Jumbo Blueberry Muffins with Lemon Crumb Topping

Soft, moist blueberry muffins 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.

By Olya Shepard · Baker: Layer Cakes, Cookies & Desserts

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 are the kind of muffins that disappear fast off the counter, whether it's a weekday breakfast or a weekend treat with coffee.

Love blueberry muffins? These Greek Yogurt Blueberry Muffins have coarse sugar on top and use yogurt for ultra creamy interior.

Jumbo Blueberry Muffins Summary

🫐 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

Jumbo Blueberry Muffins with Lemon Crumb Topping

Soft, moist jumbo blueberry muffins packed with fresh blueberries, brightened with lemon zest, and topped with a buttery, golden crumb.

5 from 1 vote

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Course: Breakfast, Brunch, Dessert

Cuisine: American

Keyword: easy blueberry muffins, homemade blueberry muffin recipe, jumbo muffin recipe

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 6 jumbo muffins

Author: Olya Shepard

Equipment

• Jumbo 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

US Customary - Metric

Instructions

• Preheat oven to 425 and lightly line & grease a jumbo muffin tin
• Combine all crumb topping ingredients, place in fridge until ready to use
• 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
• Scoop batter into muffin tins and top with crumb topping from step 2
• Bake at 425°F for 7 minutes, without opening the oven reduce the oven temperature to 350°F and bake for another 35-40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs

Calories: 591kcal

Notes

Room-temperature butter and eggs are what make the batter beat up smooth and even. Cold eggs can make the butter seize and look curdled, so give both a real 30-45 minutes on the counter before starting.

Tossing the blueberries in a little flour before folding them in helps stop them from sinking straight to the bottom during baking. A light dusting is enough; you're not trying to coat them heavily.

Jumbo muffins take noticeably longer than standard ones because there's more batter to heat through the center. If yours are still wet in the middle after the initial bake time, keep them in a little longer rather than pulling them early. 

The toothpick test works best inserted into the very center of the tallest muffin in the pan, not one on the edge, since edge muffins always finish first.

These muffins keep well at room temperature in an airtight container for a couple of days, or in the refrigerator for about a week. They also freeze nicely; wrap them individually once fully cooled and thaw at room temperature or warm gently in the oven.

Nutrition Facts

Jumbo Blueberry Muffins with Lemon Crumb Topping

Amount per Serving

Calories

591

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

15

g

94

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

7

g

Cholesterol

 

117

mg

39

%

Sodium

 

229

mg

10

%

Potassium

 

294

mg

8

%

Carbohydrates

 

84

g

28

%

Fiber

 

3

g

13

%

Sugar

 

44

g

49

%

Protein

 

8

g

16

%

Vitamin A

 

848

IU

17

%

Vitamin C

 

6

mg

7

%

Calcium

 

109

mg

11

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

More Muffins To Make

• Pumpkin Pecan Muffins
• Blackberry Crumb Muffins
• Banana Pecan Muffins