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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 breads, 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 – the 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 use 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.

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.

Step 6
Make streusel topping. Mix the topping by combine 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).

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 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 muffin. A little bit different from my original blueberry muffins.

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

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

A tray of stacked lemon blueberry streusel muffins.

Lemon Blueberry Streusel Muffins

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.
5 from 1 vote
Print Pin Rate
Course: Bread, Breakfast
Cuisine: American
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 16 muffins
Calories: 251kcal
Author: Sue Ringsdorf

Ingredients

For the muffins:

  • 2 large eggs – at room temperature
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter – melted
  • 1/3 cup fresh lemon juice – from 1-2 lemons
  • zest from one lemon – one tablespoon
  • 2 1/2 cups all-purpose flour – spoon and leveled method
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups frozen blueberries – or use fresh

For the streusel topping:

  • 1/3 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 3 Tablespoons unsalted butter (cold) – cut into small pieces

Instructions

  • Mix dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, brown sugar, kosher salt, baking soda, and baking powder.
  • Prep lemon. Zest one large lemon. Set aside. Then squeeze the juice out of the lemon until you get about 1/3 cup.
  • Mix wet ingredients. In another bowl, mix the wet ingredients – the buttermilk, eggs, lemon juice, vanilla, and melted and slightly cooled butter. Mix well.
  • Combine and add blueberries. Add the dry ingredients to the wet and mix. Then add the frozen blueberries and mix again.
  • Add batter to muffin tins. Spoon the batter into the muffin tin prepared with liners. Add to almost full.
  • Make streusel topping. Mix the topping by combine the flour, brown sugar, cinnamon, salt, and cold and finely cubed butter.
  • Add topping to batter. Add a couple of tablespoons of the topping to the batter.
  • Bake. Bake muffins in a preheated 375 degree oven for about 20-23 minutes, or until just done in the center.
  • Cool. Let muffins sit in tins for about 5 minutes before removing to a cooling rack.

Notes

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! You can even add more zest if desired!
  • 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 muffin. A little bit different from my original blueberry muffins.

Nutrition

Calories: 251kcal | Carbohydrates: 39g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 318mg | Potassium: 124mg | Fiber: 1g | Sugar: 21g | Vitamin A: 312IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

2 Comments

  1. Tiffany Ringsdorf says:

    These are SOO good🍋😋 Love the addition of the streusel topping!

    1. Suebee Homemaker says:

      The streusel adds the perfect texture and flavor! Enjoy!!

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