These Lemon Blueberry Muffins are a delightful combination of tart lemon and sweet blueberries, creating a refreshing and flavorful treat. Topped with a buttery, lemon-infused crumb, these muffins are perfect for breakfast, brunch, or a snack. The addition of lemon zest and juice enhances the muffins with a citrusy aroma and taste, while the fresh blueberries add bursts of juiciness in every bite.
Why You'll Love This: These muffins are incredibly moist and fluffy, thanks to the blend of melted butter and milk in the batter. The lemon and blueberry pairing is a classic combination that never disappoints. The crumb topping adds a delightful texture contrast, making these muffins a crowd-pleaser. They are easy to make and perfect for using up fresh blueberries during their peak season.
Perfect Occasion: Ideal for breakfast or brunch gatherings, these muffins are also great for packing in lunchboxes, serving at picnics, or enjoying as an afternoon snack with a cup of tea or coffee. They are perfect for any occasion where a homemade, fruity treat is desired.
Decoration Tips: For an added touch of elegance, drizzle a simple lemon glaze over the cooled muffins. To make the glaze, mix powdered sugar with a little lemon juice until smooth. You can also sprinkle some coarse sugar on top of the crumb before baking for a crunchy finish.
- Ingredients:
- For the Muffins:
- 1/4 cup butter, melted
- 1 cup granulated sugar
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 cups milk
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 1/2 cups fresh blueberries
- For the Crumb Topping:
- 1/4 cup all-purpose flour
- 3 tbsp granulated sugar
- 1 tbsp lemon zest
- 2 tbsp butter, softened
- For the Muffins:
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Line a jumbo muffin tin or a 12-cup regular muffin tin with muffin liners.
- Prepare the Muffin Batter:
- In a large mixing bowl, whisk together the melted butter and sugar until light and fluffy.
- Add the lemon juice, lemon zest, eggs, vanilla extract, and milk. Whisk until well combined.
- In a separate bowl, mix the flour, baking powder, baking soda, and salt. Reserve a small amount of this flour mixture to toss with the blueberries.
- Add the dry ingredients to the wet ingredients, stirring until just combined.
- Toss the blueberries in the reserved flour mixture to prevent them from sinking to the bottom of the muffins. Gently fold the blueberries into the batter.
- Fill the Muffin Tins:
- Spoon the batter evenly into the prepared muffin liners. Place a few extra blueberries on top of each muffin for a nice presentation.
- Prepare the Crumb Topping:
- In a small bowl, combine the flour, sugar, lemon zest, and softened butter. Use a fork to mix until the mixture becomes crumbly.
- Sprinkle a little bit of the crumb topping on each muffin.
- Bake the Muffins:
- Bake the muffins in the preheated oven for 35-40 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Transfer the muffins to a cooling rack and let them cool completely before serving.
Enjoy these delightful Lemon Blueberry Muffins with Crumb Topping, a perfect blend of fresh flavors and textures for any time of the day!