Lemon Blueberry Muffins with Streusel (Printable)
Moist, fluffy muffins with juicy blueberries, tangy lemon, and a crisp buttery streusel topping.
# What You Need:
→ Muffin Batter
01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup vegetable oil or melted unsalted butter
07 - 2 large eggs
08 - 1/2 cup plain yogurt or sour cream
09 - Zest of 2 lemons
10 - 1/4 cup fresh lemon juice
11 - 1 teaspoon vanilla extract
12 - 1 1/2 cups fresh or frozen blueberries
→ Streusel Topping
13 - 1/3 cup all-purpose flour
14 - 1/4 cup granulated sugar
15 - 1/4 teaspoon ground cinnamon
16 - Pinch of salt
17 - 3 tablespoons cold unsalted butter, cubed
# How-To:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease each cup.
02 - In a small bowl, whisk together flour, sugar, cinnamon, and salt. Cut in cold butter using a fork or your fingertips until the mixture resembles coarse crumbs. Transfer to refrigerator until needed.
03 - In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly distributed.
04 - In a separate bowl, whisk oil, eggs, yogurt, lemon zest, lemon juice, and vanilla extract until smooth and fully incorporated.
05 - Pour wet ingredients into dry ingredients and gently fold together using a spatula until just combined. Do not overmix; lumps are acceptable.
06 - Toss blueberries with 1 teaspoon flour to prevent sinking. Gently fold into the batter using a spatula.
07 - Divide batter evenly among prepared muffin cups, filling each approximately three-quarters full. Sprinkle streusel topping evenly over the surface of each muffin.
08 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
09 - Allow muffins to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- The streusel topping gets delightfully crisp and buttery while the inside stays impossibly moist, creating that perfect textural contrast that makes you close your eyes with each bite.
- You can throw these together in less than 20 minutes of prep time, meaning you can have warm, bakery-quality muffins even on busy mornings when you need a small victory.
02 -
- Overmixing the batter will develop gluten and give you tough, tunneled muffins instead of tender, cakey ones, so put down the electric mixer and embrace those few remaining streaks of flour when folding.
- The muffins continue cooking from residual heat after coming out of the oven, so pulling them just as a toothpick comes out mostly clean (a few moist crumbs are fine) prevents dryness.
03 -
- When zesting lemons, rotate the fruit rather than moving the zester, which gives you more control and ensures you only get the flavorful yellow part without bitter pith.
- For the most impressive domed tops, start baking at 425°F for the first 5 minutes, then reduce to 375°F for the remaining time, creating that bakery-style rise that makes everyone think you're a professional.