A delicious take on the classic blueberry muffin. This is one of my favourite recipes ever. I will warn you that these are super delicious and extremely addicting (as I just ate 3 in 1 sitting). Juicy plump blueberries with tart spring of lemon zest. Topped with a delicious and crunchy crumble. Mmmmm. A recipe that isn’t too sweet, is fluffy, extremely moist, and super inviting. A perfect recipe when having guests over and wanting to have your house smelling absolutely delicious.
The Best Ever Blueberry Lemon Muffins
A delicious version on the classic blueberry muffins. Trust me when I say these will be gone so quickly leaving your kitchen smelling absolutely delicious!
Ingredients
Blueberry Lemon Muffin
- 1 tbsp lemon zest 2 lemons
- 1/2 cup sugar
- 1/4 cup heavy whipping cream sub with yogurt
- 1/3 cup oat milk sub with milk, almond milk, etc.
- 1/2 cup oil
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cup blueberries frozen or fresh
Crumble Topping
- 1 tbsp butter softened
- 1/4 cup brown sugar
- 1/8 cup flour
Instructions
Blueberry Lemon Muffin
- Preheat oven to 400F. Using a mixing bowl. Combine lemon zest and sugar into a bowl together. Using your fingers, rub the lemon and sugar together to help release the natural flavours of the lemon. Combine in cream, milk, oil, egg, vanilla extract and mix until smooth ~30 seconds.
- Sift in flour, baking powder, salt. Mix until combined. Add in blueberries and carefully fold. Do not over mix!
- Line your muffin tray with muffin liners. Scoop and evenly divide the mixture.
Topping
- Combine softened butter, brown sugar, and flour together. Mix with a fork until the butter is evenly distributed. Carefully top the muffins with 1 tsp of the mixture.
- Bake at 400F for 20-25 minutes until a toothpick comes out clean. Let it cool for 10 minutes. Enjoy!
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
