These muffins are the perfect summer bake! They are soft and fluffy muffins with sweet blueberries and tangy lemon flavour bursting in every bite. It has a buttery streusel sprinkled on top before baking too!
The combo of sweet blueberries and tangy lemon is SO good. Before baking, the muffins are sprinkled with a 3 ingredient buttery sugar streusel. This adds so much flavour and a bakery-style to them!
These muffins come together using simple ingredients you probably already have laying around in your pantry! They are so easy to prep too!
Why this recipe works
Lemon and Blueberry – Light and fruity flavours with tangy lemon bursting in every bite!
Easy to make – Comes together with just a few simple steps! No wait time either.
Soft and fluffy – These muffins rise beautifully in the oven!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
Blueberries – Make sure to use fresh, and not frozen. Frozen berries hold a lot more liquid, therefore making the batter runnier and affecting the entire bake.
Buttermilk – Buttermilk is an important ingredient in these muffins. The acid in the buttermilk works with the leavening agents to give a fluffier crumb and more of a rise. To make buttermilk, stir 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow to sit on your counter for at least 10 minutes before using.
Flour – All-purpose flour is used in this recipe.
Lemon – Both lemon zest and lemon juice are used in this recipe.
Eggs – Make sure they’re at room temperature before beginning.
Oil – I used a flavourless oil.
Step by step instructions
Here is how to make and bake these Bakery Style Blueberry Lemon Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Make the streusel. In a medium sized bowl, add flour, sugar, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.
Step 3 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cornstarch, and salt. Mix together and set aside.
Step 4 – Mix lemon zest and white sugar. In a large bowl, add white sugar and lemon zest. Using your fingers, combine them to release all of the lemon oils and fragrances. Do this for 2 minutes and set aside.
Step 5 – Add wet ingredients. Into the large bowl with the lemon sugar mixture, add oil, butter, egg, egg yolk, lemon juice, vanilla, and buttermilk. Whisk until well combined.
Step 6 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 7 – Add blueberries. Gently toss the blueberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Step 8 – Scoop. Evenly divide the batter between 12 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle streusel and extra berries on top.
Step 9 – Bake. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- If you don't want to make the streusel, add some extra white sugar on top before baking! This will give you a delicious crisp sugary muffin top we all love.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
- Use fresh, not frozen. Make sure to use fresh blueberries!
FAQ
Do I have to add blueberries?
No! Feel free to leave them out or add another berry in like raspberries, strawberries, or blackberries.
I have extra streusel leftover! What do I do?
Streusel actually freezes very well. Take any leftovers you may have and place it in a ziplock freezer-safe bag and freeze it! Next time you’re baking, you’ve got it right on hand. You also don’t need to thaw it out before using.
Why do you do 2 temperatures?
The first temperature is a short-term high temperature. The goal here is that the heat is so hot it activates the leavening agents so the muffins grow tall quickly within the first 5 minutes and you get that muffin dome.
Then, once you lower it down, it continues to bake inside.
Check out more blueberry recipes
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Blueberry Lemon Streusel Muffins
Ingredients
For the streusel
- 5 tbsp butter cold
- 1/3 cup white sugar
- 3/4 cup all-purpose flour
For the muffins
- 1/2 cup butter melted and cooled
- 3 tbsp oil
- 1 egg room temperature
- 1 egg yolk room temperature
- 3 tbsp lemon juice
- zest of 1 large lemon
- 1 cup buttermilk* room temperature
- 1 tbsp vanilla
- 1 cup white sugar
- 2 1/2 cups all-purpose flour plus extra for dusting
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 1/2 cups fresh blueberries
Instructions
- Line a 12 tin muffin liner with 12 liners or 2 liners with 6 muffin tins in each (Your preference) and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.1/2 cup butter
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.5 tbsp butter, 1/3 cup white sugar, 3/4 cup all-purpose flour
- In a medium-sized bowl, add the flour, baking powder, baking soda, cornstarch, and salt. Mix together and set aside.2 1/2 cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cornstarch
- In a large bowl (this is the bowl you'll be using for the entire bake so make sure it is large!), add the white sugar and lemon zest. Using your fingers, rub them together for 2 minutes. This is going to release the lemon oils and fragrance.1 cup white sugar, zest of 1 large lemon
- Add in lemon juice, oil, butter, buttermilk, egg, egg yolk, and vanilla. Whisk until well combined. It's okay if it is clumpy.1/2 cup butter, 3 tbsp oil, 1 egg, 1 egg yolk, 3 tbsp lemon juice, 1 cup buttermilk*, 1 tbsp vanilla
- Add in the dry ingredients and using a spatula, slowly fold until a soft muffin batter forms. Mix until JUST combined.
- In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
- Add the blueberries and mix in a few times.
- Evenly divide the batter between the muffin liners.
- Sprinkle streusel on top.
- Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- Enjoy!!
annielaboy says