Lemon Blueberry Muffins Streusel

Last spring I had blueberries that needed using and a lemon sitting on the counter, so I threw these together on a rainy Sunday morning. The smell of buttery streusel caramelizing in the oven made the whole house feel like a bakery. My roommate wandered in with coffee and refused to leave the kitchen until they came out of the oven.

I brought a batch to a brunch potluck and watched three different people ask for the recipe before they even finished their first muffin. Something about that crumbly topping catches peoples attention immediately. Now they are my go to whenever I need to bring something that looks impressive but is actually simple.

Ingredients

• 2 cups all-purpose flour: Provides structure and keeps these tender without becoming dense
• 2/3 cup granulated sugar: Sweetens just enough to let the blueberries shine
• 2 tsp baking powder and 1/2 tsp baking soda: Work together for that nice dome and fluffy texture
• 1/4 tsp salt: Balances sweetness and brightens flavors
• 1 cup buttermilk: The secret weapon for tenderness and tangy depth
• 1/2 cup unsalted butter melted: Adds rich flavor and keeps crumb moist
• 2 large eggs: Structure and lift for that bakery style rise
• 1 tbsp lemon zest: Essential for that bright aromatic punch
• 1/4 cup fresh lemon juice: Cuts through the sweetness beautifully
• 1 tsp vanilla extract: Rounds everything out with warm sweetness
• 1 1/2 cups fresh blueberries: Use plump juicy berries for best bursts of flavor
• 1/2 cup flour for streusel: Creates that buttery crumbly texture we love
• 1/3 cup brown sugar: Melts into little pockets of caramelized goodness
• 1/4 cup cold butter cubed: Must be cold to create the right texture
• 1/2 tsp cinnamon: Adds warmth and coziness to the topping

Instructions

Preheat your oven:

Set it to 375°F and line your muffin tin so nothing sticks

Make the streusel first:

Mix the flour brown sugar cinnamon and salt then work in cold butter until it looks like sandy crumbs

Whisk your dry ingredients:

Combine the flour sugar baking powder baking soda and salt in a large bowl

Mix the wet ingredients:

Whisk buttermilk melted butter eggs lemon zest lemon juice and vanilla until smooth

Combine gently:

Pour wet into dry and fold until just barely mixed then carefully fold in blueberries

Fill and top:

Divide batter among muffin cups about three quarters full then press that streusel on top

Bake until golden:

Twenty to twenty two minutes until a toothpick comes out clean and tops are golden brown

Cool briefly:

Let them rest five minutes in the pan then move to a rack so they do not get soggy

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My friend Sarah swears these cured her bad morning once when I dropped off a fresh batch unexpected. She texted later saying the house smelled amazing and suddenly the day felt manageable again. Food has this way of fixing things we never expected.

Make Ahead Magic

You can mix the dry and wet ingredients separately the night before and keep them refrigerated. In the morning just fold everything together and bake. The streusel also freezes beautifully so make a double batch and keep some ready for instant bakery vibes.

Buttermilk Wisdom

Real buttermilk makes a noticeable difference in texture and tang but I have used milk with vinegar in a pinch. Let the mixture sit five minutes to thicken before using. Greek yogurt thinned with a little water works surprisingly well too if that is what you have.

Storage Secrets

These stay fresh on the counter for two days if covered tightly or freeze them individually wrapped for up to three months. Reheat frozen muffins at 350°F for ten minutes and they taste freshly baked. The streusel recrisps beautifully in the oven.

• Place a piece of bread in the container to keep muffins moist longer
• Never refrigerate muffins unless absolutely necessary since it dries them out
• Warm muffins for ten seconds in the microwave before serving

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Hope these bring some bright lemony joy to your kitchen like they have to mine.

Recipe FAQs

→ How do I keep the muffins moist?

Using buttermilk and melted butter adds moisture and tenderness to the muffins, resulting in a soft crumb.

→ Can I use frozen blueberries?

Yes, stir frozen blueberries directly into the batter without thawing to prevent discoloration and preserve texture.

→ What is the purpose of the streusel topping?

The streusel provides a sweet, crumbly contrast with buttery and cinnamon notes, enhancing texture and flavor.

→ How can I add more lemon flavor?

Adding 1/2 teaspoon of lemon extract to the batter intensifies the bright citrus taste without affecting texture.

→ What substitutes can I use for buttermilk?

Greek yogurt or sour cream can replace buttermilk to maintain moisture and tenderness in the muffins.