These Lemon Blueberry Muffins are soft and fluffy, just like the ones from a bakery, with a buttery streusel on top and a simple lemon glaze to finish things off. Lemon and blueberry truly are a match made in heaven, and these muffins are proof!
With fresh, juicy blueberries, a moist and tangy muffin base, that buttery crumble on top, and a zesty lemon glaze, these muffins are a must-try. I’m literally craving one as I write this!
Why You’ll Love This Lemon Blueberry Muffins
- Super soft, fluffy, and full of lemony flavor
- Packed with juicy blueberries in every bite
- No mixer needed and easy to make in one bowl
- Bakery-style muffins with a crunchy crumb topping
- Can be easily halved for a small batch (just 6 muffins!)
Ingredients You’ll Need
For the Muffins:
- 200g granulated sugar (1 cup)
- Zest of 2 lemons
- 2 large eggs
- 115g melted butter (½ cup)
- 2 tbsp oil
- 2 tbsp lemon juice
- 80g Greek yogurt or sour cream (⅓ cup)
- 180g milk (¾ cup)
- 2 tsp vanilla extract
- 300g all-purpose flour (2½ cups)
- 1 tbsp baking powder
- ¼ tsp salt
- 200g blueberries (fresh or frozen), coated with a bit of flour
For the Crumble Topping:
- 100g all-purpose flour (¾ cup)
- 80g granulated sugar (⅓ cup + 1 tbsp)
- 60g melted butter (¼ cup)
For the Lemon Glaze:
- 60g icing/confectioners sugar (½ cup)
- 1–1.5 tbsp lemon juice
Baking Tips & Substitutions
- Coat the blueberries in flour before adding them to the batter. This keeps them from sinking to the bottom.
- Don’t overmix your batter once the dry ingredients go in, mix just until combined for soft muffins.
- No Greek yogurt? Sour cream or plain yogurt works well too.
- Want more lemon flavor? You can add more lemon zest or glaze them twice (once warm and once cool!)
Frequently Asked Questions
Can I use frozen blueberries? Yes! Use them straight from the freezer—just be sure to coat them in flour before folding into the batter.
Can I skip the crumble topping? Of course! The muffins are still delicious without it, but the streusel gives that lovely bakery-style finish.
What can I use instead of Greek yogurt? Sour cream or plain yogurt both work well. Just make sure it’s full-fat for best results.
How to Store Lemon Blueberry Muffins
- Room Temperature: Store in an airtight container for up to 2 days.
- Fridge: Keeps well for 4–5 days.
- Freezer: Freeze in a ziplock bag for up to 2 months. Defrost at room temp or warm in the oven for a few minutes.