Spring is in full swing, and we are loving all the fresh produce around town. We were inspired to make our favorite “fresh” dessert: blueberry muffins! As usual, today we’re sharing two different recipes, one vegan and one that is omnivore friendly. Both recipes are sure to be loved by everyone! Nikki shares a blueberry and lemon crumb muffin topped with a lemon glaze and Jess will show you how to make blueberry muffins with a brown sugar topping- yum!
Click the link below to see both recipes and step-by-step instructions!
Blueberry and Lemon Crumb Muffins with Lemon Glaze
This is my go-to recipe for blueberry muffins. The lemon flavor adds a brightness and freshness that helps cut through the sweet crumb muffin. They are super moist because there is buttermilk in them, but the blueberry and lemon flavor cuts through the richness perfectly. The muffins are topped with a sweet lemony glaze that is irresistible! Bonus- the crumb topping is vegan (to balance out the buttermilk and butter in the rest of the muffin, of course!). Similar to the apple pie muffins we shared a few months back, these muffins are made in a three-step process: the crumb topping, the muffin mix, and the glaze. They are perfect for an afternoon snack or even as a quick breakfast (acceptable right?!). Let’s get started!
- 5 tablespoons coconut oil, melted
- ½ cup sugar
- ½ cup flour
- ½ cup oatmeal
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1/4 teaspoon cinnamon
- ½ cup butter, softened
- 1 cup sugar
- 2 large eggs
- ½ cup buttermilk
- zest of 1 lemon
- 1 teaspoon vanilla
- 2 cups fresh or frozen blueberries
- 3 tablespoons lemon juice
- 1 cup powdered sugar
Please follow along below for step-by-step instructions. There are a total of 15 steps.
- First, preheat your oven to 350 degrees F and line a standard muffin tin with muffin liners.
- Next, Combine the crumb topping ingredients in a medium bowl using a fork. Because the coconut oil is melted, it will have a slightly runny texture, as pictured above.
- Refrigerate the crumb topping for 15-20 minutes, until it has a crumbly texture when mixed with a fork.
4. Meanwhile, combine the dry muffin ingredients (flour, baking powder, salt, and cinnamon) in a medium size bowl. Set aside.
5. Next, beat the butter with in an electric mixer until soft and fluffy, about 2 minutes. Add the sugar and continue to beat until the two are creamed together, about 3 minutes.
6. Add the eggs, one at a time, and beat on low until just combined.
7. Then, add the buttermilk, vanilla and half of the lemon zest and mix on low until combined.
8. Remove the bowl from the mixer and add the flour mixture to the wet ingredients. Stir the mixture, with a spatula, by hand, until it is evenly incorporated, as pictured below:
9. Add the blueberries to the muffin batter and gently fold-in the blueberries and remaining lemon zest.
I used 1 cup of fresh blueberries and 1 cup of frozen blueberries, and I could not taste the difference!
10. Evenly distribute muffin batter into prepared muffin tin cups. Each muffin cup should be full to the top.
11. Sprinkle the crumb topping over each muffin.
13. Bake the muffins at 350 degrees F for 25 minutes, or until a toothpick inserted into the center comes out clean.
14. While the muffins are baking, make the lemon glaze. Combine the powdered sugar and lemon juice in a medium size bowl. Stir with a fork until smooth:
15. When the muffins are baked, let cool in the pan for 5 minutes and then transfer to a wire rack. Place parchment paper (or paper towels) underneath the wire rack for easy clean up. Then, drizzle the lemon glaze over the muffins.
Blueberry Muffins with Brown Sugar Topping
Blueberry muffins have always been one of my favorite breakfasts or treats. Sometimes I feel a little guilty eating muffins so they’re usually saved for a once in awhile treat these days. These muffins are super packed with blueberries and have a crunchy sugary topping that make them unique. I brought these to work and they were gobbled up immediately!
Makes 8 muffins.
- 1 1/2 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup almond or soy milk
- 1/4 cup melted coconut oil
- 2 cups blueberries
- 1/2 cup brown sugar
- 2 tablespoons vegan butter
- 1/4 cup flour
- 1.5 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
Preheat oven to 400 & line your muffin tin with liners. Whisk together dry ingredients. Add wet ingredients until just combined and fold in blueberries.
Fill muffin cups 3/4 of the way full. Make the topping by combining all ingredients and mix well. Use an electric mixer or your hands to incorporate well, and sprinkle the brown sugar mixture on top of each muffin.
Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.