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Lemon Blueberry Muffins with Crumble Topping

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Lemon Blueberry Muffins with a Lemon Crumble Topping ~ 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. www.savingdessert.com

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!

 

 

Lemon Blueberry Muffins with a Lemon Crumble Topping ~ 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. www.savingdessert.com

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!)

 

Lemon Blueberry Muffins with a Lemon Crumble Topping ~ 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. www.savingdessert.com

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!

 

Lemon Blueberry Muffins with a Lemon Crumble Topping ~ 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. www.savingdessert.com

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.

 

Lemon Blueberry Muffins with a Lemon Crumble Topping ~ 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. www.savingdessert.com

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!

 

Thanks for PINNING!

Lemon Blueberry Muffins with a Lemon Crumble Topping ~ Plump, ripe blueberries and tart lemon juice are the stars in these wonderfully moist, sour cream muffins #lemonblueberrycrumble #blueberrycrumblemuffins #muffins #blueberrymuffins #crumble #sourcreammuffins #blueberry

Let’s be baking friends! If you make our recipe please feel free to leave a comment on this post. I’m sure your experience and insights will help all our readers, and it helps me too. Also, if you’re on Pinterest feel free to leave a comment and photo there if you have one! If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

5 from 2 votes

Lemon Blueberry Muffins with a Lemon Crumble Topping

Prep Time: 15 mins
Cook Time: 18 mins
Total Time: 33 mins
Yield: 18 Muffins
Course: Breakfast
Author: Tricia
PRINT RECIPE
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

Ingredients

For the muffins:

  • 2 ½ cups all-purpose flour
  • ½ teaspoon salt
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ cup granulated sugar
  • 1 cup sour cream (8-ounces)
  • ½ cup unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest (about 1 lemon)
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 2 large eggs, lightly beaten
  • 1 ½ cups fresh blueberries

For the crumble topping:

  • 4 tablespoons unsalted butter, melted
  • ¾ cup all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • zest of 1 lemon

For the lemon glaze:

  • ½ cup powdered sugar
  • juice of ½ a lemon (more or less)

Instructions

For the muffins:

  • Preheat oven to 400°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.

For the crumble topping:

  • 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.    

For the lemon glaze:

  • Whisk together the powdered sugar and lemon juice. Drizzle over the muffins just before serving.  

Recipe Notes

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

Nutrition

Calories: 259kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 159mg | Potassium: 63mg | Fiber: 1g | Sugar: 19g | Vitamin A: 352IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 1mg

 

 

Here are a few of my favorite kitchen tools used to make these muffins (click on the photos for more information)

                      

The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog. Thanks for keeping SRFD in the kitchen!

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!

Tricia

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81 Comments

  1. Betty says

    May 18, 2022 at 6:17 am

    5 stars
    This has been my go-to lemon blueberry muffin mix. I make them frequently for my niece’s children who I care for before and after school. They love them too. They’ve asked me to leave off the crumble topping, and I have to admit, I like them better that way too. A little bit of lemon icing drizzle is plenty. I’m going to make it as a loaf to take it for dealers at an antique show tomorrow. Thanks for coming up with such a wonderful recipe to share with us.

    reply to this comment >
    • Tricia Buice says

      May 18, 2022 at 8:30 am

      Thanks Betty! We appreciate you taking the time to comment and for trying these wonderful muffins. I love the idea of making it into a loaf cake. Enjoy!

      reply to this comment >
  2. Harriet says

    April 23, 2022 at 9:27 am

    I can’t wait to try these recipes 😋

    reply to this comment >
    • Tricia Buice says

      April 24, 2022 at 12:40 pm

      I hope you enjoy them as much as we do! Let us know how they turn out for you.

      reply to this comment >
  3. Terri Bruch says

    October 17, 2021 at 10:17 am

    5 stars
    Your muffins are great! I volunteer bake for a Ronald McDonald house near me once a week baking muffins for the residents to give them something to grab in the morning on their way to the Children’s hospital In always looks for muffin recipes and these were a big hit!

    reply to this comment >
    • Tricia Buice says

      October 17, 2021 at 2:20 pm

      Awwww thank you Terri! And thanks for volunteering for such an awesome organization. I’m sure what you do for the families brightens their day. Thank you!

      reply to this comment >
  4. Sharon Schotten says

    November 22, 2020 at 8:06 am

    They look good and I’m going to try it on some of them

    reply to this comment >
    • Tricia Buice says

      November 22, 2020 at 10:52 am

      Thanks Sharon. Hope you enjoy!

      reply to this comment >
  5. Dawn Sonju says

    August 9, 2020 at 1:00 pm

    These were sooooo delicious! I loved them! I made them with the crumble and drizzle—they were simple and tasted great with the fresh lemon and blueberries. Thanks for sharing the recipe. This one is a keeper!

    reply to this comment >
    • Tricia Buice says

      August 10, 2020 at 7:38 am

      Thanks Dawn! So glad you enjoyed our favorite muffins 🙂 We appreciate you taking the time to comment. Enjoy

      reply to this comment >
  6. Lorna Telfer says

    July 26, 2020 at 8:44 am

    Wonderful blueberry muffins. I didn’t drizzle because they were soooooo good with just the crumble. Thanks for the recipe. Hate to ask but – how many calories?

    reply to this comment >
    • Tricia Buice says

      July 26, 2020 at 5:25 pm

      Thanks Lorna! I calculated the nutritional information which you can see on the recipe card. I got about 260 calories per muffin. Thanks!

      reply to this comment >
  7. Evette Higgins says

    July 13, 2019 at 9:12 am

    Thanks so kindly for responding. I did make it work and it is a very delicious recipe.

    reply to this comment >
    • Tricia Buice says

      July 14, 2019 at 9:53 am

      Thanks Evette!

      reply to this comment >
  8. Evette Higgins says

    July 12, 2019 at 3:44 pm

    Can you please advise if you have this recipe but in a smaller batch. I really want to make this recipe but 18 muffins is a bit much for the one of me.

    reply to this comment >
    • Tricia Buice says

      July 12, 2019 at 5:00 pm

      Hi Evette. I don’t think I have this same recipe anywhere else in a smaller batch, but you are welcome to cut it in half. Since there are two eggs, it should be pretty easy. Let me know if you have questions! This is a delicious muffin and would freeze well too. Good luck.

      reply to this comment >
      • Evette Higgins says

        July 13, 2019 at 9:11 am

        Can you please advise if you have this recipe but in a smaller batch. I really want to make this recipe but 18 muffins is a bit much for the one of me.

        Thank you.

        reply to this comment >
  9. Suzanne Schliecker says

    June 11, 2019 at 7:24 pm

    5 stars
    Don’t skimp on the lemon juice and lemon zest. You must use all the lemons called for in the recipe. They turned out lemony and tasty. I love lemon muffins in the summer and these were really good! They’ll be a favorite when I need to take muffins to church coffee hour and other events!

    reply to this comment >
    • Tricia Buice says

      June 12, 2019 at 9:44 am

      Thanks for the feedback Suzanne and for trying these muffins!

      reply to this comment >
  10. Yvonne says

    May 21, 2019 at 5:24 am

    I tried these muffins today. Sorry but the batter was so thick I barely managed to get them in pan. The muffins bake perfect but came out taking more like a scone or biscuit. Wouldn’t make again

    reply to this comment >
    • Tricia Buice says

      May 21, 2019 at 8:00 am

      Hi Yvonne – thanks for trying the recipe and for posting your feedback. Sorry they did not live up to your expectations. This recipe is a favorite of mine and I’ve never had the troubles you describe. The batter is thick for sure, but the end result is moist and fluffy muffins, not dense like a scone or biscuit. Be careful when measuring flour by scooping lightly and leveling off the top of the measuring cup. Too much flour may have caused them to be off. These have gotten good reviews in the past. I’m sorry you didn’t like them but appreciate you taking the time to let us know how they turned out for you.

      reply to this comment >
  11. Jane says

    August 16, 2018 at 5:09 am

    Oh wow – just made these, dont think they’ll last long! I didn’t have quite enough sour cream, so added a bit of greek yoghurt and they came out so light and fluffy. I also thought your readers might like to know that frozen blueberries work just fine in this recipe. This is one to return to again and again.

    reply to this comment >
    • Tricia Buice says

      August 16, 2018 at 8:14 am

      Thank you so much Jane! I know everybody will be thrilled to know they turned out great for you. I LOVE these muffins and especially the texture. Thanks for trying the recipe and for letting us know how you made adjustments that worked!

      reply to this comment >
  12. Sheryll says

    July 1, 2018 at 9:48 am

    Wonderful muffins! I think I’ll make more lemon glaze for the tops next time. The muffins have great texture and are not too sweet. Definitely a new family favorite!

    reply to this comment >
    • Tricia Buice says

      July 1, 2018 at 2:29 pm

      Thank you so much Sheryll – we love them and so glad you did too. More glaze sounds pretty great – hope they turn our even better 😉 Happy 4th of July!

      reply to this comment >
  13. Maribel Marrero says

    February 28, 2018 at 11:28 am

    Hi Tricia, just came across your awesome muffins recipe and ……. I think I am going to “get ON with baking these ASAP”. They sure look/sound GREAT. Have to bring something nice (as a surprise when I visit my cousin next week), however I have an inquiry. I’m presuming I could just as well place entire batter in a reg. size pan? Maybe 8 x 8 or similar. I sort of want to do away with SO many cupcakes instead I’d just slice squares and be DONE, also a lot easier. Wonder if that would work OK? Also more/less how long to bake? Maybe 1/2+ hr? being that it’s a larger area/pan and would require longer baking. Really appreciate if you’d share your input on my query, alright? I liked your recipe a lot better than most others I’ve checked. Thanks. Maribel

    reply to this comment >
    • Tricia Buice says

      February 28, 2018 at 6:26 pm

      Hi Maribel! This recipe makes 18 muffins so I think it may be too much for an 8×8 pan. I have not tried baking these muffins into a cake, but theoretically it should work. I would make sure the pan is at least 9 by 9 inches and use your best judgment when it comes to filling the pan. I hope it turns out great for you and I would be sure to check to see if it’s done after 25 minutes or so. Good luck and I am very confident you’ll love this recipe! Thanks for giving it a try 🙂

      reply to this comment >
      • Maribel Marrero says

        February 28, 2018 at 9:54 pm

        Thanks for your feedback Tricia. I have a 10 x 10 pan, not a 9 x 9 and think that would work out much better. Will most definite keep an eye out for it about 25 mins. in to make sure it’s either done or needs a bit more time. Will get back to you after I make it to let you know my outcome. Thanks again for sharing this nice recipe which I am sure I WILL LOVE and also my cousin.

        reply to this comment >
        • Tricia Buice says

          March 1, 2018 at 7:35 am

          Great idea Maribel – and thank you so much for giving it a try. Can’t wait to hear how it comes out!

          reply to this comment >
          • Maribel Marrero says

            March 3, 2018 at 10:41 am

            Tricia, I had to get back to you on my “cake”. As I told you, I was making your muffins into a cake. Used a 10 x 10 pan, it took about 30 mins. to bake, BUT …… IT came out TERRIFIC. Really good. So now we know IT can be made into I guess any shape/size pan instead of just muffins. I’m giving my cousin 2/3 of that pan, cause it’s way too much for myself (I live alone), but enjoy baking a lot and share with neighbors. BTW, I’m 65 y.o. and baked ALL my life since I can recall. Your muffin recipe IS TERRIFIC. Thanks again for sharing. Be well.

          • Tricia Buice says

            March 3, 2018 at 3:44 pm

            Thank you so much for the feedback Maribel. I’m so happy this worked for you and now I have to give it a try too. Thank you for trying our recipe!

          • Peggy says

            August 12, 2021 at 12:01 pm

            Hello, I was wondering if I can use a loaf pan to make the muffins? If so, how long would it take to bake in a loaf pan?
            Thank you so much, and eager to try it!

          • Tricia Buice says

            August 12, 2021 at 1:49 pm

            Hi Peggy. I would start with 40 minutes for baking in a loaf pan. It will probably take up to 55 minutes to bake through, but check early just in case. Thanks!

  14. Cassie says

    February 23, 2018 at 8:35 am

    Hi there!
    Just wanted to say that I tried out this recipe and everyone loved it! Thanks for sharing!

    reply to this comment >
    • Tricia Buice says

      February 23, 2018 at 12:44 pm

      Thank you so much for letting us know Cassie. We love these muffins and are so happy you did too! Yeah!!!! Thanks again for trying our recipe and for the feedback.

      reply to this comment >
  15. Debbie says

    January 21, 2018 at 6:27 pm

    Can I substitute King Arthur’s gluten free flour?

    reply to this comment >
    • Tricia Buice says

      January 21, 2018 at 7:11 pm

      Sure Debbie – I think that would work fine. Good luck and thanks for trying our recipe!

      reply to this comment >
  16. Susan says

    June 27, 2017 at 8:19 pm

    There is nothing better than a delicious muffin and yours look incredibly delicious, Tricia! I love that tiny drizzle of icing spilling over the side. Lemon and blueberries and such a perfect pairing!

    reply to this comment >
    • Tricia Buice says

      June 28, 2017 at 9:31 am

      Thank you so much Susan! We love these muffins and hope you give them a try 🙂

      reply to this comment >
  17. Rosy says

    June 21, 2017 at 4:48 pm

    OMG, I just finished eating one of these and they turned out like little mini blue berry pies, sooo yummy! I substituted Greek vanilla yogurt for sour cream, added a little lemon extract and was generous with my zest. I also split the recipe in half, made homemade parchment paper liners to line a 6 jumbo muffin pan. Sprinkled the tops with raw course sugar and boy did these turn out gourmet.

    reply to this comment >
    • Tricia Buice says

      June 21, 2017 at 5:51 pm

      Oh Rosy – thank you so much for the feedback and I LOVE your tweaks! I think it’s great you made these your own. Did you use the crumble top as well as the raw sugar? That’s a great idea instead of the lemon icing. Yeah! Glad you could split the recipe easily and love the addition of lemon extract. I’m a generous zester too 🙂 Yeah!!!! Thank you for reading and trying our recipe. Your comment will help others that want to make these muffins. Thanks again.

      reply to this comment >
  18. Monica says

    June 21, 2017 at 2:58 pm

    Basically, these look like THE perfect blueberry muffins! I don’t know how you do it but you do it over and over again. Looks amazing.

    reply to this comment >
  19. sippitysup says

    June 21, 2017 at 1:37 pm

    I’m sorry to hear there’s no Saving Room for Dessert Inn coming anytime soon. But it’s good you’re working on the menu just in case. GREG

    reply to this comment >
    • Tricia Buice says

      June 21, 2017 at 1:50 pm

      I like to be ready Greg 🙂 We actually do have company pop in from time to time, so it’s nice to have a go-to recipe to share. Stay cool man!

      reply to this comment >
  20. John/Kitchen Riffs says

    June 21, 2017 at 1:31 pm

    I’m with you — love the idea of a B&B. The reality? Not so much. Maybe you should just start cooking nice things like this for breakfast, put the word out, and watch the hoards descent on your house for a nice AM nosh. That might be fun! Or maybe not. 🙂 Anyway, terrific muffins — blueberry are my favorite. Thanks!

    reply to this comment >
    • Tricia Buice says

      June 21, 2017 at 1:52 pm

      I just don’t like to clean that much John 🙂 Guess I could just be the kitchen help. We expect a group in July so maybe I’ll make a pan or two of these for our company. We like to feed them well. Our son and daughter in law live down the street and all I have to do is text a photo – and somebody will stop by to pick up. They are the best taste testers haha!

      reply to this comment >
  21. Liz says

    June 20, 2017 at 8:44 pm

    I’m with Chris—sign me up for any potential B&B in your future. Bill likes to joke about us opening a B&B/Bait and Tackle shop in Wisconsin. It sounds like a headache to me 😉 My daughter loves blueberry muffins and that crumble sold me on yours. Wow!!

    reply to this comment >
    • Tricia Buice says

      June 21, 2017 at 7:07 am

      Haha – thanks Liz! B&B Bait and Tackle sounds like one my husband would love – maybe a combo with a pond would work! Hope your daughter loves the muffins!

      reply to this comment >
  22. Wendy says

    June 20, 2017 at 11:26 am

    I have been requesting that you open a b&b for ages….preferably with optional pie baking classes! Now that you list all of those breakfast possibilities, I know I would have to book for an extended stay! 🙂 Crumb topping always catches my eye, and when it tops such a luscious looking muffin, there is no way I can resist. Another reason I love fresh berry season!

    reply to this comment >
    • Tricia Buice says

      June 20, 2017 at 7:31 pm

      You are so sweet Wendy – but don’t hold your breath! I have a room ready for you when you come to visit 🙂 And … I’m having a pie baking class text week with my daughter and her neighbor. I think they have picked peach pies with a double crust – so excited! Come on down!

      reply to this comment >
      • Wendy says

        June 21, 2017 at 5:27 pm

        If I wasn’t already traveling next week to South Carolina to visit my mother, you might have had an additional class member! 😉 In all honesty, I would love to learn pie skills with you some day!

        reply to this comment >
        • Tricia Buice says

          June 21, 2017 at 5:52 pm

          I enjoy teaching all about pies so let me know when you’re going to be in our area. Have a terrific visit with your mom 🙂

          reply to this comment >
  23. Monique says

    June 20, 2017 at 8:39 am

    I could eat a muffin like this every morning too..I wonder how different they are from the ones I hae made..I love trying muffin recipes:) And I know they are not all created equal.But your swould be at tge top..Tricia..why aren’t you a fan f B and Bs?:)

    reply to this comment >
    • Tricia Buice says

      June 20, 2017 at 7:29 pm

      I bet all muffin recipes are somewhat similar – but I can’t help trying new combinations anyway! About B&B’s, I’m never very comfortable being in a strangers home. I’m never able to relax – it’s like I’m afraid to touch anything because all the ones I’ve seen, are decorated beautifully. Maybe I’m just intimated by their amazing decorating skills – because I have none 🙂 We loved the B&B’s in Ireland, but most of them are over a pub – so I feel more at home hahahaha!

      reply to this comment >
  24. tanna says

    June 20, 2017 at 6:59 am

    Evan always wants a lemon and blueberry cake for his birthday. One of his favorite flavor combos! Without a doubt these are on the YES list. LOL!

    Okay, girl, two nights ago I dreamed we met. You lived in a neighborhood named “Miller’s Landing” near here (not one that I know of). We were just having the best time visiting. Ha!

    If you ever do open that B & B, we’ll be on the reservation list. blessings ~ tanna

    reply to this comment >
    • Tricia Buice says

      June 20, 2017 at 7:24 pm

      Evan has good taste! How cool you dreamt about me! I love that – we should meet one of these days. I would love to live in a nice neighborhood close by so we can walk and garden and I can give you all my baked goods! If you’re ever in the DC area, your room is ready!

      reply to this comment >
      • tanna says

        June 23, 2017 at 6:55 am

        xoxo ~ t.

        reply to this comment >
  25. Karly says

    June 19, 2017 at 10:26 pm

    If I had three wishes, all three would be spent asking to eat these muffins for breakfast every day for the rest of my life. Seriously, they look THAT good! Gotta try these!

    reply to this comment >
    • Tricia Buice says

      June 20, 2017 at 6:35 am

      Oh my goodness Karly – you are too sweet! Thank you so much. Hope you love them too. My husband could not stop eating them!

      reply to this comment >
  26. Barbara says

    June 19, 2017 at 6:30 pm

    I do own a bed and breakfast inn in Horicon Wisconsin, and these muffins are going to be made this week! Love it!

    reply to this comment >
    • Tricia Buice says

      June 20, 2017 at 6:27 am

      I had to laugh when I read your comment Barbara – you must be one of those super hard working ladies! I hope your guests enjoy these muffins and I am honored you’re going to make them 🙂 Good luck and don’t work too hard!

      reply to this comment >
    • Monique says

      June 20, 2017 at 8:43 am

      Barbara..your Inn looks beautiful:)

      reply to this comment >
  27. [email protected] is How I Cook says

    June 19, 2017 at 6:01 pm

    A B and B? For sure you would kill it! In fact rather than opening a b and b, I’d be peddling these to the b and b’s. We’ve stayed at various ones along the way and trust me-many could use this delicious recipe!

    reply to this comment >
    • Tricia Buice says

      June 20, 2017 at 6:26 am

      Thank you Abbe! Hope you have a terrific week 🙂

      reply to this comment >
  28. Pam says

    June 19, 2017 at 3:21 pm

    OK, you got me at blueberry! And then you took the muffins over and above with the lemon crumble topping. You need to open a bakery, Tricia! Thanks for the recipe, it’s a keeper!

    reply to this comment >
    • Tricia Buice says

      June 20, 2017 at 6:25 am

      Owning a B&B and/or a bakery sure sounds like a lot of work – haha! Thanks Pam – hope you have a terrific week!

      reply to this comment >
  29. cheri says

    June 19, 2017 at 2:37 pm

    Well I would definitely pay to stay at your bed and breakfast with all your delicious goodies. Blueberries will be available for us to pick next month unless we go further inland and these muffins will be one of the first things I make, they look amazing!!!! Happy Monday!

    reply to this comment >
    • Tricia Buice says

      June 20, 2017 at 6:25 am

      We haven’t had much luck growing our own blueberries but the blackberries are doing pretty well. I can’t wait to see what you make with your wild blueberries next month Cheri! Thanks 🙂

      reply to this comment >
  30. Gerlinde says

    June 19, 2017 at 2:15 pm

    I don’t have a B&B either but I do have a lot of visitors. I would make your muffins anytime and probably eat them in the afternoon with my tea. Thanks for all those great blueberry recipes.

    reply to this comment >
    • Tricia Buice says

      June 20, 2017 at 6:24 am

      These muffins would be great with afternoon tea. Thank you Gerlinde for commenting and reading the blog! Have a terrific week 🙂

      reply to this comment >
  31. sue | theviewfromgreatisland says

    June 19, 2017 at 12:12 pm

    Oh gosh, give me a baker’s dozen, for sure…I could eat these every morning for the rest of my life ~ and I love your blueberry archive…you’ve ‘done’ blueberries every which way, I love it!

    reply to this comment >
    • Tricia Buice says

      June 20, 2017 at 6:23 am

      There is something about blueberry muffins that just pulls me in. Thank you so very much Sue!

      reply to this comment >
  32. Jennifer @ Seasons and Suppers says

    June 19, 2017 at 9:07 am

    Absolutely perfect muffins! And I was LOL about your B&B recipes for the B&B that you would never own 🙂 I’m the same. Fun to imagine what you might make!

    reply to this comment >
    • Tricia Buice says

      June 20, 2017 at 6:22 am

      Thanks Jennifer! Owning a B&B sounds like a tremendous amount of work – not unlike blogging haha!

      reply to this comment >
  33. [email protected]'s Recipes says

    June 19, 2017 at 7:33 am

    Sweet and tangy and the lemon icing makes them even more tempting…a little of sugar goes a long way :-))

    reply to this comment >
    • Tricia Buice says

      June 19, 2017 at 7:35 am

      Lemon and blueberries are a wonderful pair for sure Angie! Thanks – have a terrific day!

      reply to this comment >
  34. Larry says

    June 19, 2017 at 7:21 am

    I can just imagine how good those taste.

    reply to this comment >
    • Tricia Buice says

      June 19, 2017 at 7:35 am

      Thanks Larry – hope you enjoyed a wonderful Father’s Day!

      reply to this comment >
  35. Chris Scheuer says

    June 19, 2017 at 6:49 am

    I would guess your B&B would be filled up for months (maybe years) in advance so I’ll make my reservation right now, just in case you change you mind and decide to open one. And please put these on the menu every morning of my stay. They look WONDERFUL!!!!

    reply to this comment >
    • Tricia Buice says

      June 19, 2017 at 7:02 am

      You are too sweet Chris! I’m not much of a decorator, but we have nice, soft, clean sheets and a couple of dogs you can borrow for snuggles 🙂 Haha – Once a month visitors is probably enough for me. Hope you and Scott enjoyed a lovely Father’s Day!

      reply to this comment >

Trackbacks

  1. 25+ Must have Sleepover Food Ideas #SundaySupper says:
    May 4, 2018 at 2:50 pm

    […] on our Sleepover Food Ideas list are these scrumptious Lemon blueberry muffins with crumble topping from Saving Room for Dessert. These muffins are moist, not overly sweet, and are sure to start your […]

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