Blueberry Lemon Streusel Muffins

Name: Blueberry Lemon Streusel Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1 large egg; 1 cup buttermilk; Zest of 1 lemon; 1 cup fresh blueberries; 1/2 cup all-purpose flour; 1/3 cup brown sugar; 1/4 cup rolled oats; 1/4 teaspoon cinnamon; 3 tablespoons cold butter, cubed

Highlighted under: Sweet Moments

We love making these Blueberry Lemon Streusel Muffins on cozy mornings. The bright, zesty flavor of lemon combined with the sweetness of fresh blueberries creates a deliciously uplifting treat. I especially enjoy the crumbly streusel topping, which adds a delightful texture contrast. Best of all, they are super easy to make, and in just a short time you can fill your home with their wonderful aroma. These muffins are perfect for breakfast or as an afternoon snack, and they always bring smiles to everyone around the table.

Created by

Isla Turner

Last updated on 2026-02-16T02:21:36.182Z

When I first baked these muffins, I was amazed by how the flavors blended together. The combination of tart lemon and sweet blueberries is a match made in heaven! I remember the first batch I tried to perfect, learning how to balance the sugar so that it wouldn't overshadow the lemon. The little adjustments made such a difference in the end product.

Watching them rise in the oven is almost as delightful as tasting them fresh out of the oven. I evolved the streusel topping from a basic recipe by incorporating oats, which added a nutty flavor and a beautiful crunch. It’s these small tweaks that have made these muffins a cherished recipe in my home.

Why You Will Love This Recipe
Bursting with fresh blueberry flavor complemented by zesty lemon
Easy-to-make recipe perfect for all skill levels
Deliciously crunchy streusel topping for added texture

The Importance of Fresh Ingredients

Using fresh blueberries is key to achieving the best flavor in these muffins. Opt for plump, ripe berries that are sweet and juicy. When selecting blueberries, look for ones that are firm and have a deep blue color without any signs of shriveling or mold. If fresh blueberries are unavailable, you can use frozen ones, but be sure to toss them in a tablespoon of flour before adding them to the batter. This prevents them from bleeding into the mixture.

Lemon plays a crucial role in balancing the sweetness of the blueberries. The zest of one lemon not only adds vibrant flavor but also infuses the muffins with essential oils that enhance their aroma. For the most fragrant muffins, use a microplane zester to finely grate the lemon peel, ensuring you avoid the bitter white pith underneath. If you need a substitute for fresh lemon zest, consider using a half teaspoon of lemon extract, but fresh zest yields the best results.

Mastering the Muffin Technique

Muffins can easily turn dry if overmixed, so it’s important to combine your wet and dry ingredients gently. When you fold in the blueberries, do so with care; this will ensure that the berries don’t burst and turn your batter blue. Mix just until you see no dry flour remaining—lumps are perfectly fine! This technique helps maintain a moist, tender crumb. If you want to elevate the texture, consider folding in some chopped nuts for added crunch.

The temperature of your ingredients also matters. Using eggs and buttermilk that are at room temperature promotes better incorporation into the batter. If you forget to take them out in advance, you can quickly warm them by placing them in a bowl of warm water for about 10-15 minutes. This small tip can make a noticeable difference in the overall texture of your muffins.

Ingredients

For the Muffins

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 large egg
1 cup buttermilk
Zest of 1 lemon
1 cup fresh blueberries

For the Streusel Topping

1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 cup rolled oats
1/4 teaspoon cinnamon
3 tablespoons cold butter, cubed

Mix all of these ingredients together and get ready to bake!

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

Prepare the Muffin Batter

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the melted butter, egg, buttermilk, and lemon zest until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.

Make the Streusel Topping

In a separate bowl, combine the flour, brown sugar, oats, and cinnamon. Add the cold butter and mix until crumbly.

Fill Muffin Tin

Scoop the muffin batter evenly into the prepared muffin tin. Top each muffin with the streusel mixture.

Bake

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for a few minutes before transferring to a wire rack.

Enjoy your delightful muffins!

Pro Tips

For extra flavor, try adding a tablespoon of lemon juice to the muffin batter. This enhances the lemony taste and makes the muffins even more delightful!

Storing and Freezing Muffins

These Blueberry Lemon Streusel Muffins are perfect for meal prep, making them a great option for busy mornings. To store them, place them in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week. If you want to keep them longer, freezing is a fantastic option. Just make sure to wrap each muffin tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months.

When you're ready to enjoy your frozen muffins, simply thaw them overnight in the refrigerator or pop them in the microwave for about 30 seconds on low heat. For a freshly baked experience, you can also reheat them in a 350°F (175°C) oven for about 10 minutes until warmed through.

Creative Variations

Feel free to experiment with different flavors in these muffins! Try substituting half of the blueberries with raspberries or blackberries for a mixed berry effect. You could also add a tablespoon of poppy seeds for an extra crunch and delightful visuals. For a tropical twist, incorporating some diced pineapple and a splash of coconut extract could transform these muffins into a refreshing treat for summer brunches.

Another option is to adapt the streusel topping. Instead of oats, you can use chopped nuts like pecans or walnuts for different flavor profiles. Additionally, a sprinkle of nutmeg can add another layer of warmth and spice to the muffins that complements the lemon zest beautifully.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but do not thaw them before adding to the batter to prevent discoloration.

→ How can I store leftover muffins?

Store covered at room temperature for up to 3 days, or freeze for longer storage.

→ Can I substitute whole wheat flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option.

→ What can I use instead of buttermilk?

You can mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes as a buttermilk substitute.