🍋 🫐 Blueberry Lemon Crumb Muffins

(Dad’s Favorite, Kids Approved!)

In our house, muffins don’t last long—especially when blueberries and lemons are involved. These Blueberry Lemon Crumb Muffins are my husband’s absolute favorite (which says a lot, because he’s not easy to impress in the kitchen). The kids? Well, they’ll happily eat two before I even pour my coffee.

What makes these extra special is the light lemon zest mixed into the batter and the buttery crumb topping that gets golden and crisp in the oven. Plus, the yogurt (or sour cream if that’s what you’ve got) keeps them perfectly soft and moist. Easy enough for a weekday, but fancy enough for a weekend brunch!

Ingredients

Muffins

1 ¾ cups (219g) all-purpose flour, spooned & leveled
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
6 Tbsp (85g) unsalted butter, softened to room temp
¾ cup (150g) granulated sugar
1 Tbsp lemon zest
2 large eggs, room temp
½ cup (120g) plain Greek yogurt or sour cream, room temp
1 ½ teaspoons vanilla extract
3 Tbsp (45ml) milk
3 Tbsp (45ml) fresh lemon juice
1 ½ cups (210g) fresh or frozen blueberries, tossed in 1 Tbsp flour

Crumb Topping

⅓ cup (41g) all-purpose flour
2 Tbsp (25g) light or dark brown sugar, packed
1 tsp lemon zest
2 Tbsp (28g) unsalted butter, melted

Instructions

Preheat oven to 425°F . Line a muffin pan with paper liners or grease lightly.
Make the crumb topping: In a small bowl, mix together flour, brown sugar, lemon zest, and melted butter until crumbly. Set aside.
Mix dry ingredients: In a medium bowl, whisk flour, baking soda, baking powder, and salt.
Cream butter & sugar: In a large bowl, beat the softened butter, sugar, and lemon zest together until light and fluffy. (This step makes all the difference—don’t skip it!)
Add wet ingredients: Beat in the eggs one at a time. Mix in yogurt (or sour cream), vanilla, milk, and lemon juice.
Combine: Gently fold the dry ingredients into the wet until just combined (don’t overmix). Fold in the blueberries tossed in flour.
Scoop & top: Divide batter evenly into muffin cups. Sprinkle crumb topping generously over each one.
Bake: Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18–19 minutes or until a toothpick inserted in the center comes out clean.. Let cool for 5 minutes before transferring to a rack.

Mom Notes:

If you’re using frozen blueberries, don’t thaw them first—just toss with flour and stir in gently.
These muffins are best enjoyed slightly warm, with the crumb topping still crisp. (Although my husband swears they’re even better the next morning with his coffee… if they last that long!)

These muffins have the perfect mix of sweet, tangy, and crumbly topping goodness. My crew calls them “bakery muffins,” but the truth is, they’re just mom’s quick and easy magic.

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