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:
- In a bowl, whisk together the flour, baking powder, sea salt and lemon zest.
- In another bowl, whisk the sugar, yogurt, lemon emulsion, oil and eggs until well-combined.
- 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.
- Gently fold in the blueberries.
- Use a 1/4-cup scoop to evenly distribute the batter into the lined muffin tins.
- Top each muffin with about a tablespoon of the crumble topping.
- 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.
- 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).
- 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.