Jumbo Lemon Blueberry Crumb Muffins. Giant muffins loaded with blueberries, lemon zest in the muffins and the crumb topping as well as a dollop of lemon curd swirled into the tops before adding the crumble. Who doesn't love a giant bakery style blueberry muffin?

blueberry crumb muffins in brown paper liners

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Why this jumbo blueberry crumb muffins recipe is so good:
Ingredients:
Blueberries in muffins
Equipment:
More muffin recipes to enjoy:
Can I make these regular size:
9 Jumbo Lemon Blueberry Crumb Muffins Recipe

Why this jumbo blueberry crumb muffins recipe is so good:

Jumbo muffins. Like huge
LOADED with blueberries - use fresh I will tell you why in a bit
Lemon and blueberries go so well together
that crumb topping
easy to make
Tastes amazing

blueberry crumb muffins in brown paper liners one unwrapped

Ingredients:

All purpose flour - for the muffin batter and the crumb topping
sugar - brown and white
unsalted butter
Oil - neutral such as avocado, sunflower etc
lemon zest
eggs - whole and yolks
vanilla extract
whole milk
sour cream
Blueberries - fresh preferably

See recipe card for exact amounts

blueberry crumb muffins in brown paper liners on a wire cooling rack

Blueberries in muffins

Fresh blueberries:

I said I use fresh and that is because fresh will bleed out juice the least when being stirred into the batter as well as remain whole when baked. For the most part. Dusting the blueberries with flour helps disperse them throughout the batter and not all sink to the bottom. Fresh are more seasonal and can cost more than frozen, so when they are in season get fresh

Frozen blueberries in muffins:

Yes you can use frozen blueberries. You can use them either straight from the bag out of the freezer which will cause the batter to start to freeze and seize up and make it harder to mix/scoop into the tins but if you are quick enough this shouldn't be too bad. They will start to turn the batter blue as you mix it which often bakes up to an unappetizing gray color. mm yum.

Thawing frozen blueberries for muffins:

This would be my least favorite option because of how much juice the blueberries release and it will turn the batter blue. Some sites say thawing, rinsing and drying the blueberries first before adding them to a muffin or bread batter will keep the batter from turning blue, but in my experience that is not true. The skins of the thawed blueberries are much more delicate and tend to easily tear when stirred into the batter that the blueberries just squish and release whatever juice is left after the thawing and rinsing and drying. In my experience these also result in a lighter blueberry flavor.

blueberry crumb muffins in brown paper liners one unrapped on the paper liner cut in half

These muffins are similar to my jumbo Meyer lemon crumb muffins which are also so damn tasty. Try those as well. I am all about the jumbo muffins.

Equipment:

Food scale - I do not write recipes in cups they are wildly inaccurate. Grams is king. Get a food scale. You will be a better baker AND less mess to clean up!
Jumbo muffin pans
Mixing bowl
Hand mixer or stand mixer
Jumbo muffin liners - easy to make DIY

More muffin recipes to enjoy:

Can I make these regular size:

Sure. But jumbo is more fun. Use less batter per muffin cup if making in a regular sized muffin pan and bake 18-20 minutes. Check at 18 to see if they are done yet. I have not made these regular sized before but this is about how long I bake regular sized muffins for at 400 Deg F.

9 Jumbo Lemon Blueberry Crumb Muffins Recipe

Shanna

big fat moist jumbo muffins with lemon zest in the crumb topping and muffins, a dollop of lemon curd and loaded with blueberries

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Prep Time 30

Cook Time 25

Cooling time 10

Total Time 1 5

Servings 9 muffins

Ingredients

For the crumb topping:
100 g granulated white sugar
100 g flour
113 g butter, melted and slightly cooled
1 tablespoon lemon zest
For the muffins:
390 g AP flour
1 Tablespoon baking powder
½ teaspoon kosher salt
250 g fresh blueberries
30 g Ap flour
84 g unsalted butter, room temperature
26 g neutral oil, avocado, sunflower etc not olive oil
200 g granulated white sugar
66 g light brown sugar
2 tablespoons lemon zest
1 large egg plus two large yolks
2 teaspoons vanilla extract
180 ml whole milk, room temperature
100 g sour cream, room temperature
Optional - lemon curd

Instructions

Heat oven to 400 Degrees F. Line two jumbo muffin tins with 9 paper muffin liners - tulip cups work great here - you can make your own with 6x6 inch square pieces of parchment paper. Place the square over the each cup then place a glass such as a small mason jar or a pint glass and press into the molds. Or you can fold them over the bottom of an upside down glass that is the same diameter as the muffin tin. They might pop back out a little but they will settle once filled with batter. ( see my Meyer lemon crumb muffins on my blog for photos of diy tulip cups)
Make the crumb topping:
In a bowl combine the sugar, flour, melted butter and lemon zest and mix together with a fork until it all comes together, crumble into pea sized pieces and chill until set. I pop this in the freezer to set up fast. You will crumble again right before adding to the muffins.
100 g granulated white sugar, 100 g flour, 113 g butter, 1 tablespoon lemon zest
Make the muffins:
In a medium bowl whisk together the flour, baking powder and salt. Mix the blueberries with the 30 g of ap flour (two tablespoons). You can rinse the blueberries and dry slightly then add the flour so it sticks better.
390 g AP flour, 1 Tablespoon baking powder, ½ teaspoon kosher salt, 250 g fresh blueberries, 30 g Ap flour
In a large bowl using a hand mixer or a stand mixer with the paddle attachment combine the butter, oil, sugars and lemon zest and mix until light and fluffy and smooth, 3-4 minutes.
84 g unsalted butter, 26 g neutral oil, 200 g granulated white sugar, 66 g light brown sugar, 2 tablespoons lemon zest
Add in the egg, yolks and vanilla and mix for another 3 minutes.
1 large egg plus two large yolks, 2 teaspoons vanilla extract
In a measuring cup whisk together milk and sour cream.
180 ml whole milk, 100 g sour cream
Alternate adding in the flour mixture with the milk mixture with your hand mixer or stand mixer on low speed. Once everything is added, scrape down the sides of the bowl to make sure all the flour is incorporated then mix for one minute more on low speed.
Add the blueberries and any remaining bits of flour and stir them in to the batter with a spatula carefully. Do not overmix.
Divide the batter between the 9 cups (About 160 grams of batter each)
If using lemon curd, swirl a tablespoon or so into the top of the batter, then divide the crumb mixture over the tops of the muffins
Optional - lemon curd
Bake for 22-25 minutes or until a toothpick or skewer inserted into the middle comes out with a few crumbs)
Let the muffins cool a bit before eating. They are great still warm or room temperature

Notes

These will last up to 4-5 days at room temperature in an air tight container. They will dry out if refrigerated and I suppose you can freeze them and then thaw at room temperature, maybe pop into the oven to freshen up a little but I have never done that. They don’t last more than a few days to need to be stored in a long term freezing sort of situation.

If using curd- you can use store-bought or make some a day ahead of time. I have a Meyer lemon curd recipe on my blog that is so tasty. I keep a jar in my freezer at all times.

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