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Blueberry Muffins With Lemon Sugar Crunch. Tender and light as air blueberry muffins spiked with a lemon sugar crunch! This will remind you of your grandma's blueberry muffins! www.twopurplefigs.com

Blueberry Muffins With Lemon Sugar Crunch

Try these best-ever Blueberry Muffins With Lemon Sugar Crunch! Studded with blueberries and topped with crunchy lemon sugar, these blueberry muffins are a delicious treat for kids and adults alike!

Course Breakfast, Picnic, Snack
Cuisine American
Keyword blueberry muffins, lemon blueberry muffins, crunchy muffin topping
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 232 kcal
Author Mahy


Wet ingredients:

  • 1 egg
  • 1/3 cup oil or melted butter for butter flavor
  • 1 cup buttermilk
  • 1 cup sugar

Dry ingredients:

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1 pinch salt

Blueberries and topping:

  • 1 1/2 cups blueberries fresh or frozen (not thawed)
  • 2 tablespoons sugar mixed with zest of 1 lemon


  1. Preheat the oven to 400 degrees F.
  2. In a bowl, add all the dry ingredients together and mix them well. In another bigger bowl, add the wet ingredients and blend them well too.
  3. Then add the dry ingredients to the wet ingredients and use a spatula or wooden spoon or a whisk, make sure to blend the batter but not over mix it. Some lumps in the batter are ok, but no visible pieces of dry ingredients (flour) should appear.
  4. Add the blueberries and use a spatula to gently fold them in without bruising the berries.
  5. Scoop the batter into a standard 12 cup muffin pan and sprinkle with eh lemon sugar mixture (about half a teaspoon per muffin).
  6. Bake the muffins for 20 minutes until cooked through and a toothpick inserted in the centre of any muffin comes out clean.
  7. Serve right away and enjoy :)

Recipe Notes

Notes: Substitute Chocolate Chips for the blueberries and omit the lemon sugar mixture for a variation on these blueberry muffins.


  • I used fresh blueberries for this Blueberry Muffin recipe because they’re wonderfully seasonal, however, unthawed frozen blueberries work just as well.
  • The base recipe for the muffin batter is what creates the tender, fluffy and light as air texture. Make sure to blend the batter but do not over mix it. Some lumps in the batter are ok, but there should be no visible pieces of dry ingredients.
  • For a chocolate lover's version of this Blueberry Muffin recipe, you can substitute chocolate chips for the blueberries and skip the lemon topping.
Nutrition Facts
Blueberry Muffins With Lemon Sugar Crunch
Amount Per Serving
Calories 232 Calories from Fat 63
% Daily Value*
Fat 7g11%
Cholesterol 15mg5%
Sodium 31mg1%
Potassium 169mg5%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 21g23%
Protein 3g6%
Vitamin A 65IU1%
Vitamin C 1.8mg2%
Calcium 73mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.