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Baking recipe · from the recipe book

Lemon Raspberry Blueberry Streusel Muffins

Tender, lemony muffins bursting with juicy raspberries and blueberries under a crisp, buttery cinnamon streusel.

Lemon Raspberry Blueberry Streusel Muffins

Ingredients

  • 2⅓ cups290 gAll-purpose flourdivided: 250 g for batter, 40 g for streusel
  • 1 cup180 gGranulated sugardivided: 150 g for batter, 30 g for streusel
  • ½ cup110 gUnsalted butterdivided: 85 g melted and cooled for batter, 25 g cold and cubed for streusel
  • ½ tsp1 gGround cinnamon
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 2 large100 gEggsroom temperature
  • 1 container (6 oz)180 gPlain Greek yogurt, nonfatroom temperature
  • ¼ cup (60 ml)60 gMilk, 2%
  • 1 tbsp6 gLemon zest
  • 1 tbsp15 gLemon juice
  • 1¼ tsp5 gVanilla extract
  • 1¼ cups150 gRaspberrieshalved if large
  • ⅔ cup100 gBlueberries

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Make the streusel first: in a small bowl, rub the streusel portion of flour (40 g), the streusel portion of sugar (30 g), the cinnamon and the cold cubed streusel portion of butter (25 g) together with your fingertips until crumbly. Chill until needed.
  3. In a large bowl, whisk the remaining flour (250 g), the baking powder, baking soda and salt.
  4. In a medium bowl, rub the lemon zest into the remaining sugar (150 g) until fragrant, then whisk in the egg, Greek yogurt, milk, lemon juice, vanilla and the melted batter portion of butter (85 g) until smooth.
  5. Pour the wet mixture into the flour mixture and fold with a spatula until just a few streaks of flour remain.
  6. Gently fold in the raspberries and blueberries without overmixing.
  7. Divide the batter among the 12 cups, then sprinkle the chilled streusel evenly over the tops.
  8. Bake for 5 minutes at 400°F (200°C), then lower the oven to 350°F (175°C) and bake 13 to 16 minutes more, until golden and a toothpick in the center comes out clean.
  9. Cool in the tin for 10 minutes, then move the muffins to a rack to cool at least 15 minutes more before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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