Print

Bakery Style Lemon Blueberry Streusel Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Bakery Style Lemon Blueberry Streusel Muffins are soft, fluffy, and bursting with juicy blueberries and bright lemon flavor. Topped with a buttery, sweet streusel, they deliver a perfect balance of tangy and sweet in every bite — just like your favorite bakery treat.

Ingredients

Streusel Topping:

½ cup all-purpose flour

¼ cup granulated sugar

½ teaspoon ground cinnamon

2 tablespoons unsalted butter, melted

Lemon Blueberry Muffins:

2½ cups all-purpose flour

1 tablespoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

2 large eggs, at room temperature

1 cup granulated sugar

½ cup unsalted butter, melted

½ teaspoon lemon zest

3 tablespoons lemon juice

1 cup buttermilk or whole milk

1 tablespoon vanilla extract

2 cups fresh blueberries, rinsed and dried (reserve some for topping)

1 tablespoon flour (for tossing blueberries)

Instructions

  • Prepare Streusel: In a medium bowl, mix flour, sugar, and cinnamon. Add melted butter and stir until crumbly. Set aside.

  • Preheat Oven: Set oven to 400°F (200°C) and adjust rack to just above center. Line muffin tin with tulip liners or spray with baking spray.

  • Mix Dry Ingredients: In a medium bowl, whisk flour, baking powder, baking soda, and salt.

  • Mix Wet Ingredients: In a large bowl, whisk eggs and sugar. Add melted butter, lemon zest, lemon juice, buttermilk, and vanilla. Stir to combine.

  • Combine: Gently fold dry ingredients into the wet mixture until just combined.

  • Add Blueberries: Toss blueberries with 1 tbsp flour and fold into batter.

  • Fill & Top: Fill muffin cups to the top. Add reserved blueberries and streusel topping.

  • Bake: Bake 20–25 minutes or until a toothpick comes out clean.

  • Cool: Let muffins cool in pan for 5 minutes, then transfer to a wire rack.

Notes

  • Tossing blueberries in flour prevents them from sinking.

  • Use frozen blueberries without thawing to avoid blue-tinted batter.

  • Substitute buttermilk with a mix of lemon juice and whole milk.

  • For taller muffins, use tulip liners and fill to the top.

  • Muffins freeze well and reheat beautifully.

Find it online: https://recipesbyjanet.com/bakery-style-lemon-blueberry-streusel-muffins/