Blueberry Streusel Muffins with Lemon Glaze

I remember the first time I baked these muffins. The kitchen smelled like blueberries and butter.

The golden, crumbly tops made it tough to wait. You get sweet blueberries, crunchy streusel, and a bright lemon glaze.

These muffins give you a bakery-style treat at home with simple ingredients.

You don’t need fancy equipment or tricky steps. The batter comes together in minutes.

The streusel topping adds a sweet crunch. The lemon glaze brings a fresh, light flavor.

If you like baking something special but don’t want to spend hours, these muffins are a good pick. You’ll find tips for tall muffin tops and keeping blueberries from sinking.

You can even swap ingredients if you need to. Let’s dive in and make blueberry streusel muffins with lemon glaze.

Why You Will Love Blueberry Streusel Muffins with Lemon Glaze

This muffin recipe is simple and easy to follow. You don’t need special tools.

You can mix everything in two bowls. The muffins bake up in under 30 minutes.

The flavor is sweet and bright. Blueberries and lemon zest pair well, and the streusel adds crunch.

Drizzle the lemon glaze on top for a sweet, tangy finish. These muffins look bakery-style at home.

The golden tops rise nicely. The streusel makes them look as good as they taste.

Serve them for breakfast, brunch, or as a snack. The recipe is flexible.

Use fresh or frozen blueberries. The glaze can be more lemony or sweeter, as you like.

A few reasons they stand out:

• Fluffy texture that stays soft
• Streusel topping for a crunchy bite
• Lemon glaze that brightens the flavor
• Easy steps that work for any skill level

You get a homemade treat without much effort. They taste fresh every time.

How To Make Blueberry Streusel Muffins with Lemon Glaze

You’ll need basic baking staples, blueberries, and a few citrus touches. The process is simple: make the batter, add streusel, bake, then glaze.

Ingredients

For the muffins, gather dry and wet ingredients for a soft crumb.

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 cup granulated sugar
• ½ cup sour cream (full-fat works best)
• ½ cup butter, melted and cooled
• ½ cup fresh lemon juice
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 2 large eggs
• 1½ cups fresh blueberries

For the streusel topping:

• 3 tablespoons melted butter
• 2 tablespoons granulated sugar (or brown sugar for deeper flavor)
• 1 teaspoon lemon zest
• ½ cup all-purpose flour

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instruments

You don’t need fancy tools, but a few basics help.

• 12-cup muffin tin with liners or spray
• Two mixing bowls
• Whisk for dry ingredients
• Rubber spatula or wooden spoon
• Small bowl and fork for streusel
• Cooling rack
• Measuring cups and spoons
• Zester and juicer
• Toothpick
• Small whisk for glaze

Having everything ready makes things easier and faster.

Step-By-Step Instruction

Preheat your oven to 375°F. Line the muffin tin.

In one bowl, whisk the flour, baking powder, salt, and baking soda. In another, whisk sugar, sour cream, butter, lemon juice, zest, and vanilla.

Add eggs one at a time and mix until smooth. Fold the wet mix into the dry just until combined.

Gently fold in blueberries. Don’t crush them.

For the streusel, mix melted butter, sugar, lemon zest, and flour with a fork. It should look crumbly.

Scoop the batter into muffin cups, filling each about ¾ full. Sprinkle streusel on top.

Bake for 20–22 minutes. A toothpick should come out clean.

Cool in the pan for 10 minutes, then move to a rack. Whisk powdered sugar and lemon juice for the glaze.

Drizzle glaze over cooled muffins.

Tips & Tricks

I’ve picked up a few tricks that help these muffins turn out right. Little things can make a big difference.

Rub the lemon zest into the sugar before mixing. This brings out more citrus flavor.

For the streusel, use room temperature butter. This keeps it crumbly and not flat.

Press the streusel gently on the batter so it sticks. Always fold blueberries in last.

If you stir too much, berries burst and the batter turns purple. If using frozen berries, keep them frozen.

Don’t overmix the batter. A few lumps are okay.

If you want a thinner glaze, add milk a teaspoon at a time. For a thicker glaze, use only powdered sugar and lemon juice.

Bake the muffins at high heat for the first few minutes, then lower the temperature. This helps them rise with a nice dome.

Store leftovers in an airtight container at room temperature for a day or two. Freeze them if you want to keep them longer.

Ingredient Substitute

You might not have every ingredient, but you can still make these muffins. I’ve swapped things before and they still turn out tasty.

Some easy substitutes:

• Blueberries: Use frozen blueberries if you don’t have fresh. Add them frozen so the batter doesn’t turn purple.
• Butter: Swap in vegetable oil for melted butter. The muffins stay moist, but the flavor is lighter.
• Flour: Mix in some whole wheat flour for a heartier muffin.
• Sugar: Use brown sugar for a deeper flavor.
• Milk: Almond milk or oat milk work if you’re out of regular milk.

No fresh lemons? Use a bit of lemon extract for that citrus kick.

These swaps help you bake without a store run.

What To Serve With Blueberry Streusel Muffins with Lemon Glaze

When you pull these muffins from the oven, you’ll want something simple on the side. I like to keep things light so the muffins shine.

Try serving them with:

• Greek yogurt and a drizzle of honey or granola
• Fresh fruit like berries or orange slices
• Scrambled eggs or a small omelet
• Hot coffee or tea for a cozy touch

For brunch, add a small cheese board. Sharp cheddar or creamy brie pair well with the blueberries.

For a quick breakfast, just warm a muffin and add yogurt. It’s fast and balanced.

These muffins also go well with other blueberry recipes. Try them with blueberry bread or a smoothie.

If I have guests, I like to serve iced lemon water. The citrus matches the glaze and keeps things fresh.

How To Store Blueberry Streusel Muffins with Lemon Glaze

How you store these muffins matters for freshness. The glaze and streusel can soften if left out.

If you’ll eat them in a day or two, keep them in an airtight container at room temperature). Put parchment paper between layers.

For longer storage, use the fridge. Muffins stay fresh for up to 5 days.

Let them come to room temp or warm before eating. This brings back their soft texture.

Freezing works if you want to make a batch ahead. Wrap each muffin in plastic or foil, then freeze.

They’ll keep for about 2–3 months. When you want one, you can:

• Microwave a muffin for 20–30 seconds.
• Warm in the oven at 300°F (150°C) for 10–12 minutes.
• Add fresh glaze after reheating if you want.

That way, you’ve always got a muffin ready for breakfast or a snack.

Nutritional Value

Bake these blueberry streusel muffins with lemon glaze. You’ll end up with a sweet, filling treat.

They aren’t low-calorie, but you can enjoy them. Just keep moderation in mind.

One muffin (about 100–110 grams) has 440 calories. Most of that comes from carbs and fat.

Here’s a quick breakdown:

• Carbohydrates: about 55–60 g
• Fat: about 20–22 g
• Protein: about 5 g
• Calories per 100 g: about 415

The streusel topping and glaze add more sugar and butter. That bumps up the calories and fat.

Want to lighten them up? Try less glaze or skip some streusel.

Blueberries bring natural nutrition. You get a bit of vitamin C, fiber, and antioxidants.

Swap in some whole wheat flour or add yogurt if you want. These tweaks can boost protein and fiber. The flavor stays pretty close, honestly.