These Lemon Blueberry Muffins are soft and fluffy, just like the ones from a bakery, with a buttery streusel on top and a simple lemon glaze to finish things off. Lemon and blueberry truly are a match made in heaven, and these muffins are proof!

With fresh, juicy blueberries, a moist and tangy muffin base, that buttery crumble on top, and a zesty lemon glaze, these muffins are a must-try. I’m literally craving one as I write this!

Why You’ll Love This Lemon Blueberry Muffins

Super soft, fluffy, and full of lemony flavor
Packed with juicy blueberries in every bite
No mixer needed and easy to make in one bowl
Bakery-style muffins with a crunchy crumb topping
Can be easily halved for a small batch (just 6 muffins!)

Ingredients You’ll Need

For the Muffins:

200g granulated sugar (1 cup)
Zest of 2 lemons
2 large eggs
115g melted butter (½ cup)
2 tbsp oil
2 tbsp lemon juice
80g Greek yogurt or sour cream (⅓ cup)
180g milk (¾ cup)
2 tsp vanilla extract
300g all-purpose flour (2½ cups)
1 tbsp baking powder
¼ tsp salt
200g blueberries (fresh or frozen), coated with a bit of flour

For the Crumble Topping:

100g all-purpose flour (¾ cup)
80g granulated sugar (⅓ cup + 1 tbsp)
60g melted butter (¼ cup)

For the Lemon Glaze:

60g icing/confectioners sugar (½ cup)
1–1.5 tbsp lemon juice

Baking Tips & Substitutions

Coat the blueberries in flour before adding them to the batter. This keeps them from sinking to the bottom.
Don’t overmix your batter once the dry ingredients go in, mix just until combined for soft muffins.
No Greek yogurt? Sour cream or plain yogurt works well too.
Want more lemon flavor? You can add more lemon zest or glaze them twice (once warm and once cool!)

Frequently Asked Questions

Can I use frozen blueberries? Yes! Use them straight from the freezer—just be sure to coat them in flour before folding into the batter.

Can I skip the crumble topping? Of course! The muffins are still delicious without it, but the streusel gives that lovely bakery-style finish.

What can I use instead of Greek yogurt? Sour cream or plain yogurt both work well. Just make sure it’s full-fat for best results.

How to Store Lemon Blueberry Muffins

Room Temperature: Store in an airtight container for up to 2 days.
Fridge: Keeps well for 4–5 days.
Freezer: Freeze in a ziplock bag for up to 2 months. Defrost at room temp or warm in the oven for a few minutes.

Lemon Blueberry Muffins

Soft and moist bakery-style lemon muffins with juicy blueberries, a buttery crumb topping, and a lemon drizzle.

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Prep Time 15

Cook Time 25

Servings 12

Ingredients

For the crumble:

100 g all-purpose flour ¾ cup
80 g granulated sugar ⅓ cup + 1 tbsp
60 g melted butter ¼ cup

For the muffins:

200 g granulated sugar 1 cup
Zest of 2 lemons
2 large eggs
115 g melted butter ½ cup
2 tbsp oil
2 tbsp lemon juice
80 g Greek yogurt or sour cream ⅓ cup
180 g milk ¾ cup
2 tsp vanilla extract
300 g all-purpose flour 2½ cups
1 tbsp baking powder
¼ tsp salt
200 g blueberries tossed in a bit of flour

For the lemon glaze:

60 g icing/confectioners sugar ½ cup
1.5 tbsp tbsp lemon juice

Instructions

Preheat oven to 425°F (220°C). Line a muffin pan with liners.
First make the crumble topping by mixing together all the crumble ingredients (flour, sugar, butter) then mix with a fork until crumbly. Set this aside.
In a bowl, rub the lemon zest into the sugar using your fingers to release the oils. Then add the eggs and whisk until well combined.
Add the rest of the wet ingredients: melted butter, oil, lemon juice, yogurt, milk, and vanilla. Whisk this until smooth.
In a separate bowl, sift together the dry ingredients: flour, baking powder, and salt.
Gently fold the dry ingredients into the wet until just combined. Do not overmix at this point. Next, fold in the blueberries.
Divide batter evenly between 12 muffin cups. Then top generously with the crumble.
Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) without opening the oven door, and bake for another 15–18 minutes until golden and a toothpick comes out clean.
Let cool slightly, then drizzle with lemon glaze,

Bakery Style Lemon Blueberry Muffins