Blueberry Lemon Crumb Muffins

Nor M.


I gave an old recipe a new twist. I added yogurt and lemon zest to the batter. I topped them off with a lemony crumb topping. Adding the yogurt added a nice smooth silky texture to these muffins. The muffins are chock-full of blueberries. The addition of lemon really adds a lot to this muffin. They are truly delicious. Enjoy!

★★★★★ 1 vote
Six large muffins or 12 small muffins
15 Min
45 Min


1/4 c
butter softened
3/4 c
granulated sugar
2 c
2 tsp
baking powder
1/2 tsp
1/4 c
milk plus 2 tbs
1/2 c
greek yogurt( i used fat free vanilla)
1/2 tsp
lemon zest
2 c


3/4 c
1/3 c
1/4 c
plus 2 tbs butter softened
1/2 tsp
lemon zest


1He oven to 350°. Grease and flour a large muffin tin that holds six large muffins, or a muffin tin that holds 12 small muffins. Set pan aside.
2In a bowl beat the sugar and butter together. Add in the egg and beat well.
3Sift the flour baking powder and salt together. Add to butter egg mixture.
4Mix the milk and yogurt together. Pour over flour mixture. Beat all ingredients together well. Add lemon zest. Beat to incorporate. Mixture should be thick.
5Fold the blueberries into mixture really well. Fill up muffin cups three 3/4 full each with batter.
6Make the crumb topping.
Mix flour and sugar together. Add in the butter. Add in the lemon zest. Use a pastry blender to chop up the butter. You may also use two knives. Put your hands in the bowl and squeeze mixture together. Keep squeezing mixture together untill it Sticks together well. Toss lightly with fingers to make sure it's crumbly.

Note: If you have a food processor. You can simply add all ingredients to the food processor and pulse until it resembles peas.
7Crumble mixture on top of each muffin. Place in oven and bake about 45 minutes or until pic comes out clean. Cool and remove muffins csrefully to a platter and serve.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: Scottish
Dietary Needs: Vegetarian, Soy Free
Other Tags: Quick & Easy, For Kids