Lemon Blueberry Streusel Muffins (Printable)

Tender lemon muffins bursting with blueberries and crowned with crumbly cinnamon streusel.

# What You'll Need:

→ Muffins

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 tablespoon lemon zest from 1-2 lemons
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/3 cup vegetable oil
10 - 1/4 cup plain Greek yogurt
11 - 1/4 cup fresh lemon juice
12 - 1 teaspoon vanilla extract
13 - 1 1/4 cups fresh blueberries or frozen unthawed

→ Streusel Topping

14 - 1/2 cup all-purpose flour
15 - 1/3 cup packed light brown sugar
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 cup cold unsalted butter cubed
18 - Pinch of salt

# How to Make It:

01 - Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly with butter or cooking spray.
02 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Add cold cubed butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Set aside in the refrigerator until ready to use.
03 - In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, and lemon zest until well incorporated.
04 - In a separate medium bowl, whisk eggs, milk, vegetable oil, Greek yogurt, lemon juice, and vanilla extract until smooth and emulsified.
05 - Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. The batter should remain slightly lumpy. Do not overmix as this will result in tough muffins.
06 - Gently fold the blueberries into the batter using a light folding motion to distribute evenly without crushing the berries.
07 - Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
08 - Sprinkle the prepared streusel topping generously over each muffin, pressing lightly to adhere.
09 - Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be golden brown.
10 - Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • The streusel topping adds this irresistible buttery crunch that makes each bite feel special
  • They stay incredibly moist for days, thanks to the yogurt in the batter
  • Freeze beautifully so you can always have homemade breakfast ready
02 -
  • Overmixing the batter will make your muffins tough, so stop as soon as the flour disappears
  • Room temperature ingredients blend more easily and create a better texture
  • The streusel sinks if your batter is too thin, so measure your flour correctly
03 -
  • Scoop the flour from the container into your measuring cup, then level it off for accuracy
  • Toss blueberries in a tablespoon of flour before folding them in to prevent sinking
  • Let the muffins cool completely before storing or the streusel will get soggy

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