Lemon crumble blueberry muffins will quickly become a favorite in your family with this easy to follow, delicious recipe. Take a moist, flavorful blueberry muffin and top it with some homemade lemon crumble for a fun and welcome twist on these muffins.

Blueberry muffins are best when they are fresh out of the oven when they’re warm and soft! My husband and I both love blueberry muffins and whenever we have fresh blueberries, I’m always whipping up a batch of muffins.

There is something about the combination of blueberries and the muffin that makes it one of my all time favorite snacks or breakfast foods. Of course, you can mess up blueberry muffins if they’re not soft or if they don’t have enough blueberries.

Delectable Lemon Crumble Blueberry Muffins

Simply add some softened butter to a warm blueberry muffin and you’ve got a delicious breakfast food or side or even a snack! Another good thing about blueberry muffins is that you can add toppings to them! Whether it’s a crumble type or an icing, the options are endless.

More Muffin Recipes

Muffins are so versatile and you can add your own inclusions to make them unique!

Lemon Crumble Blueberry Muffins

I have been on the hunt for a perfect blueberry muffin recipe for some time and I’m here to say that I’ve found it.

I love that I can make an easy blueberry muffin with this recipe and then add some delicious homemade lemon crumble on top. The combination takes these muffins to the next level.

What equipment do I need to make these muffins?

You most likely have all of the equipment that you need for these muffins, but here’s the list:

Hand mixer
Measuring spoons and cups
Mixing Spatula
Mixing bowls
2-12 count cupcake pan
Cupcake/muffin liners
Cookie scoop

What ingredients do I need to make these Lemon Crumble Blueberry Muffins?

Grab the following ingredients to make these muffins:

All purpose flour
White cane sugar
Cream cheese
Baking powder
Salt
Eggs
Vanilla Extract
Vegetable Oil
Milk
Blueberries
Brown Sugar
Lemon extract
Butter

Step by Step Instructions: How to Make Lemon Crumble Blueberry Muffins

Preheat oven to 350 degrees.

Combine crumble ingredients in a bowl and set aside. Dust the blueberries with a tablespoon of the allotted flour and set aside.

In a separate bowl combine flour, salt, baking powder. Whisk together.

In another bowl add the eggs, sugar, and cream cheese. Mix until combined. Then add the oil and vanilla. Mix again.

Add the flour mixture and milk to the sugar/egg mixture. Fold together until combined by hand using the spatula. Scrape the sides. Use the hand mixer to mix for 1 approx. 1 minute. Do not overmix.

Fold in the dusted blueberries, covering completely.

Fill each cupcake liner ½ way full using the cookie scoop. This helps create the same size cakes each time.

Top with equal amounts of the crumble on top of each muffin.

Bake at 350 ﾟfor 22-25 minutes. Toothpick should come out clean.

Allow to cool on wire rack for 5 minutes before removing and placing on the wire rack to cool completely.

How to Freeze Blueberry Muffins?

You can absolutely freeze these muffins for up to 3 months, if needed. To do this, you’ll need to cool the muffins completely and then place each in a freezer-friendly zipped-top bag or container.

When you’re ready to eat them, thaw in the refrigerator or on the counter. Once thawed, warm them ip in the microwave on high for about 20 seconds. For a fresher taste (my preference), bake at 300°F (149°C) for 6-10 minutes.

18 Muffins

Lemon Crumble Blueberry Muffins

Name: Lemon Crumble Blueberry Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 18
Ingredients: 2 cups all purpose flour; 3/4 cup white cane sugar; 4oz. full fat cream cheese; 1 1/2 tsp baking powder; 1/2 tsp salt; 2 eggs; 2 tsp vanilla extract; 1/2 cup vegetable oil; 3/4 cup milk; 2 cups blueberries (dusted with flour to prevent sticking); 1/2 cup all purpose flour; 1/2 cup brown sugar; 1 tsp lemon extract; 1/4 cup salted butter

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Ingredients

Cake Batter

2 cups all purpose flour
3/4 cup white cane sugar
4oz. full fat cream cheese
1 1/2 tsp baking powder
1/2 tsp salt
2 eggs
2 tsp vanilla extract
1/2 cup vegetable oil
3/4 cup milk
2 cups blueberries (dusted with flour to prevent sticking)

Lemon Crumble

1/2 cup all purpose flour
1/2 cup brown sugar
1 tsp lemon extract
1/4 cup salted butter

Instructions

Preheat oven to 350 degrees.
Combine crumble ingredients in a bowl and set aside. Dust the blueberries with a tablespoon of the allotted flour and set aside.
In a separate bowl combine flour, salt, baking powder. Whisk together.
In another bowl add the eggs, sugar, and cream cheese. Mix until combined. Then add the oil and vanilla. Mix again.
Add the flour mixture and milk to the sugar/egg mixture. Fold together until combined by hand using the spatula. Scrape the sides. Use the hand mixer to mix for 1 approx. 1 minute. Do not overmix.
Fold in the dusted blueberries, covering completely.
Fill each cupcake liner ½ way full using the ice cream scoop. This helps create the same size cakes each time.
Top with equal amounts of the crumble on top of each muffin.
Bake at 350ﾟfor 22-25 minutes. Toothpick should come out clean.
Allow to cool on wire rack for 5 minutes before removing and placing on the wire rack to cool completely.

Notes

Once the muffins have cooled completely, you can add blueberry jam if desired.
I use a gas oven so bake times may vary. Always use the toothpick check starting at 20 minutes.
Great with a hot/warm beverage in the morning.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 238Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 35mgSodium: 160mgCarbohydrates: 30gFiber: 1gSugar: 16gProtein: 3g

This N That with Olivia, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thisnthatwitholivia.com attempts to provide accurate nutritional information, these figures are only estimates.