Blueberry Lemon Crumb Muffins
  • Cooking Time: 20 Minutes
  • Servings: 12
  • Preparation Time: 15 Minutes
  • 3/4 cup sugar, divided
  • 1 tablespoon grated lemon peel
  • 2 1/4 cups all purpose flour, divided
  • 2 tablespoons cold butter, cubed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk, warmed to room temperature
  • 6 tablespoons melted butter
  • 1 egg, room temperature
  • 1 teaspoon vanilla
  • 2 cups fresh blueberries
  1. Preheat oven to 400 degrees F.; line a 12 cup muffin tin with paper liners.
  2. In a small bowl, blend together the sugar and the lemon peel. Set aside 1/2 cup.
  3. Combine the remaining 1/4 cup lemon-sugar with 1/4 cup flour. With a fork, cut in the 2 tablespoons of cold butter until the mixture is crumbly. Set aside.
  4. In a large bowl, whisk together 2 cups flour, remaining sugar, baking powder, and salt.
  5. In a separate bowl, whisk the buttermilk, melted butter, egg, and vanilla.
  6. Add the buttermilk mixture to the flour. Stir until just combined. Carefully fold in the blueberries.
  7. Use a cookie scoop or spoon to divide the batter evenly into the muffin cups. Sprinkle the tops of the muffins with the reserved crumb mixture. Bake for 18 to 20 minutes, or until the tops spring back when lightly touched.
Sweet, tart, and full of beautiful berries...these muffins make a quick and delicious breakfast or snack!