Lemon Blueberry Streusel Muffins with Lemon Glaze

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When I first tasted these Lemon Blueberry Streusel Muffins with Lemon Glaze, I knew I had stumbled upon something truly special. The burst of juicy blueberries paired with the zing of fresh lemon is already a heavenly match, but when you top it all with a buttery crumb streusel and a drizzle of sweet-tart lemon glaze? Absolute magic. I love how each bite delivers a tender crumb, fruity surprise, and just enough citrus brightness to wake up your taste buds.

This recipe has become my go-to for brunches, bake sales, and slow weekend mornings when I want something comforting but still fresh and vibrant. They’re simple enough to whip up without any fuss, but look and taste like something from a fancy bakery. Whether you’re a lemon lover or just in the mood for a bakery-style treat at home, these muffins will not disappoint.

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Why You’ll Love This Lemon Blueberry Streusel Muffins with Lemon Glaze

These muffins check all the boxes for a bakery-worthy treat: tender, moist, and loaded with flavor. The lemon zest infuses the batter with a bright freshness, while the blueberries add a juicy contrast. That buttery streusel topping? It adds a delightful crunch that complements the softness of the muffin. And let’s not forget the final touch—the lemon glaze that adds a glossy, tangy finish that ties it all together.

Perfect for breakfast, brunch, or an afternoon pick-me-up, these muffins are also freezer-friendly, making them an ideal make-ahead option.

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What Kind of Blueberries Should I Use?

You can use either fresh or frozen blueberries in this recipe, depending on what’s available. Fresh blueberries give the best burst and texture, but frozen blueberries work just as well—just be sure not to thaw them before mixing into the batter, or they’ll bleed too much and turn your muffins blue.

If you want a more even distribution of blueberries, toss them in a tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom.

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Options for Substitutions

No lemons? Swap in orange zest and juice for a warmer citrus flavor. If you’re dairy-free, you can use a plant-based milk like almond or oat, and replace the butter with vegan butter or coconut oil.

Want a lower-sugar option? You can reduce the sugar slightly without compromising the texture, or swap in coconut sugar for a deeper flavor. And if you don’t have sour cream, plain Greek yogurt works beautifully for that tender crumb and extra moisture.

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Ingredients for this Lemon Blueberry Streusel Muffins with Lemon Glaze

All-purpose flour – This forms the base of the muffin and streusel. It provides structure and gives the muffins their soft crumb.

Granulated sugar – Sweetens the muffins and helps create that golden top. It’s also used in the streusel for crunch.

Baking powder & baking soda – These leavening agents help the muffins rise perfectly and become light and fluffy.

Salt – A pinch enhances all the other flavors.

Unsalted butter – Adds richness and flavor to both the muffin and the streusel topping.

Eggs – Bind everything together and add moisture and richness.

Sour cream – Keeps the muffins tender and moist with a slight tang that complements the lemon.

Milk – Helps thin the batter and creates a tender texture.

Lemon zest & juice – Provide that vibrant, citrusy brightness that defines these muffins.

Vanilla extract – Rounds out the flavor with a subtle warmth.

Blueberries – The star burst of juicy flavor. Fresh or frozen, they balance the lemon beautifully.

Powdered sugar – Used for the glaze, it adds a sweet, silky finish.

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Step 1: Prepare Your Ingredients

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. Measure out all your ingredients so they’re ready to go. If you’re using frozen blueberries, keep them in the freezer until just before adding to the batter.

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Step 2: Make the Streusel Topping

In a small bowl, combine flour, sugar, and a pinch of salt. Add cold, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Chill it while you make the muffin batter.

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Step 3: Mix the Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed.

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Step 4: Cream Butter and Sugar

In another bowl, beat the butter and sugar until light and fluffy. This step incorporates air, giving your muffins a light texture.

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Step 5: Add Eggs, Lemon, and Vanilla

Add eggs one at a time, beating well after each. Then stir in the lemon zest, lemon juice, and vanilla extract. This adds that bright, fresh flavor right into the base of the batter.

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Step 6: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet mixture in two additions, alternating with the milk and sour cream. Mix gently until just combined. Do not overmix or your muffins will be tough.

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Step 7: Fold in the Blueberries

Gently fold in the blueberries using a spatula. If using frozen berries, toss them with a spoonful of flour first to prevent bleeding.

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Step 8: Fill Muffin Tins and Add Streusel

Spoon the batter into the muffin cups, filling each about 3/4 full. Top generously with the streusel mixture.

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Step 9: Bake

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

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Step 10: Make the Lemon Glaze

Whisk together powdered sugar and fresh lemon juice until smooth. Drizzle over cooled muffins for that perfect sweet-tart finish.

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How Long to Prepare the Lemon Blueberry Streusel Muffins with Lemon Glaze

Preparation Time:
Preparing the muffin batter and streusel topping takes about 20–25 minutes. This includes zesting and juicing lemons, creaming butter and sugar, and folding in blueberries. If you’re prepping with kids or working at a slower pace, allow yourself up to 30 minutes.

Baking and Cooling:
Bake time is approximately 18–22 minutes. After baking, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack. Once they’re fully cooled, the glaze can be added, which takes another 5 minutes.

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Tips for Perfect Lemon Blueberry Streusel Muffins with Lemon Glaze

• Use room temperature ingredients to ensure smooth mixing and a uniform batter.
• Don’t overmix the batter after adding the flour—this can make the muffins dense.
• Use fresh lemon zest and juice for the brightest flavor.
• Chill your streusel before adding to the muffins; it helps create a crispier crumb.
• Drizzle the glaze only after the muffins have cooled completely to prevent it from melting and disappearing.

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Watch Out for These Mistakes While Cooking

• Skipping the lemon zest – It’s essential for flavor. Lemon juice alone won’t provide the same intensity.
• Overloading with blueberries – It’s tempting, but too many berries can make muffins soggy.
• Overbaking – Keep an eye on your muffins. Overbaking can dry them out and ruin the texture.
• Not flouring frozen berries – Without flour, they’ll sink and bleed into the batter.
• Pouring glaze on warm muffins – It will slide off or soak in, rather than sitting beautifully on top.

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What to Serve With Lemon Blueberry Streusel Muffins with Lemon Glaze?

1. Greek Yogurt Parfait

A light and creamy yogurt layered with granola and fresh fruit balances the sweet and tart muffin beautifully.

2. Scrambled Eggs or Omelette

Add protein and savory contrast to balance the muffins for a complete breakfast.

3. Fresh Berries with Mint

Serve a bowl of mixed berries with a few mint leaves for a refreshing touch.

4. Iced Coffee or Cold Brew

A cool, bold drink enhances the citrus flavor and complements the sweet glaze.

5. Herbal Tea

Lemon or chamomile tea pairs beautifully with the muffin’s lemon glaze and soft crumb.

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Storage Instructions

Room Temperature:
Keep the muffins in an airtight container at room temperature for up to 2 days. Place a paper towel in the bottom and top of the container to absorb any excess moisture.

Refrigerator:
For longer freshness, store the muffins in the fridge for up to 5 days. Let them come to room temperature or warm slightly before eating.

Freezing:
You can freeze these muffins (unglazed) in a freezer-safe bag or container for up to 3 months. Add the lemon glaze after thawing for best texture. To thaw, leave them at room temperature or gently warm in the microwave.

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Estimated Nutrition (Per Muffin)

• Calories: ~260 kcal
• Carbohydrates: 35g
• Protein: 3g
• Fat: 12g
• Saturated Fat: 7g
• Sugar: 18g
• Fiber: 1g
• Sodium: 180mg
• Cholesterol: 45mg

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Frequently Asked Questions

What can I use instead of sour cream?

Plain Greek yogurt is a great substitute for sour cream and will still give you a moist muffin.

Can I use bottled lemon juice?

Fresh lemon juice is preferred for its brightness and depth, but bottled juice works in a pinch.

Can I make these muffins gluten-free?

Yes, just use a 1:1 gluten-free flour blend. Make sure your baking powder is gluten-free too.

Can I double the recipe?

Absolutely! Just make sure to divide the batter evenly and use two muffin pans to avoid overfilling.

How do I know when the muffins are done?

Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, they’re ready.

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Conclusion

These Lemon Blueberry Streusel Muffins with Lemon Glaze are everything you want in a homemade baked good—bright, fluffy, flavorful, and finished with just the right amount of crunch and sweetness. They’re ideal for weekend brunches, holiday mornings, or simply to elevate your weekday breakfast routine. With their bakery-style appeal and easy-to-follow steps, they’re sure to become a favorite in your kitchen.

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