Lemon and Blueberry Muffins with a Crumble Topping
You’re going to adore these lemon-blueberry muffins, undoubtedly! The crumble has a little lemon kick, making these muffins perfect with your AM coffee or any hot drink.
Trust me, for a quick but yummy breakfast, these lemon-blueberry muffins with a streusel topping hit the spot. Keep scrolling to grab the full recipe and start baking these delicious crumble-topped muffins now!
How to Make Lemon Crumble Blueberry Muffins
These lemon blueberry muffins are a delicious and easy way to impress your guests. The combination of the tart lemon taste and sweet blueberries is perfect for any occasion.
The crumble topping adds a delightful crunch and texture to the muffins, making them even more irresistible. With just a few simple steps, you can whip up this impressive treat in no time at all. Your guests will be left speechless by these delectable muffins!
Follow along with the step-by-step recipe that includes detailed instructions and photos, or scroll down to find the printable recipe for the Lemon Blueberry Muffins With Crumb Topping instead.
Enjoy, and I hope you love making the best lemon blueberry muffin recipe ever (in my opinion anyway)!
Equipment Needed for Lemon Blueberry Muffins
Equipment
- Hand mixer
- Measuring spoons and cups
- Mixing Spatula
- Mixing bowls
- 2-12 count cupcake pan
- Cupcake/muffin liners
- Ice cream scoop
Ingredients for Lemon Blueberry Muffins
Cake Batter
- All-purpose Flour
- White Cane Sugar
- Cream Cheese (full fat)
- Baking Powder
- Salt
- Eggs
- Vanilla Extract
- Vegetable Oil
- Milk
- Fresh Blueberries (dusted with flour to prevent sinking)
- Frozen blueberries would work well too!
Lemon Crumble
- Brown Sugar
- All-purpose Flour
- Lemon Extract (or lemon juice)
- Salted Butter
How to Make Blueberry Muffins with Lemon Topping
Preheat Oven
Preheat oven to 350 degrees
Make Lemon Crumble Topping
Combine the crumble ingredients in a bowl (Brown Sugar, All-purpose Flour, Lemon Extract, Salted Butter) and set aside.
Prepare Blueberries & Dry Ingredients
Dust the blueberries with a tablespoon of the allotted flour and set aside. I love using freshly picked blueberries in our muffins since it gives it a special touch. But either way, fresh or frozen blueberries work just as well!
In a separate bowl, combine flour, salt, baking powder. Whisk together.
Add Wet Ingredients
In another bowl add the eggs, sugar, and cream cheese. Mix until combined.
Then add the oil and vanilla. Mix again
Combine Wet and Dry Ingredients
Add the flour mixture and milk to the sugar/egg mixture. Fold together until combined by hand using the spatula. Scrape the sides. Use the hand mixer to mix for approximately 1 minute. Do not over mix.
Fold In the Blueberries
Fold in the dusted blueberries, covering completely.
Fill Cupcake Tins
Fill each cupcake liner (or muffin cup) 1⁄2 way full using the ice cream scoop with the muffin batter. This helps create the same size cakes each time. Top with equal amounts of the crumble on top of each muffin.
Bake at 350 degrees for 22–25 minutes. A toothpick should come out clean when inserted near the center of a muffin.
Allow the muffins to cool while still in the muffin on a wire rack for 5 minutes before removing and placing on the wire rack to cool completely. Now you are ready to enjoy delicious muffins with amazing blueberry and lemon flavor for breakfast or a snack!
Lemon Blueberry Crumble Muffins
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 3⁄4 cups white cane sugar
- 4 ounces (full fat) cream cheese
- 1 1⁄2 tsp baking powder
- 1⁄2 tsp salt
- 2 eggs
- 2 tsp vanilla extract
- 1⁄2 cup vegetable oil
- 3⁄4 cups milk
- 2 cups blueberries (dusted with flour to prevent sinking)
Lemon Crumble Topping
- 1⁄2 cup all-purpose flour
- 1⁄2 cup brown sugar
- 1 tsp lemon extract
- 1⁄4 cup salted butter
Instructions
- Preheat oven to 350 degrees.
- Combine crumble ingredients in a bowl and set aside. Dust the blueberries with a tablespoon of the allotted flour and set aside.
- In a separate bowl, combine flour, salt, baking powder. Whisk together. In another bowl add the eggs, sugar, and cream cheese. Mix until combined. Then add the oil and vanilla. Mix again.
- Add the flour mixture and milk to the sugar/egg mixture. Fold together until combined by hand using the spatula. Scrape the sides. Use the hand mixer to mix for 1 approx. 1 minute. Do not over mix.
- Fold in the dusted blueberries, covering completely.
- Fill each cupcake liner 1⁄2 way full using the ice cream scoop. This helps create the same size cakes each time.
- Top with equal amounts of the crumble on top of each muffin.
- Bake at 350 ゚ for 22-25 minutes. A toothpick should come out clean.
- Allow to cool on wire rack for 5 minutes before removing and placing on the wire rack to cool completely.
Notes
Once the muffins have cooled completely, blueberries jam if desired.
I use a gas oven, so the baking time may vary.
Always use the toothpick starting at 20 minutes to check if the muffins are done.
These muffins are great with a hot beverage in the morning for breakfast.
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