Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Lemon Blueberry Crumb Cake Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 62 reviews

These Lemon Blueberry Crumb Cake Muffins combine zesty lemon flavors with juicy blueberries and a sweet crumb topping for a delightful breakfast or snack. Moist and tender with a tangy lemon glaze, they are perfect for muffin lovers seeking a bright, fruity treat.

  • Total Time: 33 minutes
  • Yield: 18 muffins

Ingredients

Muffin Batter

  • 2 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 Tbsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 6 Tbsp sour cream
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups blueberries
  • 1 Tbsp all purpose flour (for tossing blueberries)

Crumb Topping

  • 6 Tbsp butter, melted
  • 1/2 cup brown sugar
  • 2/3 cup all purpose flour
  • 1 tsp lemon zest

Lemon Glaze

  • 1/2 cup powdered sugar
  • 1 Tbsp lemon juice

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 400°F (204°C) and line a muffin tin with paper liners to prevent sticking and ease cleanup.
  2. Mix Dry Ingredients: In a large bowl, combine 2 1/2 cups flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. Whisk these ingredients together evenly.
  3. Add Wet Ingredients to Dry: Create a well in the center of the dry mix. Pour in buttermilk, vegetable oil, and crack in two eggs. Stir gently until the batter is just combined, maintaining a thick consistency.
  4. Incorporate Flavors: Add lemon zest, lemon juice, sour cream, and vanilla extract to the batter. Mix just until combined to preserve moisture and texture.
  5. Prepare Blueberries: Toss blueberries with 1 tablespoon flour to coat them, which helps prevent them from sinking in the batter. Fold them into the batter carefully.
  6. Fill Muffin Cups: Spoon the batter into the lined muffin tin, filling each cup about two-thirds full. This recipe yields approximately 18 muffins.
  7. Make Crumb Topping: In a separate bowl, mix lemon zest, flour, and brown sugar. Pour in melted butter and stir until crumbly lumps form creating the crumb topping.
  8. Add Crumb Topping: Generously sprinkle the crumb mixture over each muffin cup, lightly pressing the crumbs into the batter for better adherence.
  9. Bake Muffins: Place the muffin tin in the oven and bake for 16 to 18 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  10. Prepare Glaze: While muffins bake, whisk together powdered sugar and lemon juice to make the glaze. Allow the muffins to cool for 5 to 10 minutes after baking before drizzling the glaze over the top.
  11. Serve and Enjoy: Let the glaze set for a minute, then enjoy your zesty, moist Lemon Blueberry Crumb Cake Muffins fresh from the tin or stored for later.

Notes

  • Tossing the blueberries in flour is essential to keep them evenly distributed in the batter and prevent sinking.
  • Do not overmix the batter to keep the muffins tender and fluffy.
  • The crumb topping adds a delightful crunchy texture; be generous for best results.
  • If fresh blueberries are unavailable, frozen berries can be used but do not thaw before adding to batter.
  • Adjust baking time slightly if using jumbo muffin tins; muffins may need a few extra minutes.
  • The lemon glaze can be omitted if preferred, or replaced with a simple dusting of powdered sugar.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast / Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/lemon-blueberry-crumb-cake-muffins-recipe/