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Best Lemon Blueberry Muffins with Streusel – Easy Homemade Bakery Style

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These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning. This easy muffin recipe with Greek yogurt makes moist, homemade bakery-style muffins.

  • Total Time: 25 minutes
  • Yield: 12–14 muffins 1x

Ingredients

Scale
  • For Streusel Topping:
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon cinnamon (or more to taste)
  • 6.5 Tablespoon unsalted butter, melted
  • For Lemon Blueberry Muffins:
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 Tablespoon grated lemon zest
  • 2 eggs
  • 2/3 cup Greek yogurt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 Tablespoons fresh lemon juice
  • 1 and 1/3 cups blueberries (fresh or frozen)
  • 1 tablespoon flour

Instructions

  1. Preheat oven to 400°F (200°C) and line a standard muffin or cupcake pan with paper liners. Set aside.
  2. To make the crumb topping, in a small bowl whisk together flour, sugar, and cinnamon. Add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
  3. In a large bowl, stir together flour, baking powder, and salt. Set aside.
  4. In a medium bowl, place granulated sugar and lemon zest and rub together for a minute. Add eggs and whisk until combined. Whisk in yogurt, oil, lemon juice, and vanilla extract until the mixture is pale yellow.
  5. Fold wet ingredients into dry ingredients and mix until combined.
  6. Reserve 1/2 cup of blueberries for topping. Toss remaining blueberries with 1 tablespoon flour and gently fold into the batter.
  7. Spoon batter into prepared muffin tins, filling each cup about 2/3 full. Top with reserved blueberries and generously sprinkle with streusel topping.
  8. Bake at 400°F for 5 minutes, then reduce temperature to 375°F (190°C) and bake for 13–15 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool for 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.

Notes

  • Use fresh or frozen blueberries without thawing to prevent excess moisture.
  • Do not overmix the batter to keep muffins soft and fluffy.
  • Store muffins in an airtight container at room temperature for up to 3 days.
  • Author: lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 muffin
  • Calories: 356
  • Sugar: 49 g
  • Sodium: 0 mg
  • Fat: 16 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 5 g
  • Cholesterol: 0 mg

Find it online: https://easyrecipes.cookingtastes.com/best-lemon-blueberry-muffins-with-streusel-easy-homemade-bakery-style/