Blueberry Lemon Crumb Muffins: The Perfect Summer Dessert
There’s something about the combination of blueberries and lemon that just screams summer. Maybe it’s the bright colors, or the tangy sweetness that seems perfect for a lazy afternoon on the porch. Whatever it is, I can’t get enough of it, which is why I’m so excited to share my recipe for Blueberry Lemon Crumb Muffins with you.
These beauties are the perfect combination of moist, fluffy muffin and crunchy, crumbly topping, with bursts of juicy blueberries and just the right amount of lemony zing. And if that doesn’t sound just mouth watering enough, I top them off with a lemony – Cream Cheese Glaze. They’re easy to make and perfect for breakfast, brunch, or a simple afternoon snack with a glass of warm tea.
There’s nothing quite like the smell of freshly baked muffins drifting through the house on a lazy weekend morning. And when those muffins are bursting with juicy blueberries, tangy lemon zest, and topped with a buttery crumb topping, well, it’s enough to make anyone’s mouth water. These Blueberry Lemon Crumb Muffins are the perfect combination of sweet and tart, soft and crumbly, and they’re sure to become a new favorite in your baking repertoire. With only a few ingredients, you can whip up a batch of these muffins in just about 30 minutes.
So grab your apron and your mixing bowl, and let’s get to baking!
Blueberry Lemon Crumb Muffins w/ Cream Cheese Glaze
Ingredients
- 1 pint blueberries
- 2 ¼ cups All Purpose Flour
- Pinch Salt
- 1 cup Raw Cane Sugar or whatever sugar you prefer
- ½ cup Kerry Gold Butter unsalted
- 1 tbsp Baking Powder
- 1 tsp Vanilla Extract
- 2 tsp Lemon Extract
- 2 eggs room temperature
- 6 tbsp Greek Yogurt
- 6 tbsp Buttermilk
Crumb Topping
- ⅔ cup All Purpose Flour
- ⅓ cup Sugar
- ¼ cup Unsalted Butter
Cream Cheese Glaze
- 3 oz cream cheese room temperature
- Juice of 1 ½ medium sized lemons
- ½ cup powdered sugar
Instructions
- Combine melted butter, sugar, eggs, yogurt, buttermilk, and extract in a mixing bowl. Sift in flour, baking powder and salt. Mix just until combined.2 ¼ cups All Purpose Flour, Pinch Salt, ½ cup Kerry Gold Butter, 1 tbsp Baking Powder, 1 tsp Vanilla Extract, 2 tsp Lemon Extract, 2 eggs, 6 tbsp Greek Yogurt, 6 tbsp Buttermilk, 1 cup Raw Cane Sugar
- Rinse blueberries and toss in 3 tbsp of flour to coat. Fold into batter gently.1 pint blueberries
- Combine ingredients for crumb topping. Consistency should resemble sand⅔ cup All Purpose Flour, ⅓ cup Sugar, ¼ cup Unsalted Butter
- Use muffin liners, or thoroughly butter your muffin wells. This recipe made 6 jumbo muffins, but would probably make a dozen standard size.
- Use an ice scream scoop to fill your muffin pan. Top each muffin with the crumb topping. Gently press it into the batter to adhere it.
- Bake for 5 minutes at 425 degrees, then 375 for 15.
- While they are baking, mix together ingredients for glaze3 oz cream cheese, Juice of 1 ½ medium sized lemons, ½ cup powdered sugar
- Allow muffins to cool. Add glaze
- Enjoy!!
Video
Check out my tutorial if you’d like to cook along with me. So what are you waiting for? Head to your kitchen and whip up a batch of these mouth-watering Blueberry Lemon Crumb Muffins! They are perfect for impressing your friends at a brunch or simply treating yourself to a delicious homemade treat. And don’t be afraid to get creative – try swapping out the blueberries for another fruit or experiment with different types of crumb toppings. With this easy recipe in your baking repertoire, the possibilities are endless. Happy baking!
Before you go, check out my Apple Cinnamon Cheesecake if you really want to impress everyone at the cookout this summer!