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crumb cake topped lemon blueberry muffin with glaze
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5 from 2 votes

Lemon Blueberry Crumb Cake Muffins

These lemon blueberry crumb cake muffins are light, fluffy, and make the sweetest quick and easy breakfast recipe! These easy lemon blueberry muffins have a sweet crumb cake topping and a tangy lemon glaze on top, making these homemade muffins totally irresistible!
Prep Time25 minutes
Cook Time16 minutes
Total Time41 minutes
Course: Breakfast
Cuisine: American
Keyword: Lemon Blueberry Crumb Cake Muffins
Servings: 18 Muffins
Author: Michelle

Ingredients

Lemon Blueberry Muffins

  • 2 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 Tbsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 6 Tbsp sour cream
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups blueberries + 1 Tbsp all purpose flour

Crumb Cake Topping

  • 6 Tbsp butter, melted
  • 1/2 cup brown sugar
  • 2/3 cup all purpose flour
  • 1 tsp lemon zest

Lemon Glaze

  • 1/2 cup powdered sugar
  • 1 Tbsp lemon juice

Instructions

  • Preheat oven to 400 degrees and line a muffin tin with liners.
  • In a bowl, mix flour, granulated sugar, brown sugar, baking powder, baking soda, and salt together.
  • Make a well in the center of the dry ingredients and pour in the buttermilk, vegetable oil, and two eggs. Mix until batter is just combined (it will be thick).
  • Add in lemon zest, lemon juice, sour cream and vanilla extract. Mix until just combined.
  • Toss blueberries in 1 Tbsp of flour (this prevents the blueberries from sinking to the bottom of the batter) and add to the batter. Mix.
  • Fill muffin cups about 2/3 of the way full with the lemon blueberry muffin batter (batter will make about 18 muffins or so). Set aside.
  • In a separate bowl, mix lemon zest, flour, and brown sugar together. Pour in melted butter and mix together until crumbs form.
  • Generously sprinkle crumbs into each muffin tin, pressing the crumbs down lightly into the batter.
  • Bake for 16-18 minutes, or until muffins are just golden brown and a toothpick comes out clean.
  • Mix powdered sugar and lemon juice. Drizzle the glaze over the muffins (it’s best to allow the muffins to cool about 5-10 minutes before adding the glaze).
  • Enjoy!