These Lemon Blueberry Muffins are soft, fluffy, buttery and topped with a yummy streusel crumb. This quick and easy recipe uses Greek yogurt, fresh lemons and plenty of blueberries to make the best homemade muffins that always turn out perfect.
Prep Time10 minutesmins
Cook Time25 minutesmins
Cooling time5 minutesmins
Total Time40 minutesmins
Course: Breakfast
Cuisine: American
Servings: 24muffins
Calories: 417kcal
Author: The Carefree Kitchen
Ingredients
3CupsFlour
1TablespoonBaking Powder
½teaspoonBaking Soda
1CupSugar
½ teaspoon Salt
1 ½CupPlain Greek Yogurtvanilla works too
2largeEggs
2TablespoonsLemon Juice
2 teaspoonsLemon Zest
½ CupButter melted
1 ½CupBlueberriesyou can use fresh or frozen mixed berries
3TablespoonsSugar in the Rawfor topping (optional)
Struesel Topping for Muffins
1cupFlour
½cupSugar
6TablespoonsButtermelted
Instructions
Preheat oven to 350 degrees.
Grease or line 24 muffin tins with paper liners.
In a large bowl, combine the flour, baking powder, baking soda, sugar and salt. Whisk together until well mixed.
In another bowl, combine the greek yogurt and eggs. Whisk to break up the eggs, then add the lemon juice, lemon zest and melted butter and whisk again.
Add the flour mixture into the yogurt mixture and fold with a rubber spatula until almost completely mixed.
In a small bowl, combine the blueberries with one tablespoon of flour, toss until coated and carefully fold in the blueberries to the rest of the batter.
Scoop the lemon blueberry batter into the prepared muffin tins, about ¾ full, then sprinkle the tops with Sugar in the Raw (about 1 teaspoon per muffin).
To make the streusel topping, combine the flour, sugar and melted butter. Mix until combined, then add about 2 Tablespoons of streusel to the top of each muffin.
Bake at 350 for 22-25 minutes, or until lightly golden brown and a toothpick inserted into the center comes out clean. Cool on a wire rack for at least 5 minutes before serving. Enjoy!
Video
Notes
*Adapted from America's Test Kitchen's Big Beautiful Muffin Recipe