Lemon Blueberry Muffins

The summer seems to fly by and yet there are some tastes we’re just not ready to give up yet. Besides, when we still have highs in the 90’s here in Rapid City, that’s still summer weather! These muffins are a perfect blend of sweet and sour. The only thing I changed from the original was to add more lemon juice because I definitely love the tartness of fresh lemon and it’s the perfect contrast to the sweetness of the streusel topping. Yum!

My kids love blueberry muffins from Sam’s or Costco because of the crumb topping, which these have. I wouldn’t skip out in the streusel topping. It makes these look and taste like you bought them at a bakery. For an extra fun “bakery bought” look, use tulip cupcake liners!

For Streusel Topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • ½ teaspoon cinnamon (or more to taste)
  • 6.5 Tablespoons salted butter-melted

For Lemon Blueberry Muffins:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 Tablespoon grated lemon zest
  • 2 eggs
  • 2/3 cup Greek yogurt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 1/2- 3 Tablespoons fresh lemon juice (from 1/2 large lemon)
  • 1 and 1/3 cups blueberries-fresh or frozen (reserve 1/3 cup of blueberries for topping)
  • 1 tablespoon flour


  • Preheat oven to 400 F degrees and line standard cupcake pan with paper liners.
  • Make the crumb topping: in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. It will look too thick and wet at first, but don’t worry, it will firm up! Refrigerate until ready to use.
  • Make the muffins: in large bowl stir together flour, baking powder and salt and set aside.
  • In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow)
  • Fold wet ingredients into dry ingredients and whisk everything together.
  • Reserve 1/3 cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter. This step helps keep the blueberries suspended within the batter instead of sinking to the bottom.
  • Use a 1/3 measuring cup to pour batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
  • Bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
  • Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

Recipe by Vera Z. from omgchocolatedesserts.com


2 responses to “Lemon Blueberry Muffins

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