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Lemon Blueberry Crunch Muffins

5.00 Mitt(s) 12 Rating(s)12 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 512 votes, average: 5.00 out of 5

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Level: Easy

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Description

These muffins are bursting with blueberries and topped with a crunchy sugar topping.

Ingredients

  • FOR THE MUFFINS:
  • 2 cups Cake Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 whole Lemon, Zested
  • ¾ cups Milk
  • 1 Tablespoon Lemon Juice
  • ⅓ cups Oil
  • ¾ cups Sugar
  • 1 whole Egg
  • 1 teaspoon Vanilla Extract
  • 2 cups Blueberries
  • FOR THE TOPPING:
  • ½ cups Melted Butter
  • ½ cups Lemon Juice
  • ½ cups Sugar

Preparation

Preheat oven to 375ºF and prepare a muffin tin with 12 large/jumbo muffin liners.

For the muffins, sift together the flour, baking soda, salt and lemon zest and set aside.

In a separate bowl, mix together the milk and 1 tablespoon lemon juice; set aside.

In one more bowl, whisk together the oil, sugar, egg and vanilla extract. Add the milk/lemon mixture and then add the wet ingredients to the dry ingredients. Mix until almost combined and then add the blueberries and finish stirring.

Divide batter between the 12 muffin cups and bake for 18-20 minutes. Remove to cool on a wire rack.

While muffins are cooling, prepare the topping. Mix together melted butter and lemon juice in a small bowl. In a separate bowl, add the sugar. Dip the slightly cooled muffins first into the butter mixture and then into the sugar to coat the top of the muffin. Allow the dipped muffins to cool completely on wire racks.

One Comment

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knitterbunny on 12.28.2014

I made these muffins as directed. If I were to change anything? I would reduce the butter and lemon mix that the muffins are dipped in before the sugar. I had a lot of left over butter and lemon juice mixed. A lot. So, consider using 2 tbsp. of melted butter and tbsp. of lemon juice and melting more if needed.

12 Reviews

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Jen on 5.29.2015

I made this recipe without the topping and it was excellent! The lemon was the perfect touch and the blueberry concentration was high in each muffin. Definitely saving this one.

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Abbie on 7.17.2014

I made these muffins last night with fresh Michigan blueberries. They could not have turned out better! I did not have cake flour on hand (and did not want to buy a bag that I would never use), so I did make my own cake flour out of All-Purpose and cornstarch, but other than that I followed the recipe exactly. I am getting rave reviews on them! Thanks for a delicious recipe!

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beckyann on 1.30.2014

So yummy! Moist muffin, love the lemony sugar on top!

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beegambino on 4.29.2013

This will be my goto blueberry muffin recipe. I skipped the topping and baked in a standard muffin cup.

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Kaitie on 2.9.2013

These were my first attempt at muffins and they turned out really well. I opted to make a different crumb topping as I didn’t have quite enough lemon juice on hand. They were delicious. Followed the recipe to a T.

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