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Lemon Blueberry Muffins

Blueberry muffins are the muffin of all muffins. It seems everyone loves a blueberry muffin! This blueberry muffin is full of big juicy blueberries, lots of lemon zest and are topped with the perfect amount of crumble topping. If they last long enough you should put some in the freezer they are the best lunch treat.

blueberry lemon muffin on a white plate

Cream the shortening and sugar together, add eggs, beat well, then add the vanilla. In a separate bowl mix the dry ingredients together, flour, salt, and baking powder.

 

Then alternate adding the 1 cup milk and the dry ingredients until incorporated in to the sugar mixture.

 

Now you can grab yourself a lemon, wash with water and dry. Then get your self a zester, if you don’t have one, then use a serrated edged knife and scrape off the outer yellow part of the peel right on into the batter.

Oh it smells so fantastic….. Lemony fresh!
 
 

There is the poor little naked lemon, sitting on the window sill wondering what is in store for him now.

 
Add your blueberries, then fold the berries and the zest into the batter.
 
 

Grease your muffins tins, unless you decide to use muffin papers, then no need. Fill tins 3/4 full of batter. Go ahead lick your finger…it’s OK.

 

Now the crumble topping needs to be made. I like to use my mini food processor. If you have one cut up your cold butter into pieces throw it in there add the flour and sugar and pulse until it looks like the below picture. Before I acquired a mini food processor I just used a good old fashioned fork and it worked just dandy. So don’t feel like you need one of these gadgets. I got along for decades with out one.

What would the world be with out crumble topping? Or what would muffins be with our crumble topping. Or should I say where would crumble topping be with out muffins. Oh boy!
 

What are these you ask? No they are not calf nuts. They are butter balls. Literally butter balls. If you get these little guys in your food processor after you pulse the dickens out of the topping..then remove them because you don’t want to plop one on top of your muffin. They will make you muffin all weird on the inside. Side note: when I turned my back these babies where gone…..some one ate them, gobbled them right up. I think it was my youngest. She is such a scrawny butt, a little sugar and butter might do her good.

 
Scoop muffin tins 3/4 full.
Give the top of each muffin a good coat of crumble topping. Approximately 1 tablespoon each.
 
Bake at 350 degrees for normal sized muffins 18-20 minutes.
 

Or for these monsters you will need to bake them 30 minutes or until they are a nice golden brown. Watch them closely so they don’t get too brown. You don’t want dry muffins. Dry muffins are a very bad thing.

 
Oh yeah feel free to use my new sidebar share thing-a-ma-jig! Now you can easily share me with your FB friends and twitter me and all that jazz.
 
It’s nice to share!

XO, Sheila

blueberry lemon muffin on a white plate

Lemon Blueberry Muffins

Sheila
Perfectly moist blueberry muffins full of fruit and the perfect amount of lemon topped with a crumble crust that makes these muffins irresistible.
No ratings yet
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 37 minutes
Course baked goods, baking
Cuisine baked goods, muffins
Servings 16 muffins
Calories 520 kcal

Equipment

  • 1 12 cup muffin pan

Ingredients
  

  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tbsp lemon zest zest from 1 lemon
  • 1 1/2 cups granulated sugar
  • 3/4 cup shortening
  • 2 whole eggs
  • 1 tsp vanilla
  • 1 cup milk
  • 1 1/2 cup blueberries frozen or fresh

crumble topping

  • 4 tbsp butter cold, cut into small chunks
  • 1/2 cup flour
  • 1/2 cup brown sugar

Instructions
 

crumble topping

  • In a medium sized bowl add flour and brown sugar, but cold butter into dry ingredients with a fork or a pastry cutter. You can also do this step in a food processor. Pulse until ingredients are just combined. Set aside.
  • Combine flour, baking powder, lemon zest and salt in a bowl. Set aside.
  • Measure out milk. Set aside.
  • Blend shortening, sugar and eggs together in large bowl with hand mixer or with a stand mixer. Beat well 3-5 minutes. Add vanilla.
  • Alternate adding dry ingredients and milk to the shortening sugar until everything is combined.
  • Fold blueberries into the muffin batter.
  • Put muffins papers in muffin tin, using an ice cream scoop or large cookie dough scoop fill each muffin cup 3/4 of the way.
  • Add a tablespoon of crumble topping to each muffin
  • Bake in preheated oven for 20 minutes until just slightly browned and tooth pick comes out clean

Nutrition

Serving: 1muffinCalories: 520kcalCarbohydrates: 62gProtein: 15gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 0.5mgSodium: 224mgPotassium: 57mgFiber: 2gSugar: 43gVitamin A: 9IUVitamin C: 2mgCalcium: 44mgIron: 0.5mg
Keyword blueberry, crumble topping, lemon, muffins
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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3 Comments

  1. I NEED one of these…but I wish I didn't know you who you best friend was…the unknown for me is much better. I love living in a state of denial.