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A baking tray filled with twelve blueberry lemon muffins in white paper wrappers. They are golden brown, showcasing hints of baked blueberries and a zesty twist, topped with a crumbly texture.
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4.89 from 9 votes

Blueberry Lemon Muffins

These light and fluffy blueberry lemon muffins look like they're rom a fancy bakery. Made with juicy blueberries, zesty lemons and a delicious crumble topping.
Prep Time20 minutes
Cook Time20 minutes
Resting Time5 minutes
Total Time45 minutes
Course: baking, muffins, Snack
Cuisine: American
Keyword: Blueberry Lemon Muffins, Blueberry Lemon Muffins Recipe, Blueberry Muffins
Servings: 12 muffins
Author: Sammy Montgoms

Equipment

  • 1 large mixing bowl or stand mixer
  • 1 muffin tray

Ingredients

Crumble Topping

  • 1/4 cup + 1 tbsp all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp lemon zest
  • 3 tbsp butter melted

Muffins

  • 1/3 cup olive oil
  • 2 eggs room temperature
  • 1 cup granulated sugar
  • 1/2 cup milk 2%
  • 1 tsp vanilla
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp lemon zest
  • 1½ cups blueberries fresh
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt

Instructions

  • Begin by preheating your oven to 400 °F.
  • Next, generously grease a muffin tin or line with cupcake liners.
    Set aside until ready to use.
  • Next, prepare the crumble by adding all ingredients to a small bowl.
    Using your fingers, gently mix until well combined and it begins to form a crumble-like texture.
    Set aside until ready to use.
  • To a medium size bowl, combine the all-purpose flour, baking powder, baking soda, cinnamon and salt. Gently whisk to combine.
  • In a large separate bowl or stand mixer, begin by beating the eggs and sugar together.
  • Next, add the olive oil, vanilla, lemon juice and lemon zest.
    Mix to combine.
  • Slowly add the flour mixture into the wet batter, a little at a time until incorporated.
  • Add the milk and mix until everything is combined and you reach a smooth batter consistency. Avoid over mixing.
  • Gently fold in the blueberries.
  • Spoon batter into prepared muffin tins, filling about 2/3 of each cup.
  • Divide the crumble on top of each muffin and very gently press into the batter to ensure it bakes into the muffin, instead of easily falling off.
  • Bake for 15-20 minutes, or until a toothpick comes out clean.
  • Let rest in the muffin tin for 5 minutes before transferring to a cooling rack.

Video

Notes

Fruit variations: instead of blueberries try cranberries, raspberries or strawberries.
Milk: You can use any milk, dairy or nondairy will all work.

Nutrition

Calories: 287kcal | Carbohydrates: 45g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 228mg | Potassium: 76mg | Fiber: 1g | Sugar: 23g | Vitamin A: 155IU | Vitamin C: 5mg | Calcium: 65mg | Iron: 2mg
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