Lemon Blueberry Crumb Muffins

There is a local family-run blueberry farm that is absolutely beautiful. Upon receiving a glorious bowl of freshly-picked blueberries, I knew I had to make a lemon blueberry muffin with them. The bursting fresh berries, mixed with the tart zip of the lemon, and the crunch of the topping? I think these are the perfect mix!

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Ingredients

Crumb Topping

  • 1/4 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1-1/2 tablespoons butter, melted
  • 1 tablespoon fresh lemon zest
  • 1-2 tablespoons coarse sugar

Muffins

  • 3/4 cup granulated sugar
  • 2 tablespoons fresh lemon zest
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 cup vegetable oil
  • 1/2 cup full fat coconut milk (or milk of choice)
  • 2 large eggs
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • 2 cups fresh blueberries

Instructions

  1. Make the crumble topping first. Combine the flour, sugar, melted butter, and lemon zest. The mix should resemble crumbly wet sand. Place in the refrigerator while you make the muffins.
  2. Preheat the oven to 450ºF and line a muffin tin with 12 liners.
  3. Add the sugar and lemon zest to a large mixing bowl. Use your fingers to rub the zest into the sugar. Mix in the flour, salt, baking powder, and cinnamon. Toss in the blueberries to coat in the flour mixture.
  4. In a smaller bowl, combine the oil, milk, eggs, lemon juice, lemon zest, and vanilla.
  5. Add the wet mixture to the dry mixture and fold the two together using a rubber spatula.
  6. Evenly distribute the batter into the lines to make 12 muffins.
  7. Take the crumble out of the refrigerator and sprinkle a liberal amount on the tops of each muffin. Sprinkle with coarse sugar.
  8. Bake for 10 minutes, then drop the oven temperature to 375ºF and bake for an additional 8-10 minutes. While the muffins are hot, sprinkle with additional lemon zest, if desired.
  9. Allow the muffins to cool in the pan for about 20 minutes, then transfer to a cooling rack to continue cooling for another 20 minutes.

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2 thoughts on “Lemon Blueberry Crumb Muffins

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