Lemon Blueberry Streusel Muffins

Overhead picture of the tops of the glaze lemon muffins

Lemon Blueberry Streusel Muffins

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.

Course bread, Muffins, Snack

Cuisine American

Keyword blueberry lemon muffins, Lemon Blueberry Streusel Muffins

Prep Time 20

Cook Time 20

Cooling Time 30

Total Time 1 10

Servings

Calories 262kcal

Author Jessica - Together as Family

Equipment

Ingredients

Lemon Blueberry Muffins

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)}

Streusel Topping

3 tablespoons butter ^melted
2 tablespoons granulated sugar
1 teaspoon freshly squeezed lemon juice
1 teaspoon lemon zest
1/2 cup all-purpose flour

Lemon Glaze

1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

Instructions

Preheat the oven to 375℉. 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.
2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, ¼ teaspoon baking soda
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.
1 cup granulated sugar, 1/2 cup full-fat sour cream, 1/2 cup (1 stick) butter, 1/2 cup freshly squeezed lemon juice, 2 tablespoons lemon zest, 2 teaspoons vanilla extract
Add the eggs, one at a time, whisking until the wet ingredients are blended and smooth.
2 large eggs
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.
1½ cups fresh blueberries
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.
3 tablespoons butter, 2 tablespoons granulated sugar, 1 teaspoon freshly squeezed lemon juice, 1 teaspoon lemon zest, 1/2 cup all-purpose flour
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!
1 cup powdered sugar, 2 tablespoons freshly squeezed lemon juice

Notes

Butter & Salt : I make the recipe using salted butter + 1/2 teaspoon sea salt. You can use unsalted butter, but you may want to increase the salt to 3/4 teaspoon or 1 teaspoon (depending on preference).

Blueberries : Wash the blueberries, pick out the bad ones, and then use paper towels to gently pat them dry before adding into the muffin batter.

Nutrition