Lemon Blueberry Muffins Streusel (Printable)

Fluffy muffins bursting with blueberries and lemon flavor, topped with a buttery, crunchy streusel crumb.

# What You Need:

→ Muffins

01 - 2 cups all-purpose flour
02 - 2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, melted and cooled
06 - 3/4 cup granulated sugar
07 - 2 large eggs
08 - 1/2 cup whole milk
09 - 1/4 cup sour cream or plain yogurt
10 - Zest of 2 lemons
11 - 2 tablespoons fresh lemon juice
12 - 1 1/2 cups fresh or frozen blueberries, unthawed
13 - 1 tablespoon all-purpose flour (for coating blueberries)

→ Streusel Crumb

14 - 1/2 cup all-purpose flour
15 - 1/3 cup packed light brown sugar
16 - 1/4 cup unsalted butter, cold and cubed
17 - 1/2 teaspoon ground cinnamon
18 - Pinch of salt

# How To Make:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt; set aside.
03 - In a large bowl, blend the melted butter and granulated sugar until smooth. Whisk in eggs one at a time.
04 - Add milk, sour cream, lemon zest, and lemon juice to the mixture; stir to combine thoroughly.
05 - Gently fold the dry ingredients into the wet ingredients until just incorporated.
06 - Toss blueberries with 1 tablespoon flour to coat, then fold them carefully into the batter to avoid overmixing.
07 - Divide batter evenly into muffin cups, filling each approximately three-quarters full.
08 - In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter until mixture forms coarse crumbs.
09 - Sprinkle the streusel topping evenly over each muffin cup filled with batter.
10 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
11 - Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The streusel crumb adds the kind of textural contrast that makes you bite into something expecting softness and get that satisfying crunch instead.
  • Fresh lemon zest keeps things bright without tasting artificial, which is harder to pull off than you'd think.
  • These actually stay moist for days, so you can make a full batch and genuinely enjoy them throughout the week.
02 -
  • Don't thaw frozen blueberries before adding them, because thawed blueberries release moisture that can make your batter soggy and turn your muffins gummy instead of fluffy.
  • Overmixing after you add your dry ingredients is the mistake that turns tender muffins into rubbery ones, so embrace those small lumps and stop stirring early.
  • The streusel crumb only stays crunchy if you use cold butter, which is why pulling it from your fridge matters more than any other ingredient temperature in this recipe.
03 -
  • Room temperature eggs and sour cream mix more smoothly into your batter, so pull them from the fridge about 20 minutes before you start baking if you have the forethought.
  • A zester is worth owning for recipes like this, because zest has so much more flavor and texture than the grated version, and people notice the difference instantly.

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