Description
These bakery-style lemon blueberry muffins are golden on the outside, soft and fluffy inside, with a bright lemon flavor and juicy bursts of blueberries. Finished with a buttery streusel topping and sweet-tart lemon glaze, they’re perfect for breakfast, brunch, or an afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- Zest of 1 lemon
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup Greek yogurt
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- Streusel Topping: 1/2 cup all-purpose flour, 1/3 cup sugar, 1/4 cup melted butter
- Lemon Glaze: 1 cup confectioners’ sugar, 2–3 tbsp fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Whisk flour, baking powder, baking soda, and salt in a medium bowl.
- Rub lemon zest into sugar until fragrant. Cream with butter until light and fluffy.
- Beat in eggs one at a time, then add Greek yogurt, lemon juice, and vanilla extract.
- Gently mix dry ingredients into wet just until combined. Fold in blueberries.
- Fill muffin cups to the brim and top with streusel mixture.
- Bake 23–28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool slightly before drizzling with lemon glaze made from confectioners’ sugar and lemon juice.
Notes
For bakery-style tops, fill muffin cups to the brim and press a few extra blueberries on top before baking. Toss blueberries in a little flour to prevent sinking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 18g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg