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These quick and easy tender Lemon Blueberry Muffins are bursting with juicy blueberries and a bright lemon flavor.
We Love Muffins!
Muffins are a perfect on-the-go breakfast or snack that we love to have on hand. We have a variety of muffin recipes, but these lemon blueberry muffins are especially delicious and make for the perfect easy breakfast idea!
The bright flavor pairing is a favorite summer combination, so if you love lemons and blueberries, you will be obsessed with these delicious muffins.
Why we love it:
- The topping. The streusel topping adds a delightful touch of sweetness and crunch.
- Flavor pairing. These muffins are bursting with tangy lemon and sweet blueberry flavors for a classic combination.
- On-the-go. As I mentioned, these muffins are a great grab-and-go snack and freeze well to have on hand at any time.
Ingredients
PREP TIME: 15 minutes
COOK TIME: 15 minutes
Muffins
- 2 cups all-purpose flour – or replace half of the white flour with whole wheat flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 1 cup buttermilk, warmed – How to make Buttermilk
- ¼ cup canola oil – or vegetable oil
- 3 tablespoons melted butter
- 2 tablespoons lemon juice – fresh lemon juice or bottled
- 2 large eggs
- 2 teaspoons vanilla
- 2 teaspoons lemon zest – How to Zest a Lemon
- 2 cups fresh blueberries – or use frozen blueberries, no need to thaw.
Streusel
- ½ cup all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons brown sugar – light or dark brown sugar
- 4 tablespoons melted butter
How to Make Lemon Blueberry Muffins
- PREP. Preheat the oven to 425°F. Add 18 paper liners to two muffin tins. You may need to bake in batches.
- BATTER. In a large bowl, whisk 2 cups flour, 2½ teaspoons baking powder, 1 teaspoon salt, and 1 cup sugar.
- In a small bowl, whisk the 1 cup buttermilk, ¼ cup oil, 3 tablespoons melted butter, 2 tablespoons lemon juice, 2 eggs, 2 teaspoons vanilla, and 2 teaspoons lemon zest.
- Pour the wet ingredients into the dry ingredients, and mix until just combined. Gently fold the blueberries into the muffin batter.
- Scoop the batter into the prepared muffin tins, filling ¾ full.
- STREUSEL. In a small bowl, whisk ½ cup flour, 3 tablespoons sugar, and 3 tablespoons brown sugar together. Drizzle in 4 tablespoons melted butter and whisk until the butter is blended and the mixture is crumbly. Sprinkle the streusel over the top of the muffins.
- BAKE. Bake for 15 minutes or until light golden brown and cooked through.
Complete the Meal
- SERVE WITH: Fruit Salad Recipe, Yogurt Parfait, Scrambled Eggs, Lunch Kabobs
- DRINKS: Orange Julius Recipe, Blueberry Smoothie, Fruit Smoothie, Strawberry Oatmeal Smoothie
- More muffins: Lemon Poppyseed Muffins, Strawberry Muffins, Banana Muffins, Lemon Zucchini Muffins
More collections: Muffin Recipes, Easy Breakfast Ideas, Brunch Ideas
Lemon Blueberry Muffins
Tender lemon blueberry muffins are studded with juicy blueberries and topped with a buttery streusel for ultimate flavor!
Ingredients
Muffins
- 2 cups flour
- 2½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 1 cup buttermilk, warmed
- ¼ cup canola oil
- 3 tablespoons melted butter
- 2 tablespoons lemon juice
- 2 large eggs
- 2 teaspoons vanilla
- 2 teaspoons lemon zest
- 2 cups fresh blueberries
Streusel
- ½ cup flour
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 4 tablespoons melted butter
Instructions
Muffins
- Preheat the oven to 425°F. Add 18 paper liners to two muffin tins. You may need to bake in batches.
- In a large bowl, whisk flour, baking powder, salt, and sugar.
- In a small bowl, whisk the buttermilk, oil, melted butter, lemon juice, eggs, vanilla, and lemon zest.
- Pour the wet ingredients into the dry ingredients, and mix until just barely combined. Gently fold blueberries into the muffin batter.
- Scoop the batter into the prepared muffin tins, filling ¾ full.
Streusel Topping
- In a small bowl, whisk flour, sugar, and brown sugar together. Drizzle in melted butter and whisk until the butter is blended and the mixture is crumbly. Sprinkle the streusel over the top of the muffins.
- Bake for 15 minutes or until light golden brown and cooked through.
Video
Notes
STORE baked muffins in an airtight container at room temperature for up to 3 days.
FREEZE. Place the muffins in a freezer-safe bag or container, and store them for up to 3 months. Thaw them at room temperature or reheat them in the oven when ready to enjoy.
Nutrition
Serving: 1muffin, Calories: 215kcal, Carbohydrates: 32g, Protein: 3g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 31mg, Sodium: 187mg, Potassium: 119mg, Fiber: 1g, Sugar: 17g, Vitamin A: 194IU, Vitamin C: 3mg, Calcium: 49mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Are lemon blueberry muffins healthy?
- Homemade is always a healthier option than storebought because they don’t contain preservatives found in storebought muffins. However, this recipe contains a fair amount of sugar and carbs, so moderation is the key.
Can I add a lemon glaze?
- Skip the streusel and drizzle the baked muffins with a lemon glaze. Combine 1 cup of powdered sugar with 2 tablespoons of lemon juice.
Make different-sized lemon blueberry muffins?
- Mini muffins. Grease a mini muffin tin with nonstick cooking spray and spoon in the batter. Bake at 350°F but reduce the bake time to 12-15 minutes or until cooked.
- Jumbo Muffins. Bake at 375°F for about 30 minutes.
How to store lemon blueberry muffins?
- Store baked lemon-blueberry muffin recipe in an airtight container at room temperature for up to 3 days.
How to Freeze?
- Place the blueberry lemon muffins in a freezer-safe bag or container, and store them for up to 3 months. Thaw them at room temperature or reheat them in the oven when ready to enjoy.
