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Closeup of blueberry muffins on a table.
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5 from 5 votes

Lemon Blueberry Muffins with Crumb Topping

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!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 326kcal
Author: Rachel

Ingredients

  • 2 ¼ cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 eggs
  • ¾ cup sour cream
  • ½ cup granulated sugar
  • ½ cup unsalted butter room temperature
  • 1 cup milk
  • 2 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 ½ cup fresh blueberries

Crumb Topping

  • 1 cup flour
  • 3 tablespoon light brown sugar
  • 2 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 6 tablespoon butter, melted

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, 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, sugar, 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 ¾ 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 tablespoon 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 18-25 minutes. Allow to cool for a few minutes before removing to a wire rack to cool completely.

Video

Notes

To Make Lemon Blueberry Bread
Scoop the muffin 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.
Tips and Tricks
Silicone baking pans and muffin liners like these are great for nonstick. Parchment muffin cups tend to release easier, and you can spray them with cooking spray before adding the batter.
You can use fresh or frozen blueberries, but frozen tends to bleed more and make the muffin purple. If you do use frozen blueberries, thaw them a bit and rinse and pat them dry.
 

Nutrition

Serving: 1muffin | Calories: 326kcal | Carbohydrates: 33g | Protein: 4.8g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 33mg | Potassium: 220mg | Sugar: 15g | Calcium: 80mg | Iron: 1.6mg