The bright flavors of lemon and blueberry pair up in these deliciously easy-to-make lemon blueberry muffins with a blueberry crumble topping. They’re the perfect wake-up call for mom on her special day!

For the crumble topping:

  • 1/3 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons finely crushed freeze-dried blueberries
  • 2 tablespoons light oil, such as sunflower or canola
  • 1 tablespoon honey

For the Muffins:

  • 1 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • Zest of 1 lemon
  • 1 1/4 cups granulated sugar
  • 1 cup plain Greek yogurt
  • 2 teaspoons lemon bakery emulsion* or lemon extract
  • 1/3 cup light oil, such as sunflower or canola
  • 2 eggs, room temperature
  • 1 cup fresh or frozen blueberries (if using frozen, you do not need to defrost)

Preheat the oven to 375°F and ensure that your oven rack is placed in the middle of the oven.

Line a regular or jumbo muffin tin with paper liners (regular will make 12 muffins; jumbo will yield 6).

Make the crumble topping: In a bowl using a fork, combine the flour, sugar, blueberries, oil and honey, mashing together until clumps form; set aside. (Pro tip: Measure out the oil first; the honey will slide right out of the tablespoon with no sticky mess!)

Make the muffin batter:

  1. In a bowl, whisk together the flour, baking powder, sea salt and lemon zest.
  2. In another bowl, whisk the sugar, yogurt, lemon emulsion, oil and eggs until well-combined.
  3. Make a well in the flour mixture and pour the wet mixture in; use a spatula to mix together just until they are combined. The batter should be lumpy – they will dissolve while baking.
  4. Gently fold in the blueberries.
  5. Use a 1/4-cup scoop to evenly distribute the batter into the lined muffin tins.
  6. Top each muffin with about a tablespoon of the crumble topping.
  7. Bake 20-22 minutes for regular-size muffins and 28-30 minutes for jumbo muffins, until golden around the edges and a toothpick inserted in the center comes out clean. If the crumble topping is getting too brown, cover the pan lightly with foil.
  8. Cool in the pan for 2 minutes, then remove from the tins to racks to cool completely (don’t allow the muffins to cool in the pan, as the bottoms will become soggy).
  9. Store in an airtight container for up to three days (if they last that long!).

Want to take these over the top for mom? Combine 1 cup powdered sugar with 1-2 tablespoons fresh lemon juice. Whisk until smooth, then drizzle over the tops.

*Bakery emulsions (available at craft and cooking stores) are flavorings formulated to be the same strength as an extract, but are suspended in a water base instead of being diluted in alcohol. Use the same amount of emulsion as extract.