Lemon Blueberry Muffins with a sweet streusel topping are perfect as they are light, fluffy, and super delicious. They're made with Greek yogurt which makes these tasty pastries super moist and so flavorful. Perfect for breakfast, brunch, and snacking.
Lemon Blueberry Muffins
These delicious homemade muffins are a super easy from scratch recipe. The Greek yogurt adds a nice tang to balance the berries and lemon flavors . The streusel topping is a sweet crunchy delight that brings everything together for a great muffin.
Lemon blueberry muffins are perfect for breakfast, brunch, and snacking. We love these on the brunch table for Holidays like Easter and Mother's Day.
Muffin Ingredients
For those of you who visit here regularly, I do not recommend too many variations when it comes to baking. I would not vary the ingredients except for the yogurt. The recipe uses Vanilla Greek Yogurt but you can use plain Greek Yogurt and add in ½teaspoon pure Vanilla extract.
Frozen blueberries can be used for the recipe.
Streusel Ingredients
The ingredients for the streusel topping are simple easy pantry staples that combine together to make a nice crunch for the muffin. The ingredients just need to be mixed and put on top of the pastry.
Why You'll Love this Recipe
- No need to be an expert baker to make these yummy lemon blueberry muffins.
- This is a quick recipe and travels well to brunches, parties, and pot lucks.
- You can use this recipe and vary your fruit in the muffin. Raspberries, blackberries, and strawberries work.
- The muffins freeze well. Make a double batch for later.
Instructions
Preheat the oven to 350F. Line or grease 12 standard muffin tins.
- In a large bowl, mix together the 2 cups of flour, baking powder, and lemon zest.
- In a medium bowl, Add the granulated sugar and egg.
- Whisk the sugar and egg till combined.
- Add the yogurt, vegetable oil, buttermilk, and lemon juice.
5. Add the wet ingredients to the dry ingredients. Fold to combine.
6. In a separate bowl, mix the remaining flour with the blueberries.
7. Gently fold the blueberries into the muffin mix. ( The batter will be thick)
8. Fill each muffin tin, ⅔ full. Top with the streusel topping.
Instructions for Streusel Topping
In a medium-sized bowl, all of the ingredients together. Smush them together with a fork or your fingers until the butter is incorporated and the mixture resembles wet sand.
Top each of the muffins with 2 teaspoons of topping.
Once the muffins are baked, let them cool on a wire rack. Then, dig in and enjoy.
FAQs/Expert Tips
- Use fresh or frozen blueberries in the muffins. Fresh is my first choice but it is okay to use frozen berries.
- Tossing the blueberries in flour will help them not to drop to the bottom of the muffin.
- Room temperature ingredients work best for easy blending of ingredients.
- Vanilla Greek yogurt is my first choice. If using plain Greek yogurt, add ½ teaspoon vanilla extract.
- Check to see if the muffins are baked through by using a toothpick in the center of the pastry. The toothpick should come out clean.
- Let the muffins cook before removing from the muffin tins.
- ¼ cup cookie scoop works well with placing the muffin mix in the liners.
What can I use if I don’t have buttermilk?
No buttermilk, no problem, for every one cup of buttermilk, mix 1 cup of milk with 1 Tablespoon of white vinegar or lemon juice. Let it sit for a few minutes before adding to the recipe. Regular milk can be used but the buttermilk adds an extra softness to the dough.
How to prevent the blueberries from exploding?
Coating the blueberries in flour will keep the fruit more intact in the muffin.
Can I use frozen blueberries?
Yes, please do not skip coating the berries in flour, step 5 below. This will keep the blueberries from exploding into the muffin batter.
Storage
- If keeping your lemon blueberry muffins at room temperature, they can keep 2 days. If you store them in the fridge, about 6-7 days.
- These muffins freeze really well. Place the muffins on a large baking sheet in the fridge for about 30 minutes. The muffins can be individually wrapped or placed in a large freezer bag.
Serving Suggestions
Lemon Blueberry muffins are great on their own. However, take a look at my collections of Breakfast and Brunch recipes, there are so many ideas from my popular Brown Bread recipe, chocolate pancakes, to specialty coffee like Caramel Macchiato.
Our cranberry orange muffins are so delicious and another great homemade muffin recipe. For all the pumpkin fans, our Pumpkin Muffins are always a hit.
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Lemon Blueberry Muffins
Equipment Needed:
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Ingredients
Muffin Ingredients
- 2 cups all purpose flour ( + 1 Tablespoon) Note 1 2 cups + 1 Tablespoon total flour
- 1 teaspoon baking powder
- ½ teaspoon lemon zest
- ¾ cup granulated sugar
- 1 large egg
- ¼ cup vanilla Greek yogurt Note 2
- ⅓ cup vegetable oil
- ½ cup buttermilk Note 3
- 2 teaspoons lemon juice
- 1 cup fresh blueberries Note 4
Streusel Topping
- ¼ cup light brown sugar
- 2 Tablespoons granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, cut into small pieces Note 5
Instructions
How to make the muffins
- Preheat the oven to 350F. Line or grease 12 standard muffin tins.
- In a large bowl, mix together the 2 cups of flour, baking powder, and lemon zest.
- In a medium bowl, whisk together the granulated sugar and egg. Next, add the Greek yogurt, vegetable oil, buttermilk, and lemon juice.
- Add the wet ingredients to the dry ingredients and fold until almost fully combined.
- In a small bowl, combine the blueberries and remaining tablespoon of flour. Gently fold the blueberries into the batter. It will be thick-- don’t worry, it’s supposed to be!
- Fill each of the muffins until they are ⅔ full. I use a ¼ cup cookie scoop to ensure that they’re all the same size. Set aside while you make the topping.
How to make streusel topping
- In a medium-sized bowl, combine the light brown sugar, granulated sugar, all-purpose flour, and cinnamon. Mix ingredients together.
- Add in the small pieces of butter.
- Smush ingredients together with a fork or your fingers until the butter is incorporated. The mixture resembles wet sand. Top each of the muffins with 2 teaspoons of topping.
- Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow them to cool completely on a wire rack. Store in an airtight container in the fridge for up to three days. Reheat in the microwave or bring to room temperature before serving
Joan Rinhardt
These muffins were delicious. They were so moist. The entire batch was gone quickly. Going to make them again today
Eileen xo
Excellent news, Joan. I am so glad you enjoy the muffins. Thank you for giving them such a nice review and rating.