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For these tasty muffins, you will need: - 2 cups all-purpose flour - 1 cup granulated sugar - 1 tablespoon baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ¾ cup buttermilk (or milk with a splash of vinegar) - ½ cup unsalted butter, melted and slightly cooled - 2 large eggs - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 ½ cups fresh blueberries These ingredients blend perfectly. The flour gives structure. The sugar adds sweetness. The buttermilk keeps the muffins moist. Fresh blueberries burst with flavor in every bite. Lemon zest brightens the taste, making it refreshing. To make the crumb topping, gather: - ½ cup all-purpose flour - ⅓ cup brown sugar, packed - ¼ cup unsalted butter, softened - ½ teaspoon ground cinnamon This crumb topping adds a crunchy layer. The brown sugar gives it a rich flavor. The cinnamon warms it up, making every muffin special. If you want to make changes, here are some options: - For a vegan version, swap eggs for flax eggs or applesauce. - Use almond milk or soy milk for a dairy-free option. - You can replace buttermilk with any plant-based milk mixed with vinegar. These substitutions keep the muffins yummy while fitting your diet. Don't hesitate to get creative! {{ingredient_image_2}} First, preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease each cup. This step helps with easy removal later. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Use a whisk to blend these dry ingredients well. In another bowl, whisk the buttermilk, melted butter, eggs, lemon zest, and vanilla extract until smooth. This mixture should be creamy. Pour the wet ingredients into the dry mix. Use a spatula to fold them together gently. Do not overmix; it’s okay if some lumps remain. Next, carefully fold in the fresh blueberries. This keeps them whole and juicy. To make the crumb topping, grab a small bowl. Combine flour, brown sugar, softened butter, and cinnamon. Use a fork or your fingers to mix until the blend is crumbly. This topping adds a nice crunch to your muffins. Set it aside while you finish the batter. Now, divide the muffin batter evenly in the prepared cups. Fill each cup about two-thirds full. Generously sprinkle the crumb topping over the batter in each cup. This gives a delicious texture. Bake in your preheated oven for 18-20 minutes. To check if they are done, insert a toothpick into the center. If it comes out clean, they are ready. Let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. To get soft and fluffy muffins, follow a few key steps. First, measure your flour correctly. Use a spoon to scoop it into your measuring cup, then level it off. Avoid packing the flour, as this can lead to dense muffins. Next, mix the wet and dry ingredients gently. Overmixing can make your muffins tough. Leave a few lumps in the batter for the best rise. Lastly, let the muffins cool slightly before eating. This time helps set their texture. One common mistake is using cold ingredients. Always bring your eggs and buttermilk to room temperature. Cold ingredients can lead to uneven baking. Another mistake is not using enough blueberries. Aim for 1 ½ cups for a burst of flavor in every bite. Also, be careful not to overbake. Check your muffins at the 18-minute mark. If a toothpick comes out clean, they are ready. Overbaking can dry them out. You can amp up the taste of your muffins with fun add-ins. Consider mixing in a handful of chopped nuts, like walnuts or pecans, for crunch. Adding spices, like nutmeg or cardamom, can also bring warmth to the flavor. For a zesty twist, try stirring in a tablespoon of poppy seeds or chia seeds. These additions not only enhance taste but also add texture. Feel free to get creative and make these muffins your own! Pro Tips Use Fresh Blueberries: For the best flavor and moisture, opt for fresh blueberries instead of frozen ones. If using frozen, do not thaw them to prevent the batter from turning blue. Check Oven Temperature: Ensure your oven is properly calibrated, as baking times can vary. Use an oven thermometer for accuracy to achieve perfectly baked muffins. Don’t Overmix: To keep your muffins light and fluffy, mix the wet and dry ingredients just until combined. Overmixing can result in dense muffins. Add Extra Zest: For a more intense lemon flavor, feel free to add a bit more lemon zest into the batter. It enhances the overall taste and aroma. {{image_4}} You can switch up the fruit in these muffins. Raspberries add a nice tartness. Mixed berries bring a colorful twist. You can also try strawberries or blackberries. Each fruit will change the taste a bit. Feel free to mix and match. Just keep the amount of fruit the same. If you need a gluten-free option, use a gluten-free flour blend. Make sure it has a good mix of ingredients. I recommend a blend with xanthan gum for better texture. You may also need to adjust the liquid. Start with a bit less buttermilk and add more if the batter is too thick. Want bite-sized treats? Make mini muffins instead! Simply fill a mini muffin tin with the batter. Bake for about 12-15 minutes. You’ll have perfect little muffins for snacks or parties. Plus, they are great for kids! Just remember to check them often so they don’t overbake. To keep your blueberry lemon crumb muffins fresh, place them in an airtight container. This helps lock in moisture and flavor. Use parchment paper between layers to prevent sticking. Store them at room temperature for short-term use. If you want to keep them longer, the fridge is a good option. But note, the fridge may dry them out a bit. Freezing muffins is easy. Wrap each muffin tightly in plastic wrap, then place them in a freezer bag. This keeps them fresh for up to three months. When you're ready to enjoy them, simply take one out and let it thaw at room temperature. For a warm treat, pop it in the microwave for about 15-20 seconds. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes. Homemade blueberry lemon crumb muffins last about 2-3 days at room temperature. If stored in the fridge, they can last up to a week. Freezing extends their shelf life to about three months. Always check for any signs of mold or off-smell before eating. Enjoy these delightful muffins while they're fresh for the best taste! Yes, you can use frozen blueberries! They work well in muffins. Just toss them in flour before adding them to the batter. This helps keep the berries from sinking. Remember, frozen blueberries may make the batter cooler. Bake them a bit longer if needed. If you don’t have buttermilk, mix regular milk with vinegar. Use ¾ cup of milk and add a splash of vinegar. Let it sit for five minutes to thicken. This will give your muffins a nice tang. You can also use plain yogurt as a good option too. Check your muffins after 18 minutes. Insert a toothpick in the center. If it comes out clean, they are ready! If the toothpick has wet batter, bake a few more minutes. The tops should be golden brown and spring back when touched. Yes, you can make the batter ahead! Cover it tightly and refrigerate for up to 24 hours. When ready to bake, stir the batter gently. If it seems thick, add a splash of milk. This way, you can enjoy fresh muffins any time! We explored how to make delicious blueberry lemon crumb muffins. We discussed the key ingredients, including substitutes for special diets. You learned step-by-step how to prepare, bake, and cool them for the best results. I shared tips for texture, common mistakes, and flavor boosts you can try. You also discovered fun variations and the best storage practices to keep your muffins fresh. With easy methods and tasty variations, you can make muffins that everyone loves. Dive in and enjoy your baking adventure!

Blueberry Lemon Crumb Muffins

Delicious muffins bursting with fresh blueberries and a hint of lemon, topped with a crunchy crumb topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup buttermilk
  • ½ cup unsalted butter
  • 2 large eggs
  • 1 zest lemon
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh blueberries
  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • ¼ cup unsalted butter
  • ½ teaspoon ground cinnamon

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease each cup with non-stick cooking spray for easy removal.
  • In a spacious mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Use a whisk to mix these dry ingredients until they are fully integrated.
  • In a separate bowl, whisk together the buttermilk, melted butter (make sure it's not hot), eggs, lemon zest, and vanilla extract until the mixture is smooth and well combined.
  • Carefully pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold them together. Mix only until combined, taking care not to overmix the batter; a few lumps are perfectly fine!
  • Gently fold in the fresh blueberries with a spatula, trying to avoid breaking them to keep the muffins juicy and vibrant.
  • Prepare the crumb topping by combining the flour, brown sugar, softened butter, and cinnamon in a small bowl. Use a fork or your fingers to mix these ingredients together until a crumbly texture forms.
  • Divide the muffin batter evenly among the muffin tin cups, filling each about two-thirds full. Generously sprinkle the crumb topping over the batter in each cup, ensuring a delightful crunch on top.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are perfectly baked.
  • Allow the muffins to cool in the pan for about 5 minutes before carefully transferring them to a wire rack to cool completely.

Notes

For a stunning presentation, arrange the muffins on a decorative platter and dust them lightly with powdered sugar.
Keyword blueberry, dessert, lemon, muffins