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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.
Servings: 6 jumbo muffins
jumbo muffins
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
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.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
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.
