. Mix in the greek yogurt, vegetable oil, buttermilk, and lemon juice. Add the flour mixture and fold until it is almost fully combined.
In a small bowl, gently stir to coat the blueberries in the remaining tablespoon of flour. Then fold blueberries in batter.
The batter will be thick–don’t worry, it’s supposed to be!
Spoon the batter into each muffin cup until it is 2/3 full. I use a ¼ cup cookie scoop to ensure that they’re all the same size. Set muffin tin aside while you make the topping.
In a medium-sized bowl, stir to combine the flour, brown sugar, granulated sugar, and cinnamon. Add sliced butter and cut the butter in with a fork or pastry cutter until the ingredients are combined and the topping is crumbly and resembles wet sand.
Sprinkle each muffin with 2 teaspoons of the streusel topping.
Bake muffins for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool until ready to serve.
Enjoy as-is or top with butter for a delicious breakfast or snack.
Storage
In the fridge: Store the muffins in an airtight container in the fridge for up to three days. Reheat in the microwave or bring to room temperature before serving.
In the freezer: To freeze, wrap cooled muffins tightly in plastic wrap or foil then place in a freezer baggie. They will keep for up to 3 months. Thaw in the fridge or at room temperature then enjoy.
If you like these lemon muffins give our lemon poppy seed muffins a try as well!
Or for a lemon blueberry dessert try my lemon blueberry bread pudding recipe.
Lemon Blueberry Muffins
Ingredients
For the Muffins:
- 2 cups + 1 Tablespoon all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon lemon zest
- ¾ cup granulated sugar
- 1 large egg room temperature
- ¼ cup vanilla greek yogurt
- ⅓ cup vegetable oil
- ½ cup buttermilk
- 2 teaspoons lemon juice
- 1 cup fresh blueberries
For the Streusel Topping:
- ¼ cup brown sugar
- 2 Tablespoons granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon cinnamon
- 2 Tablespoons butter sliced
Instructions
- Preheat the oven to 350 F. Line or grease 12 standard muffin tins and set aside.
- In a large bowl, mix together 2 cups flour, baking powder, and lemon zest. Set aside.
- In a medium bowl, whisk together the granulated sugar and egg. Add the greek yogurt, vegetable oil, buttermilk, and lemon juice; mix to combine.
- Add the wet ingredients to the dry ingredients and fold until they’re almost fully combined.
- In a small bowl, gently stir to coat the blueberries in the remaining tablespoon of flour. Then fold blueberries in batter.
- Spoon the batter into each liner until it is 2/3 full. I use a ¼ cup cookie scoop to ensure that they’re all the same size. Set muffin tin aside while you make the topping.
- In a medium-sized bowl, stir to combine the flour, brown sugar, granulated sugar, and cinnamon. Add butter and cut the butter in with a fork or pastry cutter until the ingredients are combined and the topping is crumbly and resembles wet sand.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool further.
Notes
Nutrition
Did You Make This Recipe?
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Thanks for sharing this quick and easy recipe! I love it! thank you so much! looking forward for more recipes!
Lemon and blueberry make a perfect duet. And turn them into muffins make a good breakfast item.
Lemon and blueberry are two of my favorite flavors! I LOVE the crunchy streusel on the top. Yumm