These Lemon Blueberry Muffins with Crumb Topping are sure to spoil your taste buds for breakfast and are decadent enough to serve at your next brunch. Hints of lemon are harmoniously blended with the taste of fresh blueberry and topped with a crumb topping for a welcomed crunchy addition. This is just a case of pure bliss in every bite!
Blueberry muffins definitely seem to be the go-to muffin of choice for most people. I am also a huge fan of lemon poppy seed muffins (or pancakes for that matter), so I thought that adding a bit of the lemon flavor to my blueberry muffins would be a welcome addition to a classic. Oh holy yum…these were everything I could ever have asked for! I even added hints of lemon to the glaze topping to increase the YUM factor going on here.
Hope you had a great 4th of July weekend! My celebration included a little BBQ and some Red, White and Blue Pina Coladas. I spent my time worrying about the hidden dangers of being blown up by fireworks or catching the house on fire. Oh man…my focus should have been on warding off pesky mosquitos! I seriously look like I have the chicken pox…several bites are even on my face. No, I am not going through puberty again in my 30’s. Anyway, trimming bushes while watching the neighbors shoot off fireworks in the dark is a dangerous combination. My brother kept referring to me as “Mommie Dearest” (see Joan Crawford movie with an affliction for trimming bushes in the dark)…LOL!
Don’t forget about the importance of a good cocktail when entertaining for brunch. I highly recommend my Pineapple Orange Creamsicle Mimosas…sooo good! Be sure to visit my Saturated Saturday Page for more great cocktail ideas seen below.
- 1 3/4 C. Flour
- 3/4 C. Sugar
- 1/4 Tsp. Salt
- 2 Tsp. Baking Powder
- 2 Tsp. Lemon Zest
- 1/2 Tsp. Lemon Extract
- 1 Egg
- 1 C. 2% Milk
- 1 1/4 C. Fresh Blueberries
- Crumb Topping:
- 1/4 C. Flour
- 4 Tbsp. Sugar
- 1/4 Tsp. Cinnamon
- 3 Tbsp. Butter; melted
- Lemon Glaze:
- 1 C. Powdered Sugar
- 2 Tbsp. Milk
- 1/2 Tsp. Lemon Zest
- 1/2 Tsp. Lemon Extract
Preheat oven to 350 degrees.
Line around 16 muffin tins with cupcake liners or spray with nonstick cooking spray.
In a large bowl; combine flour, sugar, salt, and baking powder.
Beat in milk, egg and lemon extract until smooth.
Carefully stir in blueberries and lemon zest.
Spoon batter into cupcake tins until around 2/3 full.
Prepare crumb topping:
In a small bowl; combine flour, sugar, cinnamon and melted butter.
Add more butter or flour if necessary until mixture has a crumb texture.
Sprinkle crumbs over muffin tops.
Bake for around 20 minutes or until toothpick comes out clean.
Allow muffins to cool completely.
Prepare Lemon Glaze:
Beat together powdered sugar, milk, lemon extract and lemon zest.
Drizzle glaze over the tops of each muffin using a teaspoon.
Allow glaze to harden for several minutes before serving.
Erin @ Texanerin Baking says
That crumb topping looks SO good! And I’d eat a blueberry muffin every day for breakfast if I could limit myself to just one. 😉
Thanks Erin! Self-control can be a problem when I make these. 😉
These look perfect! I want to have one of these for breakfast in the morning!
Thanks Krista…I wish there was still one left for me!
Michelle De La Cerda says
So fancy and delicious! The crumbly topping makes these over the top.
Dinner, then Dessert says
I love fruit muffins! They’re a perfect breakfast treat!
I couldn’t agree more…thanks!
Carrie @Frugal Foodie Mama says
You have never go wrong with the blueberry/lemon combo! 🙂 And that crumb topping… yum!
These muffins just look like summer time! Love love love the lemon and blueberry together… and that crumb topping!? YUM!!
Thanks Karly…the crumb topping is SO good with these!
Lemon and Blueberry is the best combination!
Michelle | A Latte Food says
I absolutely love blueberry and lemon together! These muffins look amazing!
Thanks Michelle…it is one of my favorite combinations!