Published: June 14, 2026

These Blueberry Lemon Muffins are tall, bakery-style muffins packed with juicy blueberries and a creamy cheesecake filling. The lemon adds a fresh flavor that pairs perfectly with the sweet blueberries. Soft, fluffy and topped with a lemony streusel, they’re hard to resist!

WHY YOU’LL LOVE THIS RECIPE

💜Tall bakery-style muffins - These muffins bake up tall with beautiful domed tops, just like the ones you'd find at a bakery.

💜Packed with blueberries - Every bite is loaded with juicy blueberries that add plenty of flavor and moisture.

💜Creamy cheesecake filling - The cream cheese center makes these muffins feel extra special and adds a delicious creamy contrast.

💜Fresh lemon flavor - The lemon brightens the muffins and pairs perfectly with the sweet blueberries.

💜Soft and fluffy texture - The muffins stay light, moist and fluffy without feeling heavy.

💜Buttery streusel topping - The crumbly streusel adds a delicious crunch and takes these muffins to the next level.

💜Perfect for breakfast or dessert - They work just as well with your morning coffee as they do for an afternoon treat.

💜Great for spring and summer - The combination of blueberry, lemon and cream cheese feels fresh and perfect for warmer months.

Tools you will need for this recipe

Muffin liners: I recommend using tall muffin liners to achieve the bakery-style muffin look.
Muffin tin: I recommend using a medium or large muffin tin instead of small!
Electric hand mixer: Makes it easier to whip the batter and prepare the cream cheese filling.
Mixing bowls: You'll need a few bowls for the batter, streusel and cream cheese filling.
Spatula: Perfect for folding the blueberries into the batter.
Kitchen scale: Highly recommended for accurate measurements and consistent results.
Cookie scoop: Helps portion the batter evenly so all the muffins bake at the same rate. I also find it much less messy than using a spoon.
Piping bag: Makes filling the muffins with the cream cheese mixture quick, easy and much neater.

Muffin & Cookie Baking Favorites

Tulip Cupcake Liners Buy Now →	Gold Muffin Pan Buy Now →	SMEG Retro Hand Mixer Buy Now →
Digital Kitchen Scale Buy Now →	2 Tbsp Cookie Scoop Buy Now →	Ateco Piping Bags Buy Now →

Tips and Tricks

→ Store them in the fridge - Because of the cream cheese filling, these muffins should be stored in the refrigerator. Before serving, let them sit at room temperature for about 30 minutes so the filling can soften again and the muffins can return to their best texture.

→ Use tall muffin liners - If you're aiming for that bakery-style look, I highly recommend using the taller parchment paper muffin liners. They help support the batter as it rises and create those beautiful tall muffin tops. I've attached some of my favorite options above if you'd like to check them out.

→ Adjust the baking time depending on the size - I made 8 very tall muffins and they took about 25 minutes to bake. If you're making smaller muffins, they'll need less time in the oven, so start checking on them around the 15 minute mark to avoid overbaking.

→ Let the muffins cool completely before filling - It's important that the muffins are fully cooled before adding the cream cheese filling. If they're still warm, the filling can soften too much and become runny.

→ Keep the streusel in the fridge: Once you've made the streusel, place it in the fridge until you're ready to use it. Cold streusel holds its crumbly texture much better.

→ Coat the blueberries in flour: Toss the blueberries with about 1 tablespoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom of the muffins while baking.

→ Use a kitchen scale for the best results: Baking is much more accurate when ingredients are weighed instead of measured by volume. A kitchen scale helps ensure consistent results every time you make the recipe.

Frequently asked questions

1. How should I store these muffins?
Because of the cream cheese filling, these muffins should be stored in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for about 30 minutes before serving so they can soften up again.

2. Can I freeze these muffins?
Yes! I recommend freezing them without the cream cheese filling. Once cooled, place them in an airtight container or freezer bag and freeze for up to 1 month.

3. Can I use frozen blueberries?
Yes, frozen blueberries work well in this recipe. There's no need to thaw them first.

4. Can I make smaller muffins?
Absolutely. Simply divide the batter into more muffin liners and reduce the baking time accordingly.

5. Can I skip the streusel?
Yes, the muffins will still be delicious without it. The streusel simply adds a buttery crunch on top.

6. Can I use a different fruit?
Definitely. Raspberries, blackberries, strawberries, or mixed berries would all work well in this recipe.

7. Can I add white chocolate chips to the batter?
Yes! White chocolate pairs very well with both blueberry and lemon and makes a delicious addition.

8. Why did my blueberries sink to the bottom?
This usually happens when they aren't coated in flour before being added to the batter. Tossing them in a little flour helps keep them suspended throughout the muffins.

9. How do I know when the muffins are done baking?
Insert a toothpick into the muffin. If it comes out clean or with a few moist crumbs, they're ready.

10. Can I make the batter ahead of time?
I don't recommend it. Baking the batter right away gives the best rise and texture.

11. Why aren't my muffins tall like yours?
Using tall muffin liners, properly measuring ingredients and not overmixing the batter all help create those bakery-style muffin tops.

12. Can I skip the cream cheese filling?
Yes, you can. The muffins will still be delicious without it, though you'll lose that creamy cheesecake-like center.

Ingredients you will need for this recipe

For the streusel:

Unsalted butter: Helps bind the streusel together and creates that buttery crumbly texture. Salted butter works too if that’s what you have.
All purpose flour: Gives the streusel structure and creates those delicious crumbs.
Sugar: Sweetens the streusel and helps it crisp up while baking.
Lemon zest: Adds fresh lemon flavor and makes the streusel extra fragrant.

For the muffins:

Granulated sugar: Sweetens the muffins and helps create a soft texture. Fine caster sugar works well too.
Lemon zest: Adds bright lemon flavor without adding extra liquid to the batter.
Eggs: Provide structure and help bind the batter together.
Neutral oil: Keeps the muffins moist and soft for days. Substitution: Melted butter, though the texture may be slightly different and won’t stay as moist.
Milk: Adds moisture and helps create a smooth batter.
Plain yogurt: Adds moisture, richness and helps create a tender crumb. Sour cream or greek yogurt works perfectly if that’s what you have.
Vanilla bean paste:Substitution: Vanilla extract.
All purpose flour: Gives the muffins structure while keeping them soft.
Baking powder: Helps the muffins rise and creates those tall bakery-style tops.
Salt: Balances the sweetness and enhances the flavors.
Blueberries: Add juicy bursts of flavor throughout the muffins.

For the filling:

Unsalted butter: Adds richness and helps create a smooth, pipeable filling.
Powdered sugar: Sweetens the filling and keeps it smooth without any graininess.
Cream cheese: Creates the creamy cheesecake-style center.
Vanilla bean paste: Adds flavor and complements the cream cheese beautifully.

Step by step instructions with photos

1. First, prepare the streusel.

2. Add the sugar and lemon zest to a small bowl.

3. Using your fingers, rub the lemon zest into the sugar until fragrant and well combined.

4. Add the flour and whisk everything together.

5. Pour in the melted butter and mix until crumbly. You can use your fingers to help break it up into coarse crumbs.

6. Place the streusel in the fridge while you prepare the muffins.

7. Preheat the oven to 180°C and line a muffin tin with 8 muffin liners.

8. Add the sugar and lemon zest to a large bowl. Rub them together using your fingers until fragrant.

9. Add the eggs and vanilla bean paste.

10. Using an electric hand mixer, mix until fluffy and slightly pale in color.

11. Mix in the oil, milk and yogurt.

12. Add the flour, baking powder and salt. Mix until just combined. Do not overmix.

13. Fold in the blueberries.

14. Evenly distribute the batter between the 8 muffin liners.

15. Note: I made extra tall bakery-style muffins, so I added more batter to each liner and ended up with 8 large muffins. If you prefer smaller muffins, you can divide the batter between more liners. Just keep in mind that they won’t be as tall.

16. Top with more blueberries and sprinkle the chilled streusel evenly over the muffins.

17. Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. If you’re making smaller, regular sized muffins, they will need less time, around 18 minutes.

18. Remove the muffins from the oven and let them cool completely on a wire rack before filling.

19. While the muffins are cooling, prepare the filling.

20. Add the softened butter and sugar to a bowl.

21. Using an electric hand mixer, beat for about 5 minutes or until pale and fluffy.

22. Add the cream cheese and vanilla bean paste and mix until smooth and combined.

23. Transfer the filling to a piping bag.

24. Once the muffins have cooled completely, it’s time to fill them.

25. Using a knife or a long piping tip, gently push it into the center of each muffin to create a space for the filling. There is no need to remove any of the muffin.

26. Generously pipe the cream cheese filling into the center of each muffin.

27. Enjoy!

Yield: 8 large Muffins

Author: Angie