Lemon Blueberry Muffins Streusel (Print Version)
Moist muffins filled with blueberries and bright lemon, topped with a buttery streusel crumb for a tasty treat.
# 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 cup granulated sugar (200 g)
06 - Zest of 2 lemons
07 - 2 large eggs
08 - 1/2 cup vegetable oil or melted unsalted butter (120 ml)
09 - 1 cup plain Greek yogurt or sour cream (240 g)
10 - 1/4 cup fresh lemon juice (60 ml)
11 - 1 teaspoon vanilla extract
12 - 1 1/2 cups fresh or frozen blueberries (225 g)
→ Streusel Topping
13 - 1/2 cup all-purpose flour (65 g)
14 - 1/4 cup granulated sugar (50 g)
15 - 1/4 cup cold unsalted butter, cubed (55 g)
16 - Pinch of salt
# How to Make It:
01 - Set oven to 375°F and prepare a 12-cup muffin pan with liners or grease thoroughly.
02 - Combine flour, sugar, butter, and salt in a small bowl; rub with fingers or fork until mixture resembles coarse crumbs. Refrigerate until ready.
03 - In a large bowl, whisk together flour, baking powder, baking soda, and salt until evenly distributed.
04 - In a separate bowl, rub sugar and lemon zest to release oils, then add eggs, oil or melted butter, yogurt, lemon juice, and vanilla extract; whisk until smooth.
05 - Pour wet mixture into dry ingredients and stir gently until just combined, avoiding overmixing.
06 - Fold blueberries into the batter gently to preserve their shape.
07 - Distribute batter evenly among muffin cups and sprinkle streusel topping generously on each.
08 - Bake for 20 to 22 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
09 - Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
# Expert Hints:
01 -
- The muffins stay impossibly moist inside with a tender crumb, thanks to the Greek yogurt that nobody tells you about.
- That streusel topping adds the kind of buttery crunch that makes you feel like you're eating something special.
- Fresh lemon flavor runs through every bite without ever tasting artificial or one-dimensional.
- They come together in under an hour and taste like you spent all morning fussing.
02 -
- Frozen blueberries are your friend and won't ruin the muffins—thawed ones will bleed purple throughout and turn everything gray.
- Overmixing the batter is the biggest reason these turn out tough and dense instead of light and fluffy.
- Room temperature eggs and yogurt blend more smoothly, which helps you avoid lumps in the final batter.
03 -
- Measure your flour by weight or spoon-and-level into the measuring cup—this single thing is the difference between light muffins and dense ones.
- Let your wet ingredients come to room temperature before mixing, and don't skip the step of rubbing lemon zest with sugar to unlock all that bright flavor.