Blueberry Crumble Muffins with a Lemon Glaze

What’s your favorite type of muffin to eat for breakfast? Well let me tell you.. these fluffy, moist Blueberry Crumble Muffins are mouth-watering! I mean they’re kinda healthy haha. Blueberry and lemon is one of my new favorite flavor combinations. Classic blueberry muffins have always been one of my favorites, but I was tired of the “classic” muffins and wanted to spruce it up a bit but couldn’t figure out how. But… I think I did it with this recipe!

Blueberry muffins with a Lemon Glaze


These Blueberry Crumble Muffins are really, really good and I’m not just saying that because I made them, but seriously! They are the right texture with just enough lemon in the drizzle and nice cinnamon crumble on top are a nice touch. These muffins definitely didn’t last long in our house, and I’m sure they won’t in your house either!

Blueberry muffins with a Lemon Glaze


Blueberry muffins with a Lemon Glaze


Blueberry muffins with a Lemon Glaze

Blueberry Crumble Muffins with a Lemon Glaze

Plump fresh blueberries and a sweet and tangy lemon glaze are not overly sweet so they are perfect for breakfast or an afternoon snack!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Servings 12


For the Muffins

  • 2 Cups Flour
  • 1/2 Cup Butter, softened
  • 1 Cup Sugar
  • 2 Eggs
  • 1/2 Cup Buttermilk
  • 2 Teaspoons Lemon zest
  • 1 Tablespoon Baking powder
  • Tablespoon Vanilla
  • 1/4 Teaspoon Salt
  • 2 Cups Fresh blueberries

Lemon Glaze

  • 1 Cup Powdered sugar
  • 1/4 Tablespoon Lemon Juice
  • 1/2 Tablespoon Lemon zest
  • 1/4 Cup Heavy cream
  • 1 Tablespoon Vanilla, as needed

For the Crumble Topping

  • 4 Tablespoons Butter
  • 3/4 Cup Flour
  • 1 Tablespoon Cinnamon, as needed
  • 1 Tablespoon Vanilla, as needed


  • Preheat oven to 400 degrees. Line 12 muffin cups with paper liners or spray with nonstick cooking spray. In a large bowl, mix together butter and sugar until light and fluffy. Add in eggs one at a time. 
  • Beat in the buttermilk, lemon zest and vanilla.
  • Combine flour, baking powder and salt in bowl. Stir into creamed buttermilk mixture until moist then fold in blueberries. 
  • Fill lined muffin cups with 3/4 full of batter. Bake for 25-30 minutes or until an inserted toothpick comes out clean. Cool muffins for 5 minutes before removing from the muffin pan to a wire rack to completely cool. 
  • In a small bowl, mix together powdered sugar, lemon juice, lemon zest, and heavy cream. Drizzle over cooled muffins.


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