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Lemon Blueberry Muffins

Lemon Blueberry Muffins

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

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

Instructions
 

  • Preheat oven to 425°F (220°C). Line a muffin pan with liners.
  • 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.
  • 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.
  • Add the rest of the wet ingredients: melted butter, oil, lemon juice, yogurt, milk, and vanilla. Whisk this until smooth.
  • In a separate bowl, sift together the dry ingredients: flour, baking powder, and salt.
  • Gently fold the dry ingredients into the wet until just combined. Do not overmix at this point. Next, fold in the blueberries.
  • Divide batter evenly between 12 muffin cups. Then top generously with the crumble.
  • 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.
  • Let cool slightly, then drizzle with lemon glaze,