Blueberry Lemon & Thyme Muffins

ROSE & IVY Journal Blueberry Lemon & Thyme Muffins

To me, muffins are quintessentially weekend appropriate, because mornings aren't rushed and you can slowly ease into the day. While I don't prefer to start my day with something sweet, I am a savory type of gal (eggs scrambled with olive oil toast, please!) it is nice to indulge from time to time. I made this recipe for Blueberry Muffins with Lemon and Thyme for Mother's Day brunch and they were quite a hit. I am convinced that you can seduce people with the word 'crumb topping', but this recipe takes it up a notch. This crumble includes lemon zest, herbascious thyme and an egg that gives it an extra crunch, oh and butter. These muffins are incredibly moist with plump blueberries inside. 

ROSE & IVY Journal Blueberry Lemon & Thyme Muffins


1 cup cake flour

1/4 cup sugar

1 tablespoon chopped thyme

1/2 teaspoon baking powder

1/2 teaspoon salt

6 tablespoons unsalted butter, chilled and diced

1 egg yolk

zest of 1/2 lemon


1 cup cake flour

1 cup all purpose flour, plus 2 tablespoons

1 teaspoon baking powder

3/4 teaspoon baking soda

1 teaspoon salt

1 stick unsalted butter, softened

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

1 cup buttermilk

2 tablespoons chopped thyme

zest of one lemon

2 cups blueberries, frozen or fresh

To prepare topping: Combine all ingredients in a small bowl.  Using a pastry cutter, cut butter into the dry mixture until it resmebles course sand and clumps together when squeezed in the palm.  Place in a plastic bag and refrigerate for at least 1 hour.  

To prepare muffins: Line a muffin tin with liners.  Preheat oven to 350 degrees.  Combine dry ingredients, except for 2 tablespoons of flour in a bowl, whisk together.  Using a mixer, beat butter and sugar until whipped.  Add eggs, vanilla extract and buttermilk.  Slowly incorporate dry mixture and mix until combined.  Place blueberries in a small bowl, coat with remaining two tablespoons of flour. Fold blueberries, lemon zest and thyme into batter.  Scoop into tins and add a healthy dose of crumble.  Bake for 40 mixtures or until a knife can be inserted into the center and comes out clean.  Can be served warm or cold.  

Makes about 8 muffins (depending on size of tin)

Recipe adapted from Bon Appetit's Blackberry, Lemon and Thyme Muffins

ROSE & IVY Journal Blueberry Lemon & Thyme Muffins

Styling & Photography by Alison