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Lemon Blueberry Muffins with Crumble
Tender, lemony muffins packed with fresh blueberries and topped with a crunchy, lemon streusel make a delicious way to start your day or take a break.
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
muffins
Calories
Author
Marye Audet-White
Ingredients
Muffins
2
cups
flour
¾
cup
sugar
2
teaspoons
baking powder
½
teaspoon
baking soda
½
teaspoon
salt
¾
cup
milk
Juice of one lemon
1
beaten egg
¼
cup
unsalted butter
½
teaspoon
vanilla
1
tablespoon
freshly grated lemon
zest
2
cups
fresh blueberries
Topping
⅓
cup
granulated sugar
¼
cup
flour
1
tablespoon
lemon
zest
¼
cup
unsalted butter
Instructions
Muffins
Preheat oven to 375F.
Put paper liners in muffin cups or use the silicon liners that are available.
Combine flour, sugars, baking powder, salt in a bowl.
Stir in milk, lemon juice, egg, butter,lemon peel, and vanilla.
Fold in
the blueberries.
Spoon into muffin cups.
Topping:
Combine the dry topping ingredients in a bowl.
With cold fingers rub butter into dry ingredients until the mixture is crumbly and looks like coarse crumbs.
Sprinkle the topping on the muffins.
Bake for 20-25 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans for 5 minutes.
Serve warm.
Notes
Freeze for up to 3 months