Lemon Blueberry Streusel Muffins

Lemon Blueberry Streusel Muffin

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5 from 2 reviews

These lemon blueberry streusel muffins are made with a combination of whole-wheat and all-purpose flour giving them a hearty texture that compliments the sugary streusel topping! They are full of bursting blueberries with hints of zesty lemon and topped with a crunchy buttery crumble!


Units Scale


  • 1/2 cup (68g) all-purpose flour
  • 3 Tablespoons unsalted butter, at room temperature
  • 2 Tablespoons dark brown sugar
  • 1 Tablespoon granulated sugar
  • 1/8 teaspoon cinnamon (optional)
  • 2 Tablespoons walnuts, chopped (optional)


  • 1 cup (136g) all-purpose flour
  • 1 cup (112g) whole-wheat flour
  • 3/4 cup (150g) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (4 oz) vegetable oil
  • 3/4 cup (6 oz) full milk, at room temperature
  • 2 Tablespoons lemon juice
  • zest of one large lemon
  • 2 cups blueberries


  1. Preheat oven to 375˚F. Line a muffin tin with paper cups and set aside.
  2. Make your streusel. Add all ingredients together; flour, butter, sugar, cinnamon, and nuts. Mix together with your hands until well incorporated and mixture starts to clump together. Set aside.
  3. In a large bowl add dry ingredients; all-purpose flour, whole-wheat flour, sugar, baking powder, and salt. Stir to mix and set aside.
  4. In another bowl add your wet ingredients; eggs, oil, milk, lemon juice, and lemon zest. Whisk together until well combined.
  5. Add wet ingredients to dry ingredients and mix together until just combined. Add blueberries and fold into batter.
  6. Spoon batter into muffin cups and top with streusel.
  7. Bake in the oven for 18-22 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
  8. Let muffins cool for 5-10 minutes before serving.


Store muffins in a tin for up to 3 days.


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