Description
Bright, zesty, and just the right amount of sweet, these Lemon Blueberry Muffins are perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 cup fresh or frozen blueberries
- 1/4 cup all-purpose flour (for crumb topping)
- 1/4 cup brown sugar (for crumb topping)
- 1/4 cup cold butter, cubed (for crumb topping)
- 1/4 teaspoon cinnamon (for crumb topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- Mix the wet ingredients: In a separate bowl, combine the buttermilk, vegetable oil, eggs, lemon zest, and lemon juice. Whisk until everything is well blended.
- Combine the mixtures: Pour the wet mixture into the dry ingredients, and gently fold them together until just combined. Be careful not to overmix.
- Add the blueberries: Gently fold in the blueberries, ensuring an even distribution throughout the batter.
- Prepare the crumb topping: In a small bowl, mix together the flour, brown sugar, cubed butter, and cinnamon. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Fill the muffin tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Add the topping: Sprinkle the crumb topping generously over each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container at room temperature for up to 2 days. Refrigerate for up to a week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg