Blueberry Lemon Crusted Muffins

by Feli Chic'Cuisine

With a crunchy topping, these blueberry muffins filled with juicy berries are moist and delicious! They are perfect for breakfast, a coffee-time treat or as an afternoon snack. — Blueberry Lemon Crusted Muffins @Feli Chic'Cuisine

There’s something irresistible about a fresh, homemade muffin - especially when it’s bursting with juicy blueberries and topped with a crunchy, caramelized lemon-brown sugar crust. These Blueberry Lemon Muffins are not your average bakery-style treat; they feature a secret twist that makes them absolutely unforgettable!

There’s something magical about the scent of freshly baked muffins wafting through the house. They carry memories of lazy Sunday mornings and the promise of a day filled with possibility.

I’ve long believed that a truly great muffin isn’t just about flavor - it’s about texture, balance, and that unexpected twist that keeps you coming back for more.

In this recipe, the classic blueberry muffin gets an exciting upgrade with a zesty lemon twist and a crunchy lemon-sugar topping that offers the perfect contrast to the tender crumb inside.

The result? A buttery, moist muffin that delivers a mouth-watering symphony of flavors - sweet, tangy, and perfectly balanced. Whether you’re enjoying them for breakfast, as a coffee treat, or as an afternoon snack, these muffins are bound to become a favorite.

You might also like to try: Apple Cinnamon Crumb Muffins

Apple Cinnamon Crumb Muffins @Feli Chic'Cuisine

The Secret to the Perfect Muffin: Crunchy Lemon Topping & Fresh Blueberry Jam

The Crunchy Lemon-Brown Sugar Topping: A simple mix of lemon zest and brown sugar takes these muffins to the next level.

As the muffins bake, the brown sugar caramelizes, creating a lightly crisp, golden topping that contrasts beautifully with the soft, buttery interior. The fresh lemon zest enhances the flavor, making every bite bright and refreshing.

Fresh Blueberry Jam for an Extra Burst of Flavor: Instead of just folding blueberries into the batter, we take a handful and cook them down into a quick jam.

This deepens the berry flavor and ensures every bite is packed with fruity goodness. The jam gets swirled into the batter before baking, giving the muffins a marbled effect and a rich, homemade touch.

Tips for the Best Blueberry Lemon Muffins

Use Fresh, Ripe Blueberries – Fresh blueberries give the best texture and flavor. If using frozen, don’t thaw them - just toss them into the batter frozen to prevent bleeding and a blue-tinted batter.

Homemade Blueberry Jam Makes a Difference – A quick blueberry jam adds an extra layer of flavor and ensures every bite is packed with fruity goodness.

Use Brown Sugar for the Topping – Unlike white sugar, brown sugar caramelizes beautifully, creating a crunchy, slightly chewy topping with deep flavor.

Do not Overmix the Batter: develops too much gluten, leading to dense muffins. Stir only until the ingredients are combined.

Room Temperature Ingredients Work Best – Eggs, buttermilk, and butter should be at room temperature for even mixing and a tender crumb.

Fill Muffin Cups Only ⅔ Full – This ensures they rise beautifully without overflowing.

Swirl the Blueberry Jam Gently – Use a toothpick or knife to lightly swirl the jam into the batter, creating a marbled effect without fully mixing it in.

Let Muffins Cool Before Eating – The flavors develop as they cool, and the texture sets properly. Plus, the topping stays crunchy!

How to Make Apple Cinnamon Crumb Muffins

Make the Topping

1. Stir together the sugar and lemon zest until well combined. Set aside.

2. In a saucepan over medium heat, combine 1 cup (200g) blueberries, 1 teaspoon sugar, and a pinch of lemon zest. Using a fork, crush some of the berries to release their juices.

3. Cook, stirring frequently, until the mixture thickens and reduces to about ¼ cup (approximately 4-5 minutes). When you run a fork through the mixture and it leaves a trace, it's ready. Set aside and let it cool to room temperature.

Prepare the Batter

4. In one bowl, mix the flour, baking powder, and salt. In another bowl, whisk the sugar and eggs until smooth. Slowly add the melted butter and oil, whisking until combined. Stir in the lemon juice, 1 teaspoon of lemon zest, and vanilla extract. Then, whisk in the buttermilk.

5. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix. In a separate bowl, toss the remaining blueberries with 2 teaspoons of flour. Gently fold the blueberries into the batter - do not overmix!

6. Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups. Add 1 teaspoon of blueberry jam on top of each muffin. Use a toothpick or skewer to gently swirl it into the batter. Sprinkle the lemon-sugar mixture evenly over each muffin and lightly press it in.

7. Bake for 20-25 minutes until golden brown and firm. Let them cool in the pan for 5 minutes. If needed, run a knife around the edges to loosen them. Transfer to a wire rack to cool completely before serving.

Here’s a lovely review from one of my readers

⭐️⭐️⭐️⭐️⭐️

"These muffins are bakery-quality! The balance of tart lemon and sweet blueberries is just perfect. My family couldn’t stop eating them!" – Mike

Blueberry Lemon Muffins

The blueberry jam swirl and crunchy lemon topping take these muffins to the next level. Perfectly moist and bursting with flavor!

Prep time: 20 min Cook time: 25 min

Total time: 45 min Serves: 12

Ingredients

For the Lemon-Sugar Topping

100 g (⅓ cup / 2⅓ ounces) sugar
2 tsp lemon zest

For the Muffins

2 cups (300g, 10 ounce) fresh blueberries
225 g (1⅛ cups / 8 ounces) sugar, plus 1 teaspoon
340 g (2½ cups /12½ ounces) all-purpose (plain) flour
2½ tsp baking powder
pinch of salt
2 large eggs
115 g (1/2 stick) unsalted butter, melted and slightly cooled
¼ cup vegetable oil
1½ tsp zest from 1 lemon, finely grated
1 Tbsp lemon juice, fresh squeezed
1 cup buttermilk (see note below)
1½ tsp vanilla extract

Method

Make the Topping

1. Preheat the oven to 200°C (180°C fan / 350°F / Gas 6). Line a muffin pan with paper cases or lightly grease silicone muffin molds with oil or melted butter. Set aside.

2. In a small bowl, stir together the sugar and lemon zest until well combined. Set aside.

Make the Muffin Batter

3. In a small saucepan over medium heat, combine 1 cup (200g) blueberries, 1 teaspoon sugar, and a pinch of lemon zest. Using a fork, crush some of the berries to release their juices.

4. Cook, stirring frequently, until the mixture thickens and reduces to about ¼ cup (approximately 4-5 minutes). When you run a fork through the mixture and it leaves a trace, it's ready. Set aside and let it cool to room temperature.

5. In a bowl, mix together the flour, baking powder, and salt. In another bowl, whisk together the sugar and eggs until thick and smooth. Gradually whisk in the melted butter and oil until fully combined.

6. Add the lemon juice and 1 teaspoon of lemon zest, then stir in the vanilla extract. Whisk in the buttermilk until well combined. Using a rubber spatula, gradually fold the flour mixture into the egg mixture, mixing only until just moistened - do not overmix.

7. In a separate bowl, toss the remaining blueberries with 2 teaspoons of flour. Gently fold the blueberries into the batter - do not overmix!

Assemble the Muffins

8. Using an ice cream scoop or large spoon, divide the batter evenly among the prepared muffin cups.

9. Place 1 teaspoon of the blueberry jam on top of each muffin. Using a toothpick or skewer, gently swirl the jam into the batter. Sprinkle the lemon-sugar mixture evenly over each muffin and gently press it into the batter.

Bake

10. Bake for 20-25 minutes, or until golden brown and firm to the touch. Let the muffins cool in the pan for about 5 minutes. If necessary, run a knife around the edges to release them (as the blueberries may stick). Transfer the muffins to a wire rack to cool completely before serving.