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These Bakery Style Lemon Blueberry Muffins are tender and moist with a buttery streusel topping and a drizzle of sweet lemon glaze. Irresistible!
You may have noticed that I've been in a crummy mood lately? Oops, that was a spelling error. I meant to say a crumb-y mood. As in, these kind of crumbs. And now I've made Bakery Style Lemon Blueberry Muffins with another wonderful crumb topping - see what I mean?
Yes, we're definitely quite partial to all things crumb-y. Well not all things. Not like crumbs on the floor and definitely not like crumbs in the bed. Oh no. But when it comes to baked goods with a lovely layer of buttery sweet crumbs, that's when we're hopelessly enticed. And these Bakery Style Lemon Blueberry Muffins perfectly fit the bill!
So when I had the opportunity to spend some time with three of my favorite little girls, I decided something crumb-y and yummy like these Bakery Style Lemon Blueberry Muffins were in order. We had a lot of fun cooking together and the resident photographer/grandpa caught the young chefs in action.
Cooking with children can be one of two things: either a complete disaster (and the biggest mess your kitchen's ever seen) or a wonderful time of bonding, fun, and equipping a younger generation with essential life skills. Kids love to help in the kitchen and, believe it or not, opportunities for "teachable moments" abound in the midst of measuring flour and creaming butter and sugar.
How to make cooking with kids fun and non-stressful
I spent many hours cooking with my own kids as they were growing up, and now that they're grown and have children of their own, I'm having fun passing on a bit of culinary proficiency to our next generation. With five of them, seven and under, I always have willing participants when I ask, "Who wants to cook with Grammy?" Over the years, I've learned a few tips and tricks to make the experience more enjoyable, not only for them, but for myself as well. Here's my list.
- Pick a simple project they can feel successful at. Cookies, muffins, cupcakes are all great projects kids will enjoy. Give them a few choices of age-appropriate projects and let them help in the decision-making process.
- Get prepared before the kids even enter the kitchen: lay out supplies, equipment, measuring cups, spoons, scale, etc. Do any necessary (or dangerous) prep to make things run smoothly and safely. The kids don't have to do the entire project, but make them feel like they've been responsible for the whole project.
- Divide the recipe into steps. If you're working with more than one child at a time, take turns allowing each one to be "on stage."
- Expect that the recipe will take longer and make more of a mess than if you do it yourself.
- Start with teaching them good kitchen hygiene; the importance of hand-washing and keeping surfaces and equipment clean.
- Talk about the recipe and encourage lots of participation. Let the older kids read the recipe or read it out loud to the younger ones.
- Set the ground rules in advance: cooperation, respecting each other, taking turns, etc.
- Make them think and solve problems appropriate to their age. Ask the kids questions as you proceed. "What would happen if we added too much flour?" "Why do we need to add baking powder, or, what would happen if we skipped the baking powder?" "What is vanilla used for?" There are also math problems that can be solved in the kitchen as well as history (when and how recipes have come into being) and geography (where a particular recipe originates from).
- Most importantly have fun! You're creating memories both you and the children will carry with them for many years to come.If you're looking for a great way to start cooking with your children, grandchildren, nieces, nephews, etc., this blueberry muffin recipe is perfect.
You can even include a foreign language lesson, teaching the kids to say, "Bon Appetit!" as they offer their delicious Bakery Style Lemon Blueberry Muffins to family, friends, and guests, who will be sure to offer rave reviews.
Love these Bakery Style Lemon Blueberry Muffins? These Morning Glory Muffins are healthy and crazy delicious, and also a wonderful way to start the day!
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Bakery Style Lemon-Blueberry Muffins
Ingredients
- CRUMB TOPPING
- 5 tablespoons butter, melted
- ½ cup sugar
- ½ cup flour
- ½ cup rolled oats (aka old fashioned oats)
- ¼ teaspoon salt
For the muffins:
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- ½ cup buttermilk
- finely grated zest of 1 lemon
- 1 teaspoon vanilla
- 2 cups fresh or frozen blueberries, My favorites are the tiny wild blueberries available at most larger grocery stores.
For the Glaze:
- 3 tablespoons lemon, juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 350˚F. Line a 12-cup muffin pan with paper liners
- Make the crumb topping by combining the melted butter, sugar, flour, oatmeal and salt. Stir with a fork until crumbs form. Set aside.
- Combine flour, baking powder and salt in a medium size bowl. Set aside.
- If using frozen blueberries, place them in a small bowl and return to freezer until ready to use. If using fresh berries, place in a small bowl and set aside.
- In the bowl of an electric mixer, beat butter for 1 minute until soft and fluffy. Add sugar and continue to beat for 3 minutes. Add eggs, one at a time and beat just until incorporated. Add buttermilk, vanilla and lemon zest and mix on low until combined.
- Remove bowl from mixer. Add flour mixture and stir, by hand, until flour disappears. Do not over mix or muffins will be tough. Gently stir in blueberries.
- Divide mixture evenly in the prepared muffin pan. Sprinkle with the crumb topping.
- Bake at 350˚F for 22 to 25 minutes or until light golden and a toothpick inserted into the center comes out clean. Allow muffins to cool for 5 minutes in the pan before removing to a wire rack. Drizzle lightly with the lemon glaze.
- For lemon glaze, combine powdered sugar and lemon juice in a medium size bowl. Stir with a fork or whisk until smooth.
Nutrition
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I love this recipe! I make it often and have even given muffins as gifts & for special occasions!
That's great, Krista! Thanks for the review!
Hi can I freeze these as am making quite a few for children's charity. Thanks
Hi Maria, yes they freeze well!
I just made these and they are absolutely delicious. I will be making them again. 10 Stars.
Awesome! Thanks, Renee!
These muffins have sealed my baking reputation. Always make them for holiday bazaar and they sell out in minutes. One friend will do anything I ask as long as I give him a few of these. Everyone loves them and expects them for any special occasion.
That's awesome, Nellie! Thanks for letting us know!
The muffins were delicious! The oat topping added the perfect crunch. I used 2% milk instead of buttermilk. I followed the rest of the recipe to the letter and the muffins came out perfect. Enjoy.
Awesome! So glad you enjoyed them, Jean!
I can't rate these muffins yet as they are still in the oven baking. I filled my 12 muffin pan (standard size), but still have batter remaining. I'm thinking that I didn't read, or misread the instructions on which pan (standard or jumbo) to use. A little late now as they are baking, but for the future I would like to know. The recipe looks great and I can't wait to try them. I hope I wasn't supposed to use the jumbo size pan. Ugh! Thanks for your help!
Hi Dee, you were right with a regular size muffin tin. You fill the cups fairly full.
Hi Chris! Thank you for your quick response! My first batch is out of the oven, and the lemon drizzle applied. Wow, wow, wow...these muffins are awesome. I'm glad I chose the correct pan from the start. That always makes me a happy baker! Thank you for the recipe, I will definitely make these again and again!
Thanks for letting us know, Dee!
I’ve made this recipe many, many times and each time they turn out beyond perfect! Do you think I could put the batter in a loaf pan to make a sweet bread version?
Yes, I think you could put the batter in a loaf pan.
These muffins are amazing. Everyone in my family loves them. The crumble topping and the lemon glace are just super. Thank you
Yay! Thanks so much, Jue!
Hi, what kind of sugar should I use for the crumb topping? White or brown?
Hi Veronica, you can use white sugar for the topping.
Should the blueberries be coated with flour to prevent them from sinking to the bottom? I am using your recipe to serve at a brunch on Sunday after a Saturday wedding. Thanks.
You can do that, Anne. I don't normally. Hope you enjoy the muffins!
I made these a couple of days ago. I cut the recipe in half; it made 6 jumbo size muffins. I may have overloaded them with blueberries, but they were very good. I would have liked more of a lemon flavor, though. On a side note, your recipe for Easy Pumpkin Crumb Muffins still remains my favorite. Thank you!
Thanks for sharing your results, Catalina!
I have been making theses for a few years ever since I found the recipe. It has been a favorite for all. My granddaughter begs for these when she stays over. Today I wanted some with no one to eat them but me. I halved the recipe and used three 7 inch ramekins to bake them in. Gave me plenty of room for the great buttery crumble topping without it falling all over like it does with my muffin pans. A total win again on a great recipe!
I love that, J! Thanks for letting us know!
These are best muffins I have ever made❤️❤️❤️
That's so awesome, Angela! Thanks for taking the time to leave a review!
I have made these multiple times now with gluten free measure for measure flour and they are perfect every time. Just this morning I switched out the lemon and blueberries for chocolate chips and crunchy sugar on top, and the kids are in heaven! Thank you so much for sharing this recipe
So happy you've enjoyed these muffins, Laura! Thanks so much for sharing your results!! ❤️ Chris
In the recipe you list oatmeal instead of rolled oats. Does this mean I should cook a pot of oatmeal and use 1/2 cup of that?
Haha! You got me! In the midwest, where I grew up we called rolled oats, oatmeal. We also called cooked oats oatmeal, go figure!? I will change the recipe to rolled oats. Thanks!
Thanks for quick response. I used rolled oats. My wife seemed to think it was obvious. They're looking mighty fine through the oven window right now!
Hope you enjoyed them, David!
These muffins are amazing. They truly look like they came out of a bakery case. And the flavor is delicious, especially when made our freshly picked blueberries. The crumb topping with the lemon glaze is what takes these from delicious to extraordinary.
So happy you enjoyed them! Thanks so much for leaving a comment!
I've made these muffins sooooo many times and I absolutely love them! I would completely suggest using the frozen wild blueberries as regular ones are a little much and make for a strange slimy mouth feel lol. But overall these muffins are my go to for my morning breakfasts!
I love this recipe. The muffins are always tender and delicious. I recommend your recipe to my friends especially when we go blueberry picking. Always a tasty treat!
Thanks so much, Laura!
Are the ones pictured jumbo size or are those standard? Would I have to triple the recipe to make 18 jumbo?
They are standard size. I think doubling the recipe should give you plenty to make at least 18.
Can I use cranberries instead of blueberries?
Hi Tina, you could but cranberries are much more tart than blueberries so you would need to adjust for that.
I came across this re pie this morning and do not have muffin tins. Can I make the as a cake? If so what size pan do you recommend
Hmmm, I haven't tried this recipe as a cake so I can't say for sure.
Pinterest has recipes for making Blueberry Lemon Cake. I would check there. I hope this helps.
It made more then 12. I think this recipe is for the larger muffin pans? Bakery size? Yes when you add frozen blueberries it gets thicker. And they were the big ones. Cooling now, reading to put on icing. If they are delicious I will go buy the bigger muffin pans.
Hi Roxy, I use a regular size muffin pan. The muffins are large and come out with rounded tops.
Mine didn’t have rounded tops 🙁 and completely crumbled apart. Great flavor and moist, and I took care not to over mix. Batter seemed fine. Followed the recipe as written. Any suggestions?
Hmmm, it would be hard for me to say Carla without being with you in the kitchen. So sorry you didn't have great results with these.
I've made these muffins a few times now, and absolutely love them. The first time I didn't make the lemon drizzle til I had almost eaten them all and I found out pretty quickly that it is a must for these muffins. Id suggest for anyone who is just making them, if you don't like the mushiness of blueberries.. use the wild frozen ones. I tried regular frozen blueberries the first time and I ended up picking them all out while I was eating them. Also if anyone is allergic to dairy just add 1/2 cup soy (any nondairy) milk and 1 tbsp of lemon juice instead of the buttermilk.
Thanks for your great review, Autumn!
Quite lovely recipe my husband enjoyed them immensely!
SO DELICIOUS!! I make these quite often. My 14 year old daughter hoards them 🙂
I love it!! 🙂
The muffins looks delicious and would like to make them. Is there a specific kind of oatmeal to use? I know there are different kinds.
Thank you,
Leslie
Hi Leslie, yes - I use old-fashioned oats.
Hi. I would like to make these for a church function. Do you use old-fashioned quick oats? Thanks for clarifying. Can't wait to try the recipe.
Hi Dinene, I use old fashioned whole oats, not quick. Hope you enjoy the muffins!
YUM. These are fantastic. I used fresh blueberries and I added more lemon zest than was called for, juat because I felt like it 😄. Delicious!
Thanks so much Valerie, you're making me want to run to the kitchen and make muffins 🙂
Hi there. Not sure what I did wrong. I followed the recipe to a T, but my batter came out super thick, like the consistency of cookie dough. Is that how it is supposed to turn out or should it be runnier like pancake batter? Thanks, Coral
Hi Coral, not sure what happened, not being in your kitchen with you. The batter should not be super thick though.
Hey April!
I have made this recipe about 4 times and I have had the same exact issue. I believe the issue revolves around the frozen blueberries and their size. Are you using them, and if so, do you notice your batter is as thick as a thick butter cream and cold? The recipe mentions using small blueberries, when I use the "normal" sized ones, the batter is extremely thick. I have learned to cook them for longer, checking on them every five minutes or so after the baking time mentioned on the recipe. They turn out just fine!
CORAL! Not April! I read the date as your name! Lord, it has been a looooong day!
Hi Brianna, once you add the frozen blueberries, the batter does get cold and thicker. I always use the small "wild" blueberries. Thanks for sharing your results!
LOVE LOVE LOVE this recipe and have made it several times for myself and my little guys! I'm planning a breakfast for a girlfriend this next week who is dairy free. I could do unsweetened almond milk and dairy free butter -- don't you think? Also, do you have a thought to replace the buttermilk? Or just best to go a different direction? I just love these so much and would want to make these 🙂
So happy you've enjoyed this recipe, Nikki! As far as making them dairy free, I would hate to advise you since I haven't personally tried it. I'm wondering if another recipe might be better that you don't have to experiment so much with. These muffins are amazing and you wouldn't have to tinker with the recipe at all: https://thecafesucrefarine.com/morning-glory-muffins/
Dairy free buttermilk can be made from using 1 tablespoon of white vinegar or lemon juice in a measuring cup and filling with unsweetened almond milk to total one cup. Use what you need in the recipe and save the rest for pancakes. My daughter is allergic to dairy and I have done this substitution in many recipes. It tastes amazing and you can't tell it's dairy free. For dairy free butter, make sure it's good quality like Earth's balance dairy free butter. It will make a huge difference in the taste!
Thaks so much Theresa! That's great to know!
How well wll this recipe work with honey in plave of sugar? Thanks! Love the recipe!
Hi Kayla, I'm afraid the results would be quite different as honey has much more liquid volume than sugar. I haven't tried it so I can't say for sure.
Hi is it ok to use a fan forced oven for these and does the temperature need to be lowered and also can these be stored in the freezer till needed thank you
Made these recently and just now getting around to reviewing.
I only had very large fresh blueberries and they worked fine although a smaller berry probably would be better. My husband said these were some of the best muffins he had ever tasted and I agree!! They were incredible! I use Watkins Vanilla Nut for all of my vanilla extract use and it worked great. These were moist and had an amazing flavor with the lemon, blueberry and crumb topping with the glaze. These are my go to muffins every time now! Thanks for the recipe.
My daughter and I bake at least 3 times a week. We have a lot of favorite recipes but when I made this one my son and husband said this has moved to the number one muffin for them! It was perfect! Perfect amount of lemon, blueberries crumble and glaze. can't wait to try more of your recipes.
I love that Morag! So happy you enjoyed them!
Hi. Could I use 11% fat plain yougurt (super thick) instead of buttermilk? thanks
Hi Kaja, yes definitely. But I would thin it a bit with some milk.
Hi...this recipe looks amazing and I'm excited to try it. Do you think I could make mini muffins with this recipe and if so, what should I reduce the baking time to in your opinion?
Thank you!
Hi Manisha, I'm sure you could make mini muffins although since I've never done that I don't feel good giving you a baking time. I'd hate to guess and then have them be over or under done!
Idk if it's pregnancy cravings or just a good ol fashion sweet tooth but I bought lemons and blueberries at the supermarket with muffins in mind. Glad I found this recipe, and the girls helping in the kitchen are so cute.. just found out I'm having a girl can't wait 😊
Enjoy!! I think you'll like them pregnant or not! Probably a little more being pregnant though. I remember how wonderful certain things tasted 🙂
I just made these with my 3 yo granddaughter. They were delicious! Thanks for sucha lovely recipe.
That's awesome Alice, how fun!
Is the oatmeal the old fashioned or quick oats?
I use old fashioned oats.
I just made these muffins this morning and my son was thrilled. I left out the oatmeal for the crumble and added a smidge of lemon juice, also I was too tired to make the icing. They were perfect. However next time I want to try it exactly as you have it listed. Great recipe! Thanks so much.
Thanks Brook, so happy you enjoyed them! Glad to see the recipe's very adaptable!
Hello, just wanted to wish you a happy Thanksgiving. I truly enjoy all of your positive posts and all of your reply's that a lot of other blogs do not take the time to do. Many of your recipes will be on our table. God Bless you. Please keep up the good positive blogs. Thanks you.
Thanks so much Bonnie, such a sweet comment! Have a blessed Thanksgiving!
I've always wondered...if you don't have buttermilk, could your replace it with regular milk? Would it change the recipe drastically?
Also when baking with frozen blueberries, are you supposed to let them defrost a little before folding them into the batter? Or just add them in frozen? Would the baking time increase if it were frozen blueberries compared to fresh? If so, by approximately how much?
I've always wondered...if you don't have buttermilk, could your replace it with regular milk? Would it change the recipe drastically?
Also when baking with frozen blueberries, are you supposed to let them defrost a little before folding them into the batter? Or just add them in frozen? Would the baking time increase if it were frozen blueberries compared to fresh? If so, by approximately how much??
Hello Diana,
Good questions! Don't substitute regular milk for buttermilk as there is a chemical reaction that occurs when the acid in buttermilk combines with the leavening agent in baked goods. It's quite magical and produces tender, light, delicious baked goods. That being said, the good news is, that you can easily make your own buttermilk. Just take a cup of milk, and add1 tablespoon of fresh lemon juice or plain white vinegar. Stir, then wait 5 minutes, then use just like you would buttermilk.
As for the blueberries, when baking with frozen blueberries, always leave them frozen. If you allow them to thaw, you will have really messy looking baked good either solid blue or with big blue streaks running through. Leave the blueberries in the freezer till ready to add them to the batter. Then quickly fold them in as the cold will make your batter stiffer. Most recipes that call for frozen blueberries have already taken that into account as far as the baking time although there is usually a range. For example 15-20 minutes or something like that. With the frozen berries, it would probably be closer to the 20 minutes.
Hope that helps and enjoy!
For this particular recipe and frozen blueberries, would it be best to go 22 minutes as your recipe suggests? Or is it only for fresh ones?
Every oven is a little different. I usually set my timer for a few minutes before they should be done and then watch them carefully for the next few minutes. That's why there's often a range of time, like in this recipe, 22-25 minutes. Just watch them closely near the end.
In addition to your ingredient on butter, do you use unsalted or salted? Or it doesn't matter? Would it apply to both the crumb topping and muffin themselves?
Sorry for so many questions. I really want to follow the recipe as closely as possible.
Hi Diana, I use salted butter. No problem, ask as many questions as you need to 🙂
All I can say is WOW. I've made a LOT of different blueberry muffin recipes and though most were very good while they were warm or shortly after they cooled, they became very dry very quickly. A glass of milk was needed to wash them down if we had some left later in the day or the next day. These, however, are amazing! They stay moist and have the most incredible flavor. Thank you so much for posting. My search for the perfect blueberry muffin recipe is over! 🙂
Oh, that's so sweet Bec! Thank you for your encouragement! We love them too!
A+! This recipe was amazing! I did everything as instructed and added a few chia seeds. AMAZING!!!! Thank you very much for sharing. I WILL definitely make these again
So glad you enjoyed them! There's something magical about the combination of blueberries and lemon!
my 11 year old daughter just made these - they look even better in our kitchen...lol
we're cooling them off now and will try them in 15 minutes...
thanks for the recipe.
Trevino Family
Houston Texas
Bravo to your daughter, that's awesome! Hope you all enjoyed them. Thanks for taking the time to leave a comment.
Do you think I could add chopped walnuts to this? If so, would I adjust any other ingredients? Thanks! Looking forward to making these.
No, just add maybe a 1/2 cup of chopped walnuts Lauren.
I made these for a 4h baking competition and they won grand champion! These are some of the best muffins I've ever had and the recipe wasn't too hard to follow.
That's so cool Kaitlin, way to go!
Fantastic Recipe!! Our new favourite muffins!
So glad you enjoyed them Dianne!
These turned out perfect!!! Can't wait to make them again! I wonder if I can use cranberries instead of blueberries and orange zest instead of lemon zest to make these season for fall/winter!?
That sounds delicious! Let us know if you try it 🙂
Thank You for this recipe!!! I made these the other day and my entire family loved them! Loved them soo much they want me to bring a few dozen of them to a family reunion for breakfast. My question is is have you tried freezing them for later? I might have to make them before hand since I work right up till we leave.
Thanks Amber, so happy you enjoyed them! Yes they freeze very nicely. I usually freeze them, uncovered for about an hour till they're fairly well frozen, then slip them into an airtight container. That way, they don't get smushed. Hope your family reunion is wonderful!
My neighbor recently went a little nuts at a u-pick farm and brought me a ton of fresh blueberries. I found your post via Pinterest. I followed it exactly as written. These were the best homemade blueberry muffins I've ever made! Really delicious. Thanks for sharing the recipe with us.
Lucky you! Such a nice neighbor 🙂 So happy you enjoyed them!
My family said these were the best muffins they have ever eaten! They were divine for sure. My blueberries were huge and I was worried that would be a problem, but it was not. They were perfection and a flavor that was so refreshing with the lemon. Absolutely loved them! Will be making them over and over 🙂
That's awesome Cindy! So glad you enjoyed them, and thanks for your encouraging comments!
Thank you for this recipe. These muffins are fantastic! Took them to our pre-church coffee time -many compliments including they looked like they came from a bakery!
Yay! Thanks for letting us know!
Can these be put into a loaf?
Honestly Julie, I haven't tried making them in a loaf so I can't say for sure.
What is the calorie content per muffin??
I don't have a calorie converter but there are lots of sites out there that you could plug the ingredient list into.
Thank you for this recipe! I made the muffins, and they looked like your picture! Everyone who tasted them raved! Well worth the time and effort! I ended up with 16 muffins...they were all perfect! Thanks again! 🙂
Thanks for this! Made some for colleagues and for mother's day (today in the UK) and they turned out fantastic. Love the quantity of blueberries in these.
I was very worried too because I don't have an electric mixer, and get tired after about 2 seconds of stirring anything so I kind of just mixed the melted butter and sugar together in a general sort of way
Also I used milk instead of buttermilk, because that's what I had. No problems there either.
Did anyone else follow the crumb recipe quantities and end up with enough topping to coat their whole house? I think I'll just make a quarter of it next time!
I couldn't believe how great they looked when they came out and how juicy they taste. Got over=excited and iced them while hot and the icing went a bit pink xD Artistic licence and all that.
I love your comment Elin! The amount of crumbles is probably normal in the States, but not so much in Europe! LOL! We like our sweets!! Just a great excuse to make a second batch, right? 🙂
I made these and my husband loved them! They are super delish! Thanks so much for the recipe!
They fill the whole house with an incredible smell when they're baking, don't they Ronda?
I just tried these and they're absolutely amazing!! I reduced the sugar in the muffin batter by 50g and another 30g from the crumb topping and they were the perfect sweetness for me with the glaze. Thank you so much for the beautiful recipe!
Thanks Julie! I'm glad you enjoyed them!
I have made these twice with the taste being the best for lemon blueberry muffins. I used frozen organic jumbo blueberries but they didn't look like yours mine rose but then flattened out over the muffin pan with several joining together.. The taste was wonderful but the appearance needed some help. Any suggestions?
Hi Martha,
I have a few thoughts about why they may flatten out like that. I wonder if the jumbo blueberries have too much moisture and that might be causing the muffins to flatten. I would also try preheating your oven to 400˚F and then turning it down to 350 when you put the muffins in. Sometimes that extra heat can give the batter the boost it needs to rise and not flatten out.
My family's favorite by a long shot. They ask me for them almost every other day! I didn't even add the glaze and my family was fighting over these gems.
My muffins raised up pretty high over the lip of the muffin tin and made it a little difficult to get them out. I had sprayed the pan rather than using liners - is that ok? I'm not sure if it was too much batter, not enough spray or what. I'll try again and see what happens. It sure didn't impact the flavor!
Thanks for the recipe - it's bookmarked!
Thanks Jean! So glad you enjoyed them!
i just baked these muffins...they turned out perfect...beautiful to look at, and so light and air, and taste amazing...thank you for sharing
Thanks Linda- I'm glad you enjoyed them!
This recipe is great! I made it once using exact measurements, but ate so many that the 2nd time around I chanced using half the butter (for the muffins itself, used the called amount both times for the topping) and doubled the lemon zest. They came out wonderful. I use brown sugar for the crumb topping, and it adds a fantastic richness. First time was with fresh picked blackberries, 2nd time was with frozen blueberries. Thank you so much for posting!
I'm glad you enjoyed them Corinne!
Can I use regular milk instead of buttermilk?
Hi,
The buttermilk in recipes like this helps tenderize the gluten in batter, giving the muffins a tender texture and more body. However, if you don’t have buttermilk, I would just add 2 teaspoons of vinegar or lemon juice to a (scant) 1/2 cup of milk, stir and let it sit for a bit, about 5 minutes. It will get a little curdly but that’s what you want. Use this instead of the buttermilk. It’s a great sub when you don’t have buttermilk or don’t want to buy a whole carton just for one recipe.
Hope you enjoy the muffins!
These are lovely. I would just note that I do think the mini wild blueberries should be requirement. We made them with blueberries we picked, and it was hard to get them adequately filled without blueberry explosions that then made it impossible to remove the muffin from the tin in one piece.
Interesting point Lisa! We'll have to try them that way too!
I've made these many times, always to rave reviews. I recently made several batches of these for a nearby animal rescue group to sell at their yard sale - they were gone in a heartbeat. I do omit the vanilla and add a little freshly squeezed lemon juice to the batter. My favorite muffin recipe. Thanks for posting it!
So glad you enjoyed them Susan! Thanks for the comment!
Enjoyed making these muffins with my 7 year-old this evening! Simple and delicious--actually my first experience zesting a lemon! Thank you for the recipe!
My mother brought me a bag of fresh blueberries this morning that someone had given to her. I had lemons on hand and found your recipe. I got busy baking and shared with the neighbors and my co-workers. I received rave reviews! They are like a burst of sunshine. Truly delicious and amazing recipe, thank you for sharing!
I am so glad you enjoyed them! Thank you for the kind words!
I would like to make the muffins. Do you use the white paper cups frequently? I have seen them, but did not want to ruin a recipe by baking them in something other than cupcake papers. Do you have a source? Are they wax coated? Thank you for your help. sue
Hi Sue, I have used the white paper cups with good results but these will also work well with regular cupcake papers.
whats the nutrition value? cal. / carb / etc
Hi Taylor, I don't have a nutritional information program but that's on my list. I know there are some online you can plug the ingredients into.
Holy moly, these are amazing! These belong in a gourmet restaurant. I would call them muffin cupcakes but a good afternoon snack or fancy brunch. I am going to pass this recipe to friends! It's so yummy! I'm voting this my new recipe of the year.
So glad you enjoyed them Stephanie!
Just made these. AWESOME! Such a wonderful taste! Can't wait to pick local WILD blueberries (smaller, but sweeter!) this summer and try them in this recipe! Do you have any idea of the calories per muffin??
I was so looking forward to these but I forgot to add the baking powder because it was not listed in the directions. I suppose it should be added with the flour" They were good but not as light as I expected.
So sorry your muffins were heavy. It's in step 2 that it says to combine "flour, baking powder and salt in a medium size bowl. Set aside.”
I guess you might have missed that. I’m glad they were at least edible.
I hate it when I waste good ingredients. Hope you’ll try them again, they’re one of our very favorite muffins.
I made these this morning and here are some revisions I would make for next time:
Only 4 Tbsp butter for the crumb topping, it was very wet and clumpy
Use lemon juice to sour some milk instead of buttermilk
Bake at 375, it took 40 minutes to bake them at 350
Use less lemon juice or more powdered sugar for the glaze, it was too runny and sour
They were still delicious, thanks for the recipe!
I made these muffins a few days ago and they were, by far, THE BEST MUFFINS EVER! Thank you so much for posting this recipe. Even my hard-to-impress in-laws couldn't resist! Thank you!
Thank you for the kind words, Christina!
I made these muffins today for my sister in law who has a newborn. She is dairy free while she is breastfeeding. I subbed coconut oil for butter and hemp milk for the buttermilk. I also used almond meal in place of oatmeal because I was out. They were AMAZING!!!! Seriously too good!
I made these muffins this past Sunday morning and they were amazing!! Thanks for sharing the recipe!! I have already passed it on to a friend who thought these were the best muffins she had ever had. 🙂
Thanks for letting us know! So glad you enjoyed them!
Would these work in a larger 6 muffin pan? If so how long would one bake these? Looks beautiful...
Yes, these would work although you might get more than 6. I would add 5 minutes and then check them with a toothpick.
Hello! This was an amazing recipe!!! If I could make a suggestion, making a quick reduction of blueberries, sugar, and red wine vinegar was amazing on top of this already great recipe.
Yum, sounds wonderful!
I made this recipe but tweaked it a little bit... I zested an extra lemon into the dough for extra lemony flavors. I also added more lemon juice to the frosting. I substituted 2tbs of sugar in the topping with brown sugar too. Everything tuned out perfect. I like the original recipe too A LOT, but I love brown sugar and lemon together so I couldnt resist!
Instead of the big muffin trays, I used the regular size cupcake trays and made 24 of them. I baked the same heat but for about 15-17 min instead of the full 25. Worked great!!
Thanks for letting us know, love your adaptations!
By far the best muffins I have ever made! I have tried many recipes and this one is AMAZING! Thank you for sharing.
Thanks so much Brittany, they're some of our favorites too!
PS .. I forgot to rate so am giving 5 stars now.
I just made these today. WOW is all I can say! The comments I got ranged from, "OMG!", "This is money!", "Wow, these are excellent" and so on. Been searching for days for a good recipe for these muffins and found it on google. I picked it because of the 5 star rating and now I can add this to my go to recipe binder. Absolutely delicious! And they actually came out looking like the picture, so that's awesome on it's own. I'm going to experiment on making a Vegan version so if it turns out okay, I'll let you know and share what I used. Also, having lemons right off the tree was great for zesting. I'm so happy to have found these! Making more tomorrow. 5 Star rating and both thumbs up! 🙂
Thanks so much Jax, so happy you enjoyed them. I have to admit I'm a bit, well really super, jealous that you have a lemon tree right in your yard!
Absolutely fantastic!!
A symphony of flavor in every bite.
Thank you for sharing the recipe and the joy of cooking with your grandchildren.
Cooking was one of the activities my wife and I enjoyed as we were dating.
We learned so much about each other as we worked together.
Thanks Jeff, I appreciate your kind words!
Forgot to rate recipe-5 stars of course!
These are just fabulous-my entire family loved them including my husband who doesn't really have a sweet tooth. Thank you for posting-plus I do most of my baking with my 4 1/2 year old daughter and this is a wonderful recipe to do with younger children.
Awesome! Batter is very thick, but bakes very nice. Had to bake my double batch for 28-29 min. One of my new favourites.
Made these this morning with my 5 yr. old daughter. They were scrumptious! and super easy!
These are, by far, the best muffins ever. Thanks for this fabulous recipe!
Love these!!! Off to make another batch. Thanks for a great recipe!
By far the BEST muffin recipe of all time. I've made these twice in the past month and the family loves them. Thanks for sharing this incredible recipe. This has become one of my favorite recipes.
Thanks Jessica, we love these too. Now you've made me want to whip up a batch 🙂
How much salt goes in the crumb mixture?
I stumbled across your site while looking for a blueberry lemon muffin recipe. May I say that I LOVE this whole post? I homeschool and run a small cottage school and am forever coming up with cooking activities with the kids. Cooking together is such a great way to teach and to bond with your children. Thanks for the great recipe and am looking forward to more!
Christa Brown@littlelogcottageschool.com
Thanks so much Christa. I love cooking with kids and you're right, there's so much to teach them in the process!
I just made these without the crumble but with the drizzle. Totally completely amazing. Best muffin I have ever made. I can't wait to try them with the crumble. Thank you.
I used freshly picked Louisiana blueberries (big, fat ones!) and followed the recipe to the letter (including filling to the top of 12 muffin cups, even though it looked like too much -- it wasn't!) adding only my signature sprinkle of cinnamon to the crumb, and these muffins have blown the minds of everyone fortunate enough to have gotten one before they disappeared -- like magic! They're waiting in line for Batch #2 to come out of the oven....heading back to the blueberry patch in the morning! Officially declared a new family tradition! Thank you for sharing your gift 🙂
Thanks for letting us know. So happy you had such great results!
Made these for breakfast this morning and they are sooo delicious!! Love the blueberry and lemon combination.
Yeah! Thanks for taking the time to leave a comment 🙂
I tried the recipe and these were delicious! Very moist and I added a bit more zest because I love lemon. They were a huge hit with my family!
Thanks so much for letting us know!
Just made these muffins... On a scale from one to ridiculously delicious, these are off the chart! Thanks for the fabulous recipe that I can add to my repertoire! Can't wait till my hubby trys them!
Thank you Lindsey, I'm so happy you enjoyed them 🙂 Hope he like them as well!
Oh my, but I could devour a bunch of these. They look great! These may just make an appearance at Easter brunch. Thanks for the inspiration.
These muffins are gorgeous. I featured them on my Facebook page this AM with a link to your Parade article 🙂
Thank you Lori, I really appreciate that!
Ok, now I want a muffin. Not just any muffin, one of these!!1
Lemon and blueberry is such a terrific combo, isn't it? I love them in anything, but maybe they pair best in muffins. These look beyond wonderful -- thanks.
Chris - those have to be the most perfect muffins I have seen in such a long time! My mouth is seriously watering right now. Delish!!
Oh my gosh Chris your muffins look just amazing!! I love this recipe!!
Chris, these muffins look better than bakery style to me.
I'm always in a crumby mood here :-p And a lemon mood and definitely a blueberry mood. So these are going on my weekend menu. And if the males in my household are nice, I may even share. ...... NAHHHHH.
Oh Sue - I have a new muffin pan and have been looking for a great blueberry, crumble top muffin recipe - so thank you very much! These are beautiful. You ARE the muffin queen, crummy or not -we love ya! 🙂
I meant Chris - I saw Sue's name on a previous comment aboe - sorry about that!!! Chris!!! I am hungry - please forgive me 🙂
These are just gorgeous, Chris! And, a favorite flavor combination. NIce and bright for Spring!
They look so pretty & delicious!
These muffins looks great!! Look much better than a bakery^^ Have a nuce day Chris!!
Wish I had one of these for my coffee break today:@)
Oh you are such a tease! You absolutely can not show me pictures of muffins or cake or bread without showing me the inside because I will throw a hissy fit! Not sure how I'd do that online, but I'll throw one at home and record it for you and post it to my blog and say "It's all Chris's fault! She wouldn't show me the inside of her beautiful muffins!" These sound just HEAVENLY and I'm a big fan of bakery-style muffins AND blueberry and lemon together. *sigh*
These struesel muffins look fantastic, Chris.
These look amazing! They look so delicious! Where did you find the paper muffins cups holding the muffins? love the way they look.
Beautiful muffins, Chris. Far better than any bakery!
Chris these look better than the bakery and sound scrumptious! Such a lovely springtime muffin. Now if spring would finally get here!
WOAH! These totally do look like they came from a bakery! They look soooo sooo good!
Beautiful crumb-y muffins, Chris! We love blueberry muffins of all kinds at our house and bakery-style, with delectable crumbs on top, always wins out. Thank you for sharing. Pinning!
I love the looks of these, Chris. Give me a good topping any day (especially with oatmeal as an ingredient)!
Say ''bakery style'' and I'll follow you anywhere! These look smashing!
Pin it! Love these muffins. I really like that you used buttermilk and no baking soda. I just taste baking soda in every recipe and it bothers me, I am trying to avoid it.
Look amazing! I would love make these Chris. look beautiful!xo
Chris the girls are getting so big! Great post and so many good ideas for cooking with kids. I've been showing Ollie ingredients when I cook already and I can't wait to cook with him when he's big enough!
These look much more delicious than any bakery can produce it. Amazing!
Uncanny:)
We are both spreading the muffin word on Lemon Blueberry:)
Anxious to buy a basil plant:)