Lemon Blueberry Muffins

Lemon Blueberry Muffins Recipe | gimmesomeoven.com

So, pretty sure we just had our 500th winter storm of the year here in KC this past weekend.

Ok, maybe it was just our fourth.  But still, we have had so much snow this year!

This is fabulous news to my pup, Henry.  He is convinced that a yard full of soft fluffy powder it is the best thing since Beggin-Strips.  It’s like watching a little kid at Christmas each time I open the door to a new snowfall.  He stops in his tracks and looks at it — cocks his head to the side and looks back at me see it if’s true — wags his little tail — and then literally LEAPS into the snow.  And then of course, he does wind sprints and rolls around and nose-dives into the powder, runs to play with any dogs nearby, and proceeds to cake snow clumps on every little pieces of his fur until I drag him back inside.  Henry loves snow!

I, however, am perfectly happy to admire it outside the windows from the warm comfort of my loft.  And I especially love baking something warm and sweet to celebrate a snow day!  I have been craving some fresh blueberry muffins lately, but happened to have a huge batch of lemons nearby.  (Since Dr. Oz seemed to recently confirm that my addiction to lemon water is not a bad thing!)  So I decided to go a little “zesty” and make some Lemon Blueberry Muffins with a sweet streusel topping.  They couldn’t have been more wonderful!

I absolutely love making muffins with fresh blueberries that literally gush with their sweet juice.  And the addition of the fresh lemons and crumbly topping made these feel all the fresher.  Even with all of that snow on the ground, they made me almost believe that it’s Spring!

I decided to share the love since I think muffins are always best fresh out of the oven and took them around the halls to share with my neighbors, and they got great reviews.  “Fluffy”, “sweet”, and “out of this world GOOD” were some of the comments.  :)

So whether it’s a snow day or a warm summer day, hope you enjoy these!

Snow 2013 | gimmesomeoven.com

A quick pic of my little snow-caked pup from our time at the dog park yesterday. I think he was more interested in looking at his 4-legged girlfriend, Veda, than at the camera… :)

Lemon Blueberry Muffins

Fresh lemon, blueberries and a sweet streusel topping make these muffins all the more delicious!


Muffin Ingredients:

  • streusel topping (see ingredients below)
  • 1 1/2 cups blueberries, fresh or frozen
  • 2 cups + 3 Tbsp. all-purpose flour, divided
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 7 Tbsp. milk
  • 1 Tbsp. lemon juice
  • 1 Tbsp. loosely-packed lemon zest

Stresuel Topping Ingredients:

  • 2 Tbsp. melted butter, slightly cooled
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1/4 cup raw sugar


To Make The Muffins:

Preheat oven to 350º. Line a baking pan (or two if needed) with 16 paper liners, or grease with cooking spray.

Prepare the streusel topping according to instructions below.

In a small mixing bowl, toss blueberries with 3 Tbsp. flour until blueberries are coated. Use a slotted spoon to remove blueberries and shake off any excess flour. Set aside.

In a separate small mixing bowl, whisk together flour, baking powder and salt and set aside.

In a large mixing bowl (or an electric stand mixer), whisk together butter and sugar until light and fluffy. Add eggs, vanilla, milk, lemon juice, lemon zest, and continue whisking until smooth. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.

Fill muffin cups about 3/4 full of batter. Sprinkle each cup of batter with about 1 Tbsp. streusel topping.

Bake at 350º for 20 to 25 min, until a toothpick inserted into the center of a muffin comes out clean.
Let muffins cool for a few minutes in the muffin pan before removing to cool on a wire rack. Serve immediately or store in a sealed container for up to 3 days.

To Make Streusel Topping:

Whisk together all ingredients until combined and mixture is crumbly.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Kitchen Tip: To learn how to fill muffin liners evenly, check out this quick tutorial!

Lemon Blueberry Muffins Recipe | gimmesomeoven.com

Lemon Blueberry Muffins Recipe | gimmesomeoven.com

Lemon Blueberry Muffins Recipe | gimmesomeoven.com

Lemon Blueberry Muffins Recipe | gimmesomeoven.com

Lemon Blueberry Muffins Recipe | gimmesomeoven.com

Lemon Blueberry Muffins Recipe | gimmesomeoven.com

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Leave a Comment:


  1. Nichole — June 23, 2015 @ 10:40 am (#)

    These are some of the best blueberry muffins I’ve ever made! They have such a wonderful, cake-like crumb, and the lemon really brings out the blueberry taste. My only changes were increasing the amount of lemon juice because I’m a lemon fiend, and I skipped the streusel topping. Thanks so much for sharing!

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:23 pm (#)

      Thanks, Nichole! We’re so thrilled that you liked them!

  2. Sara — July 6, 2015 @ 3:52 pm (#)

    Hi! I’ve made these before and love them. I am expecting in the next few weeks and want to make sure I have some of these on hand after I deliver the baby. Think I can freeze them in a gallon ziplock if I suck the air out of it? Or do you have any recommendations for freshness and freezing muffins? Thanks! 

    • Hayley @ Gimme Some Oven — July 7, 2015 @ 7:45 pm (#)

      Thanks Sara, we’re glad to hear that (and congrats on the upcoming arrival of your little one!) We think these could definitely be frozen in a gallon ziplock — that’s the best way to go! Enjoy! :)

  3. Sonja — July 14, 2015 @ 2:15 pm (#)

    Just made these!! :-) the best ever!!!!!!!! Thank you!!!!!!!

    • Hayley @ Gimme Some Oven — July 14, 2015 @ 2:25 pm (#)

      Thanks Sonja, we’re so glad you enjoyed them!

  4. Janie Joyce — October 26, 2015 @ 5:04 pm (#)

    I made these today and they are great!! However, I used frozen blueberries and let them defrost. I drained some juice off but the batter still turned out purple. If using frozen blueberries should I put them in frozen or defrost, rinse and then dry before mixing with flour. Any advise will be appreciated.  Thank you, Janie

    • Ali — November 4, 2015 @ 5:20 pm (#)

      Unfortunately, I think that just about anytime you cook with frozen blueberries, they’ll turn everything (including your tongue) purple. :) They still taste great, but only fresh blueberries seem to contain their color in my experience.

  5. Virginia — November 1, 2015 @ 4:41 pm (#)

    Yummly says these are 880 calories.  Each.  That couldn’t possibly be right, could it??

    • Hayley @ Gimme Some Oven — November 2, 2015 @ 7:56 am (#)

      Hey Virginia, we think that sounds pretty outrageous and not right. That’s why we don’t feature calorie amounts and nutrition info with our recipes – the calculators out there just aren’t very accurate. :( Honestly, these muffins are probably half that (at least), if we had to guess. We’re not sure what the number is, but there’s no way it’s that number – have a muffin and enjoy! :)

  6. Ericka — November 10, 2015 @ 3:49 pm (#)

    Just made these, and they came out incredible! The batter was crazy thick and I was worried they would be dense. (We’ve all had our share of “hockey puck” muffins) But, no, they came out delicious and my husband is actually looking forward to tomorrow morning to enjoy another. Thanks for a great recipe!!

    • Hayley @ Gimme Some Oven — November 11, 2015 @ 8:20 am (#)

      We’re so happy to hear that Ericka! Thanks for giving them a try! :)


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