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!
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 Crumble Muffins with a Lemon Glaze
Ingredients
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
- 1½ 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
Instructions
- 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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