These Lemon Blueberry Crumble Muffins are a delightful twist on the classic blueberry muffin, featuring a zesty lemon flavor and a crunchy crumble topping.
Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release easily from the pan.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and sugar. Stir well to mix.
Mixing the dry ingredients thoroughly ensures even distribution of the leavening agents.
In another bowl, whisk together the buttermilk, melted butter, eggs, vanilla extract, and lemon zest until well combined.
Make sure the melted butter is not too hot to prevent cooking the eggs.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Overmixing can result in dense muffins; mix just until you no longer see dry flour.
Fold in the blueberries gently to avoid breaking them.
Folding prevents the blueberries from bursting and coloring the batter.
Spoon the batter into the prepared muffin pan, filling each cup about two-thirds full.
Using an ice cream scoop can help portion the batter evenly.
In a small bowl, combine the sugar, flour, cinnamon, and salt for the crumble topping. Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs.
Keep the butter cold for a crumbly texture.
Sprinkle the crumble topping evenly over the muffin batter.
Ensure an even layer of crumble for a consistent topping on each muffin.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy at the bottom.
Serve the muffins warm or at room temperature. Enjoy!
These muffins pair wonderfully with a cup of tea or coffee.
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