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Lemon Blueberry Crumb Muffins

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Lemon Blueberry Crumb Muffins
Light and moist lemon blueberry muffins with a crumb topping making them the perfect way to start any day or as an afternoon pick-me-up with a nice hot cup of coffee.
Cook Time 18-20 minutes
Servings
servings
Ingredients
Crumb Topping
Muffins
Cook Time 18-20 minutes
Servings
servings
Ingredients
Crumb Topping
Muffins
Instructions
  1. Heat oven to 375 degrees.
  2. Line 15 to 18 muffin cups with paper liners. Depending on the size of the liner is the amount of muffins you'll end up with.
Crumb Topping
  1. In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter.
  2. Gently, toss around using a fork. You want to end up with pea-size clumps. Remember, it's a crumb not a paste.
For the Muffins
  1. In a medium bowl, whisk the dry ingredients (flour, baking powder and salt).
  2. In a large bowl, combine the sugar, eggs and canola oil. Mix with an electric mixer at low speed until well combined.
  3. Mix in the milk and vanilla extract.
  4. Add the flour mixture and beat at low speed until batter is smooth. Add the lemon zest and lemon juice. Gently, stir in the blueberries.
  5. Spoon the batter into the muffin cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one.
  6. Bake for about 18-20 minutes or until the muffins are golden and when a toothpick is inserted in the center it comes out with a few moist crumbs attached.
  7. Let the blueberry crumb muffins cool in the pan for 10 minutes before serving. Transfer to a wire rack and enjoy!
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