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 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 Time10 mins
Cook Time25 mins
Total Time35 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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