I’m not much of a baker (which is probably a very good thing for my waistline since I love sweets). Proof of that fact is it took me three tries to get a blueberry lemon treat I really liked. These Blueberry Lemon Muffin Tops encompass all the best aspects of my first two failures into one successful baking day in the kitchen.
My first failure was a blueberry lemon sour cream coffee cake with a crumb topping. Actually, it was really delicious, but I didn’t put in enough blueberries and I found myself picking off the topping and throwing the rest out. Maybe I’ll play around with that recipe and share it later. In the meantime, I had the brilliant idea of making the recipe again, but baking it as muffin tops. After all, that’s the best part of a muffin, right? Well, failure number two…it didn’t turn out so well. The first batch I completely forgot to put the crumb topping on…and that was the whole point of making them! To top it off, I didn’t remember how I made the crumb topping and this time around it all sort of just melted into the tops and were a bit mushy. I’m guessing there was too much butter.
But I will not be defeated. I absolutely love the blueberry lemon combination and I was determined to get something baked with that flavor combination! So I went back to a basic muffin recipe, the one that turned so out well for my Double Berry Muffins with Raspberry Glaze, and just adapted it for blueberries and lemon. I used my muffin top pan (if you love muffin tops, this pan is a must have) since what I really wanted was the muffin top and not the bottom boring half of the muffin. I almost forgot to sprinkle on the crumb topping again, can you believe it? Senior moments! But in the end they turned out really tasty and I was very happy. And my friends and neighbors were very happy too! They loved them as much as I did.
Do you have many baking failures in the kitchen or am I the only one? If I can have success with these Blueberry Lemon Muffin Tops so can you!
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- 2½ C. flour
- ¾ C. sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- zest from one lemon
- 1 egg, lightly beaten
- 1 C. buttermilk
- ½ C. oil
- 1 tsp. vanilla
- 1½ cups blueberries
- ¼ C. flour
- ¼ C. sugar
- 2 Tbls. butter (soft)
- 2 C. powdered sugar
- Juice from one lemon
- Preheat oven to 375. Spray muffin top pan with Pam.
- In small bowl, combine crumb ingredients with fork or pastry cutter until crumbly looking. Set aside.
- In another bowl, combine flour, sugar, baking powder, baking soda, salt, lemon zest.
- In separate bowl whisk together the egg, buttermilk, oil and vanilla.
- Combine buttermilk mixture with the dry ingredients and stir just to combine. Don't over mix. Gently stir in blueberries.
- Fill prepared muffin top pan just to edge (don't fill too full). Top each muffin with some crumb topping. Bake about 18-20 minutes. Remove from oven, let cool.
- Make lemon glaze by whisking lemon juice into powdered sugar, then drizzle glaze over muffin tops.
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- 2½ C. flour
- ¾ C. sugar
- 2 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- zest from one lemon
- 1 egg, lightly beaten
- 1 C. buttermilk
- ½ C. oil
- 1 tsp. vanilla
- 1½ cups blueberries
- ¼ C. flour
- ¼ C. sugar
- 2 Tbls. butter (soft)
- 2 C. powdered sugar
- Juice from one lemon
- Preheat oven to 375. Spray muffin top pan with Pam.
- In small bowl, combine crumb ingredients with fork or pastry cutter until crumbly looking. Set aside.
- In another bowl, combine flour, sugar, baking powder, baking soda, salt, lemon zest.
- In separate bowl whisk together the egg, buttermilk, oil and vanilla.
- Combine buttermilk mixture with the dry ingredients and stir just to combine. Don't over mix. Gently stir in blueberries.
- Fill prepared muffin top pan just to edge (don't fill too full). Top each muffin with some crumb topping. Bake about 18-20 minutes. Remove from oven, let cool.
- Make lemon glaze by whisking lemon juice into powdered sugar, then drizzle glaze over muffin tops.
I love the recipes but I really love I could click the link for the muffin pan and buy it right away on my Amazon!!! SWEET!!!
That’s great Tricia! Did you know you can start all your Amazon shopping by clicking on the link in the sidebar? It helps support this blog so thank you very much! Enjoy the muffin tops…but be warned you will eat more than one!
oh yum! the best part!
I agree!
Oh jeez, I feel like half the things I talk about on my blog are all of my baking disasters. Haha. You’re totally not alone though. One of my worst mess ups was the time I tried to make meringues and thought I was too cool to add the recommended 1/4th tsp of cinnamon and instead decided that a full teaspoon was the way to go (it’s totally my fault that I’m a cinnamon addict). Anyway, long story short, the cinnamon was so strong that it was practically medicinal and one bite made me gag. Later that same day I also managed to horribly burn a batch of honey roasted almonds. Point being, it happens to everyone. I’m glad you stuck with it and finally made something that you liked! I love the combination of lemon and blueberries so I’ll have to try these out :).
Nice to know there are others out there! I think the problem with baking is you have to be pretty precise…not just wing it with measurements like regular cooking! Thanks for sharing your story 🙂
Loved this recipe. Easy to follow instructions. I thought separating ingredients in the 4 bowls was brilliant for me. It gave me a chance to clean up as I went along. My kitchen didn’t look like a tornado had hit. The muffins are delicious!
Glad you liked them…and clean up was easier for you 😉
Can you substitute lemon juice instead of the lemon zest?
Hi Barb… juice would add more liquid and I haven’t tried it that way. The zest gives a burst of lemon flavor. If you use the lemon in the glaze, you’ll have the zest for the muffin tops.