These Lemon Blueberry Streusel Muffins are everything you want in a bakery-style muffin. They're soft, fluffy, and loaded with juicy blueberries, bright lemon flavor, and a buttery streusel topping that adds just the right amount of crunch.
Whether you're making them for breakfast, brunch, an afternoon snack, or a special weekend treat, these muffins are guaranteed to disappear quickly. The combination of sweet blueberries and fresh lemon creates a flavor pairing that's hard to resist.
Why You'll Love This Recipe
If you're looking for a muffin recipe that's easy enough for everyday baking but special enough for guests, this is it.
Easy to Make - Simple straightforward steps make these muffins perfect for anyone!
Freeze Beautifully - Make a batch now and save some for later. They thaw wonderfully and taste just as delicious.
Bright Citrus and Deep Fruit Flavors - Fresh lemon and sweet blueberries create a classic flavor combo that never goes out of style.
Crunchy Crumb Topping - The buttery streusel topping adds a sweet crunch, complete with pecans, that makes every bite extra special.
Moist, Tender, and Cake-Like - The combination of buttermilk and oil creates muffins that stay soft and moist for days.
Bakery Style - Tall muffin tops and a generous layer of streusel give these muffins that bakery-worthy look.
Ingredients and Their Role in the Muffins
These simple ingredients work together to create moist muffins with plenty of blueberry lemon flavor and a crunchy topping. This is what you'll need:
For the muffin batter:
- Lemon Juice - Adds bright citrus flavor and helps enhance the blueberries.
- Lemon Zest - Provides concentrated lemon flavor from the natural oils in the peel.
- Blueberries - Bring bursts of sweet, juicy fruit throughout the muffins.
- All-Purpose Flour - Forms the structure of the muffins.
- Granulated Sugar - Sweetens the batter and helps create a tender crumb.
- Baking Powder - Gives the muffins their rise and fluffy texture.
- Cinnamon - Adds a subtle warmth that complements the fruit.
- Salt - Balances and enhances the flavors.
- Buttermilk - Creates a moist, tender texture and adds a slight tang.
- Vegetable Oil - Keeps the muffins soft and moist.
- Eggs - Provide structure and richness.
- Vanilla Extract - Enhances the overall flavor.
- Powdered sugar - used as an optional garnish (not shown)
For the streusel topping:
- Pecans - Add crunch and nutty flavor.
- All-Purpose Flour - Helps create the crumbly texture.
- Brown Sugar - Adds sweetness and a hint of caramel flavor.
- Salt - Balances the sweetness.
- Butter - Brings the streusel together and creates a rich, crumbly topping.
How To Make Lemon Blueberry Streusel Muffins
These muffins come together quickly and fill your kitchen with an amazing aroma while baking. Here's what to do:
Make the streusel topping
- In a small bowl, mix together pecans, brown sugar, flour, and salt.
- Add melted butter.
- Using a fork or your finger, mix until it resembles small crumbs. Set aside.
Make the blueberry lemon muffins
- Combine flour, sugar, baking powder, cinnamon and salt in a large bowl.
- Combine buttermilk, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract in a medium bowl.
- Add liquid mixture to dry mixture. Mix until just combined.
- Fold in blueberries.
- Divide mixture between 12 muffin cups that have paper or silicone liners. They will be full. Sprinkle streusel mixture on top.
- Bake at 400°F for 18-20 minutes. Let cool on a wire rack for 10 minutes then remove the muffins to the wire rack to cool completely.
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Finish with a sprinkle of powdered sugar for a bakery-style treat perfect for breakfast, brunch, or an afternoon snack.
Recipe Tips for Success
A few simple tips will help you achieve tall, fluffy, and perfect muffins every time.
- No buttermilk? No problem. Combine 1 tablespoon lemon juice with enough milk to make 1 cup and let it sit for 5 minutes before using.
- For extra lemon flavor, rub the lemon zest into the sugar with your fingertips before mixing. This releases the lemon oils and intensifies the citrus flavor.
- Do not overmix the batter. Stir only until mostly combined, even if there are a few lumps or streaks remaining.
- Toss fresh blueberries with 1 tablespoon of flour before adding them to the batter to help prevent sinking.
- Use frozen blueberries while they are still frozen. Thawed berries can turn the batter blue or gray.
- Gently fold in the blueberries to avoid breaking them and discoloring the batter.
- Let the batter rest for 30 minutes before baking to encourage higher muffin tops and a fluffier texture.
- Lightly press the streusel into the batter before baking to help it adhere to the muffins.
- Fill the muffin cups nearly full for tall bakery-style muffins.
Recipe Variations to Make It Your Own
These blueberry and lemon muffins are easy to customize with different fruits and flavors.
- Meyer Lemon - Use Meyer lemons for a sweeter, more floral citrus flavor.
- Buttermilk - Substitute full-fat yogurt or sour cream thinned with a little water until it reaches the consistency of heavy cream.
- Fruit - Swap the blueberries for strawberries, peaches, mango, raspberries, or blackberries.
- Gluten-Free - Use a gluten-free baking mix in place of the all-purpose flour.
- Mini Muffins - Bake in a mini muffin pan and reduce the baking time to 10 to 14 minutes.
- Lemon Glaze - Drizzle cooled muffins with a simple glaze made from powdered sugar and lemon juice.
How to Store the Muffins and How Long They Last
These lemon blueberry muffins with streusel topping store well, making them perfect for meal prep and grab-and-go breakfasts.
Store the muffins in an airtight container at room temperature for up to 3 to 4 days.
For longer storage, place them in an airtight container in the refrigerator for up to 1 week.
To freeze, place the cooled muffins in a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw at room temperature or overnight in the refrigerator. For a freshly baked taste, warm them in the microwave for about 30 seconds before serving.
Have questions? Scroll down below the recipe card to find frequently asked questions about this recipe.
More Muffin Recipes
If you love homemade muffins, here are a few more delicious recipes to try.
- Banana Nut Muffins - Moist banana muffins topped with a sweet crumb topping.
- Espresso Chocolate Chip Muffins - Rich coffee flavor paired with melty chocolate chips.
- Fruity Pancake Muffins - A fun breakfast mashup with fruit and pancake flavors.
- Lemon Poppy Seed Muffins - Bright lemon flavor with a sweet lemon glaze.
- Peach Oatmeal Muffins - Tender muffins packed with peaches, almonds, and wholesome oats.
Find lots of easy muffin recipes here on 2CM!
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Lemon Blueberry Muffins with streusel topping
Ingredients
Streusel Topping
- ¼ cup chopped pecans
- 2 Tablespoons all-purpose flour
- 2 Tablespoon brown sugar
- ⅛ teaspoon salt
- 1 Tablespoon unsalted butter, melted
Muffin Batter
- 2 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon lemon zest
- 2 Tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries (if using fresh berries, toss with 1 Tablespoon flour)
- Garnish: powdered sugar
Instructions
- Preheat oven to 400°F. Place paper or silicone liners in muffin tin cavities.
- In a small bowl, mix all streusel ingredients together until mixture resembles small crumbs. Set aside.
- Combine flour, sugar, baking powder, cinnamon and salt in a large bowl.
- In another bowl, mix all remaining ingredients except for blueberries. Add this liquid mixture to the dry mixture. Mix until just combined.
- Fold in blueberries.
- Divide muffin batter between 12 muffin cups. They will be full. Sprinkle streusel mixture on top.
- Bake 18-20 minutes or until toothpick inserted in center comes out clean. Let cool on wire rack for 10 minutes then remove to wire rack to cool completely. (if you can wait that long)
- When they are cool, sprinkle with powdered sugar for that bakery-style finish.
Notes
STORE/FREEZE
Store the muffins in an airtight container at room temperature for up to 3 to 4 days or in the refrigerator for 1 week. To freeze, place the cooled muffins in a freezer-safe container or freezer bag and freeze for up to 3 months.Want to save this recipe?
I'll email this recipe to you & you can come back to it when you're ready. Plus you'll get delicious seasonal recipes from me a couple times a month!
Nutrition
Frequently Asked Questions
Oil helps create muffins that are exceptionally moist and tender. Unlike butter, it stays soft even when chilled, helping the muffins retain their soft texture.
Yes. The texture will be slightly denser. For the best results, use a 50/50 combination of all-purpose flour and whole wheat flour.
Absolutely. Let them cool completely, place them in a freezer bag or airtight container, and freeze for up to 3 months.
Yes. Use them straight from the freezer. Thawed berries can bleed into the batter and change the color.
Overmixing the batter is usually the culprit. Stir only until the ingredients are combined to keep the muffins light and fluffy.
Let the batter rest for about 30 minutes before baking, fill the muffin cups almost full, and bake at the higher temperature of 400°F.
Yes. They're perfect for making a day or two ahead and are great for freezing as well.
This post has been updated with easy to follow instructions and a few tips and tricks. It was first published on September 14, 2015.
Carlee says
Yum! These look delicious. My little guy and I love muffins, be we have yet to bake blueberry ones together. I need to get on changing that!
Linda Warren says
I think the little guy will love them, especially with the crumbs on top! Hope you get to try them soon.
Jean says
Mmmm. Sounds so good.
Linda Warren says
Thanks Jean!
Sarah@WellDined says
Mmm - looks great!
Linda Warren says
They really are delicious Sarah! Perfect beside an egg or just by themselves (with a cup of coffee of course).
goodiegodmother says
These look wonderful, and so convenient to have on hand in the freezer for a quick treat. Great choice for this month's SRC!
Linda Warren says
Thanks! They didn't last long even when I put them in the freezer! lol
reneeskitchenadventures says
Oh my goodness...this is an old one! hahaha I'm so glad you enjoyed the muffins though. It's been too long since I've made them and yours look absolutely perfect, making me want to grab the ingredients and whip up a batch! My household, for the most part is now milk free too, and I love that you subbed the almond milk!!
Linda Warren says
You should definitely make them again soon. They were moist, delicious and full of my favorite fruit - blueberries! By the way, I really enjoyed your site and all the wonderful recipes I found there.
reneeskitchenadventures says
Thank you Linda! That is so kind of you!
Wendy, A Day in the Life on the Farm says
Great SRC choice especially on a "muffin" Monday.
[email protected] says
These look wonnnnnderful! I would about beg for one right now! Great pick for the SRC! 😀
Linda Warren says
Thanks! They were really good Kelly! Wish you were closer - I would gladly share the deliciousness!