These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning. This easy muffin recipe with Greek yogurt makes moist, homemade bakery-style muffins.
Lemon Blueberry Breakfast Muffins
I’m sure your toddlers and even picky eaters will love these Lemon Blueberry Muffins, too. Whether you make a breakfast for your family to eat at home or pack a lunch box for school, your kids will be happy to have a few of these yummies.
Actually a mug of freshly brewed coffee and a blueberry muffin are my favorite way to start a work day.
As a matter of fact I’ve already shared blueberry muffins recipe a few years ago. That was my Blueberry Muffins with Streusel Crumbs. I’ve got so many good reviews from my readers then.They said it was the best homemade blueberry muffins recipe they have ever tried.
However, that recipe was very quick and easy. It became my go-to muffin recipe. You don’t even need a mixer for those muffins. All you have to do is to simply whisk all ingredients by hand and you’re done. The secret ingredient for perfectly moist blueberry muffins is Greek yogurt. So I used it again in this Lemon Blueberry Muffins recipe.
Although the original recipe was great I became a bit boring with it. I decided to make a little twist on my old Blueberry Muffins. I’m not a huge fan of a lemon flavor. However I added some freshly squeezed lemon juice and grated lemon zest in the batter. I was very satisfied with the result, so I’m sharing it today with you.
If you love blueberry lemon muffins I suggest you to try this quick and easy recipe with Greek yogurt. Don’t worry, if you doesn’t like Greek yogurt, you won’t taste it in the muffins. But it will keep your muffins very moist.
Lemon Blueberry Muffins
Prep Time: 10 minutes- Cook Time: 15 minutes
- Total Time: 25 minutes
Yield: 12-14 muffins 1x
Category: Breakfast
Method: Oven
Cuisine: American
Print Recipe
Pin RecipeDescription
These Lemon Blueberry Muffins with streusel crumb topping are the best breakfast to make ahead and grab on a busy morning. This easy muffin recipe with Greek yogurt makes moist, homemade bakery-style muffins.
Ingredients
For Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- ½ teaspoon cinnamon (or more to taste)
- 6.5 Tablespoon unsalted butter-melted
For Lemon Blueberry Muffins:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1 Tablespoon grated lemon zest
- 2 eggs
- 2/3 cup Greek yogurt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 Tablespoons fresh lemon juice
- 1 and 1/3 cups blueberries-fresh or frozen (reserve ½ cup of blueberries for topping)
- 1 tablespoon flour
Instructions
- Preheat oven to 400 F degrees and line standard muffin or cupcake pan with paper liners and set aside.
- To make the crumb topping in a small bowl, whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
- To make the muffins in large bowl stir together flour, baking powder and salt and set aside.
- In a medium bowl place 2/3 cup granulated sugar and lemon zest and rub for a minute. Add eggs and whisk together eggs and lemon-sugar until combined. Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow)
- Fold wet ingredients into dry ingredients and whisk everything together.
- Reserve ½ cup of blueberries for topping. Place remaining blueberries in a small bowl. Dust blueberries with 1 tablespoon flour and toss them until all blueberries are coated with thin layer of flour and then fold them really gently in the batter.
- Spoon batter into prepared muffin tins, filling maximum 2/3 of each cup and gently tap the pan on the work surface to set. Cover the batter with the remaining blueberries and then cover the blueberries generously with streusel topping.
- Place them in the oven and bake at 400 F for 5 minutes, then REDUCE THE OVEN TEMPERATURE TO 375 F and bake 13-15 minutes or until the toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
More Delicious, Quick and Easy Blueberry Recipes
Lemon Blueberry Bread is soft, moist, and completely overloaded with blueberries and bright lemon flavor. Plus, it has a crumble topping that creates an outstanding crust.
This blueberry muffins recipe will soon become your favorite breakfast recipe keeper! It is perfect if you searching for delicious,refreshing and easy breakfast idea!!
155 comments
I made these today with my son, they were so easy to make and were very good! Thanks for the recipe!
Thanks Tina 🙂
Made this recipe exactly as stated. WONDERFUL! Thank you for sharing!
Loved these and love this recipe
Fun and easy to make!
Can you freeze the muffins?
Hi Gretchen,
yes, you can freeze them.
These were good. But my husband and I did figure out we are lemony flavored people so the lack of lemon was not ok for us. Also the cook time was not quite right. But that could be just different ovens possibly. They definitely took longer than 13-15 min. We also thought they were a bit bland and needed more sugar. What I did love though was the addition of Greek yogurt. So I will definitely make these again and tweet the recipe a bit to fit our taste buds. 😋
These muffins came out perfectly. Moist but not dense. And so flavorful, nice balance between the lemon and blueberry. The baking times were spot on. The only change I made was to substitute 1/2 cup of quick oats for 1/2 cup of the flour in the streusel. This is the way I make my topping for my apple pie so I thought I would do the same for these. But I think the recipe is pretty perfect as is and the next time I make it I’ll try it without the oats. Because there definitely will be a next time!
Making them right now at almost 11pm at night. These muffins look and smell amazing! I tasted the batter and it is devine ? I’m going to have such a hard time waiting til they cool down before I dig in lol
I’ve made these several times and this is my favorite blueberry muffin recipe!
The only thing I changed was cutting the streusel recipe in half, while still using the full muffin recipe. I found half the amount of streusel to be plenty.
PS, I live at 8000’ elevation and did not adjust the recipe for high altitude baking. The muffins turned out perfectly- big and fluffy and light.
Second the halving! Even half is too much
One cup of flour for the streusel was way too much. I only needed about half the streusel and threw the rest away.
Tips to make a cake/loaf instead of muffins?? I’ve buzzed through a few years of comments, and haven’t found a recommendation…..
TIA.
Just made these. Amazing! Great lemony flavor. Five stars.
Thanks Joan 🙂
Can’t use Greek yoghurt would oil work as a moisture substitute?
I think it would be too much oil, but you could try…
What flavor of Greek yogurt do you use?
Hi Jean, I used plain Greek yogurt.
Happy baking!
Made these tonight and everyone LOVED them! Had to make a second batch right away. Thx for sharing
Thanks Veronica, you’ve made my day 🙂 !
Coils someone convert the cups to grams and oil and yogurt to millilitres?
Just took them out of the oven and they smell absolutely delicious!!!! My batch made 16 regular sized muffins! I added a splash of put lemon extract to the wet ingredients too. Mine took a total of 20 minutes to bake. The verdict is…..moist, blueberry lemon yummy muffins!!! Thank you for a great recipe!
Could someone convert the cups to grams and oil and yogurt to ml? Also what cups did you use. I’m from England so the US ones are usually different and I know that the measurements will have to be precise to achieve the proper results. Thanks xx
Hi Jasmine, 1 cup is 240 ml, 1 Tablespoon is 15 ml and 1 teaspoon is 5 ml. 1 cup of flour is about 125 grams, 1 cup of sugar is 200 grams, 1 Tbsp. butter is 14-15 grams.
No idea how you got a total of 18-20 minutes. Pulled out after a total of 20 min (starting at 400 and bringing down to 375 after 5 min) and it was no where near done! Smells good tho!
Thank you. I bought some measuring cups now so can I measure the liquids using the cups or do I need a Pyrex liquid measuring glass? X
Can you freeze these?
[…] However, if you are a lemon lover, then you will love this cake. If you need more lemon recipes check this Lemon Poppy Seed Muffins or Lemon Blueberry Muffins. […]
5 stars! Always a crowd pleaser. My daughter and i run a B&B and this is one of the first things we run out of when the breakfast is served. A prominent chef owing three restaurants in Toronto said “These muffins are exquisite” and they are. Thank you! 🙂
Thank you so much, Dragana 🙂
Can I use whole wheat flour?
[…] make them for me again. If you can handle turning the oven on in this heat, give this recipe from Oh My Goodness Desserts a […]
I really liked this recipe, but did not taste the lemon flavor. So the next time I replaced the vanilla with 1/2 teaspoon lemon extract and there it was! I also increased the blueberry to 2 cups. The recipe made a dozen cupcake sized muffins and 2 jumbo muffins. One other thing I did was to decrease the butter in the strusuel to 6 tablespoons as that was perfect in my opinion. Thank you for the wonderful recipe!
Thanks Donna !
Made these and loved them. Full of blueberries and a little lemon flavor. Will keep using this recipe.
Thanks Christine 🙂
I made these lemon blueberry muffins vegan version and omgosh they were one of the best vegan muffins I ever tasted:) Super great recipe ! I can’t to try another recipe for Christmas time .
Where is the vegan version? I need it! 🙂
This is my favorite blueberry muffin recipe. I just looked it up to make them again today because I’m craving them! 🙂
Thanks Jen!
These are so yummy! My husband is always asking me to make them 🙂
Thanks Kathie!
Awesome muffins! I halved the recipe because I had only half the ingredients on hand. Also, I only had cream cheese instead of Greek yogurt on hand, so I substituted that and added more lemon juice to thin out the cream cheese. They were fantastic! I want to make them again with the yogurt next time. Thanks for the recipe!
Thanks Beth!
Hi,
Could you please tell me how many LARGE muffins this recipe would make?
Thank you.
Mine made 8 in large muffin tin. I subbed applesauce for the oil they are good.
oh my goodness, these were DELICIOUS! I LOVE THESE THEY WERE VERY TASTY! I’VE NEVER EATEN SOMETHING LIKE THIS, TASTY!
MMMMMMM YUM!
oh my goodness, these were DELICIOUS! I LOVE THESE THEY WERE VERY TASTY! I’VE NEVER EATEN SOMETHING LIKE THIS, TASTY!
MMMMMMM YUM! #WOW #WWEFINALIST
I came across your sight while looking for blueberry muffins. Your recipe sounded so yummy with the streusel topping I decided to stir up a batch right away. I’m sure you’re not surprised to hear that they tasted wonderful! I really am very pleased to find a recipe that is easy to make, flavor is wonderful, moist texture, nice large size; just perfect to serve my guests (if there’s any left after my hubby and I pig out!!) Thank you so much!!
Thanks Carol!
Can you substitute something else in place of the Greek yogurt?
Hi Robyn, you can use sour ream instead.
I absolutely love your recipe! I’ve made it yesterday for the first time and I can assure you I’ll be making your muffins for as long as I can cook! Thank you for shearing.
I absolutely love your recipe! I’ve made it yesterday for the first time and I can tell you now that I’ll be making your muffins for as long as I can cook! Thanks for shearing…
Can I substitute blueberry Greek yogurt instead of plain Greek yogurt?
I’m in the middle of trying to make these and the recipe has disappeared. How much lemon juice does this call for?
2 tablespoons
Can you make them in the little cupcake tins? (maid of honor) How long would they bake?
I made these muffins Gluten and Diary Free – Holy WOW! They were delicious. Subbed Earths Balance for butter, Bobs Red Mill flour and Vanilla Almond Yogurt for the Greek yogurt. I can’t believe how good they are! Thanks for the recipe!
I am so glad someone commented aboht making these gluten free. My sister-in-law is gluten free so i love making goodies for her!! I can’t wait to make these.
These are fantastic! My son loves blueberry lemon and I wanted to make a treat for his birthday breakfast. He ate these muffins up. I did add a little more lemon zest/juice for a stronger lemon flavor, but other than that I followed the recipe exactly and they turned out perfect. Thanks for sharing!
Thanks Susan!
Great recipe! I don’t typically bake so followed the recipe to a tea but it was for a potluck so increased it by 1.5x. They turned out delicious! My only comment was the cooking time was more like 25-30 minutes but that could be because I have a new oven that I’m unfamiliar with. Everyone loved them.
Do they freeze well?
I freeze plain blueberry muffins that have sour cream in them. They do very well. Most of the muffins I make extra of to have some frozen for when I need them. My husband grabs a bag out of the freezer on his way to work. No complaints yet, LOL.
Thanks Bonnie!
Wow! These are probably the best thing I have ever baked! My daughter helped me and we are enjoying eating them all, thank you!
Thanks Devin!
Can I use butter instead vege oil?
You can use melted butter but oil makes them moister.
I have made these several times and use butter. They are great. I prefer butter over oil especially Canola!
I am going to try these later today. They look Wonderful! Think I could put them in a loaf? How long would they bake do you think?
I went ahead and made them as muffins and they turned out great. I don’t like to use the paper liners for muffins, because I like the “crust” that develops when you just grease your muffin tins and that worked out well. They were a big hit with my Sunday School class.
[…] See the recipe. […]
Love these! I made these for a birthday breakfast treat at work and my boss said your a Domestic Goddess… Amazing flavor!
I didn’t care for these at all. They are too heavy and dense.
I didnt care for them either. Dont understand why everyone is so impressed. The texture is spongy, the flavor is lacking, and the streusel is dry as bone.
These are OMG alright. Fantastic! I substituted Ricotta for the Greek Yogurt. They turned out delicious. I’m making my second batch this morning.
How well do they freeze?
Everyone loved these, especially the streusel topping. Doubled the amount of lemon zest, great flavor!
Thanks Katie!
So… I am not a baker. I thought I had everything I needed. Okay, so keep in mind my fiasco is happening WHILE I’m mixing ingredients and doing the recipe 1 step at a time.. Because I’m not smart enough to read ahead and get everything together before hand ?Ran out of flour so I wound up using 1/2 while wheat and 1/2 gluten free…. K no biggie.. Only had enough left for a quarter of what I needed for the strousel topping (so only 6 muffins got the topping, NBD but glad I decided to slip that step and do it last or I would have not had enough flour for the muffins. I don’t buy the oil this recipe calls for… Nbd I assume I can sub with coconut oil- but I decide to warm the oil so it wasn’t hard which reduced it to like half the amiunt of when it was hardened. Now I’m confused–do I use this amount or do I need the full 1/3 cup while it’s liquid… Lol idk. Mix everything together… Batter seems super thick so I decided that I screwed up the oil. Threw some more in and a bit of olive oil cuz… Idk why not. I get all the way to the end… Things are looking good…. I pop them in the oven. I look over… The lemon I zested is not cut in half… That’s weird because the recipe calls for lemon juice… Right? FML. Any way, they are cooling now and they look amazing. This was a SUPER easy recipe but I have the tendency to just fly by the seed of my pants ?? I’m sure they will still taste good.
Love this recipe! I make a lot of muffins. It’s earned me a place of honor at work. I love trying different flavors and they love eating them. This is one of their favorites. When I give them a choice, it’s usually the the one they pick. Making them again tomorrow. Thanks for sharing!
hey, this recipe looks amazing. can I use frozen blueberries, since we don’t have fresh ones at stores
The only yogurt I have st thus moment is honey Greek,will that be fine instead of plain Greek yogurt?
These muffins turned out amazing! How would you suggest I go about storing them?
OMGGGGG this is the BEST muffins recipe i made so far…Its insanely good…I make a lot of muffins at my home, but this one is by far the favorite. I have a question for my sis in law she is gluten-free . can I make this with gluten-free flour?
Hi can I substitute raspberries or blackberries for the blueberries?
Thank you
You can use them. Happy baking!
Loved how moist and delicious these muffins came out! I also amped up the lemon flavor with lemon greek yogurt! Great recipe
Delicious! My streusel topping was a mess. Seemed like more than I needed and it was everywhere and tended to fall off the muffin. Need to eat these on a plate! I think i should have used more butter. Otherwise the lemon flavor was on point and muffin texture moist and satisfying! Going to try again!
i have been looking to recreate the original starbucks blueberry lemon honey yogurt muffin recipe with the streusel topping since they switched to a different recipe – and these are not the same . . . they are SO MUCH BETTER!!! We are in the middle of a pandemic so believe it or not i couldn’t find vegetable oil, so i substituted applesauce. But followed the rest of the recipe exactly (oh except I added a tablespoon of honey with the applesauce) and they are freakin’ delicious!!! #keeper
Thanks so much!
Just made a double batch of these and am so glad I did! They turned out amazing and the recipe measurements and cook time were perfect! They won’t last long in this house!
I’m not the best at baking, but this was super easy to follow and turned out great!
I’m using frozen blueberries. Do I need to thaw them first?
Hi Michele, do not thaw them.
Should I make any adjustments for high altitude?
Thank you – these came out great! I’m always looking for a good recipe without butter that’s not loaded with oil. I used avocado oil & substituted some of the yogurt with leftover ricotta. Next time will add a second lemon or lemon extract. This is my new muffin base recipe!
FIVE STARS! AWESOME, thank you. I will be making these again. Printed the recipe, this a keeper!
We just picked fresh blueberries. This is my muffin recipe forever now!
These were absolutely delicious! I decided to use applesauce instead of oil and add 1 T honey since there was so much butter in the topping, however I ended up using 1/2 the topping as it was too much. I was only able to make 10 large muffins. Thank you for the recipe!!
Looking to make this today. I only have vanilla greek yogurt and don’t have any lemons for lemon zest (gonna have to use the “bottled” lemon juice). So I’m thinking to leave out the vanilla extract (since I’ll be using vanilla yogurt) and increase the lemon juice to maybe 3TBS since I don’t have zest. Hoping it works! Oh, the other thing I want to try is using raw sugar for the topping instead of granulated. Starbucks uses that on theirs and I love the extra crunch it gives.
These were super delicious and light. I used fresh blueberries. I halved the streusel topping. I substituted 1/2 cup AP flour with almond flour. Also I did tweet it to reduce some fats though. I use applesauce 1/3 cup in lieu of the vegetable oil. It could have been a tad sweeter but none the less very good. By the way, if you try to print the recipe, please check that ALL the ingredients show up. I tried to print to a PDF and didn’t realize the lemon juice and extract was missing from the PDF.
I made these dairy free with kite hill plain yogurt and miyokos butter and it was delicious!!!
OMG this is the comment I was looking for. What did you sub for the eggs?
What do you mean by “rub” in step 4? I’m not a baker. 🙂
Can I use sour cream instead of Greek yogurt? Or van I use vanilla flavored Greek yogurt or does it need to be plain? Thank you I’m advance
You can use sour cream or vanilla Greek yogurt.
This looks delicious, thank you for sharing!
LOVE these muffins! Can the batter be frozen? Or what’s the best way to freeze this recipe to ensure freshest outcome. I’m looking to prepare ahead and freeze for easy on the spot baking!
So yummy and simple to make!
OMGosh!! These are the best homemade blueberry muffins I have ever made HANDS DOWN!!! The only thing I changed was to use blueberry yogurt instead of plain. But otherwise GREAT RECIPE!!! OMGOSH SO DELICIOUS!!!
Definitely a ‘home run’ recipe! Gorgeous presentation and wonderfully moist texture with crunchy streusel topping. I folded extra blueberries in the batter and to be sure the lemon flavor came through, I added a half teaspoon of lemon extract besides the vanilla. Yum!
Hi I was wondering what is lemon-sugar? It is #4 on your instructions and I’m a bit confused. I would appreciate the help.
I was crawing for a while for blueberry muffins, I just made your recipe today and I can only say OMG, they were just amazing .I like the lemon zest touch as its perfect for the ones who don t like blueberries , and love the streusel part for me, so I can perfectly please everyone here with a mix of 3 different muffins on a 12 baking tray. Thanks for the lovely recipe its definitely a home run recipe.
Thanks, Monica!
I love this recipe! I make muffins for my grandkids every Wednsday an this is always a big hit!
This is THE best Lemon Blueberry muffin recipe! I came across it on our last batch of fresh blueberries for the year. Guess I will use frozen berries for the first time since we will be making these regularly! Only change was lemon yogurt—out of plain. So moist and luscious! Thank you very much,
Joy
Ohhh! So yummy! Vera, I loved these muffins. They had fantastic flavor and great lemon taste. The topping was very good too. My younger siblings all loved the batter too! Thanks so much for sharing.? I look forward to making your pumpkin desserts too, that’s my real weakness 😉
Thanks Abigail!
These taste delicious, but are not pretty. I wouldn’t pick them out in a bakery – they never puffed up at all (very flat). “Settled” the batter in the muffin tin (which I thought was odd) per instructions, but think that might’ve had an impact on the rising ability. I’ll give the bread version a try.
Is there a big difference when using fresh and frozen blueberries?
Our power went out at work today so I thought what a great day to go home and bake! I made a double recipe for my work peeps tomorrow morning. Can’t wait to try them! They came out beautiful!
These are super amazing !! My son and I have “Muffin Fridays” while my husband and daughter ate at work /school and we both love these, we make them almost every Friday now!!! The one thing I decided to do different was using brown sugar and 1/2 cup butter in my topping (it’s the same I do on my apple pies and I love it) !! Thank you so much for this amazing recipe
These look amazing! My kids are going to LOVE them!
Thank you!
They were excellent. Light and fluffy. I used coconut yogurt instead of plain. I also cut the topping in half, I find the original amount was way to much. Definitely make and pass around recipe to friends and family.
I have made many streusal muffins. This was by far the best one I have ever made! I sifted the flour.
This muffin was perfect and delicious. My husband gave one to his co worker and he was raving over it!
Absolutely a keeper. Bakery style quality for sure!
Best blueberry muffins I have ever made. Light and moist with a great lemon flavor. I did make a few changes instead of vegetable oil I used melted butter and we didn’t have any Greek yogurt so my husband made some creme fraiche and I used that instead . So good!
This is the next recipe on my to-do list. So far EVRYTHING I’ve baked from your collection has been absolutely INCREDIBLE!Just wondering if you have baking time and temp for using oversized muffin pans for these lemon blueberry muffins? Thank you in advance!
Thanks so much Mickey.
Bake 5 minutes at 400F, then reduce to 375 F and bake about 18-20 minutes at 375 F
mybabe316@yahoo.comLove your recipes, can’t wait to see more
I don’t use the cupcake liners, just butter the pans. It helps the strudel topping stick better. I have made these several times and they have always turned out perfect. I make them for gifts to folks who are sick, new neighbors, etc. Everyone raves about them. Thanks for sharing your recipe.
Didn’t read every single comment, and maybe it was just me, but I printed out this recipe twice and both times the 1/3 c. veg. oil, the 1 tsp. of vanilla extract and the 2 Tbsp. of lemon juice were deleted from the print out. I knew it because the recipe referred to those ingredients, but they weren’t on the printed recipe. I went back online and looked those three ingredients up and handwrote them on my printed recipe. I’m ready now to put them in the oven. I’m sure I’m going to love them.
Love this recipe. I put 2 cups of blueberries. Splash of lemon extract in batter, almond extract in the crumble. My apartment smells amazing! Pinning this Ms. Lady!! Thanks for sharing.
Ah… I forgot to mention, I made it gluten free. AP flour. Nice
I made these this morning with my 6yo for as long as it held her interest. Lol. I used gf all-purpose flour (Great Value brand from Walmart) and substituted coconut oil for the vegetable oil. I also sprayed the muffin pan and didn’t use papers. These came out picture perfect! The texture was no different than using regular flour (I know because I usually use regular flour but we’re starting an elimination diet of gluten per GI dr suggestion). My 6yo loved it and savored it. My 1yo devoured hers and was tantruming hard core for more. ? Thank you for this delicious and springtime flavor muffin recipe. LOVED IT!!!
This will be my new favorite recipe for blueberry muffins. They came out perfectly, not too dense with great flavor. The crumb top was perfect and easy to make. I used lemon yogurt because that’s what I had in the refrigerator. ****
These came out excellent! I just picked 10 pounds of fresh blueberries yesterday and made these today. I made the recipe exactly as instructed, no need to alter anything.
Yum! I love blueberry muffins for breakfast.
What is the best way to store these? I’ll be baking them today for an event I have tomorrow. Refrigerated or room temp in an airtight container?
just wondering, could sour cream be substituted for the yogurt if didnt have the yogurt
I bake quite often so I know what I’m doing in the baking department but this recipe is not accurate. The bake time is way off! I’ve made a lemon blueberry bread before and these muffins don’t taste like it should. Not using this recipe again.
Wow, these muffins are more than amazing. We eat breakfast out every weekend and at one place we go they make lemon blueberry bars that we buy for $3.95 a square which we split. The lemon flavor is barely there, but they are still tasty, these muffins beat them hands down, so no more spending on a single bar when I can make these so easily and we can taste all of the flavors in them. Thanks for sharing such an amazing recipe.
These were great! I was out of yogurt so put some soured milk and added a tablespoon of flour. Very tasty will be making these again!
Thanks Veronica!
I enjoyed this muffin. The crumble is my favorite part and I didnt have any crumble left over, probably because I put a lot on. The muffins I made look just like the picture. Thanks for the recipe.
SO tasty! They have perfect amount of lemon and are moist & delicious m!
Would I be able to replace the blueberry’s with fresh diced strawberries? I loved this recipe and wanted to use up some strawberries I have.
Hi Chloe, fell free to add some strawberries. Interesting idea.
I would like to hear the results.
Happy baking!
How long would I cook for 6 jumbo sized muffins?
Probably 35 minutes. Use a wooden skewer to check after that time and cook on the middle rack. Try375 degrees, I did ad they turned out perfect. I used jumbo muffin papers.
Hello, made this recipe yesterday, I used lemon yogurt and added a bit more flour, batter was a bit loose. Then baked at 375 as I felt 400 was too hot and they turned out perfect, best BB muffins ever, Thanks. Next time I will incorporate a bit of the batter to the crumble so as not to have it so crumbly. I am a professional chef. This is a keeper.
This is my go-to recipe when I want to impress someone! Everyone loves them! Sometimes I mix together a little lemon juice and powdered sugar making a thin glaze and put it into a ziplock bag. I then cut the corner and drizzle a bit on each muffin.
I have made these every weekend for the past month. To say my husband likes them would be an understatement. The only thing different I did was added a pinch of nutmeg with the cinnamon in the crumble mixture. Delicious recipe 😋
Thank you, Kathy.
How do you store them until all eaten? In the fridge or on the counter.