Moist Blueberry Muffins with Lemon Streusel
Stacked Blueberry Muffins with Lemon Streusel Tops
These blueberry muffins are moist, tender, and full of fresh blueberries, with a crisp lemon streusel on top for a little crunch and brightness.
The crumb is moist and tender, the blueberries are genuinely generous, and the lemon streusel gives the top a light crunch and just enough brightness to sharpen the berries without taking over. This is still, first and foremost, a blueberry muffin. The lemon simply makes a good thing clearer.
They are especially good on the day they are baked, when the tops still have a little crackle and the berries are soft and warm in the crumb. But they hold well into the next day, and they freeze very nicely too.
Watch my video to follow along step-by-step.
Blueberry Muffins with Lemon Streusel
Yield: About 18 to 24 muffins
Ingredients
For the lemon streusel
3/4 cup (95 g) all-purpose flour
1/2 cup (100 g) granulated sugar
1/8 tsp fine sea salt
2 tsp finely grated lemon zest
5 tbsp (70 g) unsalted butter, melted
For the muffins
4 cups (500 g) all-purpose flour
1 1/8 cups (225 g) granulated sugar
1 tbsp + 1 tsp baking powder
1/2 tsp baking soda
1 tsp fine sea salt
2 tbsp finely grated lemon zest
3 large eggs
1 1/2 cups (360 g) plain Greek yogurt
1/2 cup (120 ml) milk
2/3 cup (160 ml) neutral oil
2 tsp vanilla extract
2 tbsp (30 ml) fresh lemon juice
1 lb 5 oz (600 g) fresh blueberries
1 tbsp (8 g) all-purpose flour, for tossing the blueberries
Method
1. Prepare the oven and tins
Heat the oven to 425°F (220°C). Line 18 standard muffin cups with paper liners.
2. Make the streusel
In a small bowl, combine the flour, sugar, salt, and lemon zest. Pour in the melted butter and mix with a fork until you have a mixture of crumbs and clumps. Refrigerate while you prepare the muffin batter.
3. Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
4. Mix the wet ingredients
In a separate bowl, whisk together the eggs, Greek yogurt, milk, oil, vanilla, and lemon juice until smooth.
5. Prepare the blueberries
Toss the blueberries with the 1 tablespoon of flour. This helps keep them better distributed through the batter.
6. Make the batter
Pour the wet ingredients into the dry ingredients and fold gently until the batter is mostly combined. Add the blueberries and continue folding carefully, just until the last streaks of flour disappear. The batter will be thick.
7. Fill the muffin cups
Divide the batter evenly between the muffin cups. Fill them generously, close to the top.
8. Add the streusel
Top each muffin with a good spoonful of the chilled lemon streusel.
9. Bake
Bake for 7 minutes at 425°F (220°C). Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for a further 11 to 14 minutes, until the tops are golden, the streusel is set, and the muffins spring back lightly when touched.
A tester may hit blueberry juice, so use the look and feel of the muffins as well as the crumb.
10. Cool
Leave the muffins in the tin for 10 minutes, then transfer to a rack to cool.
Larder Notes
The batter is thick, and that is exactly what you want with this much fruit.
The sugar in the muffin is kept a little lower because the streusel already brings sweetness.
The lemon should brighten the berries, not dominate them.
These are best on the day they are baked, but they keep well into the next day and freeze very well.
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