These blueberry lemon muffins are such a treat. They have a soft, light, cake-like texture flavored with lemon and vanilla, packed with blueberries, topped with buttery crumbs, and a tart lemon glaze.

Photo byRebecca Blackwell/ ofbatteranddough.com

Here's what you need to know about this recipe: There are many different kinds of blueberry muffins in the world and these are the soft, buttery, cake-like kind.

If you're looking for muffins that are a little less light and delicate and a bit more hearty, sour cream streusel blueberry muffins or blueberry corn muffins might be more to your liking. Or, if you want something packed with veggies and oats, try these zucchini blueberry muffins.

But if you're craving a muffin that's buttery, soft, and decadent, like what you'd find in the pastry case of a really good bakery, this is your recipe.

Photo byRebecca Blackwell/ ofbatteranddough.com

Also, one of my daughters said these are the best muffins I've ever made. Actually, she said, "I want to build a shrine and worship these muffins they are so good." 😂

So there you have it.

Photo byRebecca Blackwell/ ofbatteranddough.com

Additions and substitutions

• The blueberries can be swapped out for any other kind of berry you like or a mix of berries.
• If you'd rather bake blueberry muffins without any lemon flavor, simply leave out the lemon zest and top your muffin with simple vanilla icing instead of lemon icing.
• If you don't have any plain, unsweetened yogurt, sour cream is a great substitution. You can also substitute buttermilk for the yogurt, but use a bit less - 1 cup plus 3 tablespoons instead of 1 ¼ cup.
• The little bit of brown sugar in the crumb topping gives it a very subtle caramel flavor but you can certainly omit the brown sugar and use all granulated sugar if you like.
• To make blueberry lime muffins, swap the lemon zest for lime zest and use lime juice instead of lemon juice in the icing.

How to store these muffins

These muffins will keep well at room temperature for up to 2 days as long as your home isn't overly warm. After that, I suggest storing them in the refrigerator where they will keep for up to 4 days. Store the muffins in an airtight container or on a plate covered with plastic wrap.

These muffins can also be frozen for up to 3 months but freeze them without the lemon icing. I like to wrap muffins individually in some plastic wrap then pile them into a ziptop bag or other airtight container before putting them in the freezer. The individual wrapping guards against freezer burn and makes it easy to remove only the number of muffins you like.

Allow frozen muffins to defrost overnight in the refrigerator or at room temperature for a couple of hours. Drizzle with a bit of lemon icing right before serving.

Photo byRebecca Blackwell/ ofbatteranddough.com

Recipe: Blueberry Lemon Muffins

For step-by-step photos and instructions that show how to make these muffins, please see the original recipe: Blueberry Lemon Muffins

FOR THE CRUMB TOPPING:

• ½ cup (60 grams) all-purpose flour
• 1 ½ tablespoons (20 grams) brown sugar
• 1 tablespoon (12 grams) granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons (42 grams) salted or unsalted butter, melted

FOR THE MUFFINS:

• 2 cups (240 grams) all-purpose flour
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 4 tablespoons (56 grams) salted or unsalted butter, melted
• 1 cup (200 grams) granulated sugar
• 1 large egg plus 1 egg white
• 1 ¼ cups (284 grams) plain unsweetened yogurt, full fat or 2%
• 1 tablespoon lemon zest from 1 large lemon (use the lemon juice in the lemon icing)
• 2 teaspoons pure vanilla extract
• 1 ½ cups (255 grams) fresh or frozen blueberries
• ½ recipe simple lemon icing

1. Combine all the crumb topping ingredients in a small bowl and mix until all the dry ingredients are moist. Cover and set aside.
2. Preheat oven to 375 degrees (190 degrees celsius) and line a 12-cup muffin pan with paper liners.
3. Add 2 cups of flour, 2 teaspoons of baking powder, and ¾ teaspoon of salt to a medium size bowl and mix with a wire whisk to combine.
4. Add 4 tablespoons melted butter and 1 cup of sugar to a separate, larger bowl and use a wire whisk to stir until all the sugar is moistened. Add the egg and egg white and whisk until combined. Add 1 ¼ cup yogurt, the zest from one large lemon, and 2 teaspoons of vanilla extract, and whisk until combined.
5. Add the dry ingredients to the wet ingredients and stir with a wooden spoon or a rubber spatula until about 50% combined. Add the blueberries and gently stir until everything is mixed together.
6. Divide the batter between 12 paper lined muffin cups (the batter will come all the way to the top of the paper liners. Use your fingers to squeeze the crumb topping into small clumps and distribute it over the muffin batter.
7. Bake for 30 - 40 minutes, until a toothpick inserted in the center of one of the muffins comes out without any evidence of raw batter. (Bake time will vary depending on whether you used fresh or frozen blueberries, so keep an eye on them.) To test that the muffins are done, insert a toothpick in the center of one of the muffins and remove it. If there is no raw batter on the toothpick, the muffins are done baking.
8. Remove the muffins from the oven and set the pan on a wire rack. Allow the muffins to stay in the pan until they've cooled completely. Meanwhile, mix up a half recipe of this simple lemon icing.
9. When the muffins have cooled, drizzle them with lemon icing. Remove the muffins from the muffin pan and serve. Or, set them on a plate and cover with plastic wrap, or place them in an airtight container. Store the muffins at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Photo byRebecca Blackwell/ ofbatteranddough.com

For more of my recipes, visit alittleandalot.com and ofbatteranddough.com.

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