I know I’ve been on a lemon kick lately, but I just can’t help myself.  As I mentioned in my Lemon Bread post, they just speak SPRING to me!

And since the weather isn’t cooperating,(It’s 31 and gloomy outside) I’ve decided to add a little sunshine into my baking and even my decor- with these bright and cheerful darlings!

Blueberry Streusel Lemon Muffin

For me, there is no better pairing to the tartness of a lemon, then the burst of sweetness that can only come from fresh blueberries!

Well, except maybe a buttery-crumble topping…………..

Blueberry Streusel Lemon Muffin1

Or a sweet lemony glaze.

MMM…now that’s just pure perfection!

I can’t believe I haven’t made these scrumptious muffins in years, but when I started planning my weekend brunch menu, I knew they would be the perfect sweet compliment to my savory egg bake.

Unfortunately, I have stacks and stacks of cookbooks, and because I am probably the most unorganized person in the world, I had no clue which one this YUMMY recipe was in!

You can about imagine the look on hubby’s face when he came home from work last night, and found me on the living room floor, surrounded by all those cookbooks!!!

By that time, I was almost an hour into my search, and still hadn’t found the recipe!

Blueberry Lemon Streusel Muffin

The good news is I found a whole passel of recipes I’d totally forgotten about while I was searching and even better……

After another thirty minutes (with hubby’s help), I FINALLY found the recipe for Blueberry-Lemon Streusel Muffins!

Woo! Hoo!

I suppose one of these days I’ll have to get all my recipes organized.

But for now, I’ve put this one in a very safe place-because I plan to make these glorious bites of sunshine many more times this Spring!

I hope you enjoy!

Blueberry-Lemon Streusel Muffins

A cake-like muffin filled with juicy berries and a hint of lemon-topped with a buttery-sweet streusel.

Course Breakfast
Keyword muffins
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12



  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 2 eggs
  • 1 cup white sugar
  • 1/2 cup softened butter
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 1 tbsp lemon zest
  • 2 cups fresh or frozen (thawed) blueberries

Crumble Topping

  • 1/2 cup white sugar
  • 1/2 cup all purpose flour
  • 1/2 cup oatmeal
  • 5 tbsp melted butter


  • 3 tbps lemon juice about 1 lemon
  • 1 cup confectioners sugar


  1. Preheat oven to 350.

    Line muffin tin with paper liners.

    Combine flour, baking powder and salt in a medium mixing bowl. Set aside.

    In a large mixing bowl, beat butter and 1 cup sugar together until smooth. Add eggs until just incorporated. Add buttermilk, vanilla and lemon zest. Mix for 30 seconds until combined. Slowly add in flour mixture and mix until combined. (About 30 seconds.) Fold in blueberries.

    Spoon batter into lined muffin cups about 3/4 full.

    Combine crumble topping ingredients in a medium bowl and sprinkle generously on top of the muffin batter. Bake for 25 minutes or until a toothpick inserted comes out clean.

    Allow cooling slightly before placing on a wire rack. Meanwhile, whisk together the lemon juice and confectioners sugar in a medium bowl until smooth.

    Place a sheet of waxed paper under the wire rack (for easy cleanup), and drizzle glaze over top of muffins.ner's sugar 12 servings


If you like this recipe-don’t forget to PIN it!

Blueberry-Lemon Streusel Muffins

Happy Thursday!

Blessings and hugs,





10 thoughts on “Blueberry -Lemon Streusel Muffins”

  1. Thank you for sharing this delicious recipe at The Recipe Sharing Pin and Yum Party! I hope to see you next week. Pinned and Yummed.
    Please visit Thursday Favorite Things for more sharing fun!

  2. It’s so frustrating to not be able to find a recipe. I’m so glad you located this one though – I love anything lemony, and the glaze on these would put them right over the top of yumminess … speaking of which, I just Yummed the recipe!

  3. These look absolutely perfect! The only thing that could make them any better is if they just magically showed up on my doorstep. But since that’s probably not going to happen, I’ve pinned the recipe so I can try it myself. 🙂

    1. LOL, Meredith! I wish we lived that close, I would drop off a basket for sure! Thank you so much for sharing and stopping by! Hope you are having a great week!

  4. Just curious…these muffins are called a lemom blueberry muffin…but the blueberries seem to be absent from the ingredient list and directions. Am I missing something? And the butter that is supposed to be beat with the sugar…how much?

    1. That’s a big Whoops-a-daisy, Heather! My apologies! I have updated the recipe in the post-but it’s 2 cups of fresh or frozen blueberries-and 1/2 cup of softened butter. Thank you so much for catching that! Blessings!

  5. Oh, my! These sound incredible. I’m pinning right now…

    I followed you here from the Wednesday Blog Hop on Tornadough Alli’s site. I hope you’ll visit me at Life With Dee. Have a beautiful day!

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