Biting into a warm, golden muffin, the delicate crumb yielding to a burst of juicy blueberries and a bright, tangy lemon zest. The crunchy, buttery streusel topping adds the perfect textural contrast. These aren’t just any ordinary muffins; they’re lemon blueberry muffins, little pockets of sunshine ideal for brightening any day.
I remember baking these with my grandmother every summer growing up. The scent of lemon and blueberries always filled her kitchen, creating a warm and comforting atmosphere. It’s a memory I cherish, and one I love to recreate with this recipe.
What makes these lemon blueberry muffins truly special is the delicate balance of flavors – the sweet blueberries are perfectly complemented by the zingy lemon and that irresistible streusel topping? Forget about it! Serve them warm from the oven for breakfast, pack them in a lunchbox for a midday treat, or enjoy them with a cup of tea in the afternoon. Everyone will adore them! You’ll find yourself coming back to these lemon blueberry muffins time and time again.
Why You’ll Love This Recipe:
- Ready in under an hour: Perfect for busy mornings or impromptu baking sessions.
- The bright lemon flavor perfectly complements the sweet blueberries.
- These muffins have a wonderfully moist and tender crumb.
- Perfect for breakfast, brunch, snacks, or even a simple dessert.
- The buttery streusel topping adds a delightful crunch and sweetness.
- It’s a foolproof recipe that even beginner bakers can master.
- Easily customizable with different berries or spices.
Ingredients Breakdown:
- All-Purpose Flour: This forms the base of our lemon blueberry muffins, providing structure and creating that soft, tender crumb. I prefer using unbleached all-purpose flour for its slightly nutty flavor, but bleached flour works just as well. No substitutions are recommended for best results, as different flours will affect the texture.
- Fresh Blueberries: The stars of the show! Look for plump, juicy blueberries with a deep blue hue. Frozen blueberries can be used, but be sure to rinse them thoroughly to remove excess ice, as this can affect the batter’s consistency. Gently toss them in flour before adding them to the batter to prevent them from sinking to the bottom.
- Lemon Zest and Juice: This is what gives these muffins their signature bright and tangy flavor. Use fresh lemons for the best flavor; bottled lemon juice just doesn’t compare. When zesting, be sure to avoid the white pith, as it can be bitter.
- Sugar: Both granulated sugar (in the muffins and streusel) and brown sugar (in the streusel) are used in this recipe. Granulated sugar adds sweetness and helps to create a light and airy texture, while brown sugar adds moisture and a caramel-like flavor to the streusel.
- Butter: Unsalted butter is what I use. It’s essential to use cold butter cut into small cubes for the Streusel topping. If you only have salted butter, omit the added salt in the streusel topping.
- Streusel Topping: The streusel is a mixture of flour, sugar, and butter, adding a wonderful crunch and sweetness to the muffins. I consider it essential, but you can certainly omit it if you prefer a simpler muffin.
Kitchen Tools Needed:
A few simple tools are all it takes to whip up a batch of these amazing lemon blueberry muffins!
- Muffin tin
- Muffin liners (optional, but recommended for easy cleanup)
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Zester
- Set of 2 muffin pans with 12 cups each (24 cups total); ideal for baking muffins, cupcakes, and more
- Heavy-weight steel construction provides durability and fast, even heating for uniform browning
- Nonstick coating helps ensure effortless food release; oven-safe to 428 degrees F
How To Make It:
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it well. This ensures the muffins release easily and prevents sticking.
- In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening agents are evenly distributed, resulting in a lighter, fluffier muffin. Baking Recipes
- In a separate large bowl, cream together the sugar and melted butter until light and fluffy. This incorporates air into the batter, which contributes to a tender crumb.
- Beat in the egg and vanilla extract until well combined, then stir in the lemon zest and lemon juice. Don’t overmix at this stage, as it can lead to tough muffins.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be extra gentle, stop when there are still a few streaks of flour.
- Gently fold in the blueberries. Again, be careful not to overmix, as this can cause the batter to become tough and the muffins & scones to be dense.
- Prepare the streusel topping: In a small bowl, combine the flour, sugars, and cold butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Fill each muffin liner about 2/3 full with batter, then sprinkle generously with the streusel topping.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Check earlier to avoid overbaking. Baking Recipes
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious lemon blueberry muffins!
Pro Tips for Success:
- Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough, dense muffins. Mix until just combined.
- Use room temperature ingredients (except the butter for the streusel). Room-temperature ingredients combine more easily and create a smoother batter.
- Toss the blueberries in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins. These lemon blueberry muffins will be picture-perfect.
- For an extra burst of lemon flavor, brush the tops of the warm muffins with a simple lemon syrup (equal parts lemon juice and sugar, heated until the sugar dissolves).
- To prevent the streusel topping from burning, tent the muffins with foil during the last few minutes of baking if needed.
- Don’t overbake the muffins. Overbaking dries them out. Check for doneness with a toothpick inserted into the center – it should come out clean or with a few moist crumbs attached.
Variations and Dietary Swaps:
- Gluten-Free: Use a gluten-free all-purpose flour blend. Be sure to use a blend that includes xanthan gum for best results.
- Dairy-Free: Use a plant-based butter alternative for the streusel and melted butter in the muffin batter. Almond milk can be used in place of regular milk if your recipe calls for milk.
- Add a Glaze: For an extra touch of sweetness, drizzle a simple lemon glaze over the cooled muffins. To make the glaze, whisk together powdered sugar with lemon juice until smooth. These glazed lemon blueberry muffins are irresistible!
Serving Suggestions:
- Serve warm with a pat of butter or a dollop of Greek yogurt.
- Pair with a cup of coffee, tea, or a glass of milk.
- Serve as part of a brunch spread alongside other breakfast favorites like scrambled eggs and bacon.
- Enjoy as a satisfying snack any time of day.
- Garnish with a sprig of fresh mint or a sprinkle of powdered sugar for an elegant presentation. Of course, your lemon blueberry muffins will always look great.
Storage and Reheating:
Store leftover lemon blueberry muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, freeze the muffins in an airtight container for up to 2 months. To reheat, microwave for 15-20 seconds or bake in a preheated oven at 350°F (175°C) for 5-10 minutes. The muffins may be slightly drier after freezing and reheating, but they’ll still be delicious!
These lemon blueberry muffins are a delightful treat that’s sure to bring joy to your day! The bright lemon flavor, juicy blueberries, and crunchy streusel topping create a symphony of flavors and textures that will leave you wanting more. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of happiness.
Did you try this recipe? I’d love to hear what you think! Leave a comment below and give it a rating. Don’t forget to share your creations on social media
Frequently Asked Questions:
Lemon Blueberry Muffins with Streusel Topping
Ingredients
For the muffins:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/3 cup butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup milk or buttermilk
- 2 tablespoons lemon zest
- 3 tablespoons lemon juice
- 1 cup fresh blueberries
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup cold unsalted butter cubed
- 1/4 teaspoon salt. Omitted if using Salted Butter.
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, cream together the sugar and melted butter until light and fluffy.
- Beat in the egg and vanilla extract until well combined, then stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the blueberries.
- Prepare the streusel topping: In a small bowl, combine the flour, sugars, and cold butter. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Fill each muffin liner about 2/3 full with batter, then sprinkle generously with the streusel topping.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, use room temperature ingredients (except the butter for the streusel).
- Toss the blueberries in a tablespoon of flour before adding them to the batter to prevent them from sinking.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
