Lemon Blueberry Muffins with Crumb Topping
These tangy and sweet Lemon Blueberry Muffins have the perfect balance of flavors and are healthier than normal store bought one. They are soft, moist, and oh so lemony.
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.
Tried this recipe?Let us know how it was!