Description
Incredibly moist, bakery-style lemon blueberry muffins with a buttery sugar crumble topping. These easy-to-make muffins stay soft for days and feature a perfect sweet-tart balance.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 3/4 cup (180ml) buttermilk
- 1/2 cup (120g) plain full-fat Greek yogurt
- Zest of 2 medium lemons
- 2 tablespoons fresh lemon juice
- 1 1/2 cups (225g) blueberries (fresh or frozen)
- 1/4 cup (30g) all-purpose flour (for crumble)
- 1/4 cup (50g) packed brown sugar (for crumble)
- 1/2 teaspoon cinnamon (for crumble)
- 2 tablespoons cold unsalted butter, cubed (for crumble)
- 1 tablespoon sugar (for crumble)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk melted butter, eggs, buttermilk, Greek yogurt, lemon zest, and lemon juice until smooth.
- In a small bowl, combine 1/4 cup flour, brown sugar, cinnamon, and 1 tablespoon sugar. Cut in cold cubed butter until mixture resembles coarse crumbs. Set aside.
- Pour wet ingredients into dry ingredients. Gently stir with a spatula until just combined; do not overmix.
- Gently fold in blueberries. If using frozen berries, toss them in a teaspoon of flour first to prevent sinking.
- Divide batter evenly among muffin cups, filling them about 3/4 full.
- Sprinkle the buttery sugar crumble evenly over each muffin.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix the batter to avoid tough muffins. Use cold butter for the crumble to ensure distinct crumbs. If using frozen berries, do not thaw them before adding. Room temperature eggs help prevent the melted butter from seizing. Check muffins early as oven temperatures vary.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 240
- Sugar: 18
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
Keywords: lemon blueberry muffins, soft muffins, bakery style muffins, easy breakfast recipe, muffin crumble topping, frozen blueberry muffins