These delicious Lemon and Blueberry muffins are made even more special with the addition of a fantastic streusel style crumble topping. It gives them a unique crunch and makes them even more moorish!
Lemon and Blueberry Muffins…
Aside from Chocolate chip muffins, lemon blueberry muffins must be the most popular muffin recipe I see. Flavour wise it is really easy to see why and that sweetness with the sourness is a real glorious combination.
Regular readers will know that I I don’t really do sweet here very often on Krumpli. Despite this, these blueberry muffins did not last into day two. Yes, there are only two of us, don’t judge!
In fact, there is only one other cake recipe here on Krumpli, the classic Hungarian Dobos Torte. A great cake but definitely a labour of love!
These muffins are exceptionally good warm. That oozing, busted open, almost jammy blueberry is heavenly.
With A Little Help From My Friends!
I cannot claim credit for these wonderful lemon and blueberry muffins. You know that sweet stuff really isn’t exactly in my wheelhouse…
I just don’t eat sweet things often enough to be able to refine my skills in this area. So I have fallen back on a recipe by a wonderful cook of all things sweet and a foodie friend, Meaghan at Cook Craft love.
But this muffin recipe was great to play with and try and understand food that is outside of my usual sphere of influence.
The Drak Art Of Baking!
On occasions, my wife likes to munch on sweet things, much more often than me and I have to confess. I rarely cook them for her, not because I am lazy but because I am not very ‘gifted’ when it comes to baking.
I think it is a dark art practised by alchemists and not really the purview of a home cook…
Just kidding… I am full of admiration of those who can bake as a result I usually pick my baking recipes from talented bakers who I can trust.
These lemon and blueberry muffins definitely fall into that category and the crumble on top is, I think, really unusual.
I have never seen it before but I love it, it adds so much to a standard muffin and I loved it.
For the Muffins:
- 120 g Softened Butter
- 200 g Sugar
- 2 Eggs
- 110 g Mascarpone Cheese
- 2 Tbsp Lemon Juice
- 2 Tsp Vanilla Extract
- 150 g Plain Flour
- 1/2 Tsp Baking Powder
- 150 g Blueberries, Frozen are fine apparently I used fresh
For the Crumble:
- 2 Tbsp Melted Butter
- 75 g Brown Sugar
- 80 g Plain Flour
- Preheat your oven to 180°C.
- Cream together the softened butter and sugar until a grainy paste is formed.
- Mix in the eggs, it is easier to do this one at a time.
- Now add in the Mascarpone cheese, vanilla extract and lemon juice and mix.
- Sift in the flour and baking powder and mix together.
- Fold in the blueberries.
- Now make the crumble by mixing the flour and sugar together and then add in the melted butter, mix together to form a crumble.
- This should make 12 muffins so spoon the batter in to the muffin tins and sprinkle over the crumble and then bake in the oven for 18-20 minutes.
Adapted from Lemon Blueberry Coffee Cake Muffins: Cook Craft Love
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 307 Total Fat: 15g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 70mg Sodium: 155mg Carbohydrates: 40g Fiber: 1g Sugar: 24g Protein: 4g