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Baking recipe · from the recipe book

Lemon Raspberry Blueberry Crumb Muffins

Tender, lemony yogurt muffins bursting with juicy raspberries and blueberries under a crisp buttery cinnamon crumb.

Lemon Raspberry Blueberry Crumb Muffins

Ingredients

  • 2⅓ cups290 gAll-purpose flourdivided: 250 g for batter, 40 g for crumb
  • 1 cup180 gGranulated sugardivided: 150 g for batter, 30 g for crumb
  • 2⅛ tsp10 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 2 large100 gEggsroom temperature
  • ¾ cup200 gPlain yogurt, low-fat
  • ¼ cup (60 ml)60 gMilk, 2%
  • ½ cup110 gUnsalted butterdivided: 85 g melted and cooled for batter, 25 g cold and cubed for crumb
  • 1 tbsp6 gLemon zest
  • 1 tbsp15 gLemon juice
  • 1¼ tsp5 gVanilla extract
  • 1 cup120 gRaspberries
  • ¾ cup120 gBlueberries
  • ½ tsp1 gGround cinnamon

Steps

  1. Heat the oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. Make the crumb first: in a small bowl, rub the crumb portion of the flour (40 g), the crumb portion of the sugar (30 g), the cinnamon and the cold cubed butter (25 g) together with your fingertips until clumpy. Chill it while you make the batter.
  3. In a large bowl, rub the lemon zest into the batter portion of the sugar (150 g) until fragrant, then whisk in the batter portion of the flour (250 g), the baking powder, the baking soda and the salt.
  4. In another bowl, whisk the eggs, yogurt, milk, melted butter (85 g), lemon juice and vanilla until smooth.
  5. Pour the wet mixture into the flour mixture and fold with a spatula until just a few dry streaks remain.
  6. Gently fold in the raspberries and blueberries without crushing them.
  7. Divide the batter among the 12 liners and scatter the chilled crumb evenly over the tops.
  8. Bake for 5 minutes, then lower the oven to 350°F (175°C) and bake 15 to 18 minutes more, until golden and a toothpick in the center comes out clean (a little berry juice is fine).
  9. Cool in the pan 5 minutes, then move the muffins to a rack and cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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