This Lemon Blueberry Crumble Muffins Recipe gives you soft, fluffy muffins with tall golden tops and a buttery crumble that tastes just like a bakery treat. Each bite is filled with juicy blueberries and a hint of fresh lemon that adds brightness without overpowering the sweetness.
Why you will love this recipe?
Bakery style results are achieved effortlessly with these Lemon Blueberry Crumble Muffins, giving you soft, fluffy centres and beautifully tall domed tops. The combination of fresh lemon zest and juicy blueberries creates a bright, balanced flavour that is sweet yet refreshing. With straightforward steps and reliable results, these muffins are perfect for breakfast, brunch, or whenever you crave a homemade bakery treat.
Expert Tips for Best results!
- Rub the Lemon Zest Properly – For maximum flavour in this Lemon Blueberry Crumble Muffins Recipe, rub the lemon zest into the sugar until fragrant and slightly moist. This releases essential oils and enhances the lemon aroma throughout the muffins.
- Don’t Overmix the Batter – Once the dry ingredients are added, gently fold until just combined. Overmixing develops gluten and can make muffins dense instead of soft and tender.
- Toss Blueberries in Flour – Coating fresh blueberries with a little flour helps prevent them from sinking and distributes them evenly in the batter.
- Start with High Heat – Baking at 200°C for the first 5–6 minutes creates that tall, bakery-style muffin dome. Lowering the temperature afterward ensures even baking without drying them out.
- Rest the Batter Briefly – Letting the batter sit for 5 minutes before baking allows the flour to hydrate properly, resulting in softer, more structured muffins.
How to make Lemon Blueberry Crumble Muffins?
Step 1: Prepare the Crumble Topping
First, combine cold butter, flour, white sugar, and brown sugar in a small bowl. Use your fingertips or a fork to mix until a crumbly texture forms. For best results, place the crumble in the refrigerator while you prepare the muffin batter so it stays firm and creates defined clusters during baking.
Step 2: Preheat the Oven and Prepare the Pan
Preheat your oven to 200°C and line a muffin tray with paper liners. Starting at a higher temperature helps create tall bakery style muffin tops.
Step 3: Infuse the Sugar with Lemon Zest
In a large bowl, add the sugar and lemon zest. Rub them together with your fingers until the mixture becomes fragrant and slightly pale. This step enhances the lemon flavour throughout the muffins.
Step 4: Whisk the Egg Mixture
Add the egg to the lemon sugar and whisk until light and slightly fluffy. Proper aeration at this stage helps create soft, tender muffins.
Step 5: Add the Wet Ingredients
Next, stir in vanilla extract, oil, milk, lemon juice, sour cream, and melted butter. Whisk until everything is smooth and fully combined.
Step 6: Combine the Dry Ingredients
In a separate bowl, whisk together flour, salt, baking soda, and baking powder. Mixing the dry ingredients separately ensures even distribution of leavening.
Step 7: Fold the Batter Gently
Gradually add the dry ingredients to the wet mixture. Gently fold until just combined. Avoid overmixing, as this can make the muffins dense instead of fluffy.
Step 8: Add the Blueberries
Toss the fresh blueberries with 1 teaspoon of flour, then carefully fold them into the batter. This prevents them from sinking and keeps the texture balanced.
Step 9: Fill and Rest the Batter
Divide the batter evenly between the muffin cups. Let the batter rest on the counter for about 5 minutes to allow proper hydration. Then generously top each muffin with the chilled crumble.
Step 10: Bake for Tall Bakery Style Tops
Bake at 200°C for 5–6 minutes. Without opening the oven, reduce the temperature to 175°C and continue baking for 12–15 minutes, or until a toothpick inserted in the centre comes out clean or with a few moist crumbs. Avoid overbaking to maintain moisture.
Step 11: Cool and Serve
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for the best texture and flavour.
Frequently Asked Questions
Can I use frozen blueberries in this Lemon Blueberry Crumble Muffins?
You can, but keep in mind that frozen blueberries release more moisture during baking, which can affect the texture and make the muffins slightly wetter. For best results, I recommend using fresh blueberries.
How do I get tall bakery-style muffin tops?
Start baking at a higher temperature (200°C) for a few minutes before reducing it. This initial heat helps create that beautiful domed top.
Can I substitute yogurt for sour cream?
Yes, full-fat yogurt works well and gives similar moisture and tenderness.
How should I store these muffins?
Store at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate and warm slightly before serving.
Watch How to Make it!
Press play to see this recipe step by step. And don’t forget to subscribe for more baking videos!
Recipe Card
Bakery Style Blueberry Crumble Muffins
Soft, fluffy, and topped with a buttery crumble, this Bakery Style Blueberry Crumble Muffins Recipe makes tall, golden muffins bursting with fresh blueberries and lemon flavour. Perfect for breakfast, brunch, or an easy homemade bakery treat.
Ingredients
- 1 + 1/4 cup + 1 tbsp all-purpose flour (160g)
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- Zest of 1 large lemon
- 75g fresh blueberries tossed with 1 tsp flour
- 1 large egg
- 1/2 cup + 1 tbsp sugar (112g)
- 1 tsp vanilla extract
- 2 tbsp oil (30ml)
- 1/4 cup milk (60ml)
- 2 tbsp fresh lemon juice (30ml)
- 1/4 cup sour cream / full fat yogurt (60g)
- 1/4 cup melted butter (60g)
For Crumble Topping:
- 2 tbsp cold butter (25g)
- 1/3 cup all-purpose flour (50g)
- 2 tbsp white sugar
- 2 tbsp brown sugar
Instructions
- Prepare the crumble topping by mixing cold butter, flour, white sugar, and brown sugar until crumbly. Refrigerate while preparing the batter.
- Preheat the oven to 200°C and line a muffin tray with paper liners.
- Rub lemon zest into the sugar until fragrant and slightly pale.
- Add the egg and whisk until light and fluffy.
- Stir in vanilla, oil, milk, lemon juice, sour cream, and melted butter until smooth and fully combined.
- In a separate bowl, whisk flour, salt, baking soda, and baking powder.
- Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- Toss fresh blueberries with 1 teaspoon flour and fold them gently into the batter.
- Divide the batter evenly into muffin cups. Let rest for 5 minutes, then top generously with chilled crumble.
- Bake at 200°C for 5–6 minutes, then reduce temperature to 175°C without opening the oven and continue baking for 12–15 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack.
If you like Muffins recipes like these, you should definitely check out my:
1) Molten Chocolate Fudge Muffins
2) Orange Muffins With Orange Glaze
