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Blueberry Crumb Muffins With Lemon Zest

Soft and fluffy blueberry muffins loaded with fresh and plump blueberries and topped with a sugary buttery crumb topping.
Course: Breakfast
Cuisine: American
Keyword: blueberries, lemon zest, muffin
Author: Tara Moore



  • 1/2 c butter softened
  • 1 c sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp lemon zest packed
  • 2 c flour
  • 3/4 tsp salt
  • 2 tsp baking powder
  • 1/2 c whole milk
  • 12 oz blueberries washed and drained

crumb topping

  • 6 tbsp flour
  • 1 tbsp white sugar
  • 2 tbsp brown sugar
  • 2 tbsp cold butter cubed
  • splash of vanilla


  • Preheat the oven to 425.
  • In the bowl of a stand mixer, cream the butter and sugar for 5 minutes until light and fluffy.
  • Add the eggs, one at a time, make sure they are well mixed in after each one.
  • Add the vanilla.
  • In a separate bowl combine the flour, salt, baking powder and lemon zest.
  • To the creamed mixture alternate adding the dry ingredients and milk, do not over mix.
  • Don't wait until the batter is completely combined, add the blueberries while it still looks messy. Fold in to the batter until just combined.
  • Line a 12 cup muffin tin with liners, evenly disperse the batter into each liner and top with the crumb.
  • Bake for 5 minutes at 425 and then turn the heat down to 375 and continue baking for 20 minutes.
  • Check by inserting a toothpick in the center.
  • If it comes out clean they are done.
  • Cool until they aren't too hot to handle and then transfer the blueberry muffins to a wire rack.