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Lemon Blueberry Muffins with a Lemon Crumble Topping ~ Plump, ripe blueberries and tart, fresh lemon juice are the stars in these wonderfully moist, sour cream muffins. Not overly sweet, these muffins are terrific with, or without, the bright lemon glaze.
I think I’ll start a new recipe category titled “if I owned a B&B.” Personally, I’m not a big fan of staying in the traditional Bed & Breakfast, and I would never want to own one. But I like the idea and the kind of recipes they serve their guests at breakfast. What’s really funny is that I do kind-of own a B&B. We only have a few guests at a time, one or two every other month or so, and it’s usually a relative passing through the DC area. Washington DC makes for a great family vacation so we play tour guide from time to time too. We try to feed our guests a decent breakfast and point them in the right direction to see the sights, and of course we have terrific rates!
These wonderful lemony muffins stuffed full of juicy blueberries are now in Tricia’s B&B cookbook and the next time we have guests, they can expect these to be served at breakfast! (I wonder if I’ll get any reservations now!)
Blueberry muffins have always been a favorite of mine, and it’s hard to improve on a simple Classic Blueberry Muffin recipe. But … I think I did! These are really, really good with a just-right texture, lots of lemon all around and the crumble top is a wonderful touch. If you like bakery style muffins, you’re going to love these!
Do you drizzle?
Lemon juice and powdered sugar combine for a tasty icing, but you only need a little. Wait until you’re ready to serve before adding the icing. They store longer without the icing, so only drizzle icing on the ones you think you’ll eat right away.
You won’t find all the blueberries in the bottom of these muffins.
Baking quickly at a higher temperature helps the blueberries stay distributed throughout the muffin. Also, the batter is a bit thicker than most so the weight of the blueberries is not an issue. Can you tell I love these muffins?! So glad we have family and friends that come for a visit and help us eat these delicious muffins!
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Plump, ripe blueberries and tart lemon juice are the stars in these wonderfully moist sour cream muffins. Not overly sweet, these muffins are terrific with or without the bright lemon glaze
- 2 1/2 cups unbleached, all-purpose flour
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup granulated sugar
- 1 cup sour cream (8-ounces)
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 1/4 cup fresh lemon juice (about 2 lemons)
- 2 large eggs, lightly beaten
- 1 1/2 cups fresh blueberries
- 4 tablespoons unsalted butter, melted
- 3/4 cup unbleached all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon fresh lemon juice
- zest of 1 lemon
- 1/2 cup powdered sugar
- juice of 1/2 a lemon (more or less)
Preheat oven to 400 degrees F. Lightly grease 18-20 muffins cups with vegetable spray or add cupcake liners. Set aside
In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and 3/4 cup of granulated sugar. Make a well in the center.
In a small mixing bowl, combine the sour cream, melted butter, vanilla, lemon zest and lemon juice. Add the lightly beaten eggs and fold together until blended using a rubber spatula. Add the sour cream mixture to the flour and sugar. Stir until the dry ingredients are moistened. Gently fold in the blueberries. Spoon the batter into the prepared muffin tins, filling each about three-fourths full. Allow the muffins to rest at room temperature for 15 minutes before baking or topping with the crumble mixture.
While the muffins are resting, prepare the crumble topping. Melt 4 tablespoons butter in a small bowl in the microwave. Add the flour, sugar, lemon juice and zest. Mix with a fork to combine. Sprinkle the topping (leaving some pieces in larger clumps) evenly on top of the unbaked muffins. Bake the muffins at 400 F for 18 minutes or until golden brown. Cool the muffins in the pan on a rack for 5 minutes, then remove to a wire rack to cool. Drizzle with a lemon glaze if desired. Great served barely warm or at room temperature.
Whisk together the powdered sugar and lemon juice. Drizzle over the muffins just before serving.
These muffins are best served the day they are made but keep well a day or two in an airtight container at room temperature.
Drizzle with glaze just before serving for best results
This recipe has not been tested with frozen blueberries
Here are a few of my favorite kitchen tools used to make these muffins (click on the photos for more information)
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If you’re interested in my other favorite B&B style recipes, check out these tender Blueberry Buttermilk Biscuits with a warm Blueberry Sauce and this easy Blueberry Breakfast Cake. Don’t forget the delicious Lemon Crumble Breakfast Cake that everybody loves too! For a terrific twist on blueberry cake, check out this super popular Blueberry Zucchini Snack Cake with Lemon Buttercream from The View from Great Island. And I really want to try these Homemade Blueberry Lemon Danish from Inside BruCrew Life. Not into blueberries? You might want to check out these Brown Sugar Banana-Clementine Muffins from The Cafe Sucre Farine, because they look amazing!
Happy Monday my friends! Thanks so much for stopping by!