Zesty Lemon Blueberry Muffins with Extra Crumbles
Here I am again… Finally publishing a recipe…that I started writing last July. 2020 was a doozy, so it’s fine, right? Hah. This is my FAVORITE muffin recipe y’all. It is easy to throw together, great for breakfast or gifting, and goes splendidly with a hot cup of coffee. Since blueberry-picking season is upon us, I felt it was time to send my zesty lemon blueberry muffins with extra crumbles out into the world!
Last year I think we all did a lot more baking — I learned how to make French press coffee. It pairs beautifully with delicious roasted banana bread.
FACT: I used to hate blueberries.
I truly believe our tastebuds change, mature, and learn to love new foods over time AND when foods are presented in a pleasing way. Jon and I are all about trying new foods and learning what new things we like to eat! Once we are able to get involved in preparing our food or trying out new recipes, our tastebuds evolve!
And NOW?! I LOVE blueberries. I love how they can be tart and sweet. (But don’t give me a squishy one – gross) I love learning what herbs and fruits enhance their natural flavors. Enter — my zesty lemon blueberry muffins. And yes, they have an EXTRA crumbly topping.
Have you ever been to a blueberry tree farm? We went last year and have plans to go again this summer. It was delightful! ???? We ate as many as could while filling buckets. Highly recommend taking littles on a blueberry-picking adventure! Look at all the colors and texture from this branch I snipped! I had no idea blueberry trees were so beautiful. If you’re local to RDU/Cary/Holly Springs — we went to Young’s Pond Berry Farm.
The fresh lemon zest in these blueberry muffins highlights the sweet, tartness of the blueberries. I love how the blueberries explode in the muffins and drip down the crumbles.
I love to give these muffins as part of a meal train, or make brunch extra special for neighbors. They are a perfect homemade treat!
Zesty Blueberry Lemon Crumble Muffins
Equipment
- 12 Cup Muffin Tin
- 10-12 Muffin cup liners
- 1 Medium bowl
- 2 Small bowls
- Whisk
- Spatula
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
- PREHEAT OVEN TO 350 DEGREES (F)
- WHISK EGG, MILK AND OIL IN A SMALL BOWL
- MIX TOGETHER FLOUR, SUGAR, BAKING POWDER, SALT, CINNAMON, LEMON ZEST IN A MEDIUM BOWL
- WASH AND DRAIN BLUEBERRIES
- ADD EGG MIX TO DRY MIX AND STIR UNTIL JUST COMBINED
- FOLD IN BLUEBERRIES
- LINE MUFFIN TIN WITH MUFFIN CUPS
- FILL 10 CUPS FOR BIGGER MUFFINS ; 12 CUPS FOR SMALLER MUFFINS
Make the Crumb Topping
- COMBINE CRUMB TOPPING INGREDIENTS WITH A FORK UNTIL BUTTER IS INCORPORATED – CRUMBLES WILL BE LARGE
- GENTLY PRESS/SPRINKLE SMALL AMOUNTS OF TOPPING ONTO THE TOP OF EACH MUFFIN – IT GETS MESSY.
Bake & Enjoy!
- 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.)
- Once out of the oven, let the muffins rest until blueberries are slightly cool to the touch.
- ENJOY!!! 🙂
Notes
