Blueberry Lemon Muffins with Citrus Crumble

As far as breakfast is concerned, I don’t think there are many things better than a good blueberry muffin. In a sea of muffins, I’ll always go for the blueberry one first. Luckily, blueberries are one of the few fruits that we can find all year round at our supermarket. And while I don’t do too much baking when the weather gets warm, I’ll bake these Blueberry Lemon Muffins with Citrus Crumble any time of year. In fact, they’re one of my favorite things to make when our blueberry bush starts to yield fruit in late June.

What’s in these Blueberry Lemon Muffins?

These muffins are heavy on the blueberries because they need to be bursting with them, right? We’re also using the whole lemon – juice and zest.

And as always, the secret ingredient that I use in all of my muffin recipes is buttermilk – and you can absolutely use the low fat version. It makes for such a moist, cakey, delicious muffin. If you buy a carton of buttermilk for these Blueberry Lemon Muffins with Citrus Crumble, use the extra to make homemade buttermilk salad dressing or as a brine for chicken.

The Citrus Crumble is the best part

Everyone knows a muffin is only as good as it’s top. And the tops of these Blueberry Lemon Muffins with Citrus Crumble are definitely the game-changer. Buttery, lemony and crumbly, they bake up to a golden perfection that’s just begging to be slathered with butter – not that it even needs it.

Just mix all of the ingredients together – flour, sugar, butter and lemon zest – and sprinkle it onto the muffins before you bake them. The crumble will sit right on top of the muffins without sinking in. It makes the perfect lid for these delicious muffins.

I hope you bake up a batch soon! Enjoy!

Blueberry Lemon Muffins with Citrus Crumble

Bursting with fresh blueberries and topped with a buttery, lemony streusel

5 from 1 vote

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Prep Time 25 mins

Cook Time 30 mins

Total Time 55 mins

Course Breakfast

Cuisine American

Servings 1 dozen

Ingredients

  

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The Muffins

• 2 cups flour
• 1 cup sugar
• 1 cup buttermilk
• 2 eggs
• 1/2 cup vegetable oil
• 2 cups fresh blueberries
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1 lemon juiced and zested

The Citrus Crumble

• 1/3 cup flour
• 1/4 cup brown sugar
• 2 Tbsp. white sugar
• 2 Tbsp. melted butter
• zest of 1 lemon

Instructions

 

• Preheat oven to 350 degrees. Line a 12-cup muffin tin with papers or spray with nonstick cooking spray. In a large bowl, whisk together the flour, baking powder, baking soda and salt.
• In a separate bowl, whisk together the buttermilk, sugar, eggs, oil, lemon juice, lemon zest and vanilla. Pour the buttermilk mixture into the dry ingredients and stir until combined. Gently fold in the blueberries. Fill the muffin tin 2/3 of the way.
• In a small bowl, combine all of the ingredients for the crumble and stir with a fork. Sprinkle generously over top the muffin batter. Bake 30-35 minutes.

Keyword blueberry, breakfast, brunch

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