Lemon Blueberry Muffins – The Travel Bite Print

Lemon Blueberry Muffins

  • Author: Rachelle Lucas
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 12 1x


  • 2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 cup vegetable oil
  • 2 eggs, beaten
  • 2 lemons, zest (roughly 2 Tbsp)
  • 2 Tbsp lemon juice
  • 1/4 cup milk
  • 1 cup fresh blueberries
  • 1/2 cup white sugar (for crumble)
  • 1/3 cup all-purpose flour (for crumble)
  • 1/2 stick butter, cubed


  1. Start by making your crumb topping, mixing together the 1/2 cup sugar, 1/3 cup flour, and 1/2 stick of butter with a fork or pastry cutter. Once the butter is blended in with the flour and sugar, place in the refrigerator until ready to use.
  2. Pre-heat oven to 400 degrees. Line muffin tin with foil muffin liners.
  3. Whisk together 2 cups of flour, 3/4 cup sugar, salt, and baking powder in a medium bowl.
  4. Zest two lemons over flour mixture. Cut lemons in half, and then squeeze juice into a separate bowl or cup. Measure out 2 Tbsp of lemon juice and add to flour mixture.
  5. Add milk, oil, and beaten eggs to flour mixture and blend ingredients using a fork or spoon (do not use a hand mixer or Kitchenaid stand, this will make your muffins tough and keep them from rising)
  6. After wet ingredients are blended in, gently fold in the blueberries and then spoon batter into muffin cups.
  7. Spoon refrigerated crumb topping onto each of the muffins and bake at 400F for 20-25 minutes.

  • Category: Breakfast
  • Cuisine: American