Jumbo Lemon Blueberry Crumb Muffins
A homemade blueberry muffin recipe with a pop of lemon and a subtle crumb topping.
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.