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Blueberry Lemon Crumb Muffins on a Circular Wire Rack Next to a Halved Muffin with Fresh Lemon and Blueberries.
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5 from 2 votes

Blueberry Lemon Muffins

Blueberry Lemon Muffins are moist and tender muffins loaded with fresh blueberries and lemon flavor, topped and baked with a crispy, buttery crumble.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Keyword: Blueberry Lemon Muffins
Servings: 12 muffins
Calories: 283kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Blueberry Lemon Muffins

  • ¾ cup (150 g) granulated sugar
  • ¼ cup (½ stick, 57 g) butter, room temperature
  • ½ cup (115 g) sour cream, room temperature
  • 1 large egg, room temperature
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 ½ cups (187.5 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup whole milk
  • 2 cups fresh blueberries

Crumble Topping

  • ½ cup (62.5 g) all-purpose flour
  • ⅓ cup (67 g) granulated sugar
  • 3 tablespoons light brown sugar
  • 1 pinch kosher salt
  • ¼ cup (½ stick / 57 g) unsalted butter, melted, cooled slightly

Glaze (Optional and Not Pictured)

  • 1 cup (125 g) confectioners' sugar
  • 2 tablespoons water

Instructions

Blueberry Lemon Muffins

  • Preheat oven to 375°F. Line a 12-count muffin tin with liners.
  • To the bowl of a stand mixer with a paddle attachment, add the sugar, butter, sour cream, egg, lemon juice, and lemon zest. Beat until creamy. (You could also use a handheld mixer.)
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • With the mixer on low, alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture.
  • Gently fold in the blueberries.
  • Pour the batter into the lined muffin cups. Set aside as you make the crumble.

Crumble Topping

  • To make the crumble topping, mix together the flour, granulated sugar, brown sugar, salt, and melted butter in a small bowl.
  • Top the muffin batter with the crumble topping (about 1 tablespoon per muffin).
  • Bake for 18-20 minutes. The muffins are done when an inserted toothpick comes out clean with a few crumbs, but no wet batter. Let the cupcakes cool before drizzling the glaze.

Glaze (Optional and Not Pictured)

  • In a medium bowl, whisk together the confectioners' sugar and water. Add more water until the glaze reaches your desired consistency.
  • Drizzle the glaze over the cool muffins.

Nutrition

Serving: 1muffin | Calories: 283kcal