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Blueberry Lemon Muffins with Crumb Topping

Hints of lemon make these blueberry muffins a stand out with a crumb topping and lemon glaze.
Course Breakfast
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16
Author Holly - 3 Yummy Tummies

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. Line around 16 muffin tins with cupcake liners or spray with nonstick cooking spray.
  3. In a large bowl; combine flour, sugar, salt, and baking powder.
  4. Beat in milk, egg and lemon extract until smooth.
  5. Carefully stir in blueberries and lemon zest.
  6. Spoon batter into cupcake tins until around 2/3 full.
  7. Prepare crumb topping:
  8. In a small bowl; combine flour, sugar, cinnamon and melted butter.
  9. Add more butter or flour if necessary until mixture has a crumb texture.
  10. Sprinkle crumbs over muffin tops.
  11. Bake for around 20 minutes or until toothpick comes out clean.
  12. Allow muffins to cool completely.
  13. Prepare Lemon Glaze:
  14. Beat together powdered sugar, milk, lemon extract and lemon zest.
  15. Drizzle glaze over the tops of each muffin using a teaspoon.
  16. Allow glaze to harden for several minutes before serving.