Lemon Blueberry Streusel Muffins

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Lemon Blueberry Streusel Muffins are moist and full of plump blueberries and fresh lemon. The streusel topping is the perfect, simple addition to these delicious muffins.

Make my Strawberry Rhubarb Muffins or some Lemon Poppy Seed Muffins next!

Side view of a pan of lemon blueberry streusel muffins, two of them on their sides.

Frozen Blueberry Muffins

Using fresh fruit is normally my go-to in the springtime. However, using frozen blueberries for these is super convenient, and I love keeping frozen fruit handy for so many other things. Using them in my Yogurt with Granola bowls is a great alternative too.

If you enjoy a streusel topping on muffins, coffee cakes, and quick bread, you’ll love the added crunch and flavor that it adds to these blueberry muffins. SO good and I highly recommend adding it.

These muffins freeze well and are perfect for meal prep. Pop one out of the freezer in the morning and you’re good to go.

Other freezer-friendly quick breads and muffins include my Easy Banana Bread, Chocolate Banana Zucchini Bread, and my Chocolate Chip Zucchini Muffins.

Side view of some stacked streusel muffins on a pan.

Ingredient Notes:

Lemon – You’ll need one or two large lemons for this recipe.
Blueberries – I used two cups of frozen blueberries for these delicious muffins, but fresh can also be used.
Buttermilk – No need to buy buttermilk. Just combine milk with a splash of distilled vinegar and let it sit for about 5-10 minutes.
Butter – I used unsalted butter for these muffins.
Sugar – 100% Brown sugar adds incredible flavor.

How to make Lemon Blueberry Streusel Muffins:

Step 1
Mix dry ingredients. In a mixing bowl, combine the dry ingredients – flour, brown sugar, kosher salt, baking soda, and baking powder.

** When measuring the flour, I recommend using a digital scale (you’ll need 300 grams) OR using the spoon and level method. In other words, don’t scoop the flour as it will be too packed and you’ll use more flour than desired.

Step 2
Prep lemon. Zest about half of one large lemon. Set aside. Then squeeze the juice out of the lemon until you get about 1/4 cup.

Using a citrus press will allow you to get a ton more juice out of your lemons. I highly recommend using one.

Step 3
Mix wet ingredients. In another bowl, mix the wet ingredients – the buttermilk, eggs, lemon juice, vanilla, and melted and slightly cooled butter. Mix well.

A bowl with the dry ingredients for the muffins.

Lemons after being squeezed and a lemon after zesting.

Step 4
Combine and add blueberries. Add the dry ingredients to the wet and mix. Then add the frozen blueberries and mix again.

It’s ok if the blueberries “bleed” a little bit. In fact, I love the look of all that purple!

Step 5
Add batter to muffin tins. Spoon the batter into the muffin tin prepared with liners. Add to almost full.

The muffin batter with the blueberries on top.

Step 6
Make streusel topping. Mix the topping by combining the flour, brown sugar, cinnamon, salt, and cold and finely cubed butter.

Step 7
Add topping to batter. Add a couple of tablespoons of the streusel topping to the top of each muffin (inside liners).

A bowl of the streusel topping ingredients.

A muffin tin with the muffin dough and streusel topping ready to bake.

Step 8
Bake. Bake muffins in a preheated 375-degree oven for about 20-23 minutes, or until just done in the center.

A muffin tin with some just baked lemon blueberry muffins.

Step 9
Cool. Let muffins sit in tins for about 5 minutes before removing to a cooling rack. They are delicious served warm out of the oven! If you’re wrapping them up to store or freeze, let them completely cool first!

Some muffins on a cooling rack with a purple napkin.

Expert Tips

You can use either frozen blueberries or fresh blueberries. Both are equally good in these muffins. Since I keep blueberries on hand for smoothies (like my Berry Peanut Butter Smoothies), I used those.
Freshly squeezed lemon juice plus zest adds incredible flavor to these muffins. It’s not to be skipped! In fact, you can use even MORE ZEST if you’d like more lemon flavor.
Fill the muffin liners to almost full. You’ll need a little bit of room to add the streusel topping.
The streusel topping adds a little crunch and texture to these muffins. A little bit different from my original blueberry muffins.

Other delicious blueberry recipes include the Best Blueberry Lemon Scones, Blueberry Ice Cream, Blueberry Lemon Pancakes, Blueberry Bagels and Blueberry French Toast Casserole!

Also, if you want to try a similar recipe but in mini form – try my Mini Blueberry Muffins!

A hand reaching for a muffin on a pan of lemon blueberry muffins.

Recipe FAQs

What is the secret to moist muffins?

Don’t over-mix your muffins. It’s ok for a few lumps of flour in the batter.

Are fresh or frozen blueberries better for muffins?

Both fresh and frozen blueberries are equally delicious in muffins. I use them interchangeably.

Are muffins better with oil or butter?

Oil normally makes a very moist baked product. However, the melted butter in these go extremely well with the brown sugar in blueberry muffins. The blueberries also add moisture, making these SO decadent and delicious.

What is streusel?

Streusel is a crumbly topping of flour, butter, and sugar (as well as salt and cinnamon in this recipe) that is baked on top of muffins, breads, pies, and cakes. Some recipes also include spices and chopped nuts. The mixture is often on top of the baked good, but can also be layered or ribboned in the middle of a cake.

A stack of three blueberry streusel muffins on a tray of muffins.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue