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Preheat the oven to 350°F. Line a mini loaf pan with parchment liners.

In a medium bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Set aside.

In a separate bowl, cream together 1/2 cup of room temperature unsalted butter and 1 cup of granulated sugar until light and fluffy, which should take about 3 to 5 minutes.

Beat in the 2 room temperature large eggs, 2 tablespoons of lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract. Whisk until all ingredients are well combined and the mixture is smooth.

Gradually add the prepared dry mixture into the wet ingredients, mixing with a spatula. Slowly add in 1/2 cup of whole milk. Continue mixing until the batter comes together, then scrape the sides of the bowl to ensure everything is incorporated.

In a small bowl, toss the 1 cup of blueberries with 2 tablespoons of all-purpose flour until lightly coated. Gently fold the floured blueberries into the muffin batter.

Prepare the crumb topping: In a bowl, combine 1/2 cup of all-purpose flour, 1/3 cup of granulated sugar, 3 tablespoons of brown sugar, and 1/4 teaspoon of salt. Add 4 tablespoons of melted unsalted butter and mix with a fork or your fingers until a crumbly texture forms.

Scoop the muffin batter into the prepared mini loaf pan liners, filling each roughly halfway. Sprinkle the prepared crumb topping generously over the batter in each loaf.

Place the pan in the preheated oven and bake for 20-25 minutes, or until the muffins are firm to the touch and golden brown.

While the baked muffins are cooling, prepare the lemon glaze. In a small bowl, combine 1/3 cup of powdered sugar, 3 tablespoons of lemon curd, and 2 tablespoons of heavy cream. Mix thoroughly with a spoon until the glaze is smooth and uniform. Once the muffins have cooled, drizzle or spoon the lemon glaze generously over the top of each muffin.

Serve the Glazed Lemon Blueberry Crumb Muffins and enjoy!


Preheat the oven to 350°F. Line a mini loaf pan with parchment liners.

In a medium bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Set aside.

In a separate bowl, cream together 1/2 cup of room temperature unsalted butter and 1 cup of granulated sugar until light and fluffy, which should take about 3 to 5 minutes.

Beat in the 2 room temperature large eggs, 2 tablespoons of lemon juice, 1 tablespoon of lemon zest, and 1 teaspoon of vanilla extract. Whisk until all ingredients are well combined and the mixture is smooth.

Gradually add the prepared dry mixture into the wet ingredients, mixing with a spatula. Slowly add in 1/2 cup of whole milk. Continue mixing until the batter comes together, then scrape the sides of the bowl to ensure everything is incorporated.

In a small bowl, toss the 1 cup of blueberries with 2 tablespoons of all-purpose flour until lightly coated. Gently fold the floured blueberries into the muffin batter.

Prepare the crumb topping: In a bowl, combine 1/2 cup of all-purpose flour, 1/3 cup of granulated sugar, 3 tablespoons of brown sugar, and 1/4 teaspoon of salt. Add 4 tablespoons of melted unsalted butter and mix with a fork or your fingers until a crumbly texture forms.

Scoop the muffin batter into the prepared mini loaf pan liners, filling each roughly halfway. Sprinkle the prepared crumb topping generously over the batter in each loaf.

Place the pan in the preheated oven and bake for 20-25 minutes, or until the muffins are firm to the touch and golden brown.

While the baked muffins are cooling, prepare the lemon glaze. In a small bowl, combine 1/3 cup of powdered sugar, 3 tablespoons of lemon curd, and 2 tablespoons of heavy cream. Mix thoroughly with a spoon until the glaze is smooth and uniform. Once the muffins have cooled, drizzle or spoon the lemon glaze generously over the top of each muffin.

Serve the Glazed Lemon Blueberry Crumb Muffins and enjoy!
