Blueberry Lemon Crumble Muffins | The Speckled Palate
Blueberry Lemon Crumble Muffins
15 mins prepServes 15
Perfect for any summer morning, these Lemon Blueberry Muffins with Streusel Topping sing of seasonal flavors. These (surprisingly) dairy-free muffins are easy to make and even easier to consume. Slightly sweet with a pop of lemony goodness and topped with a crunchy crumble, these fruity muffins are sure to become a family favorite in no time.
0 Preheat the oven to 375°F. Line a muffin tin with paper baking cups, then spray lightly with baking spray. Set aside.
1 Toss [wprm-ingredient text="2 cups blueberries" uid="1"] in the additional [wprm-ingredient text="2 tablespoons all-purpose flour" uid="2"]. Set aside.
12 Measure [wprm-ingredient text="1 cup granulated sugar" uid="8"] into a large bowl. Add [wprm-ingredient text="2 tablespoons lemon zest" uid="9"], and gently stir until fragrant. This releases the oils from the zest and makes the muffins smell and taste so wonderfully lemony.
3 Add [wprm-ingredient text="½ cup unsweetened applesauce" uid="6"] and [wprm-ingredient text="¼ cup avocado oil" uid="7"] to the sugar mixture. Whisk together until light and fluffy.
4 Pour in [wprm-ingredient text="¼ cup freshly squeezed lemon juice" uid="10"] to the wet ingredients, and stir to combine.
5 Add [wprm-ingredient text="2 large eggs" uid="11"] and [wprm-ingredient text="1 teaspoon pure vanilla extract" uid="18"] to the wet ingredients, and stir until completely incorporated, and set aside.
2 In a medium-sized bowl, measure in [wprm-ingredient text="2 cups all-purpose flour" uid="3"], [wprm-ingredient text="2 teaspoons baking powder" uid="4"] and [wprm-ingredient text="½ teaspoon kosher salt" uid="5"]. Whisk to combine.
6 Sprinkle the dry ingredients into the wet ingredients, and stir until just mixed.
7 Pour in the blueberries, and gently stir into the batter until just combined. Use a soft hand when doing this folding so that the berries do not burst.
8 Use an ice cream scoop or a large cookie scoop to dollop 3 tablespoons of the batter into the lined muffin tin. Set aside.
9 Make the streusel topping. In a small bowl, whisk [wprm-ingredient text="½ cup old-fashioned oats" uid="13"], [wprm-ingredient text="½ cup all-purpose flour" uid="14"], [wprm-ingredient text="½ cup granulated sugar" uid="15"] and [wprm-ingredient text="¼ teaspoon kosher salt" uid="16"] together. Pour in [wprm-ingredient text="3 tablespoons avocado oil" uid="17"], and stir until the crumble topping comes together loosely.
10 Use your fingers to sprinkle the crumble topping on top of the batter in the muffin tins, dividing evenly between the [adjustable]15[/adjustable] muffins.
11 Bake for 30-35 minutes or until the crumble is golden brown, then enjoy warm!
