Irresistible Lemon Blueberry Muffins with Crumble Topping and Icing Drizzle

With Gluten Free and Dairy Free Option!
Fluffy, fruity, and with just the right amount of zesty lemon flavor, these Lemon Blueberry Muffins are a delightful treat for any time of day. Topped with a buttery crumble and finished with a homemade icing drizzle, they’re bound to become a favorite in your kitchen. Plus, I’ve included a variation for a Lemon Blueberry Loaf for those who prefer a slice over a muffin!
Ingredients
For the Muffins:
- 1 1/2 cups all-purpose flour (or 1:1 gluten free flour)
- 3/4 cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup fresh blueberries (or frozen, if frozen do not thaw)
- 1 tbsp lemon zest (from 1-2 lemons)
- 1/3 cup grapeseed oil (or your preferred neutral oil)
- 1 large egg
- 3/4 cup milk (or dairy free alternative)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the Crumble Topping:
- 1/3 cup all-purpose flour (or 1:1 gluten free flour)
- 3 tbsp sugar
- 2 tbsp unsalted butter, melted (or dairy free butter)
- pinch of salt
For the Homemade Icing:
- 1/2 cup powdered sugar
- 1-2 tbsp fresh lemon juice
- 1/2 tbsp milk
- pinch of salt
Instructions
1. Prepare the Muffins:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the oil, egg, milk, lemon juice, lemon zest, and vanilla extract until well combined.
- Mix Batter: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are okay.
- Toss Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of the flour mixture to prevent them from sinking to the bottom of the muffins.Fold the blueberries into the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about ⅔ full.
2. Prepare the Crumble Topping:
- In a small bowl, combine the flour, sugar, melted butter, and pinch of salt until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the muffin batter.
3. Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
4. Prepare the Homemade Icing:
- In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust the consistency with more milk if necessary.
- Drizzle the icing over the cooled muffins.
Lemon Blueberry Loaf Variation
To make a Lemon Blueberry Loaf instead of muffins, follow these steps:
- Prepare the Batter: Follow the muffin batter instructions above.
- Grease a Loaf Pan: Grease a 9×5-inch loaf pan and pour the batter into the prepared pan.
- Add Crumble Topping: Sprinkle the crumble topping evenly over the loaf.
- Bake the Loaf: Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it with aluminum foil during the last 15 minutes of baking.
- Cool and Ice: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Once cooled, drizzle with the homemade icing.
Tips & Tricks
- For a Stronger Lemon Flavor: Add an extra tablespoon of lemon juice to the batter and icing.
- Frozen Blueberries: If using frozen blueberries, do not thaw them before adding to the batter to prevent them from bleeding into the muffins.
- Storing: Store muffins or slices of loaf in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Enjoy these delightful Lemon Blueberry Muffins or the equally delicious loaf version as a bright start to your day or a sweet pick-me-up any time!
For more tasty recipes and culinary inspiration, be sure to follow me on social media. Stay tuned for more delicious adventures!
I hope you enjoyed this recipe, let me know how your jam turned out in the comments!
-Hailee
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Irresistible Lemon Blueberry Muffins with Crumble Topping and Icing Drizzle
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour or 1:1 gluten free flour
- ¾ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup fresh blueberries or frozen, if frozen do not thaw
- 1 tbsp lemon zest from 1-2 lemons
- ⅓ cup grapeseed oil or your preferred neutral oil
- 1 large egg
- ¾ cup milk or dairy free alternative
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
For the Crumble Topping:
- ⅓ cup all-purpose flour or 1:1 gluten free flour
- 3 tbsp sugar
- 2 tbsp unsalted butter melted (or dairy free butter)
- pinch of salt
For the Homemade Icing:
- ½ cup powdered sugar
- 1-2 tbsp fresh lemon juice
- ½ tbsp milk
- pinch of salt
Instructions
Prepare the Muffins:
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the oil, egg, milk, lemon juice, lemon zest, and vanilla extract until well combined.
- Mix Batter: Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix; a few lumps are okay.
- Toss Blueberries: In a small bowl, toss the blueberries with 1 tablespoon of the flour mixture to prevent them from sinking to the bottom of the muffins.Fold the blueberries into the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about ⅔ full.
Prepare the Crumble Topping:
- In a small bowl, combine the flour, sugar, melted butter, and pinch of salt until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the muffin batter.
Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Homemade Icing:
- In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Adjust the consistency with more milk if necessary.
- Drizzle the icing over the cooled muffins.
Lemon Blueberry Loaf Variation, follow these steps:
- Prepare the Batter: Follow the muffin batter instructions above.
- Grease a Loaf Pan: Grease a 9×5-inch loaf pan and pour the batter into the prepared pan.
- Add Crumble Topping: Sprinkle the crumble topping evenly over the loaf.
- Bake the Loaf: Bake at 350°F (175°C) for 50-60 minutes or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it with aluminum foil during the last 15 minutes of baking.
- Cool and Ice: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Once cooled, drizzle with the homemade icing.