• 140 grams (5 ounces) yogurt
  • 2 eggs
  • 250 grams (9 ounces) flour
  • 130 grams (5 ounces) butter
  • 180 grams (6.5 ounces) sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 9 grams (1 teaspoon) baking powder
  • 150-200 grams (5.5-7 ounces) blueberries (to taste)

Streusel Topping

  • 80 grams (3 ounces) flour
  • 50 grams (2 ounces) butter
  • 50 grams (2 ounces) sugar

Cream Topping

  • 100 grams (3.5 ounces) cream cheese
  • 100 grams (3.5 ounces) cold heavy cream (33%)
  • 60 grams (2 ounces) powdered sugar (to taste)


  • Mixing Bowls

    You'll need at least two mixing bowls—a large one for the batter and a medium one for the streusel topping. Make sure they're easy to grip for better mixing.

  • Whisk

    A sturdy whisk is essential for blending the wet ingredients together. A silicone-coated whisk can be easier on your bowls.

  • Sifter

    Sifting your flour and baking powder ensures your muffins are light and airy. A hand-cranked sifter works best for this purpose.

  • Muffin Pan & Liners

    Use a non-stick muffin pan and paper liners to make removing the muffins a breeze. Silicone liners are also a great eco-friendly alternative.

  • Oven

    To bake these muffins to perfection, preheat your oven to 180°C (350°F). A reliable oven thermometer can help ensure the accuracy of your baking temperature.

  • Electric Mixer

    An electric mixer will make whipping the cream topping effortless. If you’re making a large batch, a stand mixer is ideal.


Step 1

Muffin Batter

Melt the butter.
Add sugar, eggs, yogurt, and lemon juice to the melted butter and mix with a whisk.
Gradually add sifted flour and baking powder to the mixture.
Finally, add the lemon zest.

Step 2


Coat the blueberries lightly in flour.
Mix the floured blueberries into the batter.

Step 3


Divide the batter into muffin molds.
Sprinkle streusel topping over the muffins.
Bake in a preheated oven at 180°C (350°F) for approximately 10-15 minutes, until golden brown.

Step 4


Whip all cream topping ingredients together for about 3 minutes.

Step 5


Decorate the muffins with the cream topping and additional berries.
Enjoy your delicious muffins!


Picture this: a sunny kitchen, the scent of freshly baked muffins wafting through the air, and a table set for an unforgettable breakfast. Here are some ideas to make your serving experience just as memorable:

For Breakfast 🍳: Serve your muffins warm with a side of scrambled eggs and freshly squeezed orange juice. The tanginess of the lemon and the sweet blueberries perfectly balance a savory breakfast.

For Brunch 🥂: These muffins pair beautifully with a mimosa and a fruit salad. Hosting friends? Arrange the muffins on a tiered stand for an elegant touch.

For Dessert 🍨: Don't underestimate these muffins as a dessert! Top with a scoop of vanilla ice cream and drizzle with a bit of lemon syrup. Your guests will be asking for seconds!


Want to make these muffins fit your dietary needs? Try these variations:

Gluten-Free: 🌾 Swap the regular flour for a gluten-free flour blend. Ensure your baking powder is also gluten-free. The muffins will still be fluffy and delicious!

Vegan Version: 🌱 Replace the yogurt with a plant-based yogurt, the eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water), and use a vegan cream cheese for the topping. You won’t sacrifice any flavor or texture!


  • What kind of yogurt should I use?

    Any plain yogurt will do, but Greek yogurt will add extra richness to your muffins.

  • Can I use frozen blueberries?

    Yes, you can! Just make sure to thaw and drain them well to avoid excess moisture in the batter.

  • How do I make the streusel topping more crumbly?

    Use cold butter and mix it in with your fingertips until it resembles coarse crumbs. This will give you a perfect streusel texture.

  • How can I make my muffins rise more?

    Make sure your baking powder is fresh, and avoid over-mixing the batter. Over-mixing can lead to dense muffins.

  • Can I double the recipe?

    Absolutely! Just make sure to mix in batches if your mixing bowl can’t handle the doubled amount. You may also need to bake them in two batches, depending on your oven capacity.

  • How can I store these muffins?

    Store them in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months. Just thaw and warm them up before serving.

Nutrition facts

Lemon Blueberry Muffins
Recipe Yield:12 muffins
Calories:250-300 calories per muffin
Calories (Min - Max):250 - 300
Total Fat:13g
Saturated Fat:8g
Total Carbohydrate:34g
Total Sugars:19g