Bakery Style Lemon Blueberry Muffins
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
Ingredients
Method
- 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,
