Lemon Blueberry Crumb Muffins

display blogHomemade muffins are a nice treat from time to time, and this Lemon Blueberry Crumb Muffin recipe is one of my all-time favorites! I found this recipe in a Family Circle cookbook that my mom gave me back in when I was in High School, and I’ve adapted it slightly. These muffins go quickly in my home because they are so yummy!

BEGIN BY GATHERING THE INGREDIENTS:

{For The Muffin Batter}

2 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons cold butter, cut into 6 pieces

1 egg

1 ¼ cup milk

2 tablespoons fresh lemon juice

1 teaspoon grated lemon rind

1 teaspoon of vanilla

1 cup fresh or frozen blueberries

{For The Topping}

2 tablespoons all-purpose flour

2 tablespoons sugar

2 tablespoons butter, melted

½ teaspoon ground cinnamon

dry mix blogTurn on the oven to 400°. Then start on the batter by combining the dry ingredients: The flour, sugar, baking powder and salt.

dry with butter blogCut in the butter using either a pastry blender or 2 knives used scissor fashion, until the mixture resembles fine crumbs.

wet mixture blogNow it’s time for the liquid. In a small bowl, beat together the milk, egg, vanilla, lemon juice and lemon rind.

just batter blogAdd the liquid mixture to the dry mixture and stir together just until combined. The batter should be lumpy. One of the tricks to baking good muffins is to NOT over-mix the batter. So don’t over-mix! 😉

batter with blueberries blogGently fold in the blueberries. Fresh blueberries are great for this recipe when they are in season, but frozen ones work great too.

batter to bake blogNext scoop the batter into a greased muffin tin. Another muffin trick, use an ice cream scoop to do this. It will fill each cup with the perfect amount!

topping blogTime to prepare the topping by combining the flour, sugar, melted butter and cinnamon. It should be crumbly and not runny. Add a little bit of flour if it seems too wet.

topping to bake blogCrumble the topping over the muffin batter.  I think it works best to use your hands for this part.  Now it’s time for baking! Bake the muffins at 400° for 20 minutes or until slightly golden brown. You can also check them by inserting a toothpick and making sure it comes out clean.

out of the oven blogHot and fresh out of the oven. Mmmmm! Let the muffins cool in the tins for about 5-10 minutes before transferring them to a cooling rack.

dozen display blogReady to eat!!!

broken in blogYou will not be disappointed when you break into one of these muffins that the whole family is sure to enjoy.  My son gobbles them up every time!

simple and finished blogEnjoy!!!

{PRINT RECIPE}

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© Pocketful of Motherhood, 2013

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6 thoughts on “Lemon Blueberry Crumb Muffins

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