Lemon Blueberry Muffins

Streusel topped blueberry muffin sin a cupcake liners on a silver wire wrack.

5 from 1 vote

Homemade Lemon Blueberry Streusel Muffins, light and fluffy with a delicious streusel. Perfect for breakfast, snacking, Holiday Brunches.

Course Breakfast/Snack, Brunch, Dessert, Mother's Day, New Year's Brunch

Cuisine American

Keyword blueberry muffins with streusel topping, lemon blueberry muffin, lemon blueberry muffins yogurt

Prep Time 15

Cook Time 20

cooling time 15

Total Time 50

Servings muffins

Calories 252kcal

Author Eileen Kelly

Equipment

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12-count muffin tin
Cookie Scoops, various sizes
Liquid Measuring Cup
Measuring Spoons and Cups
Zester

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 white 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 white 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

Notes

Note 1: The total all-purpose flour is 2 cups + 1 Tablespoon flour. The 1 Tablespoon of flour will be mixed with the blueberries.

Note 2: If using plain Greek yogurt, add ½ teaspoon of vanilla extract to the muffin mix.

Note 3: If you do not have buttermilk, substitute with ½ cup milk and add in ½ teaspoon lemon juice. Let the mixture sit for about 5 minutes before using. I have used regular milk however, the buttermilk is my personal favorite. It makes the muffins extra soft. Also note, the lemon juice used to make the buttermilk is not included in the above ingredients for the 2 teaspoons of lemon juice.

Note 4: Frozen blueberries can be used. The frozen blueberries must be coated in the Tablespoon of flour to prevent them from exploding as they bake.

Note 5: I prefer to use unsalted butter, however, salted butter can be substituted.

I'm not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition