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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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Lemon Blueberry Muffins with a Lemon Crumble Topping
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 ¾ 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
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
Baker person
My friend and I made these and they were delicious, My dad who hates lemon blueberry muffins loved this one. We gave some to my teachers and one of them said ours were better than her favorite bakery.
Tricia Buice
Thank you so much! We truly appreciate you making our recipe and taking the time to comment. Yeah!
Saralyn
I made a batch of these for a friend yesterday and today she said her husband and teens asked if she picked them up at Neiman Marcus. This recipe is always a hit!
Tricia Buice
Thank you Saralyn! I’m so glad everyone enjoyed these muffins.
bonnie horwath
I can’t wait to make these but can they be jumbo muffins, using the same recipe?
Tricia Buice
Hi Bonnie! Yes you can make these into a cake, loaf cake or jumbo muffins. I would reduce the temperature to 375 degrees F and bake for approximately 20 to 25 minutes. Enjoy!
Susan Fidler
Mixture was way too thick to mix, so added a little milk, still very thick but managed, also used frozen blueberries as they are now out of season. End result, they tasted delicious.
Tricia Buice
Thanks for the feedback Susan. The batter should not have been that thick so adding a little milk sounds like the right fix. Always be sure you measure the flour carefully when baking.
Betty
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.
Tricia Buice
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!
Harriet
I can’t wait to try these recipes 😋
Tricia Buice
I hope you enjoy them as much as we do! Let us know how they turn out for you.
Terri Bruch
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!
Tricia Buice
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!
Sharon Schotten
They look good and I’m going to try it on some of them
Tricia Buice
Thanks Sharon. Hope you enjoy!
Dawn Sonju
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!
Tricia Buice
Thanks Dawn! So glad you enjoyed our favorite muffins 🙂 We appreciate you taking the time to comment. Enjoy
Lorna Telfer
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?
Tricia Buice
Thanks Lorna! I calculated the nutritional information which you can see on the recipe card. I got about 260 calories per muffin. Thanks!
Evette Higgins
Thanks so kindly for responding. I did make it work and it is a very delicious recipe.
Tricia Buice
Thanks Evette!
Evette Higgins
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.
Tricia Buice
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.
Evette Higgins
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.
Suzanne Schliecker
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!
Tricia Buice
Thanks for the feedback Suzanne and for trying these muffins!
Yvonne
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
Tricia Buice
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.
Jane
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.
Tricia Buice
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!
Sheryll
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!
Tricia Buice
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!
Maribel Marrero
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
Tricia Buice
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 🙂
Maribel Marrero
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.
Tricia Buice
Great idea Maribel – and thank you so much for giving it a try. Can’t wait to hear how it comes out!
Maribel Marrero
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
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
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
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!
Cassie
Hi there!
Just wanted to say that I tried out this recipe and everyone loved it! Thanks for sharing!
Tricia Buice
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.
Debbie
Can I substitute King Arthur’s gluten free flour?
Tricia Buice
Sure Debbie – I think that would work fine. Good luck and thanks for trying our recipe!