Print

Best Lemon Blueberry Muffins with Streusel Crumb Topping – Easy Bakery-Style Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Lemon Blueberry Muffins with streusel crumb topping are soft, moist, and bakery-style. Made with Greek yogurt, fresh lemon, and juicy blueberries, they’re perfect for breakfast or a snack.

Ingredients

Scale
  • For Streusel Topping:
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 6.5 tablespoons unsalted butter, melted
  • For Muffins:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 eggs
  • 2/3 cup Greek yogurt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 1 1/3 cups blueberries
  • 1 tablespoon flour

Instructions

  1. Preheat oven to 400°F (200°C) and line a muffin pan with liners.
  2. Mix flour, sugar, and cinnamon for streusel, then add melted butter and stir until crumbly. Chill.
  3. Whisk flour, baking powder, and salt in a bowl.
  4. Rub sugar and lemon zest together, then whisk in eggs. Add yogurt, oil, lemon juice, and vanilla.
  5. Combine wet and dry ingredients gently.
  6. Toss blueberries with flour and fold into batter.
  7. Fill muffin cups 2/3 full, top with blueberries and streusel.
  8. Bake at 400°F for 5 minutes, then reduce to 375°F and bake 13–15 minutes.
  9. Cool before serving.

Notes

  • Do not overmix for soft muffins.
  • Frozen blueberries can be used without thawing.
  • Store in an airtight container up to 3 days.

Nutrition

Find it online: https://dinner.lillyrecipes.com/best-lemon-blueberry-muffins-with-streusel-crumb-topping-easy-bakery-style-recipe/