Go Back
–+ servings
Lemon Blueberry Muffins

Moist Lemon Blueberry Muffins with a Crunchy Streusel Topping

These Lemon Blueberry Muffins are moist, flavorful, and topped with a crunchy streusel, making them a delightful breakfast treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for extra nutrition.
  • 2 teaspoons Baking Powder Always check for freshness.
  • 1 teaspoon Baking Soda Enhances color and helps muffins rise.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 cup Greek Yogurt Plain or flavored works wonderfully.
  • 3/4 cup Granulated Sugar Can substitute with brown sugar.
  • 2 large Eggs Essential for binding.
  • 1 teaspoon Vanilla Extract Almond extract can be swapped.
  • 1/4 cup Lemon Juice Bottled lemon juice is a suitable alternative.
  • 1 tablespoon Lemon Zest Infuses bright flavor.
  • 1 cup Blueberries Fresh or frozen (do not thaw).
  • 1/2 cup Vegetable Oil Melted butter or applesauce can be substitutes.
For the Streusel Topping
  • 1/2 cup Flour Forms the base of the topping.
  • 1/3 cup Granulated Sugar Adds crunch to the topping.
  • 1/4 cup Butter Melted butter enhances flavor.
  • Spices (Optional) Add cinnamon for extra flavor.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (204°C) and line a muffin tin with paper liners or grease each cup.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a separate bowl, combine Greek yogurt, sugar, eggs, oil, vanilla, lemon juice, and lemon zest until smooth.
  4. Fold the wet ingredients into the dry mixture and add blueberries; mix gently to avoid overmixing.
  5. Prepare the streusel by mixing flour, sugar, and butter until crumbly. Add spices if desired.
  6. Fill muffin cups about two-thirds full with batter and top with streusel.
  7. Bake for 15-20 minutes until golden brown and a toothpick comes out clean.
  8. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Tried this recipe?

Let us know how it was!