Blueberry Lemon Muffin Tops

Blueberry Lemon Muffin tops

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The best part of a muffin is the MUFFIN TOP! These crumb topped, lemon glazed, blueberry muffin tops are fantastic!



For the muffin tops

  • 2 1/2 C. flour
  • 3/4 C. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • zest from one lemon
  • 1 egg, lightly beaten
  • 1 C. buttermilk
  • 1/2 C. oil
  • 1 tsp. vanilla
  • 1 1/2 cups blueberries

For the crumb topping

  • 1/4 C. flour
  • 1/4 C. sugar
  • 2 Tbls. butter (soft)

For the glaze

  • 2 C. powdered sugar
  • Juice from one lemon


  1. Preheat oven to 375. Spray muffin top pan with Pam.
  2. In small bowl, combine crumb ingredients with fork or pastry cutter until crumbly looking. Set aside.
  3. In another bowl, combine flour, sugar, baking powder, baking soda, salt, lemon zest.
  4. In separate bowl whisk together the egg, buttermilk, oil and vanilla.
  5. Combine buttermilk mixture with the dry ingredients and stir just to combine. Don’t over mix. Gently stir in blueberries.
  6. 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.
  7. Make lemon glaze by whisking lemon juice into powdered sugar, then drizzle glaze over muffin tops.