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Easy Blueberry Streusel Muffins Recipe with Lemon Glaze for Perfect Breakfast

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These easy blueberry streusel muffins with lemon glaze are quick to make, bursting with juicy blueberries, and topped with a buttery crumbly streusel and tangy lemon glaze. Perfect for breakfast or brunch, they are moist, flavorful, and crowd-pleasing.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) plain Greek yogurt
  • 1 1/2 cups (225g) fresh blueberries
  • For the Streusel Topping:
  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (70g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons (57g) unsalted butter, cold and cubed
  • For the Lemon Glaze:
  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your muffin tin or line it with paper liners.
  2. In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  3. In another bowl, beat 3/4 cup sugar with 1/2 cup melted and cooled butter until smooth. Add 2 large eggs one at a time, beating well after each. Stir in 1 teaspoon vanilla extract and 1/2 cup Greek yogurt.
  4. Gently fold the dry ingredients into the wet until just combined; do not overmix.
  5. Carefully fold in 1 1/2 cups fresh blueberries.
  6. In a small bowl, combine 1/2 cup flour, 1/3 cup sugar, and 1/2 teaspoon cinnamon. Cut in 4 tablespoons cold cubed butter until crumbly.
  7. Divide batter evenly among 12 muffin cups, filling about 3/4 full. Sprinkle streusel topping generously over each muffin.
  8. Bake for 22-25 minutes until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. In a small bowl, whisk 1 cup powdered sugar with 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Drizzle over warm muffins.

Notes

If using frozen blueberries, toss them in a little flour before folding in to prevent sinking. Do not overmix the batter to avoid tough muffins. Use cold butter for the streusel topping to ensure a crumbly texture. Let muffins cool before glazing to prevent glaze from melting off. Adjust glaze consistency by adding lemon juice or powdered sugar as needed.

Nutrition

Keywords: blueberry muffins, streusel topping, lemon glaze, easy breakfast, quick muffins, brunch recipe, blueberry streusel muffins

Find it online: https://perkypan.com/easy-blueberry-streusel-muffins-recipe-with-lemon-glaze-for-perfect-breakfast/