Blueberry Lemon Crumble Muffins

Close up of a bitten-into blueberry lemon muffin with streusel on a grey plate on a yellow surface

Perfect for any summer morning, these Lemon Blueberry Muffins with Streusel Topping sing of seasonal flavors. These (surprisingly) dairy-free muffins are easy to make and even easier to consume. Slightly sweet with a pop of lemony goodness and topped with a crunchy crumble, these fruity muffins are sure to become a family favorite in no time.

Prep Time 15

Cook Time 30

Total Time 45

Servings (3T) muffins

Calories 191kcal

Ingredients

Muffins

2 cups blueberries
2 tablespoons all-purpose flour (for coating blueberries)
1 cup granulated sugar
2 tablespoons lemon zest
½ cup unsweetened applesauce
¼ cup avocado oil or coconut oil, melted
¼ cup freshly squeezed lemon juice
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt

Crumble

½ cup old-fashioned oats
½ cup all-purpose flour
½ cup granulated sugar
¼ teaspoon kosher salt
3 tablespoons avocado oil or coconut oil, melted

US Customary - Metric

Instructions

Preheat the oven to 375°F. Line a muffin tin with paper baking cups, then spray lightly with baking spray. Set aside.
Toss the blueberries in the additional two tablespoons of flour. Set aside.
Measure the sugar into a large bowl. Add the lemon zest, and gently stir until fragrant. This releases the oils from the zest and makes the muffins smell and taste so wonderfully lemony.
Add the applesauce and avocado oil to the sugar mixture. Whisk together until light and fluffy.
Pour in the lemon juice to the wet ingredients, and stir to combine.
Add the eggs and vanilla extract to the wet ingredients, and stir until completely incorporated, and set aside.
In a medium-sized bowl, measure in the flour, baking powder and salt. Whisk to combine.
Sprinkle the dry ingredients into the wet ingredients, and stir until just mixed.
Pour in the blueberries, and gently stir into the batter until just combined. Use a soft hand when doing this folding so that the berries do not burst.
Use an ice cream scoop or a large cookie scoop to dollop 3 tablespoons of the batter into the lined muffin tin. Set aside.
Make the streusel topping. In a small bowl, whisk the oats, flour, sugar and salt together. Pour in the oil, and stir until the crumble topping comes together loosely.
Use your fingers to sprinkle the crumble topping on top of the batter in the muffin tins, dividing evenly between the 15 muffins.
Bake for 30-35 minutes or until the crumble is golden brown, then enjoy warm!

Nutrition