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Lemon Blueberry Crumble Muffins
Bakery

Lemon Blueberry Crumble Muffins

55 minServes 12Nutri-Score D€€
from @cheff.omi4 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • granulated sugarPantry150 g
  • lemon zest (freshly grated)Produce6 g
  • egg (large, at room temperature)Dairy50 g
  • vanilla bean pastePantry5 g
  • lemon juice (freshly squeezed)Produce7 g
  • vegetable oilPantry110 ml
  • milkDairy120 ml
  • all-purpose flourGrains250 g
  • baking powderPantry8 g
  • saltSpices3 g
  • blueberries (fresh or frozen)Produce210 g
  • granulated sugar (for the jam)Pantry38 g
  • lemon juice (for the jam)Produce7 g
  • cornstarchPantry4 g
  • waterOther7 ml
  • all-purpose flour (for the crumble)Grains94 g
  • granulated sugar (for the crumble)Pantry56 g
  • butter (cold, cubed)Dairy84 g

per serving

Nutrition

244kcal

Carbs
33 g
Proteins
3 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Muffin pan
  • Saucepan
  • Mixing bowl ×2
  • Whisk
  • Oven
  • Cooling rack

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 190 °C.
    • Line a muffin pan with paper liners.
    Step 1

  2. Make the blueberry jam

    • Combine the blueberries, sugar and lemon juice in a small saucepan and cook over medium heat until the berries begin to burst, lightly mashing some of them.
    • Mix the cornstarch and water together, stir into the blueberries and cook until thick and jam-like.
    • Remove from the heat and let cool completely.
    Step 2

  3. Make the crumble topping

    • Combine the flour and sugar in a small bowl.
    • Cut in the cold butter until crumbly with some larger chunks, adding more flour if needed.
    • Refrigerate while you prepare the batter.
    Step 3

  4. Make the muffin batter

    • Rub the lemon zest into the sugar in a large bowl until fragrant.
    • Whisk in the egg, vanilla, lemon juice, oil and milk until smooth.
    • Add the flour, baking powder and salt and mix until just combined.
    Step 4

  5. Assemble the muffins

    • Fill each muffin liner with batter.
    • Add a spoonful of blueberry jam and gently swirl it in.
    • Generously sprinkle with the crumble topping.
    Step 5

  6. Bake

    • Bake for 18–22 minutes, until the tops are lightly golden and a toothpick inserted into the center comes out clean.
    Step 6

  7. Cool

    • Let cool in the pan for 10 minutes before transferring to a wire rack.
    Step 7
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