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Zesty Blueberry Lemon Crumble Muffins

Lots of lemon zest and juicy blueberries make these muffins a fan favorite. With extra crumbles, they give this blueberry muffin recipe a extra dash of love.

Prep Time 10 minutes
Cook Time 20 minutes
Servings 10

Ingredients

Muffin Mix

  • 1 large EGG
  • 1/2 CUP BUTTERMILK
  • 1/4 CUP VEGETABLE OIL
  • 1-3/4 CUP ALL PURPOSE FLOUR (I use King Arthur)
  • 1-1/2 TSP BAKING POWDER
  • 1/2 TSP SALT
  • 1/4 TSP CINNAMON
  • 1-1/2 CUP FRESH BLUEBERRIES
  • 1 TSP LEMON ZEST
  • 1/2 CUP GRANULATED SUGAR

Crumble Topping

  • 1/3 CUP GRANULATED SUGAR
  • 1/4 CUP ALL PURPOSE FLOUR
  • 2 TBS UNSALTED BUTTER ROOM TEMP
  • 1/2 TSP LEMON ZEST

Instructions

Make the Muffins

  1. PREHEAT OVEN TO 350 DEGREES (F)

  2. WHISK EGG, MILK AND OIL IN A SMALL BOWL

  3. MIX TOGETHER FLOUR, SUGAR, BAKING POWDER, SALT, CINNAMON, LEMON ZEST IN A MEDIUM BOWL

  4. WASH AND DRAIN BLUEBERRIES

  5. ADD EGG MIX TO DRY MIX AND STIR UNTIL JUST COMBINED

  6. FOLD IN BLUEBERRIES

  7. LINE MUFFIN TIN WITH MUFFIN CUPS

  8. FILL 10 CUPS FOR BIGGER MUFFINS ; 12 CUPS FOR SMALLER MUFFINS

Make the Crumb Topping

  1. COMBINE CRUMB TOPPING INGREDIENTS WITH A FORK UNTIL BUTTER IS INCORPORATED - CRUMBLES WILL BE LARGE

  2. GENTLY PRESS/SPRINKLE SMALL AMOUNTS OF TOPPING ONTO THE TOP OF EACH MUFFIN - IT GETS MESSY.

Bake & Enjoy!

  1. Place muffin pan in the oven for 20 minutes.

    (They will still cook for a minute once out of the oven - so pull them at 20 minutes unless still runny.)

  2. Once out of the oven, let the muffins rest until blueberries are slightly cool to the touch.

  3. ENJOY!!! :)

Recipe Notes

Fresh blueberries really work best for this recipe. The heat from the oven helps them pop during baking and the juices become syrupy. DELISH.