Blueberry Lemon Streusel Muffins

Bakery-style blueberry lemon streusel muffins are such a treat! I cannot tell you how popular these are in my house. They are beautiful to look at, and taste just as fantastic! This recipe is my favorite “pretend like you’re at a fancy brunch” pastry when we have guests in town! There is just something about having baked goods in pretty glass dome on the counter that feels so homey to me.

One of my sister’s really loves lemon, so I try to make a special batch just for her! This recipe doubles easily, and they keep at room temperature several days/refrigerated for about a week. Ya-ya-YUMMMM.

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Crumb Topping:

  • 6 tablespoons butter, softened not melted
  • 3/4 cup white sugar
  • 3/4 cup all purpose flour
  • ¼ teaspoon salt
  • 2 tsp ground cinnamon


  • 2 cups all purpose flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 2 large eggs
  • 1/2 cup buttermilk
  • finely grated zest of 2 lemons
  • 2 tsp fresh lemon juice
  • 1 tsp pure vanilla
  • 2 cups fresh (or frozen) blueberries *if frozen, see pro tips below 

Optional Glaze:

  • 3 tbs lemon (juice)
  • 1 cup powdered sugar

Total Servings: (24) standard sized muffins/ (12) jumbo

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  1. Preheat oven at 350F
  2. Combine softened butter, lemon zest, lemon juice
  3. Add vanilla, sugar, and eggs; stir until combined
  4. In a separate bowl, stir together flour, baking powder, baking soda, salt
  5. Slowly add dry ingredients to wet, add buttermilk, and mix until combined
  6. Fold in rinsed frozen or fresh blueberries slowly and GENTLY stir. No hand beaters, or you blueberries will become mush.
  7. Bake at 350F for 10-20 minutes depending on the size of your container. I made this batch (as pictured) jumbo, and it took about 20 minutes.
  8. While they are in the oven, combine powdered sugar and lemon juice for your glaze.
  9. Once they are finished and completely cooled, drizzle glaze over the top and marvel at your masterpiece!

Prop Tips:

  • No buttermilk on hand? You can substitute 1/2 cup milk with 1/2 tbs of white distilled vinegar. In a separate small bowl, combine milk and vinegar. Let sit for 5-10 minutes before using.
  • Do not over-stir batter. Just until combined to keep the final product fluffy.
  • If using frozen blueberries (I did!), make sure to rinse before combing or the residue for thawing and refreezing from the grocery store to your home will turn your batter blue.
  • Let the muffins cool completely before icing or the glaze will melt into the muffin instead of giving that perfect crisp iced top.

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These really are so delicious. I just cannot say enough about them. You will feel like a total professional in the kitchen when these are served. As you can see, I certainly enjoyed mine… can’t you tell!!


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