Lemon Blueberry Muffins with Streusel Topping Recipe
These Lemon Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries and bright lemon zest. Featuring a delightful crumbly streusel topping, they’re perfect for breakfast, brunch, or a sweet snack. Made with a blend of Greek yogurt and vegetable oil, these muffins offer tenderness and a slight tang, enhanced by fresh lemon juice and a hint of cinnamon in the topping. Easy to whip up and bake, they deliver a delicious balance of sweet and tart flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Streusel Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- ½ teaspoon cinnamon (or more to taste)
- 6.5 Tablespoons unsalted butter, melted
Muffin Batter
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1 Tablespoon grated lemon zest
- 2 eggs
- 2/3 cup Greek yogurt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 Tablespoons fresh lemon juice
- 1 and 1/3 cups blueberries, fresh or frozen (reserve ½ cup for topping)
- 1 tablespoon all-purpose flour (for coating blueberries)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a standard muffin or cupcake pan with paper liners and set aside.
- Make the Crumb Topping: In a small bowl, whisk together the flour, sugar, and cinnamon. Add the melted butter and stir with a fork until the mixture becomes crumbly. Refrigerate this streusel topping until ready to use.
- Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, and salt. Set aside.
- Prepare Wet Mixture: In a medium bowl, rub the granulated sugar together with the lemon zest for about a minute to release the lemon oils. Add the eggs and whisk them with the lemon-sugar until combined. Then whisk in the Greek yogurt, vegetable oil, lemon juice, and vanilla extract until the mixture is pale yellow and smooth.
- Combine Wet and Dry Ingredients: Fold the wet mixture into the dry ingredients and whisk gently until combined but do not overmix.
- Coat Blueberries: Reserve ½ cup of blueberries for topping. Place the remaining ⅚ cup blueberries into a small bowl and dust them with 1 tablespoon of flour. Toss gently to coat all the berries in flour, then fold them gently into the muffin batter to prevent sinking.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Gently tap the pan on the counter to settle the batter. Top each muffin with the reserved blueberries, then generously sprinkle the crumb topping over them.
- Bake the Muffins: Place the muffin pan in the oven and bake at 400°F for 5 minutes. Then reduce the oven temperature to 375°F and bake for an additional 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Using Greek yogurt makes the muffins tender and adds a slight tanginess.
- Coating blueberries with flour prevents them from sinking to the bottom of the muffins.
- You can use fresh or frozen blueberries; if frozen, do not thaw before adding.
- Make sure not to overmix the batter to keep muffins light and fluffy.
- For a more intense lemon flavor, add additional lemon zest or lemon extract.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: lemon blueberry muffins, blueberry muffins, lemon muffins, streusel topping, breakfast muffins, easy baking, fruit muffins