# Lemon-glazed blueberry crumble muffins

Learn to make lemon-glazed blueberry crumble muffins from scratch with this detailed guide.

- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 2 Eggs
- 1 cup Sugar
- 1 cup Greek yogurt
- 0.5 cup Extra virgin olive oil
- 1 teaspoon Vanilla
- 0.5 teaspoon Sea salt
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Lemon juice
- 2 teaspoons Lemon zest
- 0.5 cup Blueberries
- 0.5 cup Flour (for crumble)
- 0.5 cup Sugar (for crumble)
- 0.25 cup Melted butter (for crumble)
- 1 cup Icing sugar
- 1 whole Lemon
- 0.5 teaspoon Lemon zest (for icing)

## Instructions

1. Place two eggs and one cup of sugar into the stand mixer bowl.
2. Set the mixer to full capacity to whip the eggs and sugar for about 5 minutes until creamy.
3. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
4. Add about one cup of Greek yogurt to the mixture.
5. Pour in half a cup of extra virgin olive oil.
6. Add one teaspoon of vanilla extract.
7. Add half a teaspoon of sea salt.
8. Mix the ingredients on a low setting for about a minute to incorporate them.
9. Stop the mixer.
10. In a separate bowl, add two cups of all-purpose flour.
11. Add two teaspoons of baking powder (four half-teaspoon scoops).
12. Whisk the dry ingredients together.
13. Combine the dry ingredients with the wet ingredients in the mixer bowl, being careful not to over-mix.
14. Add about two tablespoons of fresh lemon juice.
15. Zest approximately two teaspoons of lemon peel into the batter.
16. Stir the lemon juice and zest into the batter.
17. Gently fold in half a cup of wild blueberries, taking care not to over-stir to prevent the muffins from turning purple.
18. Prepare the crumble topping by mixing half a cup of flour, half a cup of sugar, and a quarter cup of melted butter in a separate bowl until crumbly.
19. Place muffin liners into a muffin pan.
20. Scoop the muffin batter into each muffin liner, filling them evenly.
21. Crumble the topping over each muffin.
22. Bake the muffins in the preheated oven for 20 minutes.
23. While the muffins bake, prepare the icing by combining one cup of icing sugar with the juice of a whole lemon and half a teaspoon of lemon zest in a bowl.
24. Stir the icing until smooth and place it in the fridge.
25. Once baked, remove the muffins from the oven and allow them to cool slightly (ideally longer than 10 minutes to prevent the icing from melting).
26. Drizzle the lemon icing over the cooled muffins.

## Equipment

- Stand mixer
- Mixing bowls
- Whisk
- Measuring cups
- Measuring spoons
- Lemon juicer
- Cheese grater
- Muffin pan
- Muffin liners
- Ice cream scooper
- Oven

## Tips

- Do not over-mix the batter, especially after adding blueberries, to avoid purple muffins.
- For the icing, allow muffins to cool longer than 10 minutes to prevent the icing from melting too quickly.

## Source

- Original video: https://www.facebook.com/share/v/1FvRqVyGmF/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/09b9a164-1ea1-49f7-b0d4-fcbb441e12fc
- Extracted: 2025-11-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt