Lemon Blueberry Muffins Recipe

I’m sharing my Lemon Blueberry Muffins with a streusel crumb topping and Greek yogurt in the batter, a make-ahead, bakery-style option for busy mornings.

I never thought I’d make Homemade Lemon Blueberry Muffins that actually feel bakery fresh, but here we are. The bright lemon zest cuts through the tang of Greek yogurt and somehow makes the whole muffin pop, and the crumb on top gives it that addictive crunch.

I bake a batch when I have time so I can grab one and run, but honestly they disappear before Monday. If you like muffins that are tender but not too sweet, these might be the one that surprises you.

Wait till you smell them, you wont believe how good it gets.

Ingredients

• All-purpose flour: gives structure and carbs, not much fiber, makes muffins tender.
• Granulated sugar: sweetens and browns, adds calories and quick energy, no protein.
• Eggs: provide protein and structure, help bind and give lift to batter.
• Greek yogurt: adds protein, tang, moisture, keeps muffins tender without lots of fat.
• Blueberries: juicy antioxidants, add natural sweetness and bursts of tartness, can stain.
• Lemon zest and juice: brighten flavor, give pleasant sour kick, tiny vitamin C boost.
• Vegetable oil or melted butter: fat for moist crumb, oil keeps them slightly lighter.
• Cold butter for streusel: makes crumbly topping, lots of flavor, adds calories though.

Ingredient Quantities

• 2 cups (240 g) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 1 cup (245 g) plain Greek yogurt (whole-milk style if you got it)
• 1/3 cup (80 ml) vegetable oil or melted butter
• 1/4 cup (60 ml) milk (any kind will do)
• 2 teaspoons vanilla extract
• Zest of 2 lemons (about 2 tablespoons)
• 2 tablespoons fresh lemon juice
• 1 1/2 cups (about 200 g) fresh or frozen blueberries
• 1 tablespoon all-purpose flour (for tossing with the berries)
• 1/2 cup (60 g) all-purpose flour for streusel
• 1/3 cup (70 g) packed light brown sugar for streusel
• 1/4 cup (50 g) granulated sugar for streusel
• 1/4 teaspoon ground cinnamon (optional, for streusel)
• 6 tablespoons (85 g) cold unsalted butter, cut into small pieces (for streusel)
• Pinch of salt (for streusel)

How to Make this

1. Preheat oven to 375F (190C) and line a 12-cup muffin tin with liners or spray with nonstick spray, set aside.

2. Make the streusel first so it can chill: in a bowl mix 1/2 cup (60 g) flour, 1/3 cup (70 g) packed light brown sugar, 1/4 cup (50 g) granulated sugar, 1/4 teaspoon cinnamon if using and a pinch of salt. Cut in 6 tablespoons (85 g) cold unsalted butter with a fork, pastry cutter or your fingers until the mixture looks like coarse crumbs (pea sized). Pop it in the fridge while you mix the batter.

3. Toss the blueberries with 1 tablespoon flour (this keeps them from sinking or bleeding) and set aside. If using frozen do not thaw them first.

4. In a large bowl whisk together the dry muffin ingredients: 2 cups (240 g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon fine salt and the 3/4 cup (150 g) granulated sugar so it’s evenly distributed.

5. In another bowl whisk the wet ingredients: 2 large eggs, 1 cup (245 g) plain Greek yogurt, 1/3 cup (80 ml) vegetable oil or melted butter (your choice), 1/4 cup (60 ml) milk, 2 teaspoons vanilla extract, zest of 2 lemons (about 2 Tbsp) and 2 tablespoons fresh lemon juice until smooth.

6. Pour the wet into the dry and fold gently with a spatula until just combined. The batter should be thick and a little lumpy, don’t overmix or the muffins get tough.

7. Fold in the floured blueberries gently so you don’t crush them.

8. Divide the batter among the muffin cups, filling about 3/4 full, then sprinkle the chilled streusel evenly over the tops, pressing lightly so it sticks.

9. Bake at 375F (190C) for about 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs. Let muffins cool in the pan 5 to 10 minutes, then transfer to a wire rack to cool completely so the streusel crisps up.

10. Store cooled muffins in an airtight container at room temp for up to 2 days, refrigerate up to 5 days or freeze for up to 2 months. Rewarm briefly in the microwave if you like them warm.

Equipment Needed

1. 12 cup muffin tin plus liners or nonstick spray
2. Mixing bowls set, at least one large and one medium
3. Whisk
4. Rubber spatula for gentle folding
5. Measuring cups and spoons or a digital kitchen scale
6. Pastry cutter or fork for the streusel (or your fingers)
7. Microplane or zester for the lemons
8. Wire cooling rack and a toothpick to test doneness
9. Ice cream scoop or tablespoon for portioning batter and oven mitts

Dont forget the fridge to chill the streusel briefly, it helps it crisp up.

FAQ

Lemon Blueberry Muffins Recipe Substitutions and Variations

• All-purpose flour → whole wheat pastry flour (use 1:1 for a nuttier, slightly denser muffin) or a 1-to-1 gluten free flour blend (use same weight/volume, works great for GF muffins).
• Plain Greek yogurt → sour cream (swap 1:1) or buttermilk (swap 1:1, batter may be thinner so add a tablespoon flour if needed); regular yogurt works too but is a bit thinner than Greek.
• Vegetable oil or melted butter → melted unsalted butter (use 1:1 for richer flavor) or replace up to half the oil with unsweetened applesauce to cut fat, you’ll get moister muffins but slightly different crumb.
• Blueberries → raspberries, chopped strawberries or pitted cherries (use same amount); if you use frozen fruit, keep them frozen and toss with that 1 tablespoon flour so they don’t sink.

Pro Tips

1. Keep the streusel cold and don’t skimp on chilling it; cold butter makes bigger, crispier crumbs so pop it back in the fridge right up until you top the muffins, otherwise it melts into a sad disk.

2. Use frozen blueberries if fresh arent great, and fold them in gently; leave them frozen so they bleed less and toss them lightly in a bit of flour or cornstarch so they wont sink.

3. Dont overmix the batter, fold until you still see a few lumps, and use an ice-cream scoop to get even muffin sizes so they bake uniformly.

4. Let muffins cool briefly in the pan then move them to a wire rack so the streusel crisps up; to revive after refrigerating or freezing, warm them a few seconds in the microwave or 5 minutes in a 350F oven and theyll taste freshly baked.