Blueberry Lemon Crumble Muffins

Perfect for any summer morning, these Lemon Blueberry Muffins with Streusel Topping sing of seasonal flavors. These (surprisingly) dairy-free muffins are easy to make and even easier to consume. Slightly sweet with a pop of lemony goodness and topped with a crunchy crumble, these fruity muffins are sure to become a family favorite in no time!

2025 Update: This recipe was originally shared in June 2015 to celebrate my husband’s first Father’s Day. The recipe and post have been updated to include new photos and metric measurements. I am including more tips and tricks, too. I hope you love them!

Lemon Blueberry Muffins with Streusel Topping recipe:

Blueberry season is upon us and it is truly one of the best times of the year! Let’s celebrate with these lemon blueberry muffins, shall we?

They’re slightly sweet, but not too sweet. Beautifully bright and tart — and bursting with blueberries. And the crumble topping is divine, offering up a little buttery crispness in every bite.

But when I say buttery, I am using that term loosely because these muffins are actually dairy-free! You wouldn’t know it, though — they taste as good as any other muffin made with milk and butter.

These lemon blueberry muffins with a crumb topping are perfect for everything from Easter brunch to your July 4 bash.

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This recipe was actually developed for my husband’s first Father’s Day. However, you could easily make these for any occasion when you have fresh bluebs.

Let’s get into it and I’ll tell you all about how to make them!

Why I love this recipe:

This recipe for Lemon Blueberry Muffins with a crumb top stands out for a few great reasons:

Lemon and blueberry flavors are a heavenly match! They taste like summertime.

They are naturally dairy-free, but you wouldn’t know it! Everyone in the family will love these muffins regardless.

These tender muffins are super simple to make with pantry staple ingredients. Yes, even the streusel on top!

No matter how you decide to serve these muffins, they are sure to be a crowd-pleaser! Full of sweet blueberries and punchy lemon, these bakery-style muffins are something special.

Other muffin recipes to try: Vegan Pumpkin Muffins | Coffee Cake Muffins | Vegan Banana Muffins | Sour Cream Blueberry Muffins | Spiced Apple Cider Muffins

What you need to make this recipe:

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• Kitchen scale
• Measuring cups and measuring spoons
• Glass bowls
• Liquid measuring cup
• Measuring spoons
• Zester or microplane
• Citrus juicer
• Dough blender or fork (for the streusel)
• Whisk and a rubber spatula… or an electric mixer, like a hand mixer
• Regular-sized muffin or cupcake tin
• Parchment paper muffin liners
• 3-tablespoon scoop

Here’s what you’ll need:

• Blueberries — you can use fresh blueberries or frozen. If you use frozen, throw them in frozen… but be prepared for them to stain the batter purple! If you thaw them, they will be too mushy.
• All-purpose flour — we like to use unbleached AP flour in our household, but the regular kind works, too. I have not tried this with a gluten free flour blend, so I cannot recommend making that swap. If you try it, comment below!
• Granulated sugar — this is the same thing as white sugar. It’s our sweetener, and you need it for the muffin batter and the crumble.
• Lemons — you’ll need the zest first, then you can juice them. Save extra lemons for fresh lemonade​.
• Unsweetened applesauce — if all you have is sweetened, don’t fret. It should be fine, but the muffins will just be a little sweeter.
• Avocado oil or coconut oil — or any neutral tasting oil that you like. I do not recommend using olive oil.
• Eggs — you should always do an egg test when you are baking! I like the large ones from the grocery store.
• Pure vanilla extract — use the best vanilla you can afford. Your baked goods will thank you.
• Baking powder — baking powder only lasts 3 to 6 months after opening, so be sure to check the date or you can wind up with sub-optimal muffins.
• Kosher salt — or sea salt. I don’t recommend table salt for baking. I like to use a medium grain kosher salt, like Diamond Crystal.
• Old-fashioned oats — rolled oats are the same thing. But quick oats or instant oats are not the same thing.

Customizations and substitutions

Other berries: Mix in raspberries or diced strawberries, like we do in these Mixed Berry Muffins. They’d be so good with lemon added!

Frozen berries: In a pinch? Use frozen berries instead of fresh. No need to thaw them either! Just know that the frozen berries will dye the muffin batter purple.

Dairy substitutes: If you don’t mind dairy, you can use melted butter for the crumble topping.

Mini blueberry lemon muffins: These Mini Meyer Lemon Blueberry Muffins are adorable and perfect for parties. You can mix up only one batch or batter but serve more people with miniature muffins! Add the crumble from this recipe on top of those muffins if you want more crunch. But beware that the cook times are a little different for mini muffins, so do head to the recipe I linked here.

How to make Lemon Blueberry Muffins with Streusel Topping

Follow these simple steps to make the perfect Lemon Blueberry Muffins:

Preheat the oven to 375°F (190°C). Line a muffin tin with parchment paper liners or baking cups, then spray lightly with baking spray. Set aside.

Toss the blueberries in the additional two tablespoons of flour in a medium bowl. Set aside.

Measure the sugar into a large mixing bowl. Add the fresh lemon zest, and gently stir until fragrant. This releases the oils from the zest and makes the muffins smell and taste so wonderfully lemony.

Add the applesauce and avocado oil to the lemon sugar mixture. Whisk together until light and fluffy.

Pour in the fresh lemon juice to the wet ingredients, and stir to combine.

Add the eggs and vanilla extract to the wet ingredients, and stir until completely incorporated, and set aside.

In a medium-sized bowl, measure in the flour, baking powder and salt. Whisk to combine. This flour mixture are also called the dry ingredients.

Sprinkle the dry ingredients into the wet ingredients, and stir until just mixed.

Pour in the blueberries, and gently stir into the batter until just combined.

Use a soft hand when doing this folding so that the berries do not burst.

Use an ice cream scoop or a large cookie scoop to dollop 3 tablespoons of the batter into the lined muffin tin.

Set aside.

Make the streusel topping. In a separate bowl, whisk the oats, flour, sugar and salt together.

Pour in the oil, and stir until the crumble topping comes together loosely. It will be crumbly.

Use your fingers to sprinkle the crumble topping on top of each muffin, dividing evenly between the muffins.

Bake for 30-35 minutes or until the crumble is golden brown, then enjoy warm!

You can also let them cool on a wire rack before serving.

How to store muffins:

Muffins will keep for about 4-5 days at room temperature, or 1 week in the fridge, when stored in a food-safe, airtight container. They are easy to freeze as well. You can reheat them in the microwave or thaw them in the fridge overnight.

My friend Madison has a great post all about how to store muffins, including a neat trick for storing them with a paper towel to absorb moisture so they don’t get all gummy and sticky!

Frequently Asked Questions

Quick tips and tricks to making fluffy Lemon Blueberry Muffins

• Toss blueberries in flour before adding to the batter. This helps prevent them from sinking to the bottom. This is a pro-tip for all homemade blueberry muffins and any muffins that involve berries.
• Don’t overmix the batter. Mix just until the flour is incorporated. (Why do recipes always say this? Because overmixing can lead to dense or tough muffins instead of soft, tender ones.)
• Bake with room-temperature ingredients. Let eggs and other refrigerated ingredients sit on the counter for about an hour before mixing to help them blend more evenly, creating a smoother batter.

Serving suggestions:

These muffins are perfect for any brunch. I love to serve Strawberry Champagne for something different! You could also set up a lovely mimosa bar for a group.

I always like to pair sweet muffins with savory dishes, like these Sage Browned Butter Homemade Home Fries or Vegan Biscuits with Coconut Oil.

If you want a variety of baked good for brunch, let me suggest these Fruit Buns (normally for Easter but honestly so good anytime).

More muffin recipes to try:

Love chocolate in your muffins? Check out these Chocolate Chip Muffins.

Want more berry muffin recipes? Try Fresh Cranberry Muffins and Strawberry Lemon Muffins.