Lemon Blueberry Muffins with Crumb Topping
Tender crumb muffins bursting with tart lemon zest and fresh blueberries, topped with a buttery streusel. Lemon zest is infused into sugar before creaming with butter for maximum citrus flavor. Yields 12 to 18 muffins depending on fill level. Bake until golden and a toothpick tests clean.
Ingredients
- ¾ cup flour, all-purpose
- 4 tablespoon butter, cold, cubed
- ¼ cup sugar, granulated
- ¼ cup brown sugar, packed
- 1 cup sugar, granulated
- 2 lemon, zest
- ½ cup butter, softened
- 2 egg, large
- 2 teaspoon vanilla extract, pure
- ¼ cup lemon juice, fresh
- 2 cup flour, all-purpose
- ½ teaspoon salt, fine
- 3 teaspoon baking powder, single-acting
- ½ cup milk, whole
- ½ cup sour cream, full-fat
- 1 cup blueberries, fresh, rinsed and dried
Instructions
- 1
Line muffin cups with cupcake liners and heat oven to 350 degrees F.
- 2
Make crumb topping by combining flour and sugar in a medium bowl, then cut in cold butter until mixture resembles coarse crumbs. Set aside.
- 3
In a large bowl, rub lemon zest into sugar until fragrant to infuse.
- 4
Add softened butter to lemon sugar and beat with an electric mixer until light and fluffy.
- 5
Add eggs, vanilla extract, and lemon juice, continuing to mix until well combined.
- 6
Mix in flour, salt, and baking powder.
- 7
Add milk and sour cream, mixing just until moistened.
- 8
Fold in blueberries using a rubber spatula.
- 9
Fill paper-lined muffin cups half full for 18 muffins or three-quarters full for 12 muffins.
- 10
Sprinkle crumb topping over batter.
- 11
Bake until a toothpick inserted in the center comes out clean and edges are golden brown.
- 12
Cool for 5 minutes before removing from pans to wire racks.
Tips
Rubbing lemon zest into sugar releases oils and maximizes lemon flavor.
Do not overmix batter after adding flour to avoid tough, dense muffins.
Toss blueberries in a small amount of flour before folding to prevent sinking to the bottom.
Use room-temperature eggs for better emulsification with butter.
Good to Know
Airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Freeze up to 3 months.
Prepare batter through folding in blueberries up to 8 hours ahead; refrigerate covered. Fill and bake when ready.
Serve warm or at room temperature, optionally with whipped cream or lemon curd.
Common Mistakes
Do not skip zest infusion into sugar to avoid bland lemon flavor.
Do not overmix batter after adding dry ingredients to avoid dense, tough muffins.
Do not skip drying blueberries to avoid excess moisture in batter.
Do not underfill cups to avoid burning or uneven baking.