Description
Bakery-style Blueberry Lemon Muffins with a golden buttery crumble topping soft, tangy, and packed with juicy blueberries.
Ingredients
1 ½ cups all-purpose flour
¾ cup sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
⅓ cup oil
2 eggs
½ cup yogurt
2 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
1 ½ cups blueberries (fresh or frozen)
1 tbsp flour (for coating berries)
Crumble Topping:
⅓ cup brown sugar
¼ cup flour
¼ cup cold butter, cubed
½ tsp cinnamon
Instructions
1. Preheat oven to 375°F (190°C). Line muffin tin.
2. Whisk dry ingredients in one bowl.
3. Mix oil, eggs, yogurt, lemon juice, zest, and vanilla in another.
4. Combine wet and dry ingredients.
5. Fold in blueberries coated with flour.
6. Mix crumble topping ingredients until crumbly.
7. Fill muffin cups ¾ full and top with crumble.
8. Bake 22–25 minutes until golden.
Notes
Keep crumble cold for best texture.
Store in airtight container or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15
- Sodium: 130
- Fat: 8
- Saturated Fat: 3
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
- Cholesterol: 35
