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Lemon blueberry muffins with a zesty crumb topping on a cooling rack with a milk jug in the back.
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Lemon Blueberry Muffins

These lemon blueberry muffins are topped with a zesty crumb topping. These muffins are bakery style, moist, and made with buttermilk. They make for the perfect breakfast!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 large muffins
Calories: 265kcal
Author: Stephanie Rutherford

Ingredients

  • 2 cups All-purpose flour
  • 2 teaspoon Baking powder
  • ½ teaspoon Salt
  • ½ teaspoon Ground cinnamon
  • ½ cup Unsalted butter room temperature
  • 1 cup White granulated sugar
  • ¼ cup Brown sugar packed light or dark
  • 1 teaspoon Pure vanilla extract
  • 2 tablespoon Lemon zest or 2 large lemons
  • Juice of 1 large lemon
  • 2 Large eggs room temperature
  • ½ cup Buttermilk room temperature
  • 2 cups Blueberries Fresh, washed, and dried.
  • 1 tablespoon All-purpose flour

Lemon Crumb Topping

  • ⅓ cup All-purpose flour
  • 3 tablespoon White granulated sugar
  • 1 tablespoon Lemon zest plus extra to go on top after muffins bake.
  • 1 ½ tablespoon Unsalted butter melted

Instructions

  • Preheat oven to 450F. Line a jumbo muffin tin with muffin liners. Set aside.
  • Prepare the lemon zest and lemon juice. Set aside. Wash and dry the blueberries. In a small bowl fold in 1 tablespoon of flour. Set aside.
  • In a medium sized bowl, whisk the flour, baking powder, salt, and cinnamon together.
  • Using a mixer, beat the butter, sugar, and brown sugar for 1 minute on medium. The butter should be light and fluffy. Add in the vanilla. lemon juice, and lemon zest. Mix until combined.
  • Add in the eggs one at a time. Mix on low until just combined. Add ⅓ of the dry ingredients and ½ of the buttermilk. Mix until mostly combined. Add another ⅓ of the dry ingredients and the rest of the buttermilk. Then, add the rest of the dry ingredients. Take off the mixer once combined.
  • Use a rubber spatula and scrape the bowl. Gently fold in the blueberries. Use an ice cream scoop to fill the muffin tin ¾ full.

Lemon Crumb Topping

  • Mix together the flour, sugar, lemon zest, and melted butter with a fork. Once combined, sprinkle generously on top of the muffin batter.
  • Bake for 10 minutes. Then lower oven temperature to 375F. Then, bake for 15-20 minutes. The muffins should be lightly golden brown, and when a toothpick is inserted it comes out clean.
  • Let the muffins sit in the tin for 10 minutes. Then, transfer to a cooling rack and allow to cool completely.

Notes

High altitude baking- add an extra 2 tablespoon of flour
For 12 regular sized muffins- reduce baking time to 450F for 10 minutes. 375F 7-9 minutes.
Flour- make sure flour is spooned and leveled. 

Nutrition

Calories: 265kcal