Lemon Blueberry Muffins with Crumb Topping: A Burst of Fresh Flavors

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

Instructions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!