Lemon Blueberry Muffins with Crumb Topping
These lemon blueberry muffins are such a fun breakfast treat (or honestly… an anytime treat). The lemon flavor really shines, the muffins are incredibly moist, and that crumb topping is so good.
I used fresh blueberries, fresh lemon zest, and freshly squeezed lemon juice, which really enhances the flavor. But even if you skip the zest or use bottled lemon juice, these muffins will still turn out amazing.
The extra blueberries on top before adding the crumb topping make them look bakery-style and give them that wow factor.
They’re quick to make and the results are fantastic.
Streusel Crumb Topping
• 1 cup all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon cinnamon (or more to taste)
• 6½ tablespoons melted butter
Mix flour, sugar, and cinnamon in a bowl. Add melted butter and stir with a fork until crumbly. Refrigerate until ready to use.
Muffins
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ⅔ cup granulated sugar
• 1 tablespoon lemon zest
• 2 eggs
• ⅔ cup Greek yogurt
• ⅓ cup vegetable oil
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1⅓ cups blueberries (fresh or frozen)
• 1 tablespoon flour (for coating blueberries – optional)
Instructions
1️⃣ Preheat oven to 400°F and line a muffin pan with paper liners.
2️⃣ Make crumb topping and place it in the refrigerator while you prepare the batter.
3️⃣ In a bowl, whisk together
• flour
• baking powder
• salt
Set aside.
4️⃣ In another bowl combine the sugar and lemon zest. Rub together for about a minute to release the lemon oils.
5️⃣ Add eggs and whisk together.
6️⃣ Mix in
• Greek yogurt
• vegetable oil
• vanilla extract
• lemon juice
7️⃣ Add the dry ingredients to the wet ingredients and mix just until combined.
8️⃣ Reserve about ½ cup of blueberries for topping.
Gently fold the remaining blueberries into the batter.
(The recipe suggests tossing the blueberries in 1 tablespoon flour first, but I forgot and still had great results.)
9️⃣ Fill muffin cups about ⅔ full.
🔟 Sprinkle the reserved blueberries on top of each muffin, then cover generously with the crumb topping.
Bake 5 minutes at 400°F, then reduce oven temperature to 375°F and bake another 15 minutes, or until a toothpick comes out clean.
Let cool in the pan for about 5 minutes, then transfer to a wire rack.
These come out soft, moist, and packed with lemon-blueberry flavor, and that crumb topping really takes them over the top.
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Lemon Blueberry Muffins with Crumb Topping
Ingredients
Method
- Preheat oven to 400°F. Line a muffin pan with paper liners.
- Make the crumb topping: In a bowl combine flour, sugar, and cinnamon. Stir in melted butter with a fork until crumbly. Refrigerate while preparing the muffin batter.
- In a medium bowl whisk together flour, baking powder, and salt. Set aside.
- In a large bowl combine sugar and lemon zest, rubbing them together with your fingers for about 1 minute to release the lemon oils.
- Add eggs and whisk until smooth.
- Mix in Greek yogurt, vegetable oil, vanilla extract, and lemon juice until well combined.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- If desired, toss the blueberries with 1 tablespoon flour. Reserve about ½ cup blueberries for topping.
- Gently fold the remaining blueberries into the batter.
- Fill muffin cups about ⅔ full.
- Sprinkle the reserved blueberries over the tops, then add the crumb topping generously.
- Bake 5 minutes at 400°F, then reduce oven temperature to 375°F and bake an additional 15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer muffins to a wire rack to finish cooling.
