Blueberry Lemon Crumble Muffins

Courtesy of: Wallaby Organic
Average: 5 (1 vote)
Servings: 24
Cook: 23 Mins
Total Time: 30 Mins


Blueberry muffins with a lemony zing and a crumbly top.



  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup vegetable oil
  • 1 ½ cups sugar
  • 2 eggs
  • 1 cup Wallaby Greek Yogurt
  • Zest of one lemon
  • 2 tablespoons fresh lemon juice
  • 2 cups blueberries

Crumble Topping:

  • 5 tablespoons cold cubed butter
  • 3/4 cup flour
  • 1/2 cup sugar


Baking Directions:

  1. Preheat oven to 425 degrees and prepare muffin tin with liners.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
  3. In an electric mixer bowl, blend sugar, oil and eggs on medium speed until smooth.
  4. Add Greek yogurt, lemon zest, and lemon juice and blend well.
  5. Gradually add flour mixture on low speed and mix until flour is incorporated.
  6. Fold in blueberries gently
  7. Scoop the batter into each muffin cup, filling them almost full.
  8. Top each muffin cup with 1 tablespoon of streusel topping.
  9. Bake for 3 minutes and then reduce heat to 350 degrees. Bake for an additional 22-23 minutes until golden brown.
  10. Remove the muffins from the tins and allow to cool.

Crumble Directions:

  1. Pour flour, sugar and cold cubed butter into a medium bowl.
  2. Use a pastry cutter, cut the butter into the flour and sugar until you have pea sized crumbs.