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    Home » Breakfast

    Jumbo Lemon Blueberry Crumb Muffins

    Jul 11, 2019 by Nikki

    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.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breakfast
    Cuisine American
    Servings 6 Muffins

    Ingredients
      

    • 1½ cups All-purpose flour
    • 1⅓ cups Blueberries Fresh or frozen
    • ⅔ cup Greek Yogurt or sour cream
    • 2 teaspoon Baking Powder
    • ¼ teaspoon Salt
    • ⅔ cup Sugar
    • 1 tablespoon Grated Lemon Zest
    • 2 Eggs
    • ⅓ cup Vegetable oil
    • 1 teaspoon Vanilla Extract
    • 2 tablespoon Lemon Juice

    Crumb Topping

    • 1 cup All-purpose flour
    • ½ cup Sugar
    • ½ teaspoon cinamon (more to taste)
    • 6.5 tablespoon 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 ⅔ 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
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    Hi, I'm Nikki, the creator and one-woman show behind That Hangry Gurl. In this space, you'll find delicious, easy recipes that take 45 minutes or less to make.

    More about me →

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