Classic Lemon Blueberry Crumb Muffins
Ingredients
- For the Muffins:
- 3/4 cup sugar
- 1 large egg
- 1/2 cup vegetable oil
- 1/3 cup milk
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup fresh blueberries
- For the Crumb Topping:
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/4 cup old-fashioned oats
- 5 tablespoons unsalted butter, melted
- Optional Icing:
- 1 cup powdered sugar
- 3-4 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a muffin pan with baking cups – this recipe makes either 6 jumbo muffins or 12 regular-sized ones.
- In a bowl, whisk together the sugar, egg, vegetable oil, milk, sour cream, vanilla extract, and lemon zest. Once combined, add in the dry ingredients and mix until everything's well incorporated. Gently fold in the fresh blueberries. Spoon the muffin mixture into the baking cups, filling them about 3/4 of the way full.
- Now, let's make the crumb topping! Combine the flour, brown sugar, and oats in a bowl. Pour in the melted butter and mix everything together with a fork until crumbly. Sprinkle this generously over the muffin batter.
- Pop the muffins in the oven and bake for 20-25 minutes, or until they're golden brown and a toothpick inserted into the center comes out clean. Once baked, let them cool in the pan for about 10 minutes before transferring them to a cooling rack.
- If you're opting for the icing, mix together the powdered sugar, heavy cream, and vanilla extract until smooth. Drizzle this deliciousness over the muffins and get ready to enjoy! These muffins are perfect for breakfast, brunch, or anytime you need a tasty pick-me-up. Enjoy every bite!
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