Blueberry-Limoncello Muffins with a Lemon Zest Crumble Topping

July 11, 2013
1 Ratings
  • Makes a dozen muffins
Author Notes

Blueberries are one of my favorite fruits. They’re perfect eaten out of hand, can jazz up an ordinary bowl of cold cereal, turn plain pancakes into something special and even add a little something unexpected to a green salad. It seems like the simple blueberry has limitless possibilities; including as the star player when paired up with limoncello and topped with a fresh lemon zest crumble on this muffin . —

What You'll Need
  • 2 cups cake flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • zest of 1 lemon
  • 1 pint fresh blueberries (about 2 cups)
  • 1/4 cup unsalted butter, melted
  • juice of 1 lemon (about 1/4 cup)
  • 1/4 cup limoncello
  • 1/2 cup plain Greek-style yogurt
  • 1 egg
  • 1/2 teaspoon vanilla exract
  • 1/3 cup granulated sugar
  • 1/3 cup + 2 tbsp. all-purpose flour
  • zest of 1/2 a lemon
  • 1/2 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  1. Preheat oven to 375°F. Line a muffin pan with cupcake liners and spray with cooking spray. Set aside.
  2. Combine all the dry ingredients in a large bowl. Gently stir in the blueberries and lemon zest.
  3. In a medium bowl combine the melted butter, lemon juice, limoncello, yogurt, egg, and vanilla; stir well with a whisk. Add the wet ingredients to the dry and fold everything together until just moist. Set bowl of batter aside and make the crumble topping.
  4. For the topping; in a small bowl combine the sugar, flour, and lemon zest. Add in the butter and stir until the mixture is crumbly, breaking up any large clumps.
  5. Give the batter one last stir then spoon evenly into the lined muffin cups. Top with a generous amount of crumble.
  6. Bake for 16-18 minutes or until a tooth pick inserted in the center comes out clean. Remove from the oven and allow muffins to cool for 10 minutes in the pan, then place on a wire rack for remainder of cooling.

See what other Food52ers are saying.

  • Rachel Byrd
    Rachel Byrd
  • LouLou
  • marla greene
    marla greene
  • ramudole

4 Reviews

marla G. August 8, 2017
This was a fabulous recipe! I cannot wait to try this with Apples, Apple Cider and Calvados. One note, the cinnamon is omitted from the directions and should be mixed with the crumble topping.
Rachel B. June 18, 2017
I have made this recipe several times and altered it a bit too. I have substituted 1 cup of blue berries for 1 cup of white chocolate chips. I've also done a cranberry orange version using Solerno Liqueur and crystallized ginger. Delicious.
LouLou January 23, 2017
Yea. These are awesome.
ramudole January 24, 2014
It looks delicious, but the ingredients are all mixed up. Could you please say clearly which ones are for the topping (with the quantities)?? That would be so nice, I wanna try it but I don't wanna mess :(