Sweet blueberries, zesty lemon, and a crunchy streusel topping make these Blueberry Lemon Muffins irresistible—perfect for breakfast or a snack!
Have you ever bitten into something and felt like you were transported to a sunny summer morning? That’s exactly what these Blueberry Lemon Muffins do to me every single time. I remember the first time I made these—our kitchen smelled like a bakery, and honestly, I didn’t even wait for them to cool before sneaking a bite.
It was one of those days where life felt busy and chaotic, but making these muffins reminded me to slow down, enjoy the simple things, and savor the small joys. My kids helped too—okay, they mostly just ate the blueberries while I baked—but those moments are what make recipes like this extra special.
Why You’ll Love This Blueberry Lemon Muffins Recipe?
- Bright and Fresh Flavors: The lemon zest adds a zing that perfectly balances the sweetness of the blueberries.
- Crunchy Streusel Topping: Let’s be honest, it’s not a muffin without that crumbly goodness on top.
- Perfect for Any Occasion: Breakfast, brunch, or a mid-afternoon pick-me-up—they fit right in.
- Simple to Make: You don’t need fancy gadgets or unusual ingredients.
Ingredient Notes:
When it comes to muffins, every ingredient has a role to play. Here’s why these are special:
- Blueberries: Fresh or frozen, they’re the juicy stars of the show. Tossing them in flour? Genius move—it keeps them from sinking.
- Lemon Zest & Extract: They’re like a burst of sunshine in every bite.
- Butter: Room temperature is key for that melt-in-your-mouth texture.
- Milk: Keeps the muffins soft and moist.
- Streusel Topping: A simple mix of sugar, brown sugar, flour, and butter. That crunchy topping is everything.
How To Make Blueberry Lemon Muffins?
Step 1. Get the Oven Ready
Preheat your oven to 350°F and line a muffin tin with paper liners. Trust me, you don’t want to skip the liners—it makes cleanup so much easier.
Step 2. Whip Up the Streusel
In a small bowl, mix the sugar, brown sugar, flour, and melted butter until crumbly. This is the magic that’s going on top of your muffins, so set it aside for now.
Step 3. Prep the Blueberries
Toss your blueberries with 2 tablespoons of flour. This little trick keeps them from sinking to the bottom while baking.
Step 4. Mix the Dry Ingredients
In a medium bowl, combine the flour, baking powder, and salt. This is your muffin base—simple, but oh so important.
Step 5. Cream the Butter and Sugar
In a separate bowl, cream together the butter and sugar until it’s light and fluffy. Add the eggs one at a time, followed by the lemon extract, milk, and lemon zest. At this point, your kitchen should smell amazing.
Step 6. Combine and Fold
Slowly mix the dry ingredients into the wet ingredients. Don’t overmix—just until everything’s combined. Then gently fold in the blueberries. Be gentle! You don’t want to squash them.
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Step 7. Fill the Muffin Cups
Spoon the batter into your lined muffin cups, filling each about two-thirds full. Sprinkle a generous amount of streusel on top—because let’s be honest, you can never have too much.
Step 8. Bake to Perfection
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool for a few minutes (if you can resist).
Step 9. Enjoy!
Grab a muffin, take a bite, and let that lemon-blueberry goodness transport you.
Storage Options:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps them fresh for about a week. Just let them come to room temp before eating.
- Freezer: Wrap individually and freeze for up to 3 months. Thaw overnight, and they’re ready to enjoy.
Variations and Substitutions:
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Swap the butter for a vegan alternative and use almond or oat milk.
- Berry Swap: Raspberries or chopped strawberries work wonderfully too.
- Extra Crunch: Add chopped nuts like almonds or pecans to the streusel.
What to Serve with Blueberry Lemon Muffins?
- Hot Coffee or Tea: The perfect companion for these muffins.
- Yogurt Parfait: A little creamy, a little crunchy—a great balance.
- Whipped Cream: Turn them into dessert with a dollop on top.
Frequently Asked Questions:
Can I use frozen blueberries?
Absolutely! Just toss them in flour like you would fresh ones. No need to thaw.
My muffins turned out dense. What happened?
Overmixing the batter is usually the culprit. Mix just until combined for a fluffy texture.
Can I make mini muffins with this recipe?
Yes! Just reduce the baking time to 12-15 minutes.
These Blueberry Lemon Muffins are a little slice of happiness in every bite. Whether you’re making them for breakfast, brunch, or a quick snack, they’re sure to brighten your day. Try them out, and let me know—did they whisk you away to sunny mornings too?
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Best Blueberry Lemon Muffins
Ingredients
- 1 ½ cups of fresh or frozen blueberries
- 2 cups of flour plus 3 tablespoons, divided
- 1 ½ teaspoons of baking powder
- ½ teaspoon of salt
- ½ cup of unsalted room temperature butter
- 2 eggs
- 1 cup of sugar
- 1 tablespoon of lemon extract
- 7 tablespoons of milk
- 1 tablespoon of lemon zest
Streusel:
- ¼ cup of sugar
- 2 tablespoons of flour
- ¼ cup of brown sugar
- 2 tablespoons of melted butter
Instructions
- Preheat the oven to 350°F. Prepare the muffin pan by lining it with paper cups.
- In a bowl combine sugar, flour, brown sugar and melted butter to create a crunchy streusel topping.
- In another bowl gently coat the blueberries with 2 tbsp. of flour. This neat trick ensures that the blueberries won't sink while baking!
- In a bowl mix together the flour, baking powder and salt. It's the beginning of something beautiful.
- Cream together butter and sugar in a bowl until fluffy. Then add eggs, lemon extract, milk and lemon zest to create a fragrant mixture.
- Gradually incorporate the mixture into the blend. This is where the magic starts to take shape!
- Carefully fold in the blueberries. Be gentle to preserve their goodness!
- Spoon the batter into the muffin cups until they are two-thirds full.
- Sprinkle each muffin with a touch of streusel mix. It's like giving each muffin a cap!
- It's time to bake! Place these creations in the oven for 20 to 25 minutes. They will turn golden. You'll know they're ready when a toothpick comes out clean.
- Allow them to cool for some time. Good things come to those who wait!
- Serve away. Savor the explosion of lemon and blueberry with every mouthful. Alternatively you can save them for later (that is, if you can manage to resist devouring them all!).
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
2 Responses
Great muffin recipe!
Thank you Katie 🙂