Over the Top Blueberry Muffins

Joan Penney


Fresh berries, a kiss of lemon zest, and butter muffins with crumb topping all come together with over the top taste!


☆☆☆☆☆ 0 votes

6 muffins
15 Min
20 Min


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  • 1/2 c
  • 1
  • 1/2 tsp
    vanilla extract
  • 1/4 c
  • 1/2 tsp
    lemon zest, grated
  • 1 tsp
    baking powder
  • 1 c
    all purpose flour
  • 1/4 c
    butter, cold
  • 1 c
    fresh blueberries (may use frozen if fresh is not in season-do not thaw)

  • 1/4 c
    all purpose flour
  • 1 Tbsp
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    butter, room temp or melted

How to Make Over the Top Blueberry Muffins


  1. Preheat oven to 375
    Line muffin tin with papers or use non stick spray in each well
  2. Whisk together sugar, egg, vanilla, milk and lemon zest in a small bowl.
  3. In another bowl combine flour, and baking powder. Cut in butter (I grate the butter for ease in mixing. Dough will be crumbly. Add liquid ingredients, mix well. If batter seems too stiff add a touch of milk (1 Tablespoon at a time) Add berries, lightly stir so as not to crush berries.
  4. Crumb Topping
    Combine all ingredients in small bowl. Mix well
  5. Spoon batter into prepared muffin tin and top with crumb topping.

    Bake at 375 17-20 min or until golden brown on top and cake tester comes out clean.

Printable Recipe Card

About Over the Top Blueberry Muffins

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids

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