Perfectly sweet, loaded with blueberries, and oh so tender, these are the best Lemon Blueberry Muffins with Cinnamon Streusel! Overflowing with in-season blueberries, and subtle (but delicious!) lemon, these homemade blueberry muffins are bursting with sweet summertime blueberries. But the real star of this sweet muffin is the sweet cinnamon streusel on top! It adds a delicious buttery-sweetness that makes these muffins irresistible. Trust me, every bite is truly roll your eyes back delicious. Oh, and the best part? These muffins are actually SO simple to make! Using only pantry staple ingredients, no speciality equipment, a bit of lemon zest, and the sweetest blueberries you can find. It’s truly the perfect summertime breakfast!

blueberry muffins on wire cooling rack with flowers and more muffins behind

→ This post is also available as a Web Story: Blueberry Muffins

About The Recipe

We’re back sharing one of our childhood favorite recipes! And, even though these muffins are technically a wonderful summertime treat, you can definitely make them all year long using fresh or frozen blueberries. We always have! Honestly, these blueberry muffins have been a staple in my family’s house for as long as I can remember.

My mom used to always keep a batch of these made and in the freezer when I was growing up. They were the perfect breakfast/grab-and-go snack for early morning practices or heading out to competitions!

blueberry muffin with bite taken out of it on stacked white paltes

And trust me, I am not a morning person. I never have been! Even as a kid…but these muffins definitely made things a little easier to wake up! Especially on super early mornings.

Every bite is loaded with blueberries, a fresh pop of lemon, and sweet-buttery cinnamon streusel…it’s kind of hard to be grumpy in the mornings when eating something this delicious!

Oh, and these muffins are the perfect make-ahead treat. They freeze SO well! I can’t tell you how many mornings I’ve been excited to get out of bed, just to walk to the kitchen and grab a muffin from the freezer.

blueberries falling onto muffins on a bowl

So, whether you absolutely love blueberry muffins or maybe aren’t the biggest fan, you will LOVE these muffins, trust me! They have a little something for everyone.

Equipment Needed

Zester
Mixing bowls
Rubber Spatula
Cupcake Papers
Muffin Pan
Medium Sized Cookie Scoop
Cake Tester

Ingredients

For The Streusel:

Sugar
Ground Cinnamon
All-Purpose Flour
Salted Butter

butter, cinnamon, sugar, and flour in glass bowls

For The Blueberries:

Blueberries
Sugar
All-Purpose Flour

blueberries, flour, and salt in glass bowls

For The Batter:

All-Purpose Flour
Sugar
Baking Powder
Salt
Lemon Zest
Egg
Milk
Vegetable Oil

flour, milk, oil, salt, sugar, egg, baking powder, and lemon zest in glass bowls

Instructions

Combine the sugar, cinnamon, and flour for the streusel in a small bowl.

flour, sugar, and cinnamon in glass bowl

dry ingredients whisked together in a glass bowl

Cut in butter until the streusel resembles small peas. Set aside.

Mix blueberries, flour, and sugar in a medium sized bowl. Set aside.

blueberries, salt, and flour in a glass bowl

blueberries coated in flour in a glass bowl

Whisk together the flour, sugar, baking powder, salt, and lemon zest in a large bowl.

sugar, lemon zest, flour, and baking powder in glass bowl

In a medium bowl, whisk together the egg, milk, and vegetable oil.

Mix together the wet and dried ingredients.

Fold in the blueberries.

flour coated blueberries added on top of batter

Spoon the muffin batter into a lined muffin pan. Top with streusel and bake for 15-20 minutes at 400 degrees, or until the muffins test done.

blueberry muffin batter in twelve muffin cups

streusel added on top of blueberry muffins

Fresh or Frozen Blueberries – Which is Better?

The wonderful thing about this recipe is that you can use either one! We generally use fresh blueberries, as we tend to bake these all spring and summer long, but we have used frozen ones in the past…especially when we’re having a craving during the middle of winter!

If you use frozen blueberries, just remember to thaw them out before baking with them!

How To Stop The Blueberries From Sinking/Bleeding Into The Batter

Want the perfect looking muffin? Be sure to follow the recipe exactly! You need to toss the blueberries in flour to help prevent sinkage and to keep them from popping (that’s generally what the bleeding of colors comes from!).

Also, when you’re adding the blueberries to the batter, use a rubber spatula and gently fold them in! Don’t whip/mix! By being careful, you won’t pop any blueberries and you’ll have beautiful blueberries waiting to burst in your mouth with every bite!

blueberry muffins on wire rack with more muffins, a glass of milk, and blueberries behind

close up of muffin with paper taken off on wire cooling rack

Can These Muffins Be Made Vegan?

Absolutely! You can substitute the butter for your favorite vegan butter and the milk with your favorite non-dairy milk. Also, be sure to check out our Vegan Blueberry Muffin recipe!

Expert Tips

You can use an electric mixer instead of a pastry blender or fork to make the streusel.
Don’t over mix the batter! Stir just until the dry ingredients are moistened. It’s ok if it has lumps in it.
Gently fold in the blueberries. You don’t want to pop them!
Use a cookie scoop to portion batter into muffin tins.
Don’t skip tossing the blueberries in the flour and sugar!

When you make these Better Than a Bakery Lemon Blueberry Muffins with Cinnamon Streusel, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

Better Than a Bakery Lemon Blueberry Muffins with Cinnamon Streusel