Go Back
Print Recipe

Irresistible Lemon Blueberry Muffins with Crumble Topping and Icing Drizzle

With Gluten Free and Dairy Free Option!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Dessert, Snack
Keyword: Baking, Blueberry, Dairy Free, Fruit, Gluten Free, Kids, Lemon, Muffin
Servings: 12 muffins

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 9x5-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.