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Lemon Blueberry Muffins with oatmeal almond streusel

Lemon Blueberry Muffins with Oatmeal Almond Streusel. These blueberry lemon muffins are delicious as is, but they get another level of flavour & texture with the addition of an oatmeal almond streusel topping.

Lemon Blueberry Muffins with oatmeal almond streusel photo of a single muffin on a white plate

Lemon Blueberry Muffins with Oatmeal Almond Streusel.

Top ‘o the muffin to ya!

We’re talking muffins today, lemon blueberry muffins to be exact. Unlike the famous Seinfeld episode you won’t be throwing out the stumps of these incredible muffins.

Blueberries Picked on Signal Hill

Blueberries Picked on Signal Hill. These are great with fresh picked berries

This is another completely original recipe of mine that I have made many times. I’ve refined it through many test batches to come up with this near perfect muffin recipe.

Frozen blueberries are also perfectly fine to use in this recipe.

Blueberry and lemon are great flavour complements. The nutty streusel topping is even better with the use of freshly grated nutmeg.

Lemon cut in half on a wooden board

Lemon and blueberry is a natural flavour combination.

If you have never bought or used whole nutmeg before, this is the recipe to start. There is a world of difference between the pre-ground supermarket bottles and freshly grated nutmeg.

Lemon Blueberry Muffins with oatmeal almond streusel cut in half to show interior crumb structure

Lemon Blueberry Muffins with Oatmeal Almond Streusel.

It is one of those little things that makes a huge difference in your baking.

Keep these in mind for your next weekend brunch.

Love a great muffin recipe? We’ve put together a collection of our Top 25 Fan Favourite Muffin Recipes. You may be surprised to see which delicious, wholesome muffin hit the #1 spot!

Best Muffin Recipes photo collage with title text for Pinterest
 Like this Lemon Blueberry Muffins recipe?

Find plenty of other recipe ideas like this in our dedicated Breakfast and Brunch Category.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too. 

Lemon Blueberry Muffins with oatmeal almond streusel photo with title text for Pinterest

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Lemon Blueberry Muffins with oatmeal almond streusel cut in half to show interior crumb structure
Yield: 12 muffins

Blueberry Lemon Muffins

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

These blueberry lemon muffins are delicious as is, but they get another level of flavor & texture with the addition of an oatmeal almond streusel topping.

Ingredients

For the streusel topping

  • ¼ cup brown sugar
  • ½ cup flour
  • ¼ cup oatmeal
  • ¼ cup chopped almonds
  • 1 tsp freshly grated nutmeg
  • ¼ cup butter

For the muffin batter

  • 2 ½ cups flour
  • ¾ cup white sugar
  • 4 teaspoons baking powder
  • ½ tsp salt
  • ½ cup vegetable oil
  • Zest of one large lemon, or 2 small
  • 1/3 cup sour cream
  • 1 cup milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups fresh or frozen blueberries

Instructions

To prepare the streusel

  1. Mix all ingredients together with your fingertips or a pastry blender until all the butter is fully incorporated and the mixture resembles a coarse meal. Set aside.

To prepare the muffin batter

  1. Sift together the flour, sugar, baking powder and salt.
  2. In a separate bowl whisk together the oil, lemon zest, sour cream, milk, eggs and vanilla until well combined.
  3. Add the mixture to the dry ingredients and fold in well.
  4. During the last few turns of folding add the blueberries and fold in.
  5. Do not over mix your batter or your finished muffin texture will be too heavy and dense. Mix only enough to incorporate the dry ingredients.
  6. Spoon batter into greased or paper lined muffin tins, sprinkle the streusel topping evenly over the batter and bake at 350 degrees F for 25-35 minutes until a wooden toothpick inserted in the center comes out clean.
  7. Baking times will vary widely depending upon the size of your muffin tins and if you are using frozen berries or not. The toothpick test is the best way to determine if they are fully baked.
  8. Cool on a wire rack. Makes 12-15 large muffins.

Nutrition Information

Yield

12

Serving Size

12 muffins

Amount Per Serving Calories 352Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 47mgSodium 329mgCarbohydrates 47gFiber 2gSugar 19gProtein 6g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Brian

Saturday 28th of April 2018

Good morning! This the second time for these muffins. Really enjoyed them the first time and they just came of the oven, smells great. I am recently diagnosed with diabetes. So I really reduced the sugar. I hope it works.

Dave

Saturday 25th of February 2017

Tried this recipe today and they are delicious. Moist, just a hint of lemon and the blueberries add that extra flavour.

Anonymous

Tuesday 12th of June 2012

Made this this morning but omitted the topping,they were yummy,will definitely add to my recipe list.

juleeln

Sunday 17th of February 2008

I can't wait to try these. They look so good. Wonderful photo.

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