Jumbo-Lemon-Blueberry-crumb-muffins-on-wire-rack-front-view

Jumbo Lemon Blueberry Crumb Muffins

Jump to Recipe
Jumbo-Lemon-Blueberry-crumb-muffins-wire-rack-zoom-in

These Jumbo Lemon Blueberry Crumb Muffins don’t need an explanation. They speak for themselves with how delicious they look. They are made with fresh blueberries, lemon zest/lemon juice, and a subtle crumb topping. They only take 35 minutes to make!

Jumbo-Lemon-Blueberry-crumb-muffins-in-muffin-tin

A few tips for making this recipe:

  • Make the crumb topping first so that it can chill in the fridge while you are making the batter. The more firm the crumb, the better.
  • The secret ingredient to moist muffins: GREEK YOGURT (or sour cream if you don’t have yogurt)
  • I used fresh blueberries for the recipe, but frozen fruit will work ok too.

If you make these Jumbo Lemon Blueberry Crumb Muffins, please let me know! Leave a comment or tag me on Instagram @thathangrygurl.

Jumbo-Lemon-Blueberry-crumb-muffins-wire-rack-overhead

Jumbo Lemon Blueberry Crumb Muffins

A homemade blueberry muffin recipe with a pop of lemon and a subtle crumb topping.
3.26 from 47 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Cuisine American
Servings 6 Muffins

Ingredients
  

  • cups All-purpose flour
  • 1⅓ cups Blueberries Fresh or frozen
  • cup Greek Yogurt or sour cream
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • cup Sugar
  • 1 tbsp Grated Lemon Zest
  • 2 Eggs
  • cup Vegetable oil
  • 1 tsp Vanilla Extract
  • 2 tbsp Lemon Juice

Crumb Topping

  • 1 cup All-purpose flour
  • ½ cup Sugar
  • ½ tsp cinamon (more to taste)
  • 6.5 tbsp Butter (melted)

Instructions
 

  • Preheat oven to 400° F and line your muffin tin with liners.
  • To make the crumb topping: whisk together flour, sugar and cinnamon. Add melted butter and stir until crumbly. Refrigerate until ready to use.
  • To make the muffins: stir together flour, baking powder and salt. Set aside.
  • In another bowl, place 2/3 sugar and lemon zest and rub for a minute. Add eggs and whisk with the lemon/sugar until combined.
  • Whisk in yogurt, oil, lemon juice and vanilla extract.
  • Fold wet ingredients into dry ingredients and whisk everything together.
  • Fold the blueberries gently into the batter. NOTE: Reserve ½ cup of blueberries for the topping.
  • Spoon the batter into the muffin tin, filling each ⅔ full. Cover each muffin with the remaining blueberries and crumb top.
  • Place in the oven for 5 minutes then reduce the oven temp to 375° F and bake for about 15-20 minutes until the middle is cooked.
  • Cool for 5 minutes in the pan the remove muffins to cool on a wire rack.
Keyword blueberry, breakfast, easy, muffin, on the go

Leave a Reply

Your email address will not be published.

Recipe Rating