Blueberry & Lemon Crumble Muffins
I’m loving citrus season! These Lemon Blueberry Crumble Muffins taste like spring and that brings me joy. They are bursting with tart citrus and juicy blueberry sweetness. The texture is perfectly fluffy with a lovely buttery crunch from the crumble topping. Having one (or two) for breakfast is the best way to brighten up a chilly morning!
Servings : 6 - 12 muffins
Prep Time : 20 minutes
Bake Time : 20 - 25 minutes
Ingredients
2 cups (280g) 1:1 gluten-free flour, See Recipe Notes
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
zest of 1-2 lemons, about 2 tablespoons
1 cup (210g) granulated cane sugar
1/4 cup (57g) unsalted butter, melted and cooled
1/4 cup (60g) vegetable or canola oil
1/2 cup (120g) buttermilk
1/2 cup (120g) sour cream
1 tablespoon lemon juice, freshly squeezed
2 large eggs, room temperature
1 teaspoon vanilla paste or extract
1/2 teaspoon lemon extract
1 cup frozen wild blueberries
1/8 cup 1:1 gluten-free flour
turbinado sugar for sprinkling
Crumble Topping
1/4 cup (25g) 1:1 gluten-free flour
1/4 cup (52g) granulated sugar
2 tablespoons unsalted butter, melted
Directions
To Make The Crumble Topping:
In a small bowl mix together the gluten-free flour, sugar and the melted butter until fully combined. Cover and place in the fridge while you prepare the muffin batter.
To Make The Muffins:
Preheat oven to 425°F. Place muffin liners in a muffin pan. This recipe yields about 12 standard muffins or 6 jumbo muffins.
In a small bowl, whisk together the 2 cups of gluten-free flour, baking powder, baking soda and salt. Set aside.
In a large bowl, combine sugar and lemon zest. With your hands, rub zest into sugar until fully combined. Whisk in the eggs. Then, add the sour cream, buttermilk, oil, butter, lemon juice, lemon extract and vanilla extract. Whisk until smooth.
Pour the dry ingredients into the wet ingredients and fold together until just combined. Be careful not to over mix the batter or the muffins may come out denser and not as fluffy.
In a small bowl, toss the frozen blueberries with the 1/8 cup of flour. Then, gently fold the frozen blueberries into the batter.
Scoop the batter into the muffin liners, dividing it evenly among each cup. Sprinkle the tops of the muffins with the prepared crumble topping. Press it into the batter slightly so it sticks. Top the crumble with a sprinkle of turbinado sugar.
Bake at 425°F for 5 minutes. After 5 minutes turn the oven temperature down to 350°F. Don’t open the oven door. Bake an additional 15-20 minutes, or until the tops are golden brown and a toothpick inserted into a muffin comes out clean with a few crumbs attached. Top with a bit of lemon zest if desired and allow muffins to cool in pan for 10 minutes before serving.
Notes
I recommend using Cup4Cup multi-purpose gluten-free flour for this recipe. I have not tested this recipe with other gluten-free flours.
