Servings: 12-15 standard sized muffins
Prep Time: 25 minutes
Cook Time: 30 minutes
What’s in these Blueberry Lemon Muffins?
The Citrus Crumble is the best part
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
- 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
- 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.
Tried this recipe?Let us know how it was!