Blueberry Lemon Crusted Muffins
- felichiccuisine
- Sep 20, 2024
- 4 min read
Updated: May 4
Imagine biting into a muffin that perfectly blends sweet blueberries with a burst of lemony tang—all wrapped up in a satisfying, crunchy crust.
These Blueberry Lemon Crusted Muffins are light and refreshing, making them a delightful choice for a quick breakfast or an energizing snack any time of day.
I've always felt that a great muffin isn't just about taste—it's about the perfect mix of texture and balance with that little surprise that keeps you reaching for another bite.
In this recipe, the classic blueberry muffin gets a refreshing update with a zesty lemon twist and a crunchy lemon-sugar topping that contrasts beautifully with the soft, tender crumb inside.
The Secret to the Perfect Muffin
The Crunchy Lemon-Brown Sugar Topping:
✔ A simple mix of lemon zest and brown sugar takes these muffins to the next level.
✔ As the muffins bake, the brown sugar caramelizes, creating a lightly crisp, golden topping that contrasts beautifully with the soft, buttery interior.
✔ The fresh lemon zest enhances the flavor, making every bite bright and refreshing.
Fresh Blueberry Jam for an Extra Burst of Flavor:
✔ Instead of just folding blueberries into the batter, we take a handful and cook them down into a quick jam.
✔ This deepens the berry flavor and ensures every bite is packed with fruity goodness.
✔ The jam gets swirled into the batter before baking, giving the muffins a marbled effect and a rich, homemade touch.
You might also like to try: Apple Cinnamon Crumb Muffins
Tips for the Best Blueberry Lemon Muffins
Use Fresh, Ripe Blueberries
✔ Fresh blueberries give the best texture and flavor.
✔ If using frozen, don’t thaw them - just toss them into the batter frozen to prevent bleeding and a blue-tinted batter.
Homemade Blueberry Jam Makes a Difference
✔ A quick blueberry jam adds an extra layer of flavor and ensures every bite is packed with fruity goodness.
Use Brown Sugar for the Topping
✔ Unlike white sugar, brown sugar caramelizes beautifully, creating a crunchy, slightly chewy topping with deep flavor.
Do not Overmix the Batter
✔ Stir only until the ingredients are combined.
✔ That develops too much gluten, leading to dense muffins.
Room Temperature Ingredients Work Best
✔ Eggs, buttermilk, and butter should be at room temperature for even mixing and a tender crumb.
For another delicious option, you could try:
Fill Muffin Cups Only ⅔ Full
✔ This ensures they rise beautifully without overflowing.
Swirl the Blueberry Jam Gently
✔ Use a toothpick or knife to lightly swirl the jam into the batter, creating a marbled effect without fully mixing it in.
Let Muffins Cool Before Eating
✔ The flavors develop as they cool, and the texture sets properly.
✔ Plus, the topping stays crunchy!
How to Make Apple Cinnamon Crumb Muffins
Make the Topping
1. Stir together the sugar and lemon zest until well combined. Set aside.
2. In a saucepan over medium heat, combine 1 cup (200g) blueberries, 1 teaspoon sugar, and a pinch of lemon zest. Using a fork, crush some of the berries to release their juices.
3. Cook, stirring frequently, until the mixture thickens and reduces to about ¼ cup (approximately 4-5 minutes). When you run a fork through the mixture and it leaves a trace, it's ready. Set aside and let it cool to room temperature.
Prepare the Batter
4. In one bowl, mix the flour, baking powder, and salt. In another bowl, whisk the sugar and eggs until smooth. Slowly add the melted butter and oil, whisking until combined. Stir in the lemon juice, 1 teaspoon of lemon zest, and vanilla extract. Then, whisk in the buttermilk.
5. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. In a separate bowl, toss the remaining blueberries with 2 teaspoons of flour. Gently fold the blueberries into the batter - do not overmix!
6. Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups. Add 1 teaspoon of blueberry jam on top of each muffin. Use a toothpick or skewer to gently swirl it into the batter. Sprinkle the lemon-sugar mixture evenly over each muffin and lightly press it in.
7. Bake for 20-25 minutes until golden brown and firm. Let them cool in the pan for 5 minutes. If needed, run a knife around the edges to loosen them. Transfer to a wire rack to cool completely before serving.
Enjoy!
Here’s a lovely review from one of my readers
⭐️⭐️⭐️⭐️⭐️ "These muffins are bakery-quality! The balance of tart lemon and sweet blueberries is just perfect. My family couldn’t stop eating them!" – Mike
Have you tried making this Blueberry Lemon Crusted Muffins? I'd love to hear about your experience! Share your thoughts and any creative twists you added to the recipe in the comments below. Or, tag me on Instagram (@FeliChic'Cuisine) when you post your recipe creations. Let's inspire each other. Thank You!
*All photographs on Feli Chic'Cuisine, signed by Feli Chic'Cuisine, are copyrighted.
Delicious!