Blueberry-Lemon Crumb Muffins

Blueberry-Lemon Crumb Muffins

2 Reviews
From:, July 2018

Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don't thaw them before you stir them into the batter.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • Crumb Topping
  • ¼ cup all-purpose flour
  • ¼ cup light brown sugar
  • 1 teaspoon freshly grated lemon zest
  • ⅛ teaspoon salt
  • 2 tablespoons canola oil
  • Muffins
  • 1 cup white whole-wheat flour
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup light brown sugar
  • ¾ cup low-fat buttermilk
  • 3 tablespoons canola oil
  • 1 tablespoon freshly grated lemon zest
  • ½ teaspoon vanilla extract or lemon extract
  • 1½ cups fresh or frozen (not thawed) blueberries


  • Prep

  • Ready In

  1. Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners or coat muffin cups with cooking spray.
  2. To prepare crumb topping: Combine ¼ cup flour, ¼ cup brown sugar, 1 teaspoon lemon zest and ⅛ teaspoon salt in a small bowl. Add 2 tablespoons oil and stir until crumbly. Set aside.
  3. To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Whisk eggs and brown sugar another medium bowl until blended. Add buttermilk, oil, lemon zest and vanilla (or lemon) extract; whisk until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and stir until just combined. Divide the batter among the muffin cups. Sprinkle with the crumb topping, gently pressing to adhere.
  4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove to a wire rack and let cool for at least 5 minutes before serving.
  • To make ahead: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 45 seconds.

Nutrition information

  • Serving size: 1 muffin
  • Per serving: 197 calories; 7 g fat(1 g sat); 2 g fiber; 31 g carbohydrates; 4 g protein; 25 mcg folate; 32 mg cholesterol; 15 g sugars; 12 g added sugars; 63 IU vitamin A; 3 mg vitamin C; 49 mg calcium; 2 mg iron; 181 mg sodium; 75 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch

Reviews 2

July 24, 2018
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By: raefur
These are the best muffins. I made them exactly by the recipe. I will make these again.
July 21, 2018
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By: Blueberry lemon crumble muffins
I made no changes and yes I will make these again. They are clean and I know all the ingredients. Therefore I will not be putting made chemicals into my family. They all love blueberries.????
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