Lemon Blueberry Muffins with Crumble
Recipe GLPR1b05884809a55f
Tender, citrus-infused muffins studded with plump blueberries and topped with a buttery crumb topping. The bright lemon zest and juice create a perfect balance of sweet and tart, making these ideal for breakfast or brunch.
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Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
1 large egg, beaten
3/4 cup milk
1 tablespoon freshly grated lemon zest
Juice of 1 large lemon
1/2 teaspoon vanilla extract
2 cups fresh blueberries
3/4 cup granulated sugar (for crumble topping)
1/4 cup unsalted butter, cold and cubed
Directions
Preheat your oven to 375°F. Line a standard 12-cup muffin tin with paper liners or silicone muffin cups.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the beaten egg, milk, lemon juice, lemon zest, vanilla extract, and 1/3 cup granulated sugar. Mix until well combined.
Pour the dry ingredients into the wet ingredients and stir until just combined—do not overmix. Fold in the blueberries gently.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Prepare the crumble topping: In a small bowl, combine 3/4 cup sugar with cold, cubed butter. Using your fingertips, rub the butter into the sugar until the mixture resembles coarse breadcrumbs with pea-sized pieces of butter throughout.
Sprinkle the crumble topping evenly over each muffin.
Bake for 20–25 minutes, until a wooden pick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
