Blueberry Lemon Muffins with Crumb Topping

Blueberry Lemon Walnut Muffins


2 ½ cups all purpose flour

1 Tbs baking powder

½ tsp salt

zest of one lemon

½ cup butter, softened

1 cup sugar

2 eggs

1 tsp vanilla

½ tsp lemon extract

½ cup milk

¼ cup unsweetened applesauce

2 cups blueberries or diced strawberries

Crumb topping:

¼ cup butter, melted and cooled slightly

½ cup all purpose flour

1/3 cup packed brown sugar

pinch of salt

2/3 cup chopped walnuts

Mix all ingredients together until combined.

Lemon glaze:

½ cup confectioners sugar

1-3 Tbs fresh lemon juice

Mix all ingredients together until combined.


Combine flour, baking powder, salt, and lemon zest in a bowl. With a mixer cream butter and sugar together. Mix in eggs, vanilla, and lemon extract. Slowly combine dry ingredients and then add milk and applesauce. Fold in blueberries. Top with crumb topping. Bake at 350 degrees for 20 minutes. Once cooled, drizzle with lemon glaze.

close video ad
Unmutetoggle ad audio on off