Lemon Blueberry Muffins
These moist and fluffy blueberry muffins are elevated with a hint of bright lemon and topped with a buttery streusel crumble. Bursting with juicy blueberries in every bite, the zesty lemon adds a refreshing twist while the golden streusel offers the perfect crunch. A delightful treat for breakfast, brunch, or anytime snacking!
Serves: 12
Prep Time: 10 min, Bake Time: 18-20 min
Gluten-Free | Refined Sugar-Free | Whole Ingredients
Why Make These Yourself?
A cozy breakfast or snack that feels like a treat but leaves me energized.
Midweek, I start craving something sweet and bright—but I don’t want the sugar crash or that heavy bakery muffin feeling. These Lemon Blueberry Muffins hit that balance every single time.
The oat flour keeps them hearty but light, the Greek yogurt makes them super moist without butter, and the blueberries burst into juicy sweetness with every bite. Add a zing of fresh lemon zest and a crumbly oat streusel topping, and they taste indulgent but use ingredients I actually feel good about.
They’re the kind of thing I bake on Sundays and snack on all week, and just as delicious warm out of the oven as they are straight from the fridge. Honestly, they’ve become my default answer for those mornings when I want something that feels special.
Why I Make These at Home (And Probably Always Will)
Well, who doesn’t love a warm muffin fresh out of the oven that makes your whole kitchen smell like sweet, bright lemon? If you can name someone, I don’t want to know them.
These muffins feel “guilt-free” to me because of how they make me feel: light, satisfied, and never sluggish. They’re just sweet enough to taste indulgent without sending me into a sugar crash, and they keep me from reaching for something processed later in the day.
As someone who used to avoid baking first thing in the morning because I thought it was “too much,” this recipe feels like such a win. It’s simple, whole-food based, and never leaves me questioning if I made the right choice.
The best part? The texture. My mouth is watering just thinking about it—soft, moist, and perfect every time. I even top mine with a dollop of Greek yogurt, and suddenly it’s a bakery-level breakfast I can feel good about.
Why It's Good For You:
Oat Flour: Rich in fiber and B vitamins for steady energy and gut health.
Blueberries: Packed with antioxidants and vitamin C to support skin, brain, and immunity.
Greek Yogurt: High in protein and probiotics for digestion and satiety.
Honey/Maple Syrup: Natural sweeteners that add flavor without refined sugar spikes.
Coconut Oil: A source of medium-chain fats for steady energy and moisture.
Lemon: Boosts vitamin C, aids digestion, and balances sweetness with brightness.
Vitamins, Minerals & Nutrients Rich in This Recipe:
Vitamin C (lemon + blueberries) – immunity and collagen support.
B Vitamins (oat flour) – energy and brain health.
Antioxidants (anthocyanins) (blueberries) – reduce inflammation and protect cells.
Magnesium & Iron (oats + coconut oil) – muscle, nerve, and oxygen transport support.
Calcium & Probiotics (Greek yogurt) – bone health and gut health.
Healthy Fats (coconut oil) – steady energy and hormone balance.
Dry
1 ¾ cups oat flour
1 ½ cups blueberries (+ 1 tbsp oat flour for coating)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
Wet
⅓ cup coconut oil, melted & cooled
1 large egg
¾ cup Greek yogurt
¼ cup honey or maple syrup (whichever you prefer)
Zest of 1 lemon
Juice of 1 lemon (~2 tbsp)
2 tsp vanilla extract
2–3 tbsp milk or water (if batter is too thick)
Streusel Topping
¾ cup oat flour
3 tbsp honey or maple syrup
¼ cup coconut oil, melted and cooled
Pinch of salt
Squeeze of lemon juice or ½ tsp vanilla extract for extra flavor
Ingredients
Prepare the Blueberries + Preheat
Preheat your oven to 375 degrees
Toss the blueberries with flour in a small bowl to prevent them from sinking into the batter later. Set aside.
If using frozen, put your blueberries in a strainer and rinse with cold water will the water runs close to clear. Dry your berries off thoroughly before coating them in flour.
Prepare the Streusel Topping
In a small bowl, combine oat flour and salt.
Add melted coconut oil and honey/maple syrup.
Mix with a fork until small clumps form. Be very careful not to overmix, meaning you don't want to create a paste.
Place in the fridge while you prepare your batter.
Prepare the Dry Ingredients
In a medium bowl, whisk together the oat flour, baking powder, baking soda, and salt.
Prepare the Wet Ingredients
In a large bowl, combine the wet ingredients: egg, yogurt, honey/maple, lemon zest/juice, vanilla, and melted coconut oil until smooth.
Combine Wet and Dry Ingredients
Pour the dry ingredients into the wet mixture and stir gently until just combined. Avoid overmixing; the batter should be slightly lumpy.
If batter is very thick, add 2–3 tbsp milk/water to loosen slightly.
Fold in the Blueberries
Gently fold the prepared blueberries into the batter until they are evenly distributed.
Fill the Muffin Tin
Line a muffin tin with paper liners.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Sprinkle the chilled streusel topping generously over each muffin.
Bake
Bake the muffins until golden brown and a toothpick inserted into the center comes out clean, about 18-20 minutes.
Let the muffins cool in the pan briefly, then transfer to a wire rack to cool completely.
Tips from My Kitchen
I add A LOT of blueberries to my recipe because I like them in every single bite, if that's not your vibe, take it down a 1/2 cup.
Add extra lemon extract to the wet ingredients for a stronger lemon flavor. Lemon is used to enhance the flavor of the blueberries; you can add as much or as little of this as you'd like.
Tossing the blueberries with flour ensures they stay evenly distributed in the muffins.
Get a little silly with the flavors! I love adding lavender extract to this recipe and giving it a floral buzz.
Not to get ahead of myself, but in the fall, my go-to to enhance this is adding pecan extract to the streusel and chopped pecans into the base for a nutty surprise. (but that'll be a different recipe coming soon...)
Storage
Store in an airtight container lined with a paper towel (on the bottom and top) to absorb moisture.
Keep at cool room temp for 2–3 days.
Store in an airtight container in the fridge for up to 5 days
Warm slightly in the microwave (10–15 seconds) or oven (300°F for 5–7 minutes) to restore softness.
Freeze for Up to 2 Months: Wrap muffins individually in parchment or plastic wrap, then store in a freezer-safe bag or container.
Thaw overnight in the fridge or microwave 20–30 seconds straight from frozen.
Enjoy the perfect balance of bright lemon, juicy blueberries, and crumbly streusel topping! 🫐🍋