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Berry Crumb Muffins with Lemon Glaze

Berry Crumb Muffins with Lemon Glaze

Prep time 20 minutes
Cook time 30 minutes
Ready in 1 hour
Makes 18 muffins



Berry Muffins

  • 2 2/3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 cup sugar
  • 3/4 cup plus 2 tablespoons vegetable oil
  • 1 1/3 cup milk
  • 2 tablespoons white vinegar
  • 1 tablespoon vanilla
  • 2 cups berries (fresh or frozen)

Crumb Topping

  • 1/2 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup cold butter

Lemon Glaze

  • 1 cup powdered sugar
  • zest from one lemon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla


1. In a medium bowl, whisk together flour, baking soda, salt, and 1 cup sugar. In a separate bowl, whisk together oil, almond milk, vinegar, and vanilla.
2. Make a well in the dry ingredients; pour wet ingredients into the well. Mix well with a rubber spatula until well mixed. Fold in berries.
3. Scoop muffin mixture into a muffin tin lined with 12 paper liners.
4. For Crumble: In a small bowl, combine sugar, flour, and cinnamon. Mix in butter until crumbs form. Sprinkle onto muffins
5. Bake for 25 to 30 minutes in a preheated 350°F oven. The tops will be golden brown. Let cool on a wire rack.
6. For Glaze: Combine ingredients in a bowl and mix. Drizzle over muffins.
Recipe by Bree Hester of