Indulge your taste buds with our irresistible Blueberry Lemon Muffins. These sweet and tangy treats are perfect for breakfast, brunch, or as an afternoon snack. Packed with juicy blueberries and fresh lemon zest, these muffins are a perfect balance of sweet and sour flavors.

My family loves these Blueberry Lemon Muffins, and they’ve become a household staple. I remember the first time I made them, my husband took one bite and exclaimed, “These are amazing!” Since then, I make them every week, and my little ones are always eager to help me bake them. We love how they fill the house with a delicious aroma and how they turn out perfectly every time.

Why This Recipe Is A Must-Try

Looking for a reason to try our Blueberry Lemon Muffins? Here are a few:

Bursting with juicy blueberries and fresh lemon zest, these muffins are a flavor explosion in every bite.
The streusel topping adds a delightful crunchy texture and a touch of sweetness.

They’re perfect for breakfast, brunch, or as an afternoon snack.
These muffins are easy to make and perfect for beginner bakers.
The recipe yields 12 muffins, making them perfect for sharing or freezing for later.

Ingredients:

1 ½ cups blueberries, fresh or frozen (225g)
2 cups, plus 3 tbsp flour, divided (260g)

1 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, room temperature (113g)

2 eggs
1 cup sugar (200g)
1 tbsp lemon extract

7 tbsp milk (105ml)
1 tbsp lemon zest

Streusel:

¼ cup sugar (50g)
2 tbsp flour
¼ cup brown sugar (50g)

2 tbsp melted butter (28g)

Directions:

Preheat the oven to 350°F (180°C). Place paper muffin cups in a muffin pan.

Mix the streusel topping together in a small bowl.
In another small bowl, combine the blueberries with 2 tbsp of flour, toss until the blueberries are coated, then remove with a slotted spoon to shake off excess flour.
In a medium bowl, mix together the 2 cups of flour, baking powder, and salt.

In a large bowl, mix together the butter and sugar until fluffy. Then add the eggs, lemon extract, milk, and lemon zest. Using an electric mixer, combine well.
Fold in the flour mixture until just mixed together. Gently fold in the blueberries.
Fill each muffin cup ⅔ full. Sprinkle each muffin with about 1 tbsp of streusel topping.

Bake for 20 to 25 minutes, until the tops are golden brown. Test with a toothpick in the center. If it comes out clean, they are done.
Allow to cool for a few minutes before removing and placing on a cooling rack.
Serve immediately or store covered tightly on the counter.

Notes:

You can use either fresh or frozen blueberries for this recipe.
If you don’t have lemon extract, you can substitute it with vanilla extract or lemon juice.

Make sure not to overmix the batter, as it can make the muffins tough.
You can freeze these muffins for up to three months.

Blueberry Lemon Muffins Recipe

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Course Dessert, MUFFINS

Cuisine American

Servings 24 MUFFINS

Ingredients

1 ½ cups blueberries fresh or frozen (225g)

2 cups plus 3 tbsp flour, divided (260g)
1 ½ tsp baking powder
½ tsp salt

½ cup unsalted butter room temperature (113g)
2 eggs
1 cup sugar 200g

1 tbsp lemon extract
7 tbsp milk 105ml
1 tbsp lemon zest

Streusel:

¼ cup sugar 50g
2 tbsp flour
¼ cup brown sugar 50g

2 tbsp melted butter 28g

Instructions

Preheat the oven to 350°F (180°C). Place paper muffin cups in a muffin pan.
Mix the streusel topping together in a small bowl.

In another small bowl, combine the blueberries with 2 tbsp of flour, toss until the blueberries are coated, then remove with a slotted spoon to shake off excess flour.
In a medium bowl, mix together the 2 cups of flour, baking powder, and salt.
In a large bowl, mix together the butter and sugar until fluffy. Then add the eggs, lemon extract, milk, and lemon zest. Using an electric mixer, combine well.

Fold in the flour mixture until just mixed together. Gently fold in the blueberries.
Fill each muffin cup ⅔ full. Sprinkle each muffin with about 1 tbsp of streusel topping.
Bake for 20 to 25 minutes, until the tops are golden brown. Test with a toothpick in the center. If it comes out clean, they are done.

Allow to cool for a few minutes before removing and placing on a cooling rack.
Serve immediately or store covered tightly on the counter.

Notes

You can use either fresh or frozen blueberries for this recipe.
If you don't have lemon extract, you can substitute it with vanilla extract or lemon juice.
Make sure not to overmix the batter, as it can make the muffins tough.
You can freeze these muffins for up to three months.