Lemon Blueberry Streusel Muffins

Lemon Blueberry Muffins with Streusel Topping are made with fresh blueberries, lemon zest, Greek yogurt, buttermilk, and a sweet cinnamon-sugar streusel topping for the ultimate tender and moist lemon blueberrry muffin recipe. It will be your new favorite breakfast!

For more delicious muffin recipes 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. From Blueberry breakfast cookies to overnight French toast casserole with blueberries, to lemon blueberry pound cake, to blueberry croissant breakfast casserole— I can’t get enough blueberries!

Today I have an incredible lemon blueberry muffins recipe to share with you. Fresh blueberries and lemon combine for the perfect flavor in this easy bakery-style muffin recipe.

Ingredients

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

You will need:

For the Muffins

• All-purpose flour
• Fresh blueberries – I haven’t tried myself but I have heard others have had success using frozen blueberries as well.
• Baking powder
• Fresh lemon juice + zest – for fresh lemon flavor.
• Granulated sugar
• Egg
• Vanilla 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. Sour cream would work as well.
• Vegetable oil
• 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.

For the Streusel Crumb Topping

• Sugar – a combination of light brown sugar and granulated white sugar
• All-purpose flour
• Cinnamon
• Butter – Salted or unsalted butter are fine for this recipe

How to Make this Blueberry Lemon Muffins

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

1. First, toss to coat blueberries in flour. This will help prevent them from sinking to the bottom of the muffin batter.
2. Next, whisk the dry ingredients together and set aside.
3. In a large bowl, whisk to combine the sugar and egg. Mix in the Greek yogurt, vegetable oil, buttermilk, and lemon juice. Stir in the dry ingredients until almost fully combined. Then fold in the blueberries.

4. The batter will be thick–don’t worry, it’s supposed to be!
5. Spoon the batter into each muffin cup until it is about 2/3 full. I use a ¼ cup cookie scoop to ensure that they’re all the same size. Set the muffin tin aside while you make the topping.
6. Combine the streusel topping ingredients, cutting the butter in with a fork or pastry cutter until the mixture is crumbly and resembles wet sand.

7. Sprinkle each muffin with about 2 teaspoons of the streusel topping. Press the topping lightly into the tops for the muffins to help it stick.

8. Bake as directed in the recipe card below.

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 refrigerator for up to 4 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.