Name: Lemon Blueberry Streusel Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 70 min
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; ½ teaspoon salt ((I use fine sea salt)); ¼ teaspoon baking soda; 1 cup granulated sugar; 1/2 cup full-fat sour cream; 1/2 cup (1 stick) butter ((melted & cooled)); 1/2 cup freshly squeezed lemon juice ((about 4-5 lemons)); 2 tablespoons lemon zest ((about 2 lemons, zest before juicing)); 2 teaspoons vanilla extract; 2 large eggs; 1½ cups fresh blueberries ((washed & patted dry)); 3 tablespoons butter (melted); 2 tablespoons granulated sugar; 1 teaspoon freshly squeezed lemon juice; 1 teaspoon lemon zest; 1/2 cup all-purpose flour; 1 cup powdered sugar; 2 tablespoons freshly squeezed lemon juice

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Lemon Blueberry Streusel Muffins are bursting with fresh lemon flavor, sweet juicy blueberries, and topped with a buttery streusel crumble. These fluffy muffins are a delicious breakfast or snack, and the best way to use up those summertime blueberries.

For more of my family’s favorite muffin recipes be sure and make my Cinnamon Banana Muffins, One Bowl Applesauce Muffins, and Chocolate Chip Cookie Muffins.

Overhead picture of the tops of the glaze lemon muffins

Lemon Blueberry Streusel Muffins Recipe

Blueberry lemon muffins are an easy recipe and the best part is that there is no electric mixer needed! Just a few bowls, mixing spoons, and some simple baking ingredients.

When my family lived on the East Coast one of our favorite things to do once school was out for the summer, was to go to the blueberry orchards and pick buckets and buckets of fresh blueberries. Whenever I make anything with fresh blueberries, I always think of those fun memories picking blueberries with my young kids in the scorching hot & humid Maryland sun ☀️

Stack of two muffins with one cut in half to show the blueberries.

Simple Ingredients Needed

Muffin Batter Ingredients

All-Purpose Flour : I always use unbleached all-purpose flour.
Baking Powder
Salt : I like to use sea salt or kosher salt when baking. If using unsalted butter, you may want to increase the salt slightly.
Baking Soda
Granulated Sugar
Sour Cream : It’s best to use full-fat sour cream for the thickest and creamiest texture.
Butter : I use salted butter; if using unsalted butter then you may want to increase the salt slightly. Melt the butter and cool it before adding into the other wet ingredients.
Fresh Lemon Juice
Lemon Zest : Make sure to zest the lemon before juicing it.
Vanilla Extract
Large Eggs
Fresh Blueberries

Crunchy Streusel Topping Ingredients

Butter
Granulated Sugar
Fresh Lemon Juice
Lemon Zest
All-Purpose Flour

Lemon Glaze Ingredients

Powdered Sugar
Fresh Lemon Juice

How To Make Blueberry Lemon Streusel Muffins (Printable Recipe Card)

Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper muffin liners or lightly spray with cooking spray. I recommend using liners. Set the muffin tin aside.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda until blended.

In a separate small bowl, whisk together the granulated sugar, sour cream, melted butter, fresh lemon juice, lemon zest, and vanilla extract until mixed thoroughly. Add the eggs, one at a time, whisking until the wet ingredients are blended and smooth.

Gradually fold the wet ingredients into the dry ingredients using a wooden spoon or rubber spatula, and mix just until combined and no flour streaks remain in the batter. Do not overmix.

Gently fold in the fresh blueberries. Be careful not to burst open the blueberries. Let the muffin batter sit while you prepare the streusel topping.

In a small bowl, combine the melted butter, granulated sugar, lemon juice, and lemon zest until mixed. Slowly add in the flour, 1-2 tablespoons at a time, and mix gently with a fork until mixture forms coarse crumbs.

Fill each muffin cup about 3/4 full with muffin batter using a large cookie scoop or spoon. Sprinkle about 2 teaspoons of the prepared crumb topping evenly over the top of each muffin.

Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the muffin pan for 10 minutes, then transfer the muffins to a wire rack to cool completely to room temperature (about 20 minutes).

Once the muffins are cool, whisk together the powdered sugar and fresh lemon juice until smooth. Drizzle the lemon glaze over top the muffins. Enjoy!

How To Store Lemon Blueberry Muffins

Room Temperature : Store in an airtight container, or Ziploc bag, for up to 3 days. Eat the muffins at room temperature or warm one up in the microwave for a warm treat.
Refrigeration : Extend freshness by refrigerating the muffins, covered in an airtight container, for up to one week.
Freezing : Wrap individually in plastic wrap and then again in aluminum foil, then place the wrapped muffins inside a freezer-safe container or bag, and freeze for up to 3 months.

muffin pan with baked muffins inside of it

Tips For Success

If the glaze is too thin, add 1 teaspoon of powdered sugar at a time and blend. If your glaze is too thick, add 1 teaspoon fresh lemon juice at a time and blend. Repeat as needed until you reach your desired consistency.
Serve the fluffy lemon blueberry muffins with a side of yogurt and fresh fruit for a delicious breakfast, brunch, or snack.
I use salted butter; if using unsalted butter you may want to increase the salt slightly.
For accurate measuring of the muffin batter I like to use a large ice cream scoop or large cookie scoop, to scoop the muffin batter into the muffin cups. Remember to only fill the muffin cups 3/4 of the way full; you don’t want to overfill or else the muffins won’t bake up pretty, domed, and round on top.

Lemon Blueberry Streusel Muffins with Lemon Glaze

Lemon Blueberry Streusel Muffins Recipe