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Blueberry Lemon Streusel Muffins


Serves: 12-14

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Rate this recipe 4.4/5 (22 Votes)


  • Muffins:
  • 1 1/2 Cups All Purpose Flour
  • 3/4 Cup sugar
  • 2 Teaspoon baking powder
  • Pinch of salt
  • Zest 1 Lemon
  • 1/3 Cup vegetable oil
  • 1 Lg. egg
  • 1/3 Cup milk
  • 2 Cups blueberries
  • Streusel Topping:
  • 1/2 Cup sugar
  • 1/2 Cup flour
  • 1/4 Cup butter (cold)
  • 1 Teaspoon cinnamon


Adapted from


Step 1

Preheat oven to 400 degrees.

In your first bowl add your flour, sugar, salt, baking powder and zest from one lemon. Mix.

In another take your blueberries and a spoonful of your dry mix and toss. This actually will help your blueberries stay put in the batter and not sink to the bottom.

In your last bowl combine the vegetable oil, egg, and milk. Whisk.

Combine the flour mixture with the butter mixture all at once and then mix. Don't over mix!

Add your blueberries and mix as little as possible.

Combine sugar, flour, butter, and cinnamon in a small bowl.
Use a pastry blender to mix- or if you’re like me just use your hand.
Then sprinkle over the muffin batter.

Bake for 20 minutes or until a toothpick or cake tester comes out clean. Cool on a wire rack or like me enjoy immediately.

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