Moist Blueberry Muffins with Lemon Streusel Topping
Emma van Dijk
Blueberry Muffins
Tender blueberry muffins with bright lemon streusel — perfect for breakfast or snacks.
Nutrition (per serving)
These blueberry muffins are the kind I make when I want something comforting and bright at the same time. The crumb is tender and slightly buttery, studded with juicy blueberries, while a little lemony streusel on top adds a crunchy, sunny contrast. They come together quickly and fill the kitchen with a warm, inviting aroma—perfect for a weekend brunch or packing into lunchboxes.
I love this recipe because it’s forgiving: the batter is mixed just enough to stay tender, and the streusel can be made ahead to sprinkle on just before baking. Use fresh or frozen berries, and don't worry about a few purple streaks in the batter—that's all part of the charm.
Ingredients
- All-purpose flour:2 cups
- Granulated sugar:3/4 cup
- Baking powder:2 tsp
- Salt:1/2 tsp
- Lemon zest:1 tbsp
- Milk:1 cup
- Unsalted butter, melted:1/3 cup
- Large eggs:2 pieces
- Vanilla extract:1 tsp
- Fresh blueberries:1 1/2 cups
- Brown sugar (streusel):1/4 cup
- All-purpose flour (streusel):3 tbsp
- Unsalted butter (cold, for streusel):2 tbsp
- Ground cinnamon (streusel):1/4 tsp
- Coarse sugar (optional topping):1 tbsp
Instructions
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Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners or grease the cups lightly.
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Make the streusel: in a small bowl combine 1/4 cup brown sugar, 3 tbsp flour and 1/4 tsp cinnamon. Cut in 2 tbsp cold butter with a fork until crumbly; set aside in the fridge.
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In a large bowl whisk together 2 cups flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp salt, and 1 tbsp lemon zest.
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In a separate bowl whisk together 1 cup milk, 1/3 cup melted butter, 2 large eggs and 1 tsp vanilla until smooth.
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Pour the wet ingredients into the dry ingredients and stir gently until just combined — a few lumps are fine. Overmixing will make the muffins tough.
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Fold in the 1 1/2 cups blueberries gently to avoid breaking them up too much.
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Spoon the batter into the muffin cups, filling each about 3/4 full. Sprinkle the chilled streusel evenly over the tops and, if using, dust with coarse sugar.
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Bake at 400°F for 5 minutes, then reduce the oven temperature to 375°F and continue baking for 15–18 minutes more, until the muffins are golden and a toothpick inserted in the center comes out clean.
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Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Tips & Notes
- If using frozen blueberries, don't thaw them first; toss them in a tablespoon of flour so they don't sink to the bottom.
- For extra lemon brightness, add 1 tsp lemon juice to the wet ingredients.
- Do not overmix the batter — stop as soon as the dry streaks disappear for the tenderest crumb.
- Streusel can be made a day ahead and kept cold until you’re ready to bake.
