It’s seriously my most favorite meal ALL DAY, EVERYDAY.
These muffins are so moist and have a great balance of sweetness from the sugar and tartness from the blueberries and lemon. And they have a delicious buttery crumble that just leaves you wanting more with every bite. Plus, they’re one of my husbands favorite muffins.
After the 4th of July, the stores are still stocked with in season berries so how can you resist getting another pint?! Okay so I may have a slight obsession with berries, but they are just so good! And you can make them in ONE bowl. No need to make a sink full of dirty dishes. Which is really nice for me since I have to keep my eyes on my little one who likes to go anywhere he possibly can.
To make these muffins, I combined all the dry ingredients in a bowl first and then made a well in the center of these ingredients. A dear family member of mine always made pancakes like this. So I thought, why not try it when making muffins? Inside the well, I mixed together the wet ingredients. Then I mixed them all together. Folded in the blueberries. Mmmmm… can’t wait just to eat them!
So remember how I said you could make them in one bowl… Well, if you want that crumble you’re going to want to use a small bowl. But you could really use anything, pan, plate, whatever is easiest for you. I don’t have a fancy pastry device that you can use to cut the butter, but any fork or hand will do to make the crumble. Sprinkle a good helping of that crumble on top of each muffins and let bake and voila!
There you have it! Yummy blueberry lemon muffins that you made! So fresh, so yummy, and so sweet to eat!
Blueberry Lemon Crumb Muffins
For the Muffins:
- 1 cup all purpose flour
- 1/2 cup whole wheat flour
- 2 tsps baking powder
- 1/2 tsp salt
- 1/2 cup sugar
- 1/2 cup milk
- 2 tbsps vanilla greek yogurt
- 1 cup blueberries fresh or frozen
- 1 egg
- 1/4 cup canola oil
- 1 tsp pure vanilla extract
- 2 lemons juiced
- zest of 1 lemon
For the crumb topping:
- 5 tbsp butter cubed
- 1/2 cup sugar
- 1/2 cup all purpose flour
- 1/2 cup Old-Fashioned oats
- 1/4 tsp salt
Preheat oven to 375 F.
In a 1/2 cup measuring cup, squeeze lemon juice into cup (without seeds). Add milk and set aside.**
In a large bowl, mix together flours, baking powder, and salt.
Make a well in in the center of the bowl by pushing the dry ingredients to the side.
In the well, add oil, sugar, milk mixture, yogurt, egg, lemon zest, and vanilla extract. Mix together.
Once combined, mix all ingredients in bowl together.
Fold in blueberries.
Pour muffins into liners or greased muffin pan. Top with crumb topping.
Bake for 20 minutes or until a toothpick inserted comes out clean.
In a small bowl, mix together sugar, flour, oatmeal and salt.
Add cubed butter and cut in using two forks (or hands are great too).
Mixture should begin to look crumbly.
Put 2 tbsp of crumb mixture on top of each muffin.
These muffins can be made using only all purpose flour but they will have a sweeter taste.
**Lemon juice in milk causes milk to look curdled. This is normal and is intentional for this recipe. Resembles the feel of buttermilk in recipes.