Name: Lemon Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 ¾ cups all-purpose flour; ¾ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, melted and cooled; 2 large eggs; ½ cup plain yogurt or sour cream; ¼ cup milk; Zest and juice of 1 lemon; 1 cup fresh or frozen blueberries; ½ cup all-purpose flour; ¼ cup brown sugar; ¼ cup granulated sugar; ¼ teaspoon cinnamon; ¼ cup cold unsalted butter, cubed

Jump to Recipe

If happiness could be baked, it would look like these blueberry lemon muffins. They’re soft, fluffy, and packed with juicy berries that pop with each bite. The bright lemon flavor keeps things fresh, and the sweet crumbly streusel topping adds the perfect crunch. Basically, these muffins are proof that breakfast can be fun and dessert-worthy at the same time.

Why You’ll Love This Lemon Blueberry Muffin Recipe

This lemon blueberry muffin recipe is simple, quick, and foolproof. You don’t need fancy baking skills or a special mixer. The lemon adds a fresh citrus twist that balances the sweet blueberries, while the streusel gives a bakery-style finish. They’re perfect for breakfast, brunch, or a snack that feels a little fancier than usual.

Prep Time, Servings, and Nutrition

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories: About 210 per muffin

Nutritional Information (per muffin)

Calories: 210
Total Fat: 9 g
Saturated Fat: 5 g
Cholesterol: 50 mg
Sodium: 140 mg
Total Carbohydrates: 30 g
Dietary Fiber: 1 g
Sugars: 16 g
Protein: 4 g
Vitamin C: 6% DV
Calcium: 4% DV
Iron: 6% DV

Values are approximate and may vary based on specific ingredients used.

Kitchen Tools Needed

2 mixing bowls
Muffin tin
Paper liners or non-stick spray
Whisk
Spatula
Zester or fine grater
Measuring cups and spoons

Ingredients

For the Muffins

1 ¾ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, melted and cooled
2 large eggs
½ cup plain yogurt or sour cream
¼ cup milk
Zest and juice of 1 lemon
1 cup fresh or frozen blueberries

For the Streusel Topping

½ cup all-purpose flour
¼ cup brown sugar
¼ cup granulated sugar
¼ teaspoon cinnamon
¼ cup cold unsalted butter, cubed

How to Make Lemon Blueberry Muffins

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
Mix the dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt.
Whisk the wet ingredients in another bowl: melted butter, eggs, yogurt, milk, lemon zest, and lemon juice.
Combine the mixtures by folding the wet ingredients into the dry ingredients until just blended.
Add the blueberries and fold them in gently.
Prepare the streusel topping by mixing flour, sugars, and cinnamon in a small bowl. Cut in the butter until crumbly.
Fill the muffin cups about three-quarters full with batter.
Sprinkle the streusel topping generously over each muffin.
Bake for 18 to 22 minutes, or until golden brown and a toothpick comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.

Helpful Tips

Toss blueberries in a little flour to keep them from sinking.
Fresh lemon juice gives the best flavor.
Use frozen blueberries straight from the freezer to avoid color streaking.
Store muffins in an airtight container for up to 3 days.

Final Thought

If these lemon & blueberry muffins made your morning a little brighter, don’t keep it a secret. Leave a comment to share how they turned out or your twist on the recipe. Your feedback helps our baking community grow one muffin at a time!