9 Jumbo Lemon Blueberry Crumb Muffins Recipe
big fat moist jumbo muffins with lemon zest in the crumb topping and muffins, a dollop of lemon curd and loaded with blueberries
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 muffinsOptional - 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.