Description
Delightful muffins combining tart lemon and sweet blueberries topped with a crispy, buttery crumb.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 cup fresh or frozen blueberries
- 1/4 cup all-purpose flour (for topping)
- 1/4 cup brown sugar (for topping)
- 1/4 cup cold butter, cubed (for topping)
- 1/4 teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Whisk together flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
- Combine buttermilk, vegetable oil, eggs, lemon zest, and lemon juice in a separate bowl. Whisk until well blended.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Fold in the blueberries.
- Mix the crumb topping ingredients in a small bowl until they resemble coarse crumbs.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle the crumb topping over each muffin.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For best results, use fresh blueberries. You can store muffins in an airtight container for up to 3 days or freeze for up to 3 months.