These blueberry lemon thyme muffins are topped with a crunchy streusel and packed full of delicious blueberries. You will love how easy these muffins are to make!
Nothing is more comforting than waking up to the delicious smell of sweet blueberry muffins, freshly baked and out of the oven.
Blueberry muffins are the perfect breakfast. But if you’re feeling like you need a little more than just a muffin, my baked blueberry oatmeal would surely hit the spot!
These blueberry lemon thyme muffins are perfect for breakfast or, paired with some tea in the afternoon.
The fresh blueberries burst with flavor, with a citrusy hint of lemon and a special scent of thyme.
Don’t forget the best part: the crumble topping! Chewy oats, and sweet dark brown sugar, with a drizzle of tangy lemon glaze.
They will become your new favorite muffin; you’ll love them!
Ingredients for blueberry lemon thyme muffins
- All-purpose flour – This is a simple basic baking ingredient that helps hold the muffin together
- Buttermilk – Buttermilk gives this blueberry lemon thyme muffins moisture and a subtle tang.
- Lemon zest – This adds a burst of citrus that complements the berries!
- Thyme – This herb pairs well with both lemon and blueberries. Giving a subtle freshness throughout the muffin.
- Blueberries – The star of the show! Fresh is used here, but you could absolutely substitute frozen berries.
- Baking powder – Baking powder helps the muffins rise and stay fluffy.
- Vanilla bean paste – Vanilla bean paste is a super concentrated vanilla product. You could substitute vanilla extract.
- Quick-cooking oats – These give our streusel topping a lovely texture
- Brown sugar – Brown sugar adds moisture and a sweet molasses flavor, unlike traditional white sugar.
Using different fruit or berries
If blueberries aren’t your favorite, you could substitute blackberries, raspberries, or even cranberries.
Fresh or frozen, both work well in this recipe.
Using alternative milks
Buttermilk is used here to lend a tangy flavor to the muffin, but you could use almond, soy, or any other type of alternative milk to provide moisture to the muffin.
Storage and leftovers of blueberry lemon thyme muffins
These muffins are best consumed the day-of baking but would keep well in an airtight container for up to 3 days.
You could also freeze these muffins.
Bake as directed, hold off on adding the glaze, and freeze in a freezer-safe container.
To warm up, thaw in the refrigerator a day before use, and gently warm in the microwave for a couple of minutes.
More muffin recipes
- Looking to try other herbs in muffins? Try my Cranberry Orange Rosemary Muffins
- Craving something fall-inspired? Try my Pumpkin Cream Cheese Muffins
- Loving lemon? Try my Lemon Chia Seed Muffins
- Want something sweet? Try my Sweet Potato and Fig Muffins
For streusel topping:
- 6 tablespoons unsalted butter, melted
- 1/2 cup all-purpose flour
- 1/2 cup quick cooking oats
- 1/2 cup dark brown sugar
- 1 teaspoon lemon zest
- Pinch of kosher salt
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 cup buttermilk
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla bean paste
- 1/2 teaspoon lemon extract
- 1/2 cup unsalted butter, room temperature
- 1 cup dark brown sugar
- 2 large eggs
- 1 pint fresh blueberries
- 3 tablespoons powdered sugar
- 2 teaspoons fresh lemon juice
For the streusel topping:
- In a small bowl add all ingredients and stir well to combine. Set aside.
For the muffins:
- Preheat the oven to 350 degrees F and line a muffin pan with paper liners, set aside.
- In a medium-sized bowl add flour, baking powder, fresh thyme leaves, and kosher salt. Whisk to combine and set aside.
- In a small bowl (or use your liquid measuring cup) add buttermilk, lemon zest, vanilla bean paste, and lemon extract. Stir to combine and set aside.
- In the bowl of an electric mixer add butter and brown sugar.
- Bean on medium-high speed until light and fluffy, about 3 minutes.
- Add in the eggs, one at a time, scraping down the sides of the bowl between each addition, and mix until just combined.
- Lower the mixer speed to low and slowly alternate between adding the flour and buttermilk mixture until all the ingredients have been added.
- Gently stir in the fresh blueberries trying not to break them as you stir.
- Fill your muffin pans about 3/4 of the way full and smooth the top as best as possible.
- Top each muffin with a handful of streusel topping. If the topping sets up a bit (the butter might firm up a bit) just break it up with your hands. You want to use all the topping so don’t be scared to really top those muffins.
- Bake for about 25 minutes or until the muffin is fully cooked. You can test your muffin by inserting a toothpick into the center and when removed it should be clean.
- Let your muffins cool and top with drizzle.
For the glaze:
- Whisk together until smooth. If it’s too thick add a little more lemon juice. If it’s too thin add a little more powdered sugar.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 352Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 67mgSodium: 160mgCarbohydrates: 51gFiber: 2gSugar: 27gProtein: 5g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.