Lemon Blueberry Streusel Muffins (Printable)
Zesty lemon muffins bursting with blueberries and topped with a buttery cinnamon crumb topping.
# What You Need:
→ Muffins
01 - 2 cups all-purpose flour (250 g)
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled (115 g)
06 - 3/4 cup granulated sugar (150 g)
07 - 2 large eggs
08 - 1/2 cup Greek yogurt or sour cream (120 ml)
09 - 1/4 cup milk (60 ml)
10 - Zest of 2 lemons
11 - 2 tablespoons lemon juice
12 - 1 teaspoon vanilla extract
13 - 1 1/2 cups fresh blueberries or frozen unthawed, tossed in 1 teaspoon flour (220 g)
→ Streusel Crumb Topping
14 - 1/2 cup all-purpose flour (65 g)
15 - 1/3 cup packed light brown sugar (65 g)
16 - 1/4 cup unsalted butter, cold and diced (55 g)
17 - 1/2 teaspoon ground cinnamon
18 - Pinch of salt
# Steps:
01 - Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly.
02 - Combine flour, brown sugar, cinnamon, and salt in a small bowl. Add cold butter and rub with fingers or fork until coarse crumbs form. Refrigerate until needed.
03 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
04 - In a large bowl, whisk melted butter and sugar until smooth. Incorporate eggs one at a time, mixing well after each. Stir in Greek yogurt, milk, lemon zest, lemon juice, and vanilla extract until homogeneous.
05 - Fold dry ingredients into wet mixture gently until just combined, avoiding overmixing.
06 - Fold in blueberries carefully to distribute evenly.
07 - Divide batter evenly into muffin cups, filling each about three-quarters full. Top with streusel evenly.
08 - Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean.
09 - Allow muffins to cool in pan for 5 minutes, then transfer to wire rack to cool completely.
# Expert Advice:
01 -
- The streusel crumb on top adds a buttery crunch that makes eating these feel like a little treat, even at 7 a.m.
- Greek yogurt keeps them impossibly moist without making them dense, so they stay tender for days.
- Fresh lemon zest gives you that bright, wake-up-your-mouth flavor that makes people ask for the recipe immediately.
02 -
- Don't open the oven door in the first 18 minutes; sudden temperature changes can make muffins sink in the center.
- If you use frozen blueberries, don't thaw them first—toss them in 1 teaspoon of flour so they release their moisture slowly and don't turn the batter blue.
- Room temperature Greek yogurt mixed in smoothly makes a difference; cold yogurt can create little pockets of thickened batter that don't blend evenly.
03 -
- Measure flour by spooning it into a cup and leveling off, never scooping directly from the bag, which packs it and makes your muffins dense.
- Use a cookie scoop to fill muffin cups evenly so they bake at the same rate and look uniform on the plate.
- Store cooled muffins in an airtight container at room temperature for up to three days, or freeze them for up to two months and reheat gently when you want one.