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Lemon Blueberry Muffins

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Lemon Blueberry Muffins Recipe |

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 |

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… :)

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Lemon Blueberry Muffins Recipe |

Lemon Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 17 reviews
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 14-16 muffins 1x


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:

  1. Preheat oven to 350º. Line a baking pan (or two if needed) with 16 paper liners, or grease with cooking spray.
  2. Prepare the streusel topping according to instructions below.
  3. 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.
  4. In a separate small mixing bowl, whisk together flour, baking powder and salt and set aside.
  5. 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.
  6. Fill muffin cups about 3/4 full of batter. Sprinkle each cup of batter with about 1 Tbsp. streusel topping.
  7. Bake at 350º for 20 to 25 min, until a toothpick inserted into the center of a muffin comes out clean.
  8. 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:

  1. Whisk together all ingredients until combined and mixture is crumbly.

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

Lemon Blueberry Muffins Recipe |

Lemon Blueberry Muffins Recipe |

Lemon Blueberry Muffins Recipe |

Lemon Blueberry Muffins Recipe |

Lemon Blueberry Muffins Recipe |

Lemon Blueberry Muffins Recipe |

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100 comments on “Lemon Blueberry Muffins”

  1. 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!

  2. 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! 

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

  4. 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

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

    • 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. 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!!

  7. After looking through many lemon blueberry muffin recipes online, I decided on this one and I am so glad I did. I made them a couple weeks ago and doubled the recipe so I could freeze some. They were amazing! Last night, I opened the freezer and there they were, staring at me. I finally gave in and popped one in the microwave for 30 seconds. It was just as good as when I first made them. Thanks for the recipe!

  8. This past week I’ve tried a couple of lemon blueberry muffin recipes, none of which worked.  I’d like to try this one, but before I make a go at it, could you tell me how you keep the lemon juice from curdling the milk? The price of blueberries is pretty high ($5 for 170 grams), so I’d hate to ruin it by curdling the batter. Thank you.

    • Hi Cate! The lemon juice and the milk are basically buttermilk once you mix them together (and buttermilk is supposed to be kind of curdled). So that’s a good thing! :)

  9. Ali I made these dairy free and they were delicious!  Everyone loves them!  So easy!  My granddaughters love them the best.
    Thanks Linda

  10. How would you convert this to mini muffins?

    • Hi Kim! You could just make the full recipe and have probably 30 mini muffins (if not more), or you could could it in half. We hope you enjoy!

  11. I know this is an old post, but this is my favorite ever blueberry muffin recipe. Just made them at 4am (while up with a sick baby) and they almost brought tears to my eyes, they were so good. Thank you!

  12. These muffins are amazing! I made them last weekend, here at the trailer, but didn’t realize that my muffin tin was missing. So. We ended up with Ali’s Lemon Blueberry Muffin Loaf. It was so moist and delicious, I think I had it every day for breakfast! Thanks for such a great recipe.

  13. These are delicious!

  14. Oh my, these are probably the BEST BB and lemon muffins I’ve ever had!!! I love lemon and added a 1/4 tsp lemon extract. Thanks so much for this brilliant muffin recipe!

  15. I just made these (with a variation on the topping with my own streusel recipe) with fresh lemon and fresh blueberries. They are AMAZING! I had to keep myself from eating the whole batch!!

  16. This is a wonderful recipe! I also use this recipe (minus the streusel topping) to make the most delicious pancakes.


  17. Used your delicious recipe for mini muffins. It made 60 with a 2tsp scoop. I had lots of frozen blueberries and read how these will produce blue muffins. But after defrosting I laid them them on paper towel and covered them with another paper towel. Once dried I put them in a bowl and in the fridge as wasn’t baking until later. Well it was just like using fresh BB. No blue muffins just succulent pops of blue. The topping is just a delightful crunch but need to double for that many minis.
    They will be added to a brunch for 40 + people next month. Just delicious. Thank you.

  18. I just made these this morning for the first time. There’s no way you could have these done in 30 minutes! Ten minute prep time only makes sense if you have all the ingredients already measured and ready to go. It took me about 40 minutes to prep these and then they baked for 20 and cooled for 5. They still looked pale, but toothpick came out clean. I used a 1/4 cup measure to fill the muffin tins, and the recipe made 18 muffins. They were a bit more cupcake-like than muffin-like, but everyone liked them. I’d definitely make these again, I’d just allow a bit more time!

  19. I tried your lemon blueberry muffin recipe today and they came out so scrumptious! I even doubled the recipe to share with family. Thanks so much!

  20. These look so delicious! How do you think these would turn out in a loaf? Same measurements but just cook longer?

  21. The best muffin of any kind I have ever made. As always Ali, your recipes are simply the best! Thank you.

  22. These are hands-down the very best blueberry muffins I have ever had!! The crunch of the streusel on top and the tang of the lemon really elevate these muffins. Can’t recommend this recipe enough!

  23. This recipe was so good! I am starting to practice some modifications with ingredients and I subbed the sugars with coconut sugar, used 1.25 cup of flour + 3/4 cup of oat flour flour, subbed butter with coconut oil, and didn’t include the 1/4 cup of raw sugar on the streusel….and they turned out amazing! Thank you for a great and easy recipe! I can’t wait to make this again

  24. These muffins don’t disappoint: brimming with blueberry and lemon flavours and a nice cakey texture to boot. The streusel topping – to which I added about a 1/2 tsp of extra lemon zest – enhances these muffins. I’ll definitely make them again!

  25. Can these be baked as a coffee cake ? We LOVE them, but I’m trying to make less cleanup. What changes would need to be made?

  26. My family loves these muffins. It’s the only blueberry muffins they want me to make.

  27. These were INCREDIBLE! I love the flavor combination of lemon and blueberry. Plus, they’re so moist. On my second batch, I subbed one of the tablespoons of milk for an additional one of lemon. I also doubled the lemon zest. The lemon flavor comes out a lot more and it didn’t seem to mess with the baking process whatsoever!

    These muffins are definitely my favorite baked item I’ve made EVER.

  28. I seriously can’t wait to make these. They look so good!

  29. Great recipe!! Love the combo and how there is a blueberry in every bite. I also added a bit more lemon juice just because I had some on hand and it was great :) even my 20 month old devoured them!!

  30. I have made these several times. My family loves them!

  31. your. dog. is. so. CUTE and also love the recipe! i’m planning to make this as soon as summer break begins, i’m going to start a baking business themed around cottagecore and these muffins are perfect for that aesthetic!

  32. This is a great recipe! I added way more lemon zest however because I know 1 Tbsp would not have been enough! I also chopped some up and added it to the streusel. Absolutely delicious!

  33. Very yummy! Skipped the topping, split flour between all/purpose and whole wheat and reduced sugar to 200ml, still sweet enough.

  34. I made these and LOVED them. I’ve got a bag of freshly picked peaches to use up – you think this recipe would work with peaches instead of blueberries?

  35. What is the nutritional value per muffin.

  36. How long to bake for jumbo muffins? Thanks