Bursting Blueberry Lemon Crumb Muffins Tips, FAQ & printable recipe

Tips for success

For the tallest muffins, fill the muffin cups completely to the rim. The batter will rise above the pan, creating a beautiful dome. If you want extra crunch, sprinkle a little extra sugar on top of the crumb topping before baking.

This creates a crackly, sweet crust. To keep the blueberries from sinking, toss them with a tablespoon of flour before folding them into the batter.

These muffins are best served warm, but they also freeze beautifully. To reheat, place them in a 350°F (175°C) oven for 5-10 minutes, or microwave for 20 seconds.

If you prefer a softer crumb, store them in an airtight container with a slice of bread—the bread absorbs excess moisture and keeps the muffins tender. The lemon flavor intensifies as they sit, so they are even more delicious the next day.

Variations

• Raspberry Lemon Muffins: Replace the blueberries with fresh raspberries. Reduce the baking time by 2 minutes as raspberries release more moisture. The tartness of raspberries pairs beautifully with the lemon zest.
• Double Lemon Muffins: Add 1 tablespoon of lemon juice to the wet ingredients and increase the lemon zest in the batter to 2 tablespoons. For an extra lemony punch, drizzle a simple lemon glaze over the cooled muffins.
• Streusel-Free Muffins: Omit the crumb topping and instead sprinkle the tops with coarse sugar before baking. This creates a crunchy, sparkly top that is less rich but still delicious.
• Mixed Berry Muffins: Use a combination of blueberries, raspberries, and chopped strawberries. Toss the berries with a little flour to prevent them from sinking, and enjoy a colorful, fruity muffin.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 5 days, though the crumb topping may soften. Reheat before serving.

Freezer

Freeze muffins in a single layer, then transfer to a freezer bag. They keep for up to 3 months. Reheat in a 350°F oven for 10 minutes.

Reheat

For best texture, reheat muffins in a 350°F (175°C) oven for 5-7 minutes. Or microwave for 20-30 seconds for a quick warm treat.

Store leftover muffins in an airtight container at room temperature for up to 3 days. To keep the crumb topping crisp, place a paper towel in the container to absorb moisture.

For longer storage, wrap muffins individually in plastic wrap and place in a freezer-safe bag. They can be frozen for up to 3 months. Thaw at room temperature or reheat directly from frozen in the oven.

The crumb topping can be made up to 3 days ahead and kept in the refrigerator. The muffin batter can also be prepared the night before and stored in the refrigerator, but it's best to bake them fresh for the tallest rise.

If you want to bake ahead, the muffins keep well for 2 days at room temperature. Reheat in a toaster oven for a few minutes to revive the crisp topping.

Serving ideas

Serve these muffins warm from the oven for the ultimate experience. The contrast between the crunchy streusel and the soft, moist interior is at its peak when they are just slightly cooled. Pair them with a cup of coffee or tea for a delightful breakfast or brunch. They also make a great grab-and-go snack for busy mornings.

For a special treat, split a muffin in half and toast it lightly, then spread with a little butter or lemon curd. The heat will melt the butter into the crumb, and the lemon curd will complement the blueberry flavor. These muffins are also lovely on a dessert table, served with a scoop of vanilla ice cream for a warm, comforting dessert.

Frequently asked questions

Recipe card

Bursting Blueberry Lemon Crumb Muffins

Prep 15 minCook 22 minTotal 37 minServes 12

Ingredients

• 1/2 cup all-purpose flour
• 2 tbsp cornstarch
• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tsp lemon zest
• 6 tbsp unsalted butter, melted
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups fresh or frozen blueberries

Instructions

1. In a medium bowl, combine 1/2 cup flour, 2 tbsp cornstarch, 1/4 cup packed brown sugar, 1/4 cup granulated sugar, and 1 tsp lemon zest. Pour in 6 tbsp melted butter and stir with a fork until the mixture forms coarse crumbs. Set aside while preparing the batter.
2. Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
3. In a large mixing bowl, whisk together 1/2 cup melted butter and 1 cup granulated sugar until well combined. Add 2 large eggs, one at a time, whisking after each addition. Then whisk in 1/2 cup milk, 1 tsp vanilla extract, and 1 tbsp lemon zest until the mixture is smooth and glossy.
4. Sprinkle 1 1/2 cups flour, 2 tsp baking powder, and 1/2 tsp salt over the wet mixture. Fold gently with a rubber spatula until just combined. The batter will be thick and slightly lumpy.
5. Add 1 1/2 cups blueberries to the batter and fold gently with the spatula to distribute them evenly. If using frozen berries, do not thaw them first; add them directly to the batter to prevent bleeding.
6. Scoop the batter into the prepared muffin cups, filling each one to the top and mounding slightly. This creates tall, bakery-style domes. Evenly divide the crumb topping over the batter, pressing it gently so it adheres.
7. Bake in the preheated oven at 375°F (190°C) for 22 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature of the muffin should reach 200°F (93°C) if measured.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature. The muffins are best the day they are made, but they can be stored in an airtight container for up to 3 days.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

310

Protein

4 g

Carbohydrates

42 g

Fat

14 g

Automatic estimate from the ingredient list, not laboratory-verified.