Are you craving a warm, buttery muffin with bursts of juicy blueberries and a bright zing of lemon flavor? If so, you’re in for a treat with this bakery-style lemon blueberry streusel muffins recipe. These muffins have everything: fluffy, moist texture, sweet and tangy flavor, and a delightful crumbly topping. Perfect for breakfast, brunch, or a sweet afternoon pick-me-up, these muffins will make your kitchen smell heavenly!
In this article, we’ll guide you through the origin of this mouthwatering treat, the ingredients needed, and step-by-step instructions to create these Lemon Blueberry Streusel Muffins at home. Plus, we’ll share some variations and FAQs to help you bake like a pro.
What Are Lemon Blueberry Streusel Muffins?
Lemon Blueberry Streusel Muffins are a delicious combination of soft, flavorful muffins with a buttery, crunchy streusel topping. The tangy lemon zest and juice perfectly complement the sweet, juicy blueberries, creating a harmonious balance of flavors. The addition of the streusel topping adds a wonderful crumbly texture, making these muffins just as enjoyable to eat as they are to bake.
These muffins are a perfect choice when you’re looking for a comforting treat that isn’t too sweet, but still delivers all the deliciousness you crave. Whether you’re enjoying them with a cup of coffee in the morning or serving them at a brunch gathering, these Lemon Blueberry Streusel Muffins will undoubtedly be a hit.
Origin of Lemon Blueberry Streusel Muffins
While the exact origin of Lemon Blueberry Streusel Muffins is not clear, they draw inspiration from classic bakery-style muffins, which have been around for centuries. Muffins themselves have origins dating back to the 18th century, with early versions originating in Europe, particularly England. The American version of muffins, which is what we know today, came about in the early 19th century when they became a popular breakfast item.
The addition of fruits like blueberries and citrus flavors such as lemon has grown in popularity in recent decades, as these fruits provide a refreshing and tangy flavor that pairs beautifully with the richness of the muffin batter. The streusel topping, which is of German origin, is a beloved way to add a sweet, crunchy texture to baked goods, making it the perfect finish for these muffins.
Ingredients for Lemon Blueberry Streusel Muffins (Makes 12)
For the Muffins:
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1¼ cups granulated sugar
- ½ cup unsalted butter, melted
- ½ tsp lemon zest (from 1 lemon)
- 3 tbsp fresh lemon juice
- 1 cup whole milk or buttermilk
- 1 tbsp vanilla extract
- 2 cups fresh blueberries (or frozen, unthawed)
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 2 tbsp unsalted butter, melted
Step-by-Step Instructions to Prepare Lemon Blueberry Streusel Muffins
1. Prepare the Streusel Topping
Start by making the streusel topping. In a small bowl, combine flour, sugar, and cinnamon. Add the melted butter and stir until the mixture becomes crumbly. Set the streusel aside while you prepare the muffin batter.
2. Preheat the Oven and Line the Muffin Tin
Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners to prevent the muffins from sticking and make cleanup easier.
3. Prepare the Muffin Batter
In one bowl, whisk together the flour, baking powder, baking soda, and salt. This will form your dry ingredients.
In a separate, larger bowl, whisk together the eggs, sugar, melted butter, lemon zest, lemon juice, milk, and vanilla extract. This is your wet mixture.
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in dense muffins.
4. Fold in the Blueberries
Gently fold in the blueberries. If you’re using frozen blueberries, don’t thaw them before adding them to the batter. You can toss the blueberries in a little bit of flour to help prevent them from sinking to the bottom of the muffins during baking.
5. Fill the Muffin Tin and Add the Streusel
Evenly divide the muffin batter into the prepared muffin cups, filling each about ¾ of the way full. Generously sprinkle the streusel topping over each muffin, ensuring that the muffins are well covered.
6. Bake the Muffins
Bake the muffins at 400°F (200°C) for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Keep an eye on the muffins as they bake, and if you notice that the tops are browning too quickly, you can loosely cover them with aluminum foil to prevent overbaking.
7. Cool and Enjoy
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. These Lemon Blueberry Streusel Muffins are best enjoyed fresh, but they also freeze well for later enjoyment!
Variations of Lemon Blueberry Streusel Muffins
While the classic combination of blueberries and lemon is hard to beat, you can experiment with other variations to suit your tastes:
- Raspberry Lemon Streusel Muffins – Swap out the blueberries for fresh raspberries for a tangy twist.
- Add nuts – Stir in chopped pecans or walnuts for an added crunch in the muffin batter or streusel topping.
- Lemon Poppy Seed Muffins – Add a tablespoon of poppy seeds for a traditional variation of lemon muffins.
- Vegan Lemon Blueberry Streusel Muffins – Substitute eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use plant-based milk and vegan butter.
FAQs About Lemon Blueberry Streusel Muffins
Can I use frozen blueberries for this recipe?
Yes, you can use frozen blueberries, but don’t thaw them before adding them to the batter. If you toss them in a bit of flour first, they will be less likely to sink to the bottom of the muffins.
How do I prevent the blueberries from sinking to the bottom of the muffins?
Tossing the blueberries in a small amount of flour before folding them into the batter can help prevent them from sinking to the bottom.
Can I make these muffins ahead of time?
Yes, these muffins can be made ahead of time. Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually and reheat them in the oven when ready to serve.
Can I substitute buttermilk with regular milk?
Yes, you can substitute whole milk for buttermilk. However, buttermilk gives the muffins a slightly tangy flavor and contributes to their moist texture, so if you have buttermilk on hand, it’s recommended.
How should I store these muffins?
Store Lemon Blueberry Streusel Muffins in an airtight container at room temperature for up to 3 days. They also freeze beautifully for up to 2 months.
Conclusion: Lemon Blueberry Streusel Muffins
These Lemon Blueberry Streusel Muffins are the ultimate treat that combines the tangy zest of lemon with the sweetness of blueberries, topped with a crunchy streusel finish. Whether you’re baking for a special occasion or just craving something delicious, this recipe is sure to impress. With a few simple ingredients and easy-to-follow steps, you can enjoy bakery-quality muffins right at home. Make sure to try different variations to find your favorite spin on this classic recipe!
Print
Bakery-Style Lemon Blueberry Streusel Muffins: The Ultimate Recipe Guide
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Lemon Blueberry Streusel Muffins are a delicious combination of soft, flavorful muffins with a buttery, crunchy streusel topping. The tangy lemon zest and juice perfectly complement the sweet, juicy blueberries, creating a harmonious balance of flavors. The addition of the streusel topping adds a wonderful crumbly texture, making these muffins just as enjoyable to eat as they are to bake.
Ingredients
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 2 large eggs
- 1¼ cups granulated sugar
- ½ cup unsalted butter, melted
- ½ tsp lemon zest
- 3 tbsp fresh lemon juice
- 1 cup whole milk or buttermilk
- 1 tbsp vanilla extract
- 2 cups fresh blueberries (or frozen, unthawed)
🍋 Streusel Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- 2 tbsp unsalted butter, melted
Instructions
- Make the Streusel Mix flour, sugar, and cinnamon. Add melted butter and stir until crumbly. Set aside.
- Prep the Muffin Batter
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
- In one bowl, whisk flour, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, sugar, melted butter, lemon zest, lemon juice, milk, and vanilla.
- Gradually stir dry ingredients into wet until just combined.
- Gently fold in blueberries.
- Fill & Top Divide batter evenly into muffin cups. Sprinkle streusel generously over each.
- Bake Bake for 18–20 minutes or until a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
These soft, citrusy muffins with bursts of juicy blueberries and a buttery streusel topping are perfect for breakfast, brunch, or an afternoon snack. Enjoy them warm with a cup of coffee or tea, or pack them up for a sweet treat on the go
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: Low
Keywords: Bakery-style muffins, Blueberry streusel muffins, Lemon muffins with streusel topping
