Lemon Blueberry Muffins with Lemony Crumble

Lemon Blueberry Muffins with Lemony Crumble…it’s all about the crumble.

I love a good muffin. I mean…LOVE! I think muffins may be my favorite breakfast food. I know that’s a bold thing to say because it’s my favorite meal of the day, but it doesn’t get much better than a really good muffin. With that said, it has to be a GOOD muffin.

What makes a good muffin?

Well, it can’t be as sweet as a cupcake, otherwise what’s the point?

It has to have a lot of flavors! Bland muffins are just a waste of time. I love muffins that have pops of acidity and sweetness but a hint a salt.

Textures! Whenever I talk about food, I always talk about texture. For the perfect muffin, you really need texture. A little crunch on top, a light a fluffy muffin, and a little surprise pop of flavor.

These Lemon Blueberry Muffins with Lemony Crumble have it all! A great crunchy, crumbly, lemony topping, light and fluffy muffin, a burst of acidity from the blueberries, and a perfect balance of flavors with the tart lemon and sweet muffin.

Can you tell that I am completely obsessed with these?

Tips for perfect Lemon Blueberry Muffins with Lemon Crumble

Use room temperature ingredients. This will help everything come together evenly

I use a mix of coconut oil and butter! The oil keeps the muffins most and the butter adds great flavor.

Don’t over-bake! Make sure to use a toothpick to see if the inside is done. Insert a toothpick into the center and if it comes out clean, it’s done!

Allow the muffins to cool, but not too much! If you aren’t using cupcake liners, the pieces of blueberry can start sticking to the sides when the muffins start to cool and it can be hard to get the muffin out. Also, make sure that if you aren’t using muffin liners to spray the muffin tin with cooking spray.

Always use fresh lemons! There really isn’t anything that can compare.


Ingredients for Muffins:

1/4 cup unsalted butter, room temperature

1/4 cup coconut oil; room temperature, not melted

1 cup granulated sugar

2 eggs, room temperature

1 teaspoon vanilla extract

1 cup sour cream, room temperature

about 3 teaspoons lemon zest, I just use the zest of one large lemon

1/4 cup fresh lemon juice or about the juice of one large lemon

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh blueberries

Ingredients for the Lemony Crumble

3/4 cup all-purpose flour

3/4 cup granulated sugar

1/4 teaspoon salt

5 tablespoons unsalted butter, room temperature

2-3 teaspoons fresh lemon zest (I just used the zest of one small lemon)

Directions:

Preheat the oven to 350, make sure to use an oven thermometer for accuracy

In a stand mixer (use using a hand mixer) cream the butter, coconut oil, and sugar together until light and fluffy

Mix together the sour cream, lemon juice and lemon zest in a separate bowl

Mix together the flour, baking powder, baking soda, and salt in another bowl and whisk together

With the mixer running add in the eggs one at a time and mix until incorporated

Add in the flour mixture and the sour cream mixture alternating by starting and finishing with the flour mixture

Make sure not to over-mix

Toss the blueberries with a little bit of flour and fold them into the muffin batter with a spatula

Make sure the batter is evenly mixed

Line a muffin pan with muffin liners OR you can spray the pan with cooking spray if you plan to bake them without a liner

Use a scoop to evenly distribute the batter into the prepared muffin pan; this should make enough for 14-16 muffins, size can vary based on the size of your eggs, etc.

Make the crumble by mixing the flour, sugar, salt, and lemon zest together and then add in the butter

Mix it in with your hands until the mixture resembles sand and when you squeeze it, it sticks together

Sprinkle the crumble generously over the muffins

Bake at 350 degrees for about 25 minutes or until the muffins have puffed up and a toothpick comes out clean when inserted in the center of the muffin

Allow to cool enough to handle and remove from the pan; the blueberries can stick to the pan if they cool too much in the pan

Serve! These are best served hot!

These can be stored at room temperature for about a day, if you want them to last longer, store them in the refrigerator

I want to see your From Scratch creations! If you make either of these Lemon Blueberry Muffins with Lemony Crumble be sure to tag me on social and use the hashtag #FromScratchwithMaria. Happy baking!

3 Responses to Lemon Blueberry Muffins with Lemony Crumble

  1. I’m making these today for mothers day. Can this be made in a 9×13 pan instead of muffins????
    Thank you!!!

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