Glazed Lemon Blueberry Crumb Muffins
Glazed Lemon Blueberry Crumb Muffins
Ingredients
For the Muffins
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk
- 1 cup blueberries
- 2 tablespoons all-purpose flour, for tossing with blueberries
For the Lemon Glaze
- 1/3 cup powdered sugar
- 3 tablespoons lemon curd
- 2 tablespoons heavy cream
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
Instructions
- 1
Preheat the oven to 350°F. Line a mini loaf pan with parchment liners.
⏱️ 5 min•🌡️ 350
- 2
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.
⏱️ 2 min
- 3
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.
⏱️ 4 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 3 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 3 min
- 9
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.
⏱️ 25 min•🌡️ 350
- 10
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.
⏱️ 3 min
- 11
Serve the Glazed Lemon Blueberry Crumb Muffins and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Glazed Lemon Blueberry Crumb Muffins
For the Muffins
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk
- 1 cup blueberries
- 2 tablespoons all-purpose flour, for tossing with blueberries
For the Lemon Glaze
- 1/3 cup powdered sugar
- 3 tablespoons lemon curd
- 2 tablespoons heavy cream
For the Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
Instructions
- 1
Preheat the oven to 350°F. Line a mini loaf pan with parchment liners.
⏱️ 5 min•🌡️ 350 - 2
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.
⏱️ 2 min - 3
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.
⏱️ 4 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 3 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 3 min - 9
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.
⏱️ 25 min•🌡️ 350 - 10
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.
⏱️ 3 min - 11
Serve the Glazed Lemon Blueberry Crumb Muffins and enjoy!