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A close-up of a bakery style blueberry muffin with a golden-brown top

Bakery-Style Lemon-Blueberry Muffins with Crumble Topping

These bakery-style lemon-blueberry muffins are topped with a delicious crumble for an extra layer of sweetness and crunch. Perfect for breakfast or a sweet treat, they burst with fresh blueberry and bright lemon flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 350 kcal

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk

Ingredients
  

Muffins

  • 2 cups All-purpose flour
  • 3/4 cup Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 2 Large eggs at room temperature
  • 1/2 cup Whole milk at room temperature
  • 1/2 cup Unsalted butter melted and slightly cooled (1 stick)
  • 1 tsp Vanilla extract
  • 1 1/2 cups Fresh or frozen blueberries
  • 1-2 tbsp Fresh lemon zest
  • 1 tbsp Flour for coating blueberries

Crumble Topping

  • 1/2 cup All-purpose flour
  • 1/4 cup Granulated sugar
  • 1/4 cup Cold unsalted butter cut into small pieces
  • Ground cinnamon Pinch

Instructions
 

Instructions

  • Preheat oven to 425°F (220°C) and prepare a 12-cup muffin tin by lining or greasing it.
  • Toss blueberries with 1 tablespoon of all-purpose flour and fresh lemon zest to prevent them from sinking during baking.
  • In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
  • In a separate medium bowl, whisk together the wet ingredients: 2 room temperature eggs, 1/2 cup whole milk, 1/2 cup melted unsalted butter, and 1 tsp vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir just until combined, being careful not to overmix.
  • Gently fold in the prepared blueberries and lemon zest mixture, again avoiding overmixing.
  • For the crumble topping, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup cold unsalted butter, and a pinch of cinnamon; mix until it resembles coarse crumbs.
  • Divide the muffin batter evenly among the 12 muffin cups and sprinkle a generous amount of the crumble topping over each.
  • Bake for 18-22 minutes, reducing the oven temperature immediately to 375°F (190°C) after placing the muffin tin in the preheated 425°F (220°C) oven, until golden brown and a skewer comes out clean.
  • Cool muffins in the tin for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

Ensure all cold ingredients are at room temperature for a smoother batter. Do not overmix the batter to keep the muffins light and fluffy. If using frozen blueberries, do not thaw them beforehand to prevent them from bleeding into the batter.