If you’ve been searching for a soft, fluffy, and bakery-style blueberry muffin that bursts with fresh blueberries in every bite — this is the recipe for you! These lemon blueberry muffins are made with vanilla Greek yogurt for extra moisture, a hint of lemon zest for brightness, and topped with a crunchy cinnamon streusel that takes them to the next level.

Whether you’re meal prepping breakfast, baking for a weekend brunch, or just want a sweet treat with your coffee, this recipe comes together in under an hour with simple pantry ingredients.

Why You’ll Love These Lemon Blueberry Muffins

Extra moist thanks to Greek yogurt and coconut oil
Bright and fresh flavor from lemon zest
Bakery-style texture with a cinnamon streusel topping
Easy to make in just one mixing bowl
Perfect for freezing and meal prep

Ingredients You’ll Need

For the Muffins:

2 cups all-purpose flour
3 tsp baking powder
½ tsp salt
2 extra large eggs
1 cup granulated sugar
1 cup vanilla Greek yogurt
½ cup coconut oil, melted and cooled slightly
Zest of 1 lemon
½ tsp vanilla extract
2 cups fresh blueberries (1 cup in batter, 1 cup for topping)

For the Streusel Topping:

½ cup all-purpose flour
⅓ cup granulated sugar
½ stick salted butter, melted
1 tsp ground cinnamon

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.

3. Combine Wet Ingredients

In another bowl, beat eggs and sugar until smooth. Add Greek yogurt, melted coconut oil, lemon zest, and vanilla extract. Mix until fully combined.

4. Fold in the Blueberries

Gently fold 1 cup of blueberries into the batter.

5. Fill the Muffin Cups

Divide the batter evenly among the muffin liners, filling each about ¾ full. Sprinkle the remaining 1 cup of blueberries evenly over the tops.

6. Make the Streusel Topping

In a small bowl, mix flour, sugar, cinnamon, and melted butter until crumbly. Sprinkle generously over each muffin.

7. Bake to Perfection

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes in the pan before transferring to a wire rack.

Pro Tips for Perfect Blueberry Muffins

Coat your blueberries in flour before adding to prevent sinking.
Don’t overmix the batter — this keeps muffins tender.
Use room temperature eggs and yogurt for even baking.
For a burst of flavor, double the lemon zest.

Storage & Freezing Instructions

Store muffins in an airtight container at room temperature for up to 3 days.
Freeze in a freezer-safe bag for up to 2 months. Thaw overnight or microwave for 20–30 seconds before serving.

FAQ – Lemon Blueberry Muffins with Coconut Oil

1. Can I use frozen blueberries instead of fresh?
Yes! Use frozen blueberries straight from the freezer (do not thaw) and toss them in a little flour before folding into the batter to prevent color bleeding.

2. Can I substitute coconut oil with another fat?
You can swap coconut oil for melted butter or vegetable oil, but coconut oil adds a light sweetness and extra moisture.

3. Do I need to adjust the recipe for standard-size eggs?
If you don’t have extra large eggs, use 3 large eggs instead of 2 extra large for best results.

4. How do I make these muffins gluten-free?
Substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Check your baking powder to ensure it’s gluten-free.

5. How do I get a taller muffin top?
Fill your muffin cups almost to the top and bake at 400°F for the first 5 minutes, then reduce to 375°F for the remaining bake time.

Best Ever Lemon Blueberry Muffins with Streusel Topping