My husband loves muffins. Which is kind of funny since he doesn’t really like sweets for breakfast. He doesn’t like waffles or pancakes or anything I would love. He is more of a hash brown and sausage kinda guy. So, I like to make muffins because it’s something we all enjoy. And since it’s Valentines Day today I am happy to be sharing a recipe my guy loves!
Speaking of love. I love lemons. I love lemons in my diet coke, I love lemon bars, I love lemon in or on just about anything. And blueberry and lemon together is one of my favorites. So when I came across this recipe I couldn’t wait to try it! They are packed with blueberries and the cinnamon crumble on top is perfect. It’s just the right amount of sweet to go with the lemon and blueberry flavor. It does make them kind of messy but totally worth it! I hope you love these muffins as much as we did. Now go make these for someone you love 🙂
HAPPY VALENTINES DAY! (did I say LOVE enough times! haha)
- For the cinnamon crumble topping:
- ½ cup sugar
- ½ cup flour
- 1 teaspoon cinnamon
- pinch of salt
- ¼ cup cold butter, cubed
- For the muffins:
- 1½ cups flour
- ¾ cup sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ⅓ cup vegetable oil
- ¼ cup milk
- 1 egg
- 2 cups blueberries*
- To make the topping: Stir the sugar, flour, cinnamon & salt together in a small bowl. Add the cubed butter and using a pastry blender or fork, cut in the butter until it resembles coarse crumbs. Put the topping mixture in the refrigerator while you make the muffin batter.
- To make the muffins: Preheat over to 400 degrees. Line a 12 count muffin pan with paper liners.
- In a large mixing bowl, stir together the flour, sugar, baking powder, salt and lemon zest.
- In a small bowl, whisk together the lemon juice, oil, milk & egg until combined.
- Pour the wet ingredients into the the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Divide the batter between the twelve muffin cups then sprinkle the crumble topping over the top of each muffin. Be generous with the topping, the more the better and some will bake into the muffin.
- Bake the muffins for 20-22 minutes (if using frozen blueberries, bake 24-26 minutes) until cooked through and golden. Allow to cool for 15 minutes before removing from the pan.
Recipe Source: slightly adapted from Alaska from scratch (I added lemon juice and decreased the milk amount)
These are beautiful! I love lemon and blueberry together, Adell! I can't wait to try these! Thanks for sharing on Saturday Night Fever, pinned!
I am so happy I just stumbled upon your blog via Pinterest!! Can't wait to try out all of your awesome recipes!
These muffins were absolutely the best……. easy to make….. Will be making these at least once a week for sure!!!!
Made them as mini muffins and added a tbs of Chia Seeds-They are wonderful and not too sweet too
The topping called for too much flour and the cold/cubed butter does not mix well with that mixture. The muffins came out with flour on top and the butter melted to the middle of the muffins. Not impressed.
I’m so sorry these did not work out for you! To get the cold butter to blend with the flour it is best to use a fork or pastry cutter. It should look like crumbs when blended all the way.
I followed the directions exactly, but the batter ended up thick like cookie dough. Was 1.5 cups of flour too much? They’re in the oven now, so I’m not sure yet how they’ll turn out.
How did they turn out? You may have added too much flour just by how you measure it. Flour can be tricky. If you spoon it into the measuring cup and level it, that is the best way (instead of packing it in as you do brown sugar). I hope they turned out for you!