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Looking down at a lemon blueberry muffin topped with a lemon glaze and fresh blueberries.

Lemon Blueberry Muffins – Easy, Moist & Bakery Style

Buttery crumb-topped lemon blueberry muffins made with Greek yogurt for tenderness. Ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Method

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
Muffin Batter
  • 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, divided (reserve 1/2 cup for topping)
  • 1 tablespoon all-purpose flour 8g

Method
 

Crumb Topping

  1. Preheat Oven and Line Pan:

    Heat oven to 400°F (205°C). Place paper liners in a standard 12-cup muffin tin.
Muffin Batter

  1. Make Crumb Topping:

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

  2. Whisk Dry Ingredients:

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

  3. Mix Wet Ingredients:

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

  4. Combine Wet and Dry:

    Pour wet mixture into dry ingredients and fold until just combined.

  5. Toss Blueberries with Flour:

    Put remaining blueberries (around 1 cup) in a small bowl. Toss with 1 tablespoon (8g) flour. Gently fold coated berries into batter.

  6. Fill Cups and Add Topping:

    Divide batter among muffin cups, filling each about 2/3 full. Tap pan on counter to level. Top with reserved 1/2 cup blueberries, then sprinkle generously with crumb topping.

  7. Bake Muffins:

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

  8. Cool Muffins:

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