Bright, zesty, and bursting with juicy flavor, Lemon Blueberry Muffins make every morning feel like a warm welcome to spring.
These muffins are moist, soft, and full of bakery-style charm.
The tender crumb comes from rich Greek yogurt, while a buttery cinnamon streusel topping adds irresistible crunch.
Each bite balances citrus tang with berry sweetness, making them perfect for breakfast or snacking.
The Magic Behind Lemon Blueberry Muffins
- Blueberries – The sweet, juicy heart of each muffin, their tartness balances beautifully against the lemon and adds moisture and color to every bite.
- Fresh Lemon Juice & Zest – The duo that makes these muffins sing with brightness. Zest infuses the batter with citrus oils, while juice sharpens the flavor.
- Greek Yogurt – Adds protein-rich creaminess and keeps the muffins ultra-moist with a tender, fluffy crumb.
- Vegetable Oil – Gives the muffins a light texture and longer shelf life than butter-based counterparts.
- All-Purpose Flour – The base that provides structure and holds everything together with a soft, bakery-worthy finish.
- Streusel Topping – A buttery, crumbly topping spiced with cinnamon that creates a crunchy contrast to the tender muffins underneath.
How to Make These Bakery-Style Beauties
Start by crafting the cinnamon-streusel topping—it’s a simple mix of sugar, flour, melted butter, and spice that gets chilled for the perfect crumbly finish.
Next, mix your dry ingredients in one bowl and rub together sugar with lemon zest in another to release their oils and boost flavor.
Add eggs, yogurt, oil, lemon juice, and vanilla, and whisk until creamy. Fold the wet into the dry until just combined.
Lightly flour the blueberries (to help prevent sinking), stir them gently into the batter, and divide the mixture between muffin cups.
Top with reserved berries and that chilled streusel before baking at a high temp to help them rise tall, then finish at a slightly lower heat.
Pro Tips & Delicious Variations
For the best lift, make sure your oven is fully preheated before the muffins go in. That initial high temperature encourages a tall dome and soft interior.
You can easily swap out blueberries for blackberries, raspberries, or even chopped strawberries depending on season and preference.
A pinch of nutmeg in the batter adds a warm depth, while a lemon glaze over the cooled muffins creates an extra citrus punch.
If using frozen berries, no need to thaw—just toss in a bit of flour and fold them in quickly to avoid streaking the batter.
Storing Muffins the Smart Way
To keep Lemon Blueberry Muffins fresh, let them cool completely before placing in an airtight container lined with paper towels. Store at room temperature for up to 3 days.
For longer storage, freeze them individually wrapped in plastic, then place in a freezer-safe bag. Reheat gently in the microwave or oven for a warm, just-baked feel.
Avoid refrigerating, as it tends to dry them out faster.
Lemon Blueberry Muffins Recipe
Ingredients
For the Streusel Topping:
- ½ teaspoon cinnamon adjust to taste
- 1/2 cup granulated sugar
- 6.5 tablespoons unsalted butter melted
- 1 cup all-purpose flour
For the Muffins:
- 1/3 cup vegetable oil
- 2 eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon grated lemon zest
- 1 tablespoon all-purpose flour for blueberries
- 2 teaspoons baking powder
- 2/3 cup granulated sugar
- 1 and 1/3 cups blueberries fresh or frozen (reserve ½ cup for topping)
- 2/3 cup Greek yogurt
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
Instructions
- Preheat the oven to 400°F and line a standard muffin tin with paper liners. Set aside.
- To prepare the streusel topping, combine the flour, sugar, and cinnamon in a small bowl. Add the melted butter and stir with a fork until crumbly in texture. Refrigerate until needed.
- For the muffin batter, whisk together the flour, baking powder, and salt in a large mixing bowl. Set this dry mixture aside.
- In a separate bowl, combine the granulated sugar and lemon zest, rubbing them together briefly to release the oils. Add the eggs and whisk thoroughly until the mixture is uniform. Incorporate the Greek yogurt, oil, lemon juice, and vanilla extract, mixing until the batter becomes pale and smooth.
- Gently fold the wet ingredients into the dry mixture until fully blended.
- Dust the reserved blueberries (excluding the ½ cup set aside for topping) with 1 tablespoon of flour, ensuring a light coating. Carefully fold them into the batter.
- Spoon the batter into the prepared muffin cups, filling each no more than two-thirds full. Lightly tap the pan on the countertop to settle the batter. Distribute the remaining blueberries on top of each muffin, then cover generously with the chilled streusel topping.
- Place the muffins in the oven and bake at 400°F for 5 minutes. Without opening the oven, reduce the temperature to 375°F and continue baking for an additional 13 to 15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to finish cooling.