If you have ever dreamed of capturing that fresh-out-of-the-oven, irresistible bakery experience right in your own kitchen, this Bakery Style Blueberry Muffins with Lemon Streusel Recipe is exactly what you need. Bursting with juicy blueberries and a bright lemon zing that perfectly complements the sweet crumble topping, these muffins are fluffy, tender, and packed with flavor. Every bite offers that warm, comforting feeling that makes you want to savor your morning coffee or afternoon tea just a little more. Trust me, once you try this recipe, you’ll be reaching for your muffin tin way more often than you ever expected.

Ingredients You’ll Need

The image shows various ingredients arranged neatly on a white marbled surface, each in a separate white bowl or small glass container. A large bowl filled with fresh dark blue blueberries is centered at the bottom, surrounded by smaller bowls holding white flour, granulated sugar, brown sugar, oats, two raw egg yolks in clear egg whites, melted butter, lemon zest, and powdery baking ingredients. A measuring cup with milk and scattered blueberries are placed around, creating a well-organized, colorful spread with contrasting textures and shades of blue, yellow, white, and brown. Photo taken with an iphone --ar 4:5 --v 7

Simple ingredients make the best baked goods, and this recipe is no exception. Each component plays a vital role, whether it’s adding moisture, flavor, or the perfect crumbly texture that makes these muffins so delightful.

Butter (1/4 cup): Adds richness and helps create a tender crumb in the muffins and buttery flavor in the streusel topping.
Oil (1/4 cup): Keeps the muffins moist without weighing them down.
Large eggs (2): Provide structure and help bind all the ingredients together.
Whole milk (1 cup): Contributes moisture and a subtle creaminess to the batter.
Lemon juice (2 tablespoons): Gives the muffins a fresh, bright tanginess that elevates the blueberries’ natural sweetness.
Lemon zest (1 teaspoon in batter + 1/2 teaspoon in streusel): Adds a fragrant citrus punch that makes this recipe uniquely vibrant.
Vanilla extract (1 tablespoon): Enhances the overall flavor with a warm, sweet aroma.
Sugar (3/4 cup): Sweetens the batter just right, balancing the tartness of the lemon and blueberries.
Cornstarch (1 tablespoon): Helps keep the muffins light and tender by preventing toughness.
All-purpose flour (3 cups total): Forms the base structure of the muffins and the streusel topping.
Baking powder (2 1/2 teaspoons): Provides lift, making the muffins fluffy and airy.
Baking soda (1 teaspoon): Works with the acidic lemon juice to further aid rising.
Salt (1/2 teaspoon in batter + 1/4 teaspoon in streusel): Balances sweetness and brings out all the flavors.
Blueberries (1 1/2 cups): The star of the show—fresh, juicy bursts of sweetness in every bite.
Granulated sugar (1/4 cup in streusel): Adds crunch and sweetness to the topping.
Brown sugar (1/4 cup in streusel): Brings a deeper, caramel-like flavor to the streusel.
Old fashioned oats (1/4 cup in streusel): Add a delightful texture contrast to the tender muffins.

How to Make Bakery Style Blueberry Muffins with Lemon Streusel Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 425 degrees Fahrenheit and line a jumbo muffin pan with liners. This high temperature at the start helps create a lovely dome-shaped rise that is signature to bakery muffins.

Step 2: Make the Lemon Streusel Topping

In a small mixing bowl, combine the granulated sugar, brown sugar, flour, oats, salt, and lemon zest. Take the diced butter and use your fingers to work it into the dry ingredients until the mixture resembles pea-sized crumbs. This topping will add a sweet, tangy crunch that makes these muffins unforgettable.

Step 3: Combine Wet Ingredients

In a large bowl, whisk together the melted butter, oil, eggs, whole milk, lemon juice, lemon zest, vanilla extract, and sugar until everything is smooth and well incorporated. This lovely mix is the heart of the batter, blending rich and fresh flavors seamlessly.

Step 4: Mix the Dry Ingredients

In another bowl, whisk together the flour, cornstarch, salt, baking powder, and baking soda carefully. This mixture ensures the muffins rise just right and have a perfect crumb texture that will make your taste buds dance.

Step 5: Gently Coat the Blueberries

Sprinkle a tablespoon of the flour mixture over the blueberries and gently toss them to coat. This prevents the blueberries from sinking to the bottom of your muffins and keeps bursts of fruity goodness evenly distributed.

Step 6: Combine Batter and Flour

Gently fold the dry flour mixture into the wet ingredients, careful not to overmix as you want to keep the batter light and airy. Then fold in the flour-coated blueberries, ensuring they’re evenly dispersed without breaking them up.

Step 7: Fill Muffin Cups and Add Streusel

Divide the muffin batter evenly into your prepared pan, filling each cup about three-quarters full. Then generously top each muffin with the lemon streusel you prepared earlier for that perfect hint of crunch and citrusy sweetness.

Step 8: Bake the Muffins

Bake your muffins in the hot oven at 425 degrees for 5 minutes to give them a good rise, then reduce the heat to 375 degrees without removing the pan from the oven. Continue baking for another 20-25 minutes until a toothpick inserted in the center comes out clean. The result? Delicately domed muffins with a golden crumble that will make any bakery jealous.

How to Serve Bakery Style Blueberry Muffins with Lemon Streusel Recipe

A gray muffin tray holds six white paper cupcake liners, each filled with a creamy pale yellow batter mixed with whole dark blue blueberries. Three of these liners have a crumbly light brown topping spread unevenly over the batter, while the other three show the smooth batter surface dotted with blueberries. Around the tray, loose blueberries and crumbs scatter on a white marbled surface. To the top right, a clear glass bowl filled with the crumbly topping is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch, dust your muffins lightly with powdered sugar or a thin drizzle of lemon glaze. This adds a subtle sweetness and makes them look irresistible for guests or a special weekend brunch.

Side Dishes

These muffins pair beautifully with a spread of creamy butter or tangy cream cheese. For beverages, a hot cup of coffee, chai tea, or a refreshing glass of iced lemon water complements them perfectly, rounding out a delightful snack or breakfast.

Creative Ways to Present

For a charming presentation, serve your muffins in a basket lined with a colorful cloth napkin, accompanied by fresh lemon wedges and a bowl of extra blueberries. They also make thoughtful homemade gifts when wrapped neatly in cellophane and tied with rustic twine.

Make Ahead and Storage

Storing Leftovers

Store any leftover muffins in an airtight container at room temperature for up to three days. Keeping them out of direct sunlight and in a cool place maintains their fresh, moist texture.

Freezing

If you want to enjoy these muffins later, freeze them individually after they’ve cooled completely. Wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They keep well for up to 3 months.

Reheating

To bring frozen muffins back to life, simply thaw at room temperature and warm them in the oven at 350 degrees for 8-10 minutes or microwave for about 20 seconds. They’ll taste fresh and delicious, especially with a pat of butter on top.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Frozen blueberries work well, just be sure to toss them in a bit of flour before adding to the batter to minimize color bleeding and prevent them from sinking.

Why is there both baking powder and baking soda in the recipe?

Using both provides a balanced lift. Baking soda reacts with the lemon juice for an immediate rise, while baking powder offers a slower rise to keep the muffins fluffy and light.

Can I substitute the whole milk for a non-dairy alternative?

Yes, non-dairy milks like almond or oat milk can be used. Just make sure they’re unsweetened to keep the muffin’s flavor balanced.

Is it okay to skip the lemon zest in the streusel topping?

You can skip it, but the lemon zest adds a lovely zing that brightens up the sweetness of the streusel, so I highly recommend keeping it for the full bakery-style experience.

How do I know when the muffins are fully baked?

The best way is to insert a toothpick or skewer into the center of a muffin; if it comes out clean or with just a few crumbs attached, they’re ready to come out of the oven.

Final Thoughts

There is something truly magical about pulling a batch of warm, golden Bakery Style Blueberry Muffins with Lemon Streusel Recipe out of the oven, filling your kitchen with that intoxicating scent of fresh fruit and citrus crumble. Whether for a relaxed weekend breakfast or a simple treat to share with friends, these muffins will quickly become a beloved staple. Give this recipe a try—you’ll find it’s as fun to make as it is delicious to eat!