Description
Super fluffy and moist blueberry lemon muffins, sprinkled with a zesty and crunchy crumb topping. Only a few basic kitchen tools required to make these flavorful muffins.
Ingredients
Scale
Crumb Topping
- 1/4 cup granulated sugar
- 3 tbsp all-purpose flour
- 1 tbsp lemon zest
- 2 tbsp unsalted butter, softened & cubed
Muffins
- 3/4 cup granulated sugar
- 2 tbsp lemon zest
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup whole milk
- 2 tbsp fresh lemon juice
- 1 1/2 cups fresh blueberries, rinsed and dried
Instructions
- Preheat the oven to 400°F. Line a standard size muffin pan with 12 paper liners.
- Make crumb topping: In a small bowl combine sugar, flour, and lemon zest. Add in the softened butter, use your fingers to mix all ingredients together until the butter is coated with the dry ingredients and a crumbly texture forms. Set aside.
- Make the muffins: In a large bowl, combine sugar and lemon zest and rub together between your fingers to release oils from the zest. Next, whisk in the flour, baking powder, and salt.
- In a large measuring cup use a fork to combine oil, egg, milk and lemon juice. Add wet ingredients to the dry ingredients and mix together with a wooden spoon or spatula until just a few streaks of flour remain, careful not to over mix. Gently fold in the blueberries.
- Fill each muffin cup 3/4 full. Sprinkle crumb topping evenly on top of muffin batter.
- Bake for 20-25 minutes until lightly golden and muffin springs back when lightly touched. Allow to cool completely on a wire rack.
Keywords: blueberry muffins, muffins, blueberry, lemon,