Blueberry Lemon Curd Muffins with Streusel

These blueberry lemon curd muffins are the perfect balance of sweet, tangy, and buttery. Each muffin is packed with juicy blueberries and swirled with bright lemon curd for a burst of citrus flavor in every bite. A crumbly streusel topping adds the perfect crunchy contrast – and it’s so good, you’ll be tempted to eat it straight from the bowl (I always make extra!). Thanks to buttermilk, the muffins stay tender and moist, making them a bakery-worthy treat for breakfast, brunch, or an afternoon snack. Big fan of these flavors? Then you’ll love this lemon blueberry cake and these old-fashioned strawberry rhubarb bars with oat crumble.

Why You’ll Love This Recipe

• Bright and flavorful. Juicy blueberries and tangy lemon curd make every bite fresh and vibrant.
• Bakery-style texture. Buttermilk keeps the muffins soft and moist, while the streusel topping adds a satisfying crunch.

Key Ingredients in This Recipe

• Blueberries – Blueberries are in season from April to to October though June and July is when they are at their peak. The sweet/ tart berries contrast with the tart lemon curd and make the perfect addition to these muffins traditionally served for breakfast.
• Lemon curd – Lemon curd is creamy, tangy and sweet making it the perfect addition to these muffins. It’s made using egg yolks, lemons, sugar, salt and butter.
• Buttermilk – The typical American buttermilk is low-fat. It also has a rich, tangy flavor and a texture more similar to sour cream or yogurt than cream or milk. The buttermilk works to keep the muffins extra moist as they cook. Substitute with sour cream if needed.
• Streusel topping – The combination of oats, sugar, a bit of cinnamon adds a crunchy topping to the muffins. This streusel can be omitted and the muffins can be topped solely with the turbinado sugar if desired.
• Turbinado sugar – Also known as sugar in the raw, it’s minimally processed, evident in the larger granules. It comes from the first pressing of sugar cane and thus retains that natural, richer flavor. Because of the bigger granules of sugar it’s often used for finishing desserts. I like using it in this recipe because it adds a bit more flavor though it can easily be swapped out with granulated sugar.

A full ingredient list with exact amounts can be found in the recipe card below.

How to Make Blueberry Muffins

1. Make the streusel topping. In a small mixing bowl whisk together the flour, sugar, and cinnamon. Cut the softened butter into small ½” cubes and use a spoon or your hands to combine the butter into the sugar mixture. Add the oats and thoroughly combine. Set aside.
2. Prepare a muffin tin. Preheat oven to 375°F . Spray or line a 12-cup standard muffin tin with paper liners.
3. Sift together the dry ingredients. In a medium mixing bowl, sift together the flour, baking powder, baking soda and salt.
4. Beat the butter and sugar. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar together until creamy.
5. Add eggs. Working one egg at a time, add to the batter, beating well after each addition. Add the vanilla and continue to mix until combined. 
6. Add buttermilk and dry ingredients. Alternate slowly adding the flour mixture and the buttermilk to the egg mixture, beginning and ending with the flour mixture. Mix until completely combined and smooth. Using a rubber spatula gently fold in the lemon curd and then the blueberries.
7. Add to prepared muffin tin. Divide the batter among the prepared cups, filling each cup to the top. Sprinkle the streusel crumb topping over each muffin as well as the turbinado sugar.
8. Bake the muffins. Bake until the muffins are golden brown on top, about 25 to 30 minutes, rotating the pan halfway through cooking.
9. Cool. Remove the muffins to a wire rack to cool. Serve warm or at room temperature.

Other Recipes to Try

If you enjoy this blueberry muffin recipe, I recommend checking out some of these

• Coffee Cake Streusel Muffins
• Blueberry Cornmeal Pancakes
• Blueberry Lavender Honey Pie
• Lemon Lavender Bars

Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!

Blueberry Lemon Curd Muffins with Streusel Topping

By Kylie Mazon-Chambers

4.67 from 3 votes

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Serves 16 muffins (or 10 jumbo muffins)

Cook ModePrevent your screen from going dark

US Customary – Metric

Equipment:

• ▢
  standard muffin tin
• ▢
  cookie scoop
• ▢
  muffin liners

Ingredients:

For the streusel topping:

• ▢ ¼ cup all-purpose flour
• ▢ ⅓ cup dark brown sugar
• ▢ ¼ cup granulated sugar
• ▢ ½ teaspoon ground cinnamon
• ▢ ½ teaspoon kosher salt
• ▢ 6 tablespoons unsalted butter, softened at room temperature
• ▢ ½ cup old-fashioned oats

For the muffins:

• ▢ 2½ cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 tablespoon baking soda
• ▢ ½ teaspoon table salt
• ▢ ½ cup unsalted butter, softened at room temperature
• ▢ 1 cup granulated sugar
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup buttermilk
• ▢ ⅓ cup lemon curd
• ▢ 2 cups fresh blueberries
• ▢ 2 tablespoons turbinado sugar (sugar in the raw)

Instructions:

For the streusel topping:

• In a small mixing bowl whisk together the flour, sugar, and cinnamon. Cut the softened butter into small ½” cubes and use a spoon or your hands to combine the butter into the sugar mixture. Add the oats and thoroughly combine. Set aside.

For the muffins:

• Preheat oven to 375°F (190ºC). Spray or line a 12-cup standard muffin tin with paper liners.
• In a medium mixing bowl, sift together the flour, baking powder, baking soda and salt. In the bowl of an electric mixer fitted with the whisk attachment, beat the butter and sugar together until creamy.
• Add the eggs, one at a time, beating well after each addition. Add the vanilla and continue to mix until combined. 
• Alternate slowly adding the flour mixture and the buttermilk to the egg mixture, beginning and ending with the flour. Mix until completely combined and smooth. Using a rubber spatula gently fold in the lemon curd and then the blueberries.
• Divide the batter among the prepared cups, filling each cup to the top. Sprinkle the streusel crumb topping over each muffin as well as the turbinado sugar.
• Bake until the muffins are golden brown on top, about 25 to 30 minutes, rotating the pan halfway through cooking.
• Remove the muffins to a wire rack to cool. Serve warm or at room temperature.

Nutrition:

Calories: 345kcal | Carbohydrates: 52g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 469mg | Potassium: 94mg | Fiber: 1g | Sugar: 27g | Vitamin A: 349IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 2mg

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