Bakery
Lemon Blueberry Crumb Muffins
50 minServes 12Nutri-Score D€€
D
50 min
50 minLemon Blueberry Crumb Muffins
what you need
Ingredients
sugarPantry150 g
egg (large)Dairy1 piece
vegetable oilPantry120 ml
milkDairy80 ml
sour creamDairy60 g- vanilla extractPantry5 ml
lemon zest (zested)Produce1 piece
all-purpose flourGrains155 g- baking powderPantry4 g
- blueberries (fresh)Produce150 g
flour (for the crumb topping)Grains60 g- brown sugar (for the crumb topping)Pantry100 g
old-fashioned oats (for the crumb topping)Grains25 g
unsalted butter (melted, for the crumb topping)Dairy70 g- powdered sugar (for the icing)Pantry120 g
heavy cream (for the icing)Dairy50 ml- vanilla extract (for the icing)Pantry5 ml
per serving
Nutrition
188kcal
- Carbs
- 25 g
- Proteins
- 2 g
- Fat
- 9 g
what you’ll use
Tools
Muffin pan
Mixing bowl ×2
Whisk
Oven- Cooling rack
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 190 °C.
- Line the muffin pan with baking cups.
- Step 2
Make the muffin batter
- Whisk together the sugar, egg, oil, milk, sour cream, vanilla extract and lemon zest in a bowl.
- Add the flour and baking powder and combine.
- Fold in the blueberries.
- Step 3
Fill the cups
- Spoon the batter into the baking cups, filling them three-quarters full.
- Step 4
Make the crumb topping
- Combine the flour, brown sugar and oats in a bowl.
- Add the melted butter and mix with a fork until crumbs form.
- Generously sprinkle the crumb over the muffins.
- Step 5
Bake the muffins
- Bake for 25 minutes.
- Remove from the oven and let cool for 10 minutes before transferring to a cooling rack.
- Step 6
Make the icing and finish
- Whisk the powdered sugar, heavy cream and vanilla extract until smooth.
- Drizzle the icing over the muffins and enjoy.
most cooked first