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Overhead shot of a lemon blueberry muffin with visible blueberries and a lemon glaze on top.

Lemon Blueberry Muffins – Easy & Bakery Style

Bakery-style lemon blueberry muffins with crumb topping made with Greek yogurt for moisture. Ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 360 kcal

Ingredients
  

Crumb Topping

  • 1 cup all-purpose flour 125g
  • 1/2 cup granulated sugar 100g
  • 1/2 teaspoon cinnamon or more to taste
  • 6.5 tablespoons unsalted butter 92g, melted

Blueberry Muffins

  • 1 1/2 cups all-purpose flour 188g
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar 133g
  • 1 tablespoon grated lemon zest
  • 2 large eggs
  • 2/3 cup Greek yogurt 160g
  • 1/3 cup vegetable oil 80ml
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice 30ml
  • 1 1/3 cups fresh or frozen blueberries 200g, reserve 1/2 cup for topping
  • 1 tablespoon all-purpose flour 8g

Instructions
 

Crumb Topping

  • Preheat Oven and Line Pan:

    Heat the oven to 400°F (205°C). Insert paper liners into a standard 12-cup muffin tin.

Blueberry Muffins

  • Make Crumb Topping:

    Prepare the crumb topping: Combine 1 cup (125g) flour, 1/2 cup (100g) sugar, and 1/2 teaspoon cinnamon in a small bowl. Pour in 6.5 tablespoons (92g) melted butter and mix with a fork until crumbs form. Chill until needed.

  • Whisk Dry Ingredients:

    Make the muffin batter: Whisk together 1 1/2 cups (188g) flour, 2 teaspoons baking powder, and 1/4 teaspoon salt in a large bowl. Set aside.

  • Mix Wet Ingredients:

    In a medium bowl, rub 2/3 cup (133g) sugar with 1 tablespoon lemon zest for 1 minute. Add 2 eggs and whisk until blended. Whisk in 2/3 cup (160g) Greek yogurt, 1/3 cup (80ml) vegetable oil, 2 tablespoons (30ml) lemon juice, and 1 teaspoon vanilla extract until the mixture is pale yellow.

  • Combine Wet and Dry:

    Pour the wet mixture into the dry ingredients and stir gently until just combined.

  • Toss and Fold Berries:

    Set aside 1/2 cup blueberries for topping. Toss the remaining blueberries with 1 tablespoon (8g) flour in a small bowl. Fold the coated berries into the batter carefully.

  • Fill Muffin Cups and Top:

    Divide the batter among the muffin cups, filling each about two-thirds full. Tap the pan lightly on the counter. Top each muffin with reserved blueberries, then sprinkle generously with crumb topping.

  • Bake Muffins:

    Bake at 400°F (205°C) for 5 minutes. Lower the oven temperature to 375°F (190°C) and bake for 13-15 minutes, until a toothpick inserted in the center comes out clean.

  • Cool Muffins:

    Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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