I like them big - my jumbo blueberry muffins are loaded with fresh blueberries and finished with a buttery lemon crumb topping. For me, raw blueberries taste terrible, or just bland and awful. The secret is… cooking them in muffins. Which is why these muffins look and taste so incredibly delicious.
Jumbo Blueberry Muffins Summary
Complete recipe and measurements follow below
🫐 Recipe makes 6 large muffins
🍋 Cream butter and sugar, then beat in eggs one at a time. Mix in baking powder, vanilla, salt, and lemon zest
🥣 Add flour and milk, stirring just until combined
✨ Fold in fresh blueberries gently to keep them whole
🧈 Top with a chilled, buttery lemon crumb before baking
🔥 Bake at 425°F, then drop to 350°F for a tall, golden dome
🗓️ Best fresh, but stays moist for a couple of days
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Why I Love Jumbo Muffins
Blueberry Muffins with Lemon Crumb Topping are the jumbo, bakery-style kind, with a soft golden crumb and a buttery streusel that stays crunchy on top. These muffins come together fast and will make you wish blueberry season lasted all year, no matter what the calendar says.
These jumbo muffins is what we for breakfast, lunch snack and post dinner dessert. They are also a perfect pre-workout snack loaded with carbs and real butter to keep you energized and strong for the gym.
- Love MORE blueberry muffins? Then also try Bakery Style Blueberry Muffin with Coarse Sugar.
- Love MORE jumbo muffins? Then go for Jumbo Apple Pie Muffins with Streusel.
Why I Use Tulip Muffin Liners
I really love tulip style muffin liners; and I am begging you to always use those because the muffin pan ends up being spotless. Muffins with them (but not the cupcakes!) always look so professional and like they came from a cute lil bakery to me! I also prefer peeling those off rather than regular cupcake liners- I've found that it's easier and cleaner to peel off the tulip guys.
With tulip liners you can fill muffin cups however liberally or conservatively you want because those tall tulip walls is your extra insurance against the spilling.
🍦Why an Ice Cream Scoop Beats a Spoon for Muffin Batter
Using an ice cream scoop for muffin batter ensures equal portions in every cup, which makes your muffins bake evenly and look professional. I tried using a regular spoon and had to use my fingers to scrape off the sticky batter of the spoon, and that's just way too messy and way too much work for anyone. Ice cream scoop, on the other hand, keeps my fingers clean is such a mess savior!
- Even Baking: Every muffin gets the exact same amount of batter. Small muffins will not burn while large ones stay raw; they all finish at the same time.
- Uniform Appearance: Your baked goods rise to a similar height and look neat and uniform.
- Less Mess: The spring-loaded release mechanism drops the thick batter cleanly into the liner, preventing drips and sticky spills on the edges of the tin.
- Speed and Efficiency: Scooping is much faster and cleaner than trying to eyeball measurements with two regular spoons.
Jumbo Blueberry Muffins with Lemon Crumb Topping
Equipment
- Jumbo 6 muffin tin
- Electric mixer or hand mixer
- Mixing bowls
- measuring cups and spoons
- Zester or fine grater
- Ice cream scoop or large spoon, for portioning batter
Ingredients
For the muffins
- 8 tbsps unsalted butter room temp
- ¾ cup granulated sugar
- 2 large eggs room temp
- 2 teaspoon baking powder
- 2 teaspoon vanilla extract
- Zest of 1 lemon
- ½ teaspoon salt
- 2 cups all purpose flour
- ½ cup whole milk
- 2.5 cups fresh blueberries
For the crumb topping
- ⅓ cup all purpose flour
- ⅓ cup granulated sugar
- Zest of 1 lemon
- ¼ cup unsalted butter softened
Instructions
- Preheat oven to 425 and lightly line & grease a jumbo muffin tin
Make Crumb Topping
- Combine all crumb topping ingredients, place in fridge until ready to use
Make Muffin Batter
- Beat together butter and sugar then add in eggs one at a time
- Add baking powder, salt, vanilla, lemon zest
- Add flour and milk and mix until just combined/no more dry spots
- Lightly toss blueberries in flour and add to batter. Gently combine.
Transfer Muffin Batter into Muffin Pan
- Line muffin cup holders with tulip liners. Using ice cream scoop, scoop 2 tablespoons of muffin batter per each muffin cup.
- Sprinkle with crumb topping on top of each muffin.
- Bake at 425°F for 10 minutes, without opening the oven reduce the oven temperature to 350°F and bake for another 30-35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs
Notes
🧊 Storage
These stay soft on the counter, covered, for about 2 days - the lemon crumble topping is at its best within that window before it starts to soften. Past day 2, move them to the fridge in an airtight container, where they'll hold for up to 5 days. The topping loses some of its crunch in the fridge, but the inside stays moist thanks to all that butter in the batter.
To bring a fridge muffin back to life, 15 seconds in the microwave warms the inside through, or a few minutes in a 300°F oven will re-crisp the top slightly. Skip the microwave if the topping is the part you care about most - heat dries out that buttery crumble faster than it helps the inside.
For longer storage, wrap each muffin individually in plastic wrap once fully cooled, then freeze in a zip-top bag for up to 3 months. Thaw at room temperature for a few hours, or overnight in the fridge, before reheating.
💡 Tips for Jumbo Muffins That Actually Bake Through
- Bake in two stages. Start at 425°F for 5-7 minutes to get a quick rise and a domed top, then drop the oven to 350°F for the remaining bake time. That initial blast of heat is what gives jumbo muffins height instead of a flat top.
- Check the center, not just the color. A golden top doesn't always mean the inside is done - jumbo muffins carry a lot more batter than standard size, so a toothpick or cake tester in the middle is the only way to know for sure.
- Room-temperature butter and eggs matter more here. Cold ingredients don't emulsify as well into a bigger batch of batter, and a jumbo muffin gives uneven mixing nowhere to hide.
- Press the crumble topping in gently. A light press before baking keeps it from sliding off the domed top once the muffin rises, without packing it down so hard it turns dense instead of crumbly.
- Only fill cups two-thirds full. Jumbo tins tempt you to fill higher, but batter needs room to rise without spilling over and fusing to the topping unevenly.
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