Lemon Blueberry Muffins Streusel

Last summer my neighbor brought over a basket of blueberries from her garden patch, and I stood there staring at them knowing exactly what needed to happen. The whole house filled with this incredible lemon zest scent while they baked, and my husband actually came downstairs asking what I was up to. Those muffins disappeared faster than anything I've made, with that buttery streusel leaving little crumbs all over the counter.

I made these for my book club last spring when we were meeting at my place at the last minute. Everyone kept asking where I bought them, and honestly, the look on their faces when I said I baked them that morning was pretty priceless. Now someone requests them every single time we rotate hosting duties.

Ingredients

• 2 cups all purpose flour: This creates the tender crumb structure, and spooning and leveling the flour instead of scooping directly prevents dense muffins
• 2/3 cup granulated sugar: Just enough sweetness to let the blueberries shine without becoming a dessert
• 2 tsp baking powder and 1/2 tsp baking soda: Both leavening agents work together with the buttermilk for that impressive rise
• 1/4 tsp salt: Enhances all the flavors and balances the sweetness
• 1 cup buttermilk at room temperature: This is the secret to moisture, and I've learned the hard way that cold buttermilk makes melted butter seize up into tiny lumps
• 1/2 cup unsalted butter melted and cooled: Using melted butter instead of softened creates a more tender muffin texture
• 2 large eggs at room temperature: Room temperature eggs incorporate better into the batter for even rising
• 1 tbsp finely grated lemon zest: This is where all that bright lemon flavor comes from, so take your time grating it
• 1/4 cup fresh lemon juice: Adds the perfect tangy kick that cuts through the richness
• 1 tsp vanilla extract: Rounds out all the flavors and adds warmth
• 1 1/2 cups fresh blueberries: Fresh berries give the best burst, though I've used frozen in a pinch without issues
• 1/2 cup all purpose flour for streusel: Creates that perfect crumbly texture when combined with cold butter
• 1/3 cup light brown sugar packed: The molasses in brown sugar makes the streusel extra crisp and golden
• 1/4 cup cold unsalted butter cubed: Keeping this butter cold is nonnegotiable for achieving those delicious crumbles
• 1/2 tsp ground cinnamon: Just a hint of warmth that pairs beautifully with both lemon and blueberry

Instructions

Getting Everything Ready:

Preheat your oven to 375°F and line a 12 cup muffin tin with paper liners. I like to spray the liners lightly with cooking spray because the streusel can stick a bit.

Making the Crumble Topping:

Whisk the flour, brown sugar, cinnamon, and salt in a small bowl, then work in the cold butter with your fingertips until you have coarse crumbs. Keep this in the fridge until you need it.

Whisking the Dry Mix:

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together really well so everything is evenly distributed.

Mixing the Wet Ingredients:

In another bowl, whisk the buttermilk, melted butter, eggs, lemon zest, lemon juice, and vanilla until smooth. The mixture might look slightly curdled from the lemon juice, which is totally normal.

Bringing It Together:

Pour the wet ingredients into the dry and fold gently with a spatula just until you no longer see dry flour. The batter will be thick and slightly lumpy, and that is exactly how it should be.

Adding the Berries:

Fold in the blueberries gently, being careful not to crush them. If you are using frozen berries, toss them in a tablespoon of flour first to prevent them from sinking to the bottom.

Filling the Muffin Cups:

Divide the batter among the 12 muffin cups, filling each about three quarters full. I use an ice cream scoop for even portions.

Adding the Streusel:

Sprinkle the cold streusel topping generously over each muffin, pressing it down slightly so it adheres. Do not be shy with the topping, it is the best part.

Baking to Perfection:

Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean. The tops should be golden brown and the streusel fragrant and crisp.

Cooling Down:

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. This cooling time helps them set so they do not fall apart when you remove them.

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My daughter requested these for her school bake sale last year, and we made a triple batch together on a Sunday afternoon. She was so proud when they sold out within the first twenty minutes, and honestly, seeing her little face light up made every bit of flour on the counter worth it.

Making Them Ahead

I often make the streusel the night before and keep it in the fridge, then just bake the muffins fresh in the morning. The muffins themselves freeze beautifully too. I wrap them individually and thaw them overnight, then warm them for 15 seconds in the microwave.

Getting the Perfect Texture

The key to fluffy muffins is not overworking the batter, and I mean really under mixing it compared to what you might think is right. Some small lumps are your friends here. Also, filling the muffin cups consistently helps them bake evenly, so I highly recommend using that ice cream scoop trick.

Serving Suggestions

These are incredible split in half and toasted with a little extra butter, though they are perfect straight from the cooling rack. I love serving them with a steaming mug of Earl Grey tea, but my family fights over them as an after school snack just as much.

• Try serving them slightly warmed with a dollop of lemon curd for extra indulgence
• They make excellent breakfast on the go when you are rushing out the door
• Leftovers (if you have any) are perfect for breakfast the next day

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There is something so comforting about pulling a batch of these out of the oven, the kitchen smelling like lemons and warm sugar. Hope they become as much of a staple in your house as they are in mine.

Recipe Q&A

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries without thawing to prevent color bleeding and preserve texture.

→ What can I substitute for buttermilk?

Greek yogurt or sour cream can replace buttermilk, maintaining moisture and a slight tang.

→ How do I make the streusel topping?

Mix flour, brown sugar, cinnamon, and salt, then cut in cold butter until crumbs form for a crumbly topping.

→ How to ensure muffins stay moist?

Folding ingredients gently and not overmixing the batter helps maintain a tender, moist crumb.

→ Can I add extra lemon flavor?

Adding lemon extract boosts citrus notes without affecting the texture.