When I was a kid, I loved those little muffin mixes in the bag that you just added water or milk, stir, pour into the muffin tin, and just a short time later I was eating my sweet muffins! The blueberry mix was my favorite! As much as I enjoyed those days, I have learned to appreciate bakery style homemade muffins. These Bakery Style Lemon Blueberry Muffins are the grown up way that I like to enjoy my favorite blueberry muffins.
These Bakery Style Lemon Blueberry Muffins are tender jumbo size muffins filled with blueberries and lemon zest and then topped with a sweet and buttery streusel topping.
If you want to treat your family with a special weekend breakfast these muffins will be perfect!
Bakery Style Lemon Blueberry Muffins
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 T baking powder
- 1/2 t baking soda
- 1/2 salt
- 1 1/2 cups plain Greek yogurt
- 2 eggs
- 8 T unsalted butter melted and cooled
- 1 t grated lemon zest
- 1 1/2 cups blueberries fresh or frozen
- Streusel Topping
- 6 T all-purpose flour
- 2 T packed light brown sugar
- 8 t granulated sugar
- 4 T unsalted butter cut into 1/2" pieces and softened
- 1/8 t salt
- Preheat oven to 375 degrees. Generously grease a 12-cup muffin tin.
- In a medium bowl, add the flour, brown sugar, granulated sugar, butter, and salt. Using a pastry cutter or fork, blend the mixture until it resembles course sand. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the yogurt and eggs together until smooth. Add the lemon zest to the mixture and stir.
- Add the blueberries to the bowl of the flour mixture and gently stir with a spatula.
- Gently fold in the yogurt mixture to the large bowl of the flour mixture until just combined. Fold in the melted butter until just combined (do not overmix).
- Divide the batter evenly into each muffin cup. Fill the batter to the top of each tin.
- Sprinkle the streusel over the tops and press lightly so the streusel will adhere.
- Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean (rotating muffin tin halfway through baking).
- Allow the muffins to cool in the tin for 5 minutes before transferring to a cooling rack to cool for 10 minutes.
- Serve and enjoy!