Lemon Blueberry Muffins

Okay fellow carb lovers, this is the muffin to top all muffins.  It has my absolute three favorite things when it comes to muffins:  lemon, blueberry, and a crumble topping.  If you’re looking for something special to make for Valentine’s Day or Easter brunch, look no further.  These muffins are the bomb-diggity.

If you’re going to be making these for a crowd, you might want to double the recipe, since this recipe makes exactly 12 big muffins…or you can make smaller muffins, but honestly, who wants that?  The bigger the better if you ask me!

And naturally if you don’t like lemon or blueberry, you can omit them.  Blueberry and lemon are fabulous together, but you can just as easily to orange and cranberry or lime and cranberry…it’s totally up to you!

Lemon Blueberry Muffins



  • 1.5 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • Zest and juice of 1 lemon
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 2 cups blueberries

Streusel Topping:

  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup butter, chilled
  • 1 teaspoon cinnamon


1.  Preheat oven to 400 degrees F.

2.  Line muffin tin with liners, or coat with non-stick cooking spray.  Set aside.

3.  PREPARE THE TOPPING:  Dice up your butter into small cubes.  Combine butter with sugar, brown sugar, flour, and cinnamon and mix with fingertips until crumbs form.  Put back in the fridge until you’re ready to use it.

4.  To prepare muffins, whisk flour, sugar, baking powder, salt, and lemon zest in a bowl.  Take a tablespoon of the mixture and toss it with the blueberries.  This ensures that the blueberries stay suspended throughout the muffin, instead of falling to the bottom.

5.  Place the vegetable oil, egg, and milk in a bowl and whisk until combined.  Add the milk mixture to the flour mixture and mix gently, leaving lots of lumps.  The lumps will bake out, so don’t worry about lumpy muffins!  Simply mix it until combined.

6.  Add the blueberries and fold in gently.  Pour muffin batter evenly into prepared pan and top with crumb topping.

7.  Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.  Let cool completely (if you can resist the urge not to just jump in!).

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 


Filed under muffin and scone recipes

5 responses to “Lemon Blueberry Muffins

  1. Oh yummy – these look great! Blueberry and lemon are such a fantastic combination!


  2. Gordon Scott

    These were pretty dang good, I must say. This comes from a baking, carb lover myself. Nice work.


  3. Diane

    will try these soon and maybe add some raspberries!


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