Irresistible Blueberry Lemon Crumble Muffin Recipe

The Blueberry Lemon Crumble Muffin recipe that’s so addicting, you’ll have to be careful not to make too many!

These blueberry muffins are not only effortless to make but also irresistibly delicious—guaranteed to win over everyone who tries them!

10 Blueberry Lemon Crumble Muffin—sweet, moist, and decadently perfect. I can’t get over this muffin recipe, and I know you’ll feel the same! Are you looking for a muffin recipe that’s so easy it’ll become your go-to?

I might receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

Equipment Needed for Making Blueberry Lemon Crumble Muffin

1. Cupcake pan or muffin tin – 24 cup tin (you’ll have to double this recipe)
2. Muffin liners (optional) – I love these ones!
3. Mixing bowls – stainless steel baby!
4. Whisk – This is a Danish Dough Whisk.
5. Measuring cups – stainless steel.
6. Measuring spoons – stainless steel.
7. Rubber spatula – scrape all the goodies out!
8. Ice cream scoop (for portioning batter) – The best scoop on the market!

Ingredients

Muffin Base:

• 2 cups + 1 tbsp all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups white sugar
• 8 tbsp butter, melted and cooled
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 cups fresh blueberries

For the Crumble Topping:

• 1/2 cup all-purpose flour
• 1/3 cup white sugar
• 3 tbsp brown sugar
• Pinch of lemon zest
• Pinch of salt
• 4 tbsp butter, melted and cooled

For the Blueberry Compote:

• 1/2 cup fresh blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

Step-by-Step Instructions

1. Prepare the Blueberry Compote:

• In a small saucepan, combine 1/2 cup of fresh blueberries, 2 tbsp sugar, and 1 tbsp lemon juice.
• Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 5-7 minutes). If you prefer a thicker compote, add 1 tsp of cornstarch dissolved in a little water.
• Set the compote aside to cool slightly.

2. Make the Muffin Batter:

• Preheat your oven to 400°F (200°C) and grease a 9×9 inch baking pan.
• In a large bowl, whisk together the 2 cups + 1 tbsp flour, 2 tsp baking powder, and 1/2 tsp salt.

• In another bowl, whisk together the 1 1/4 cups sugar, 8 tbsp melted butter, 2 eggs, and 2 tsp vanilla extract until smooth.

• Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup milk. Mix until just combined.

• Gently fold in the 1 1/2 cups of fresh blueberries. (little hands help here)

3. Prepare the Crumble Topping:

• In a medium bowl, combine the 1/2 cup flour, 1/3 cup white sugar, 3 tbsp brown sugar, pinch of lemon zest, and pinch of salt.
• Pour the 4 tbsp melted butter over the mixture and stir with a fork until it forms a crumbly texture.

4. Assemble the Blueberry Lemon Crumble Muffin:

• Spoon your batter into a cupcake pan lined with muffin liners, filling each liner about 2/3 full.

I leave two cups empty for water to ensure moistness. Nothing worse than a dry muffin!

• Spoon the blueberry compote over the top of the batter.

• Sprinkle the crumble topping evenly over the compote.

5. Bake:

• Bake in the preheated oven at 400°F (200°C) for 15 minutes.
• Lower the oven temperature to 375°F (190°C) and bake for an additional 10 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan before slicing and serving.

6. Serve:

• Enjoy this blueberry cake warm or at room temperature. It’s perfect on its own, or with a scoop of vanilla ice cream or a dollop of whipped cream.

Yield: 10 MUFFINS

Blueberry Lemon Crumble Muffin

Print

the ultimate blueberry dessert that's both easy to make and bursting with flavor, this recipe is for you.

Ingredients

• For the cake
• 2 cups + 1 tbsp all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups white sugar
• 8 tbsp butter, melted and cooled
• 2 eggs
• 2 tsp vanilla extract
• 1/2 cup milk
• 1 1/2 cups fresh blueberries
• ****
• For the Crumble Topping:
• 1/2 cup all-purpose flour
• 1/3 cup white sugar
• 3 tbsp brown sugar
• Pinch of lemon zest
• Pinch of salt
• 4 tbsp butter, melted and cooled
• ****
• For the Blueberry Compote:
• 1/2 cup fresh blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

Instructions

1. Prepare the Blueberry Compote:

• In a small saucepan, combine 1/2 cup of fresh blueberries, 2 tbsp sugar, and 1 tbsp lemon juice.
• Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens (about 5-7 minutes). If you prefer a thicker compote, add 1 tsp of cornstarch dissolved in a little water.
• Set the compote aside to cool slightly.

2. Make the Cake Batter:

• Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
• In a large bowl, whisk together the 2 cups + 1 tbsp flour, 2 tsp baking powder, and 1/2 tsp salt.
• In another bowl, whisk together the 1 1/4 cups sugar, 8 tbsp melted butter, 2 eggs, and 2 tsp vanilla extract until smooth.
• Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup milk. Mix until just combined.
• Gently fold in the 1 1/2 cups of fresh blueberries.

3. Prepare the Crumble Topping:

• In a medium bowl, combine the 1/2 cup flour, 1/3 cup white sugar, 3 tbsp brown sugar, pinch of lemon zest, and pinch of salt.
• Pour the 4 tbsp melted butter over the mixture and stir with a fork until it forms a crumbly texture.

4. Assemble the Cake:

• Spoon your batter into a cupcake pan lined with muffin liners, filling each liner about 2/3 full.

Leave the center two cupcake holes empty, and instead fill them with water. This will help ensure the muffins stay moist during baking.

• Spoon the blueberry compote over the top of the batter.
• Sprinkle the crumble topping evenly over the compote.

5. Bake:

• Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cake to cool in the pan before slicing and serving.

6. Serve:

• Enjoy this blueberry cake warm or at room temperature. It's perfect on its own, or with a scoop of vanilla ice cream or a dollop of whipped cream

Notes

Measuring Flour: For accurate measurement, spoon the flour into your measuring cup and level it off with a knife. This prevents the batter from becoming too dense.

Butter Temperature: Ensure the melted butter has cooled slightly before mixing to prevent cooking the eggs and affecting the texture of the batter.

Mixing Batter: Avoid over-mixing the batter after adding the dry ingredients; over-mixing can lead to tough cupcakes.

Distributing Batter: Using an ice cream scoop can help evenly distribute the batter into the muffin liners.

Fresh vs. Frozen Blueberries: Fresh blueberries work best for this recipe, but if using frozen, do not thaw them before adding to the batter to prevent color bleeding.

Storing Cupcakes: Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Reheating: To enjoy warm cupcakes later, heat them in the microwave for about 15-20 seconds.

Customization: Feel free to substitute other berries like raspberries or strawberries for a different flavor profile.

Nutrition Information:

Serving Size:

1 muffin
Amount Per Serving: Calories: 240Total Fat: 10 gSaturated Fat: 6 gCholesterol: 55mgSodium: 150mgCarbohydrates: 35gFiber: 1gSugar: 22gProtein: 3g

Did you make this recipe?

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Eligh Miller-Polivka

Hello everyone, welcome to my neck of the woods! My name is Eligh, I was born in Portland, Oregon, and I love to forage! From when I was very young, my father took me out picking mushrooms, fishing, and camping. He loved to forage for mushrooms, and so naturally, I developed a keen eye for mushroom identification. After meeting my lovely wife on the Oregon coast, I started spending all of my free time out in the woods with plant, mushroom, and tree identification books. After some time I was able to identify every tree, plant, and mushroom that I came across. I learned their uses, both by native Americans and settlers alike. At this time, I also began fishing for salmon, trout, and different species of coastal rockfish. I always felt a strong sense of pride to be able to harvest a wide variety of wild edibles to suit my palate, and then harvest some natural bait and catch a fish, even how to make hooks and line using plants and trees that grow on the river bank.
I started cooking at a very young age. In middle school, my friends and their parents would ask me to cook food for them because I could make something out of nothing. I love to cook up new concoctions and see what everyone likes. When I became of working age, I started as a buss boy at a barbecue restaurant, and then moved on to work all positions of the restaurant industry. From head chef of a Jamaican restaurant in Tulsa, OK, to sous chef at a highly accredited bistro on the Oregon coast, all before I turned 21.
I Inherited land in southeast Oklahoma and now spend my days working a Fedex delivery route and working with my wife and 3 young boys on our rural homestead. We raise many different kinds of animals and some vegetable gardens. I hunt all manor of large and small game, and butcher all of my own meat. We harvest wild edibles of all kinds and enjoy to cook with them and eat them.
I am grateful that you stopped by to see how we are doing and hope to see you again very soon. We would love to be friends and hope you enjoy all of the recipes and information that I can manage to put out.
Thank you, and much love!
-Eligh

I may receive a small commission for items purchased through affiliate links in this post at no additional cost to you.

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