The Pioneer Woman Tasty Kitchen
Profile Photo

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

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

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

You must be logged in to post a comment.

Profile photo of knitterbunny

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

You must be logged in to post a review.

Profile photo of Jen

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.

Profile photo of Abbie

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!

Profile photo of beckyann

beckyann on 1.30.2014

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

Profile photo of beegambino

beegambino on 4.29.2013

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

Profile photo of Kaitie

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.

Related Recipes

Easiest No-Knead Bread in a Dutch Oven
Profile Photo by Lindsay @ My Therapist Cooks in Breads
Mark Bittman’s no-knead bread is the easiest, most foolproof path to...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


No Yeast Naan
Profile Photo by Liz Voltz in Breads
Quick and easy Naan flat bread made without yeast. Comes together...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Sourdough Banana Muffins
Profile Photo by PW Food & Friends in Breads
Use up your excess sourdough discard/starter in these yummy banana muffins! From...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Coconut Blueberry Wholemeal Muffins
Profile Photo by Cheryl Whyte in Breads
Sometimes you just need something a little sweet, right!? Well, I’ve...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Sourdough Naan
Profile Photo by PW Food & Friends in Breads
Naturally leavened Indian flatbread cooked in a cast iron skillet! From Erica...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate