Blueberry Lemon Muffins Three Ways
Tender muffins, packed full of fresh blueberry flavor, with a hint of lemon and topped with your choice of lemon sugar, a crumble topping, or a lemon glaze. Pick your favorite, or try all three!
Servings: 12
Ingredients
For the muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 cups fresh blueberries
- ¾ cup granulated sugar
- 4 tablespoon butter, melted (½ stick)
- ¼ cup vegetable oil
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest (from about 1 large lemon)
Topping Option 1: Lemon Sugar
- 3 tablespoon granulated sugar (or turbinado or sparkling sugar, if desired)
- 1 tablespoon lemon zest (from about 1 large lemon)
Topping Option 2: Crumble Topping
- 3 tablespoon butter, melted
- ½ cup flour
- 3 tablespoon granulated sugar
- 3 tablespoon brown sugar
- 1 tablespoon lemon zest (from about 1 large lemon)
- pinch salt
Topping Option 3: Lemon Glaze
- ½ cup powdered sugar
- 1 ½ tablespoon lemon juice
- 1 tablespoon lemon zest (from about 1 large lemon)
Instructions
For the muffins
- Preheat oven to 375ºF. In a medium bowl, add flour, baking powder and salt and stir to combine. Set aside ⅓ cup blueberries and add 1 tablespoon of flour mixture to remaining blueberries, toss to coat. Set aside flour mixture and blueberries.
- In a large bowl, whisk together sugar, melted butter and oil. Add eggs, milk, vanilla, lemon juice & lemon zest and whisk to combine. Add dry ingredients and stir with a spatula until just combined (do not overmix). Add floured blueberries and gently fold into batter until just distributed throughout.
- Line a muffin tin with paper liners and scoop batter evenly into 12 muffin cups. Top with reserved ⅓ cup blueberries.
- If you are going with topping option 1 (lemon sugar), or topping option 2 (crumble topping), do the topping step now. If you are going with topping option 3 (lemon glaze), proceed to next step.
- Bake for about 22 minutes, until a toothpick inserted comes out clean and the tops are lightly golden brown. Remove from oven and allow to cool in the pan for about 10 minutes, then remove to a wire rack to cool.
Option 1: Lemon Sugar Topping
- Do this before baking! In a small bowl, combine granulated sugar with lemon zest. Sprinkle evenly over tops of muffins and then bake.
Option 2: Crumble Topping
- Do this before baking! In a medium bowl, combine melted butter, flour, granulated sugar, brown sugar, lemon zest and salt and stir to combine. Use your fingers to pinch together into a crumbly texture, distribute evenly over tops of muffins and then bake.
Option 3: Lemon Glaze
- Do this after baking and cooling! In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest. When muffins are cool to the touch, spoon the glaze evenly over the tops of the muffins and let set.
Notes
When combining the dry and wet ingredients, mix until they are just incorporated - overmixing the batter will make the muffins dense and tough.
All three of the topping options make enough topping for the whole batch of muffins, so you only need to pick one option. If you want to have multiple topping options in one batch, just make a smaller amount of the topping options you choose (i.e. divide the topping recipe in half/thirds), or keep the extra for something else!
If you're eating these later (i.e. not while still warm from the oven), I highly recommend popping them in the microwave for about 10 seconds - it makes such a difference!
Adapted from "The Famous Jordan Marsh Blueberry Muffins."