Go Back
–+ servings
IMG 9165 | Simmer & Sage

Blueberry Lemon Muffins with Citrus Crumble

Bursting with fresh blueberries and topped with a buttery, lemony streusel
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American
Servings 1 dozen

Ingredients
  

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
Tried this recipe?Let us know how it was!