Fresh Milled Lemon Blueberry Muffins with Crumb Topping
Made with freshly milled flour and sourdough, these Lemon Blueberry Muffins are the the perfect blend of sweet and refreshing, topped with a crunchy sweet topping making them totally irresistible! They are the perfect treat for your family, to take to a party, or a wonderful addition to a picnic. An easy recipe you can mix together for a quick treat. Or prepare ahead and let it ferment overnight in the fridge, then bake fresh the next day.
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Jump to RecipeWhy Fresh Milled Flour?
Fresh milled flour keeps the entire wheat berry intact, including the bran, germ, and endosperm. This means it delivers naturally occurring fiber, healthy fats, and essential nutrients in every bake. When you mill flour fresh, you preserve B vitamins, vitamin E, iron, zinc, and magnesium that disappear during commercial processing.
By using fresh milled flour, you support digestion, steady energy, and overall wellness — not just empty calories.
I have the NutriMill Classic. I use mine several times a week and have had no issues in over two years. It is a great, affordable grain mill.
Why Use Sourdough?
Sourdough fermentation actively breaks down complex carbohydrates and reduces phytic acid in the grain. This process helps your body absorb minerals more easily and improves digestion. The natural bacteria and wild yeast in sourdough also slow down how quickly your body processes carbohydrates, which supports balanced blood sugar.
Sourdough adds depth of flavor while improving the structure and texture of baked goods. When you combine sourdough with fresh milled flour, the two work together to create baked goods that taste better and feel more nourishing.
Ingredients You’ll Need
- Soft white wheat – any soft wheat is ideal for muffins, but hard wheat should work too
- Cane sugar – you can also use regular granulated sugar.
- Baking powder
- Baking soda
- Corn starch – optional but makes the muffins more moist and tender
- Lemon zest
- Blueberries – fresh or frozen
- Melted butter
- Eggs
- Sourdough starter – this is optional but I love the flavor and nutritional benefits it adds. Simply omit if you do not want to add it.
- Yogurt – can also use sour cream
- Fresh squeezed lemon – can also use bottle lemon but I prefer the fresh taste
- Vanilla – I love my homemade vanilla extract!
Equipment You’ll Need
- Grain Mill
- Muffin Pan
- Muffin Liners – I love these tulip liners for beautiful big cupcakes! Putting the crumb topping on is so much easier with the tall sides.
- Stainless Steel Bowl Set – This is my go-to, daily use bowl set. I love that I can put it in the oven to melt butter, etc.
Fermentation Option
For a longer ferment, cover the muffin batter tightly and place it in the refrigerator overnight or for several hours. This allows the sourdough to develop more flavor and supports easier digestion. When ready to bake, continue with the instructions as written.
Making FMF Lemon Blueberry Muffins w/ Crumb Topping
Prepare the Crumb Topping
Start by milling the flour for both the crumb topping and the muffins. Freshly milled flour adds flavor and improves texture.
Add the flour and sugar to a small bowl. Stir briefly to combine. Pour in the melted butter, then use a fork to mix until a coarse, crumbly texture forms. The mixture should look rustic, not smooth.
Place the crumb topping in the refrigerator while you prepare the muffin batter. Chilling helps the topping hold its shape during baking and creates a better bakery-style finish.
Make the Muffin Batter
Preheat your oven to 425°F so it is fully hot when the muffins go in.
Line a 12-count muffin tin with liners. Tulip-style liners work especially well for large, bakery-style muffins and help keep the crumb topping from sliding off as the muffins bake.
In a large mixing bowl, add the flour, sugar, baking powder, baking soda, salt, cornstarch, and lemon zest. Whisk to evenly distribute the dry ingredients.
Gently fold in the blueberries just until coated with flour. This helps prevent them from sinking to the bottom while baking.
In a separate bowl, whisk together the melted butter, eggs, sourdough starter, yogurt, lemon juice, and vanilla. Mix until smooth and fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Do not overmix. A slightly lumpy batter is normal and helps keep the muffins tender.
Mix until just combined. Be careful to not over-mix.
Assemble and Bake
Scoop the batter evenly into the prepared muffin tin. Fill each liner generously for tall, bakery-style muffins.
Remove the crumb topping from the refrigerator and sprinkle it evenly over each muffin.
Fill each liner with batter, then top with the crumb topping.
Bake the muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F without opening the door. Continue baking for 25–30 minutes, or until the tops turn light golden brown and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the pan for 10 minutes. Transfer them to a wire rack to finish cooling.
Cool in pan for 10 minutes.
Storage & Freezing
- Store muffins loosely covered, at room temperature, for up to three days.
- Freeze in a freezer safe bag for up to three months
Fresh Milled Lemon Blueberry Muffins with Crumb Toppings
Equipment
- 1 Muffin Pan
Ingredients
Dry Ingredients
- 240 g soft white wheat flour 2 cups
- 200 g cane sugar 1 cup
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cornstarch
- zest of 1 lemon
- 150 g fresh or frozen blueberries 1 cup
Wet Ingredients
- 113 g melted butter 8 tbsp
- 2 eggs
- 125 g sourdough starter 1/2 cup – optional
- 45 g plain yogurt 3 tbsp
- 1 tbsp fresh squeezed lemon
- 1 tsp vanilla extract
Crumb Topping
- 60 g soft white wheat flour 1/2 cup
- 100 g cane sugar 1/2 cup
- 45 g melted butter 3 tbsp
Instructions
Crumb Topping
- Firstly, mill the flour for the toping and the muffins.
- Roughly mix the flour and sugar, then add the melted butter. Using a fork mix, make a course crumble.
- Set in the fridge to chill while you make the muffins.
Muffins
- Preheat oven to 425°
- Line a 12 count muffin tin with liners. Tulip cupcake liners are perfect for large bakery style muffins, and help to keep the crumb topping from falling off.
- In a large mixing bowl combine the flour, sugar, baking powder, baking soda, salt, corn starch and lemon zest. Add the blueberries and mix just enough to coat.
- Next, mix the melted butter, eggs, sourdough starter, yogurt, lemon juice and vanilla until smooth.
- Pour the wet ingredients on the dry ingredients and stir until just combined.
- Scoop the batter into the prepared muffin tin and top with the crumb topping prepared earlier.
- Bake for 5 minutes at 425°, then lower the temperature to 350° and continue baking for an additional 25-30 minutes. Remove after a total of 30-35 minutes, or once the tops are a light golden brown and a toothpick inserted in the middle comes out clean.
- Let the muffins cool in the muffin tin for 10 minutes before putting on a cooling rack.
Notes
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