Lemon Blueberry Muffins

These Lemon Blueberry Muffins are a delicious take on a classic recipe.
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I’ve made these muffins a few different times, and each time I’ve received lots of compliments about them. They are very lemon-y without being overwhelming.

They also have a delicious crumb topping, which makes them even more irresistable. If you ask me, any muffin that has a crumb topping is automatically better than those without. And this crumb topping contains oatmeal, which gives it a uniquely satisfying cruch.

These muffins are also easy to make. More steps than you'll see in some cookies, but nothing actually difficult.
Start by preheating the oven to 350°F. Line some muffin pans with muffin liners. Then proceed to make the crumb topping. In a small bowl, combine the melted butter, sugar, flour, oats, and salt. Mix it with a fork until it is combined and crumbly. Set the topping aside for later.
Next, in the bowl of a stand mixer, beat the softened butter until it's fluffy. Add in the sugar. Continue mixing until the butter and sugar are well-combined. Then add the eggs, mixing until just incorporated. Finally, add the buttermilk, vanilla, and lemon zest, mixing until well-combined.

In a separate medium bowl, combine together the flour, baking powder, and salt. Gradually stir the flour mixture into the butter mixture until just combined.

Divide the batter evenly into the prepared muffin pans. I like to only fill each muffin ⅔ - ¾ full. That way, the muffins do not expand too much over the top. Sprinkle the prepared crumb topping onto the top of each muffins. Bake the muffins for 22-25 minutes, until you can insert a toothpick into the middle of a muffin and have it come out clean. Allow the muffins to cool for a few minutes before removing them from the pan to cool completely.

Finally, make the glaze by mixing together the lemon juice and powdered sugar until the mixture is smooth. Drizzle the glaze onto the cooled muffins. The glaze adds a nice lemon-y, sweet touch to an already delicious muffin.


Lemon Blueberry Muffins

Yield: 18-20 muffins

Ingredients

Crumb Topping:

  • 5 Tbsp butter, melted
  • ½ c sugar
  • ½ c flour
  • ½ c old-fashioned oats
  • ¼ tsp salt

Muffins:

  • ½ c butter, softened
  • 1 c sugar
  • 2 eggs
  • ½ c buttermilk
  • 1 tsp vanilla
  • zest of 1 lemon, finely grated
  • 2 c all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 c fresh blueberries

Glaze:

  • 3 Tbsp lemon juice
  • 1 c powdered sugar

Directions

  1. Preheat oven to 350°F. Line a muffin pan with muffin liners.
  2. Make the crumb topping by combining the melted butter, sugar, flour, oats, & salt. Stir well until it is combined & crumbly. Set aside.
  3. In the bowl of a stand mixer, beat the butter until fluffy. Add the sugar & continue mixing until well-combined.
  4. Add the eggs, beating until just incorporated.
  5. Add the buttermilk, vanilla, & lemon zest. Mixed until combined.
  6. In a separate medium bowl, mix together the flour, baking powder, & salt.
  7. Gradually stir the flour mixture into the butter mixture until just combined.
  8. Gently stir in the blueberries by hand.
  9. Divide the batter evenly into the prepared muffin pans. Sprinkle with the prepared crumb topping.
  10. Bake for 22-25 minutes, until an inserted toothpick comes out clean.
  11. Allow muffins to cool for at least 5 minutes before removing from pan. Allow muffins to cool completely.
  12. Make the glaze by mixing the powdered sugar & lemon juice until smooth. Drizzle the glaze onto the muffins.

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