Recipe courtesy of Matt Armendariz

Matt's Lemon Blueberry Muffins

  • Level: Easy
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2 cups + 1 tablespoon all-purpose flour

3/4 cup sugar

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup creme fraiche

2 tablespoons milk

2 tablespoons lemon juice

1/4 cup canola oil

1 egg

Zest of 1/2 a lemon

1 teaspoon lemon extract

1 1/2 cup fresh blueberries


1/2 tablespoon butter, cold

2 tablespoons sugar

1 1/2 tablespoons flour

1/2 teaspoon lemon zest

Pinch of salt


  1. Heat oven to 400. Grease muffin pan or line with paper cups. Mix topping ingredients together, cutting in the butter with a pastry cutter or a fork until it's crumbly. Set aside. Toss blueberries with 1 tablespoon of flour to coat. Mix dry ingredients in a large bowl. Combine the creme fraiche, milk, oil, egg and extract together. Pour the wet mixture into the dry, stir, add the lemon juice and continue to mix until the dough comes together. Fold in the blueberries. Spoon the batter into the prepared muffin tin, sprinkle with topping and bake in preheated oven for 20-25 minutes or until a toothpick comes out clean.