I love any berry and lemon combination. The flavors just go so well together, I love the sweetness the summer berries bring to balance the tartness of the lemon. These Lemon Blueberry Muffins with Crumb Topping are no exception. They are a great way to start off your day with a cup of coffee.
Heck, you can even have them with a cup of coffee as an afternoon snack. I wouldn’t blame you if you wanted these as an after dinner snack. Any time of day and these would be perfect. I mean, it has fruit, so that counts for something?
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As you may know, I have a love of berries and lemon. I have quite a few recipes that pair lemon with berries and I probably won’t be stopping anytime soon. There’s my Easy Blueberry Lemon Galette, Mixed Berry Lemon Pie Bars, and we can’t forget Strawberry Lemon Freezer Jam. If you asked me to pick a favorite, I don’t think I would be able to. Maybe you will just have to try them all and let me know if you can find a favorite!
Growing up, we used to get the Costco blueberry muffins. I remember those muffins were always so good. It was a toss up between the blueberry muffins and chocolate muffins. Both are still delicious but just don’t seem to taste the same anymore. I think it’s because I generally try to make my recipes a little healthier and less sweet.
I really like these Lemon Blueberry Muffins with Crumb Topping because the lemon flavor shines through and then you get a bite with the blueberries and the sweetness balances the muffin perfectly. These muffins have the crumb topping but you could easily omit it. It’s doesn’t need to have it to still be delicious!
2. Place the flour, granulated sugar, salt, baking power, and lemon zest in a bowl
3. Mix all the dry ingredients together until well combined
4. Add in the lemon juice, milk, vegetable oil, and egg
Modifications to the original recipe
When I first saw these To Die for Blueberry Muffins, I knew I had to make them. I added the lemon zest and lemon juice because I wanted a little tartness. The amount of granulated sugar I used was cut down from the original recipe. I don’t like to have my muffins too sweet and I knew with the addition of the crumb topping that it would be plenty sweet.
6. Add the blueberries to the muffin batter
7. Crumb topping ingredients
8. Place all ingredients into a small bowl and mash together with a fork
I replaced the granulated sugar in the crumb topping with light brown sugar. The crumb topping seemed like it made a lot for only 8 muffins so I cut it in half. I’m so glad that I did because it would have been way too much.
You could probably even make 1/2 of my recipe listed below and still have plenty. I ended up losing about 1/2 of the crumb topping to the pan, but what was left on the muffins was enough for us. You can also feel free to omit the crumb topping for some delicious Lemon Blueberry Muffins.
10. Top each muffin with crumb topping and fill empty muffin wells half way full with water
11. Baked muffins (the crumb topping overflow I mentioned above
12. Muffins ready to serve
If you don’t have blueberries, you could use raspberries or blackberries. I used fresh berries but you could use frozen berries. I would not thaw your berries before mixing in, but I would recommend not over mixing. When you use frozen berries they tend to bleed into your batter if you over mix.
If you don’t have lemon you could leave it out or substitute lime instead. Highly recommend the lemon though, I think that really makes these muffins stand out from normal blueberry muffins!
The recipe calls for 1 cup of blueberries, but I’ve made them with 1 1/2 cups as well. If you like more berries, I say add that extra 1/2 cup!
Lemon Blueberry Muffins with Crumb Topping
Ingredients
Muffins
- 1 1/2 cup all purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 1 large lemon, zest and juice
- approx 1/3 cup milk, I used 1%, see notes
- 1/3 cup vegetable oil,
- 1 large egg, room temperature
- 1 cup fresh blueberries, see notes
Crumb Topping
- 1/4 cup light brown sugar, packed
- 2 1/2 tbsp all purpose flour
- 2 tbsp unsalted butter, cubed and room temperature
- 3/4 tsp ground cinnamon
Instructions
Crumb Topping
- In a small bowl. mix together light brown sugar, flour, butter, and ground cinnamon. Mix with fork until the topping comes together.
Muffin Batter
- Preheat oven to 375°F. Grease muffin pan with no stick cooking spray.
- In a medium bowl, combine flour, granulated sugar, salt, baking powder and lemon zest.
- Place the lemon juice in a liquid measuring cup, then add enough milk to fill to the 1/3 cup line. Add your vegetable oil and it should reach the 2/3 cup line.
- Add the milk mixtures and egg to the flour mixture. Stir until just combined. Your muffin batter should be fairly thick.
- Gently fold in the blueberries. Fill each muffin cup right to the top, and sprinkle with crumb topping mixture. Fill any empty well in the muffin pan with water before baking. This will ensure even baking.
- Bake for 13-15 minutes, or until a toothpick comes out clean when you test the muffin.
- Cool for 5 minutes in the pan before removing to a wire rack to cool completely.
Notes
- Juice your lemon into a measuring cup and then pour in your milk to the 1/3 cup line. Add oil until the 2/3 cup line. If you do not measure this way, you will have about 2 tbsp of extra liquid in your muffins. They will not rise as well and could be flat on top.
- You can substitute the milk with an alternative milk of your choice.
- If you want more blueberries in your muffins, you can add another 1/2 cup to the batter.
- If you don’t want the topping on the muffins, you can leave them plain. Sometimes I like to sprinkle my muffins with cinnamon sugar if I’m too lazy to make the topping.
- You can freeze these muffins and pull them out when you want a quick breakfast or snack. I like to individually wrap them in plastic wrap and then place in a freezer bag.
If you make any of my recipes, be sure to tag me on Instagram @amysdeliciousmess and use #amysdeliciousmess. I’d love to see all of your pictures!
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