Lemon Blueberry Muffins

Nothing tastes like summer more than fresh blueberries – my husband and I always banter over which blueberries are better…Maine or Michigan. I always vote Maine but have to settle for fresh Michigan ones in Chicago (they’re really not that bad…). This past weekend I was craving some blueberry goodness and decided to try out a new recipe for lemon blueberry muffins with a yummy streusel topping. Blueberry muffins are some of my favorite muffins to bake because of the juicy berries that pop in your mouth when you bite into the warm gooey fresh from the oven muffin. This recipe has the perfect citrus burst with fresh lemon zest and juice.

Lemon Blueberry Muffins
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Cook time: 
Total time: 
Serves: 14-16 Muffins
  • 1½ cups blueberries, fresh or frozen
  • 2 cups + 3 Tablespoons + 2 Tablespoons all-purpose flour, divided
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened + 2 tablespoons melted butter slightly cooled, divided
  • 1 cup + 2 Tablespoons granulated sugar, divided
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 7 Tablespoons milk
  • 1 Tablespoon lemon juice
  • 1 Tablespoon loosely-packed lemon zest
  • ¼ cup raw sugar
  1. Preheat oven to 350 Degrees. Line a baking pan (or two if needed) with 16 paper liners, or grease with cooking spray.
  2. Prepare the streusel topping by whisking together 2 Tablespoons melted butter, cooled with 2 Tablespoons all purpose flour, 2 Tablespoons granulated sugar and ¼ cup raw sugar. Whisk together all ingredients until combined and mixture is crumbly.
  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.
  6. Fold in flour mixture with a rubber spatula until just combined. Carefully stir in blueberries.
  7. Fill muffin cups about ¾ full of batter. Sprinkle each cup of batter with about 1 Tablespoon streusel topping.
  8. Bake at 350 Degrees for 20 to 25 min, until a toothpick inserted into the center of a muffin comes out clean.
  9. 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.