Lemon Blueberry Muffins


This recipe is not only easy to make, but the crumble topping gives them a sweet cruncy texture reminiscent of the kind of muffins you’d find at a cafe or bakery.

INGREDIENTS all-purpose flour white sugar salt baking powder vegetable oil 2 eggs, beaten 2 lemons, zest lemon juice milk fresh blueberries stick butter

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.

Whisk together 2 cups of flour, 3/4 cup sugar, salt, and baking powder in a medium bowl.

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.

Add milk, oil, and beaten eggs to flour mixture and blend ingredients using a fork or spoon.

After wet ingredients are blended in, gently fold in the blueberries and then spoon batter into muffin cups.

Spoon refrigerated crumb topping onto each of the muffins and bake at 400F for 20-25 minutes.


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