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5 from 2 votes
crumb cake topped lemon blueberry muffin with glaze
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Lemon Blueberry Crumb Cake Muffins
Prep Time
25 mins
Cook Time
16 mins
Total Time
41 mins
 
These lemon blueberry crumb cake muffins are light, fluffy, and make the sweetest quick and easy breakfast recipe! These easy lemon blueberry muffins have a sweet crumb cake topping and a tangy lemon glaze on top, making these homemade muffins totally irresistible!
Course: Breakfast
Cuisine: American
Keyword: Lemon Blueberry Crumb Cake Muffins
Servings: 18 Muffins
Author: Michelle
Ingredients
Lemon Blueberry Muffins
  • 2 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 Tbsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 6 Tbsp sour cream
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups blueberries + 1 Tbsp all purpose flour
Crumb Cake Topping
  • 6 Tbsp butter, melted
  • 1/2 cup brown sugar
  • 2/3 cup all purpose flour
  • 1 tsp lemon zest
Lemon Glaze
  • 1/2 cup powdered sugar
  • 1 Tbsp lemon juice
Instructions
  1. Preheat oven to 400 degrees and line a muffin tin with liners.
  2. In a bowl, mix flour, granulated sugar, brown sugar, baking powder, baking soda, and salt together.
  3. Make a well in the center of the dry ingredients and pour in the buttermilk, vegetable oil, and two eggs. Mix until batter is just combined (it will be thick).
  4. Add in lemon zest, lemon juice, sour cream and vanilla extract. Mix until just combined.
  5. Toss blueberries in 1 Tbsp of flour (this prevents the blueberries from sinking to the bottom of the batter) and add to the batter. Mix.
  6. Fill muffin cups about 2/3 of the way full with the lemon blueberry muffin batter (batter will make about 18 muffins or so). Set aside.
  7. In a separate bowl, mix lemon zest, flour, and brown sugar together. Pour in melted butter and mix together until crumbs form.
  8. Generously sprinkle crumbs into each muffin tin, pressing the crumbs down lightly into the batter.
  9. Bake for 16-18 minutes, or until muffins are just golden brown and a toothpick comes out clean.
  10. Mix powdered sugar and lemon juice. Drizzle the glaze over the muffins (it’s best to allow the muffins to cool about 5-10 minutes before adding the glaze).
  11. Enjoy!