Perfect for Father’s Day or any summer morning, Blueberry Lemon Crumble Muffins sing of seasonal flavors. These 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, Blueberry Lemon Crumble Muffins are sure to become a family favorite in no time!
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Our daughter was born in March, and this year has been one of firsts.
All these milestones are pretty cool, and we are doing our best to soak them in.
Since Lady A is still too little to do something sweet for Winston, I’ve decided to help our girl out with my knowledge of her papa and my baking skills.
And one thing I know my guy loves is breakfast… so I wanted to make him a special Father’s Day treat. And when I was at the grocery store last week, I found the prettiest blueberries I ever did see.
That was all I needed for inspiration for our Father’s Day breakfast.
Except I couldn’t just make Blueberry Muffins. They needed to be something special… so I grabbed some lemons, too, and on the drive home, I decided it was high time for me to figure out how to top a muffin with a crumble.
It was a really good idea.
Well, I did it. And let me tell y’all, these Blueberry Lemon Crumble Muffins are pretty spectacular!
They’re slightly sweet, but not too sweet, beautifully tart and bursting with blueberries. And the crumble topping is divine.
And the best thing? I surprised Winston with these one morning, albeit a little early for Father’s Day, and he l-o-v-e-d them.
So if you’re looking to surprise your dad (or a special guy in your life!) this Sunday, I recommend whipping up these muffins. Especially if he likes breakfast baked goods but isn’t a fan of the super sweet ones.
I see these muffins are dairy-free. Am I going to like them if I’m not dairy-free?
Absolutely! I’ve found these muffins to be pleasant and moist and no different than a muffin you’d make with cow’s milk or butter.
Is there a substitute for coconut oil?
Yes! I know some coconut oils are stronger than others, and if you’re anything like me, you probably don’t dig the taste of coconut. You could very easily substitute vegetable oil for the coconut oil here, and it would work out perfectly.
Are these muffins vegan?
No. They call for eggs, so they are not vegan. But if you’re looking for a Vegan Blueberry Muffin, I have a recipe for those, and it’s darn good! Add a little lemon zest to the batter for the lemony zip. Heck, you could even add this crumble topping to those!
What do I need to make these muffins?
- Glass bowls.
- Liquid measuring cup.
- Measuring spoons.
- Citrus juicer.
- Dough blender (for the streusel.)
- Whisk and a rubber spatula.
- Muffin/Cupcake tin.
- Ice Cream/cookie scoop.
What can I serve with these muffins?
- Easter Strawberry Champagne (NOT just for Easter, y’all!)
- Sage Browned Butter Homemade Home Fries
- Vegan Coconut Oil Southern-Style Biscuits
- Easter Fruit Buns
Curious about how to make these? Scroll on down…
Perfect for Father's Day or any summer morning, Blueberry Lemon Crumble Muffins sing of seasonal flavors. These 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, Blueberry Lemon Crumble Muffins are sure to become a family favorite in no time!
- 2 cups blueberries
- 2 tablespoons unbleached all-purpose flour, (for coating blueberries)
- 1 ½ cups unbleached all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsweetened applesauce
- 4 tablespoons coconut oil, melted
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- ¼ cup lemon juice, freshly squeezed
- 2 eggs
- ½ cup old-fashioned oats
- ½ cup unbleached all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon kosher salt
- 4 tablespoons coconut oil, melted
- Preheat the oven to 375°F. Line a muffin tin with paper baking cups, then spray lightly with baking spray. Set aside.
- Toss the blueberries in the additional two tablespoons of flour. Set aside.
- In a medium-sized bowl, mix dry ingredients--flour, baking powder and salt--together. Set aside.
- In a large bowl, whisk the applesauce, coconut oil and sugar together until light and fluffy.
- Add the lemon zest and lemon juice to the wet ingredients, stirring until combined.
- Add the eggs to the wet ingredients, stirring until incorporated.
- Fold the dry ingredients into the wet ingredients, stirring until just mixed.
- Fold in the blueberries.
- Using an ice cream scoop, dollop the batter into the lined muffin tin. Set aside.
- In a small bowl, whisk the dry crumble topping ingredients -- the oats, flour, sugar and salt. Pour in the coconut oil, stirring until the crumble topping comes loosely together.
- Using your fingers, sprinkle the crumble topping on top of the batter in the muffin tins, dividing evenly between the 18 muffins.
- Bake for 30-40 minutes or until the crumble is golden brown, then enjoy warm!
Amount Per Serving: Calories: 191 Total Fat: 7g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 21mg Sodium: 152mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 1g Sugar: 16g Sugar Alcohols: 0g Protein: 3g