Lemon blueberry muffins with crumb topping – moist, lemony, and full of juicy blueberries. You can’t beat the taste and texture of these ultimate blueberry muffins! So delicious!
We love fun breakfast muffins like Zucchini Muffins, Yellow Squash muffins, and Apple Cinnamon Coffee Cake. They are such a great grab and go breakfast!
I can almost feel Spring coming on! While it may be cold outside still, these Lemon Blueberry Muffins will make you feel like it is already clear blue skies spring. They are bursting with fruit flavor from the zingy lemon flavor and over a cup of fresh blueberries. Plus, nothing beats the bakery freshness of a good consistent crumb topping. In my opinion, they are the ultimate blueberry muffin recipe! Consider waking up before everyone else in the house and make this one on Saturday morning and let the smell waft into their bedrooms and lure them into a good morning.
I have been making these for several years because they are one of the kids favorites and mornings are always so busy around here. It’s easy to pull them out to get everyone ready and satisfied. You can even freeze them pretty easily in an airtight container.
Can you use frozen blueberries in this recipe?
You can use frozen blueberries, but they tend to make the color of the muffin a little muddier, as in the blueberries tend to bleed more. If you do use frozen blueberries, thaw them a bit and rinse and pat them dry.
Sometimes if using frozen blueberries I will sprinkle them in layers over the batter and spoon the batter into the muffin cups with an ice cream scoop. This helps to minimize the bleeding a bit.
If you just want classic blueberry muffins, you could also leave out the lemon juice and zest. The acid of the lemons does cause them to rise a bit more, but you could either skip it completely or possibly substitute buttermilk for the regular milk.
Since these are crumble topping muffins, they are a little bit denser, cakey texture than my standard blueberry muffins recipe. That’s to help the muffins rise well under the weight of the crumbs. I love it!
Substitutions
This lemon blueberry muffin recipe does have several ways you can substitute in a pinch.
- These lemon blueberry muffins have sour cream and you can use either light sour cream or regular.
- Greek Yogurt: You can also substitute greek yogurt for the sour cream.
- Buttermilk: Substitute buttermilk in place of the milk. With this, you could also leave the lemon juice out to create bakery style blueberries muffins.
TOPPINGS AND VARIATIONS
There are so many fun options to make this recipe your own, but this classic Lemon Blueberry Muffin is a perfect treat with a cup of tea or coffee for your morning breakfast.
- Almonds or Walnuts: Add a half cup of whatever nuts you prefer.
- Lemon Glaze: Make the glaze as directed except instead of using water use lemon juice in its place for a punch of extra lemon flavor.
- White Chocolate Chips: If you want to make this a dessert treat, White Chocolate Chips work great with these flavors.
- Greek Yogurt: You can substitute greek yogurt for the sour cream.
- Buttermilk: Substitute buttermilk in place of the milk. With this, you could also leave the lemon juice out to create bakery style blueberries muffins.
- Blackberries or Raspberries: Add in addition to or in place of the blueberries.
- Sparkling Sugar: You can use large granule sugar either with or instead of the crumble topping. Sprinkle in the sugar just after adding to the baking cups.
TO MAKE THESE INTO LEMON BLUEBERRY BREAD
Scoop the batter into a greased loaf pan and bake for 55-60 minutes in a 350 degree oven. Remove from the loaf pan and cool on a wire rack.
LOOKING FOR MORE BREAKFAST BAKING RECIPES?
Tools used in the making of the Ultimate Lemon Blueberry Muffin Recipe:
- The Ultimate Non-stick Muffin Tin: Make sure you are using the right size, these are perfect for a standard sized muffin.
- Vanilla Extract: I make my own and it’s way cheaper than store bought.
- Muffin Cup Liners: I love that these are reusable and come in cute colors, but you can also use paper liners.
Ultimate Lemon Blueberry Muffins
Ingredients
- 2 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 eggs
- 3/4 cup sour cream
- 1/2 cup butter, room temperature
- 1 cup milk
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 cup fresh blueberries
Crumb Topping
- 1 cup flour
- 3 tbsp light brown sugar
- 2 tbsp granulated sugar
- 1 tsp baking powder
- 6 tbsp butter, melted
Glaze (Optional)
- 1/2 cup confectioner’s sugar sifted
- 3 tbsp milk
- 2 tsp vanilla
Instructions
- Preheat oven to 400 degrees F. Grease a muffin pan or line with muffin cups.
- In a large bowl, combine the dry ingredients: flour, sugar, baking powder, and salt.
- In a second large bowl, or stand mixer, add eggs and sour cream. Mix until eggs are broken and mostly combined. Add butter, milk, vanilla lemon juice, and zest, and mix until well combined.
- 1 cup at a time, add the dry mixture into the wet ingredients, stirring after each addition. Mix until well combined. The batter may be a bit lumpy. Using a spoon, fold the blueberries into the batter.
- Spoon batter into muffin tins until 3/4 full.
- Crumb Topping: In a small bowl, add all the crumb topping ingredients. With a spoon or your hands, mix the ingredients, breaking up any large lumps.
- Sprinkle about 2 tbsp of the crumb topping onto the muffins in the tins. Very lightly press a little into the batter just enough to keep them from rolling off when baking.
- Bake in the oven for 30-35 minutes. Allow to cool for a few minutes before removing to a wire rack to cool completely.
- Glaze (optional): In a bowl or mixer, add the confectioner’s sugar, milk, and vanilla and stir together until smooth.
- Using a small cake decorating tip and bag or a zip lock bag with a very small hole snipped off, drizzle the glaze over the muffins in a striped pattern. It doesn’t take a whole lot on each muffin.
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