Lemon Blueberry Muffins
Bake moist lemon blueberry muffins topped with a crisp citrus crumble. A rich Greek yogurt batter and two-temperature oven method produce tall, bakery-style golden domes loaded with tender berries.
Equipment
- 12-count muffin pan
- Cupcake liners
- Citrus Zester
- Citrus Juicer
- Glass Mixing Bowls
- Whisk
- Electric Mixer
Ingredients
Muffins
- 1 3/4 cups all-purpose flour (219g, spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 Tablespoons unsalted butter (85g), softened to room temperature
- 3/4 cup granulated sugar (150g)
- 1 Tablespoon lemon zest
- 2 large eggs at room temperature
- 1/2 cup plain Greek yogurt or sour cream (120g), at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 3 Tablespoons milk (45ml)
- 3 Tablespoons fresh lemon juice (45ml)
- 1 1/2 cups fresh or frozen blueberries (210g), tossed in 1 Tbsp flour
Crumb Topping
- 1/3 cup all-purpose flour (41g, spooned & leveled)
- 2 Tablespoons packed light or dark brown sugar (25g)
- 1 teaspoon lemon zest
- 2 Tablespoons unsalted butter (28g), melted
Instructions
- Heat the oven to 425°F (218°C), then grease a 12-count muffin pan with nonstick spray or fit it with cupcake liners. Have the pan ready before mixing so the batter can go into the oven promptly.
- Combine the flour, baking soda, baking powder, and salt together in a medium bowl with a whisk. Break up any clumps so the leaveners distribute evenly through the flour.
- Beat the softened butter and sugar on high speed for about 3 minutes, scraping the bowl as needed, then beat in the lemon zest on medium speed for 1 minute. The mixture should look pale, creamy, and noticeably fluffier than when it started.
- Add the eggs, yogurt or sour cream, and vanilla, beating for 1 minute before mixing on high until mostly smooth. A slightly curdled look is fine at this stage and will disappear as the batter comes together.
- Mix in the dry ingredients, milk, and lemon juice on low speed only until no dry flour remains, then fold in the flour-coated blueberries. The finished batter should be thick, fluffy, and spoonable, with berries suspended throughout.
- Divide the batter among the prepared muffin cups, filling each cup all the way to the top. Full cups give the batter enough height to form rounded crowns.
- Stir the crumb topping ingredients together with a fork in a small bowl. The mixture should form moist, uneven crumbs rather than a smooth paste.
- Scatter the topping over the batter and press it lightly into place, then bake for 5 minutes at 425°F (218°C). Without opening the oven door, reduce the heat to 350°F (177°C) and bake for 18 to 19 minutes more. A toothpick inserted into the center should come out clean or with a few tender crumbs, not wet batter.
- Leave the muffins in the pan for 5 minutes, then move them to a wire rack to finish cooling. The rack lets steam escape so the bottoms stay less damp and the topping remains crisper.
- Once completely cool, keep the muffins covered in a clean airtight container and chill them if needed. Paper towels in the container can absorb condensation and help protect the crumb topping.
Notes
Oven technique: Do not open the oven door when lowering the heat to 350°F (177°C), as cool air can interrupt the rapid initial dome lift.
Berry tip: Toss blueberries in the listed flour before folding to give them grip in the batter so they do not sink to the bottom.
Storage: Line the storage container with dry paper towels beneath and over completely cooled muffins to absorb trapped moisture and keep the crumble crisp.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.