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Bakery Style Lemon Blueberry Muffins
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5 from 3 votes

Bakery Style Lemon Blueberry Muffins

Tender bakery style muffins filled with blueberries and lemon zest and topped with a sweet and buttery streusel topping.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Servings: 12


  • 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!