Lemon Blueberry Muffins with Crumb Topping
The bright tang of lemon mingled with sweet juicy blueberries makes these LEMON BLUEBERRY MUFFINS worth waking up for. The crumb topping makes them over-the-top delicious! They make the perfect addition to any breakfast, brunch or snack time.
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Lemon Blueberry Muffins with Crumb Topping
Raise your hand if you LOVE easy recipes!
If I wasn’t typing right now, I would have both hands as high as they could go. With less than 10 minutes of prep time, you can have this complete from start to finish in under 30 minutes. If that doesn’t make your eyes light up, then I don’t know what will.
This recipe isn’t just appealing because of its simplicity. Tangy bursts of lemon with sweet hints of juicy blueberries come together in a light and fluffy muffin topped with a fan favorite, homemade crumb topping for a recipe creation that will have you craving more all day.
Whether you need to start your morning with a sweet treat, or you need something to keep you going through that mid-day grind, these lemon blueberry muffins are right for you. We all need this muffin recipe in our lives so let’s get to it!
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What Do I Need To Make Lemon Blueberry Muffins?
We’re all busy people, right? There’s no time to waste in a day, and there’s definitely no time for realizing you actually don’t have all the kitchen tools to make a recipe you already bought the ingredients for.
To ease that pain and frustration, I’ve created a quick list of some of the key tools and appliances needed to breeze through this amazing recipe. Just click the shoppable links for everything listed, be sure to scroll to the very bottom of the recipe card as well!
Here’s what you’ll need:
- Non-stick muffin pan
- Hand/stand mixer
- Glass mixing bowls
- Lemon zester
- Lemon squeezer
- Pastry blender dough cutter
Want to make these blueberry lemon muffins as muffin tops?
To make your muffins a little differently, I highly suggest this GreenLife muffin tin. It has a healthy ceramic non-stick coating manufactured without PFAS and PFOA. Unlike a regular muffin pan, the cups are more shallow and a bit wider, making them more like a muffin top.
With this pan, you can still use regular cupcake liners, or you can just grease the pan.
How to Make Lemon Blueberry Muffins
I love making these recipes as user-friendly as possible, which means giving you guys the best simple and well laid out instructions. So here’s all you’ll need to know for baking these delicious lemon blueberry muffins.
Follow these quick steps:
In a large bowl infuse the sugar with lemon zest by rubbing lemon and sugar together until fragrant. Add butter to lemon sugar and beat until light and fluffy. Add the eggs, vanilla and lemon juice and continue mixing util well combined.
Mix in the flour, salt, and baking powder then add milk and sour cream and continue mixing just until moistened. Fold in blueberries using a rubber spatula, fill the paper-lined muffin cups and sprinkle crumb topping over batter. Bake until the edges of the muffins are golden brown. Once the muffins cool for 5 minutes, serve and enjoy!
How to make a crumb topping for muffins:
In a medium bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside.
If the term “cut in butter” has you with a confused look right now, you’re not alone. I remember when that term sent me immediately trying to find out what that meant.
There are a few ways to do this. So I’ll give you the low down on several of them and you can choose which seems right for you.
- Use a food processor and pulse the ingredients for the mixture until you have a crumb-like substance.
- Use two knives and literally cut the butter into the flour until you have little tiny bits of butter.
- Use a pastry blender which ultimately works pretty similar to the knife method but is easier.
The Best Tips for Baking with Frozen Berries
Don’t let anyone tell you, you can’t use frozen berries over fresh. While yes fresh is typically the best, frozen works just as good and it’s often quite a bit cheaper. So, if you have a stash of frozen berries in your freezer, here’s how you’ll use them for this recipe:
If you’re using frozen blueberries, you’ll want to
- Thaw first: Bring the blueberries to room temperature by thawing in the refrigerator, then drain any excess juice.
- Pat dry: Frozen blueberries can tint the batter blue/green so thoroughly pat them dry between several layers of paper towels.
- Do not over-mix. Mix until just combined and still lumpy, overmixing will make the batter tough and can pop the blueberries. Simply fold the blueberries in gently.
Make Bakery Worthy Muffins Every Time
Save some for later: If you’re cooking for a smaller group, these muffins are perfect to store for later. Just leave out what you need and pop the rest in the refrigerator or freezer for later. You can also easily or halve the recipe for a smaller batch.
When kept in the refrigerator they will keep for about a week. When stored properly in the freezer they will keep for about 4 months.
Switch things up: There are so many variations you could use with this recipe. Try swapping out the blueberries for red raspberries for a lemon raspberry muffin.
Take it up a notch: Try using Meyer lemons if you can find them. This cross between a true lemon and a Mandarin orange is beautiful (deep honey-yellow and a bit smaller than standard lemons) and sweeter. with an aromatic, almost herbal quality.
Don’t overmix the batter: The more you mix, the more the batter will develop gluten—those dangerous protein strands which are desirable for bread baking but can make a muffin unnecessarily tough. Mix just until the ingredients are thoroughly combined and homogenous, then move on.
More Quick Bread Recipes for a Simple and Delicious Treat!
Cinnamon and Sugar Quick Bread Easy quick bread recipe comes together in just 5 minutes. A cinnamon bread loaf with a cinnamon crust and swirl inside.
Blueberry Oatmeal Quick Bread This quick bread is so quick to make it only needs a wooden spoon or spatula to mix. Be sure to fold in the blueberries gently so they don’t break and bleed into the batter.
Pineapple Banana Hummingbird Loaf From pineapple to cream cheese, this hummingbird loaf has the same great flavors as the original popular layer cake but simplified by baking in mini loaf pans. It’s easy as can be when you use a cake mix, instant pudding mix, and canned pineapple.
Fresh Strawberry Glazed Baked Donuts Spongey white cake doughnuts are topped with a fresh strawberry glaze for a sweet breakfast treat!
Baked Maple & Cinnamon Donuts Forget the doughnut shop -if you have a donut pan, you can have homemade donuts at home any day! Baked donuts are quick and much easier than fried donuts. This recipe is full of maple flavor, topped with cinnamon and sugar and can be on your table in 20 minutes.
Cheesecake Chocolate Chip Muffins Breakfast has never been this decadent or delicious! Treat your family to muffins this weekend and make breakfast an event they won’t soon forget. Decadent chocolate chip muffins stuffed with a creamy cheesecake filling are a chocolate lover’s dream come true!
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You’ll Be Be Savouring Every Last Crumb!
You know everything you need to know to make a perfect lemon blueberry muffin, and I know you’re craving one by now, so why waste any more time! Head to the kitchen and get started. Don’t forget to let me know your thoughts once you try your first (of many) batches!
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for 12 muffins fill paper-lined muffin cups three-fourths full. for 18 muffins fill paper-lined muffin cups half full. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
For The Crumb Topping:
For The Muffins
for 12 muffins fill paper-lined muffin cups three-fourths full.
for 18 muffins fill paper-lined muffin cups half full.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.