Go Back
Lemon Blueberry Muffins

Lemon Blueberry Muffins

Soft and moist bakery-style lemon muffins with juicy blueberries, a buttery crumb topping, and a lemon drizzle.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 12
Ingredients Method

Ingredients
  

For the crumble:
  • 100 g all-purpose flour ¾ cup
  • 80 g granulated sugar ⅓ cup + 1 tbsp
  • 60 g melted butter ¼ cup
For the muffins:
  • 200 g granulated sugar 1 cup
  • Zest of 2 lemons
  • 2 large eggs
  • 115 g melted butter ½ cup
  • 2 tbsp oil
  • 2 tbsp lemon juice
  • 80 g Greek yogurt or sour cream ⅓ cup
  • 180 g milk ¾ cup
  • 2 tsp vanilla extract
  • 300 g all-purpose flour 2½ cups
  • 1 tbsp baking powder
  • ¼ tsp salt
  • 200 g blueberries tossed in a bit of flour
For the lemon glaze:
  • 60 g icing/confectioners sugar ½ cup
  • 1.5 tbsp tbsp lemon juice

Method
 

  1. Preheat oven to 425°F (220°C). Line a muffin pan with liners.
  2. First make the crumble topping by mixing together all the crumble ingredients (flour, sugar, butter) then mix with a fork until crumbly. Set this aside.
  3. In a bowl, rub the lemon zest into the sugar using your fingers to release the oils. Then add the eggs and whisk until well combined.
  4. Add the rest of the wet ingredients: melted butter, oil, lemon juice, yogurt, milk, and vanilla. Whisk this until smooth.
  5. In a separate bowl, sift together the dry ingredients: flour, baking powder, and salt.
  6. Gently fold the dry ingredients into the wet until just combined. Do not overmix at this point. Next, fold in the blueberries.
  7. Divide batter evenly between 12 muffin cups. Then top generously with the crumble.
  8. Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) without opening the oven door, and bake for another 15–18 minutes until golden and a toothpick comes out clean.
  9. Let cool slightly, then drizzle with lemon glaze,