Tasting like they are straight from your favorite coffee shop these jumbo blueberry lemon muffins are a great breakfast treat. Topped with a brown sugar crumble topping and baked to perfection these muffins are a great way to start your day and perfect with a cup of hot tea or coffee.
There is something special about a bakery/café style muffin at home with a nice cup of coffee. This is a bigger than usual recipe which makes it perfect for those with a family or if you like to enjoy jumbo muffins daily. They are jam packed with blueberries and lemon making it a great spring and summer treat. One of my favorite parts is that you can turn this into a loaf instead of making muffins.
Table of Contents
In this recipe
While blueberries are the star of the show you should probably have everything else in your kitchen/pantry. This makes it easy to whip up in the morning when you want something tasty. Well, you don’t have to just make them in the morning.
Blueberries: you will want to use fresh blueberries here however you can very easily use frozen.
Lemon: the flavoring will come from both the juice and the zest. See below for some tricks to really getting a strong lemon flavor.
Buttermilk: this will help keep the muffins moist and soft after baking.
How do I make the lemon flavor stronger?
The first thing you can do is to add more lemon zest to the batter. This is where the majority of the lemon flavor comes from. Another trick you can use, and I use this with my lemonade, is to add the zest to the sugar and mix. Then let the sugar and lemon mixture sit for a couple of hours. This will let the sugar draw out all of the oils from the zest before you start cooking so they will disperse throughout the muffins. You can also add some lemon zest to the crumble as well to help intensify the flavor.
Do they have to be jumbo muffins?
No, you don’t have to make these muffins jumbo you can make regular sized muffins. This recipe will make about 18-22 muffins or an 9 x 5-inch loaf. If you are going to make smaller muffins then they will cook at 375°F/190°C for 20-22 minutes until golden brown and a toothpick comes out clean. If you want to make a loaf, then reduce the heat to 350°F/177°C and bake for 45-55 minutes or until a toothpick inserted in the middle comes out clean. You can also bake them in a 9 x 9 inch baking dish and serve it like would a coffee cake with a nice crumble topping. If you decide to go that route you might want to double the crumble topping to make sure you have enough.
Making blueberry lemon muffins
The best part of the recipe is that you can mix this by hand, and it doesn’t take much time or effort. The only thing you will want to be wary of is to not overmix when you add the flour. You want the batter to be smooth so that the consistency of the muffins is even. I suggest folding in the blueberries instead of using a whisk as that might break the blueberries. Finally, you will want to fill the cups of the tin no more than ¾ full in order to prevent a large amount of overflow. The key to getting them to rise nicely with that dome shape is to start the oven at 425F/220C and then reduce the heat down after 5 minutes to 374F/190C.
Looking for other muffin recipes?
Jumbo Blueberry Lemon Muffins
Equipment
- Jumbo muffin tin
- Mixing Bowl
- Whisk
- Spatula
Ingredients
- 3¼ cups flour
- 2 cups blueberries
- 1 cup sugar
- ¾ cup buttermilk room temperature
- ½ cup brown sugar packed
- ½ cup sour cream
- ½ cup butter melted unsalted
- 2 eggs room temperature
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- 1 tablespoon vanilla
- ½ tablespoon baking powder
- ¾ teaspoon salt
- ½ teaspoon baking soda
Crumble topping
- ¼ cup flour
- 3 tablespoons sugar
- 2 tablespoons butter unsalted, melted
- 1½ tablespoons brown sugar packed
- Pinch of salt
Instructions
- Preheat the oven to 425°F, 220°C, or gas mark 7. Spray 2 jumbo muffin tins.
- In a small bowl combine all of the crumble ingredients, use a fork to mix until the mixture is clumpy and set aside.¼ cup flour, 3 tablespoons sugar, 2 tablespoons butter, 1½ tablespoons brown sugar, Pinch of salt
- In a mixing bowl combine the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.3¼ cups flour, ½ tablespoon baking powder, ¾ teaspoon salt, ½ teaspoon baking soda
- In another mixing bowl add the melted butter, sugar, brown sugar, and eggs. Whisk until combined. Add the buttermilk, sour cream, lemon juice, lemon zest and vanilla and whisk until combined.1 cup sugar, ¾ cup buttermilk, ½ cup brown sugar packed, ½ cup sour cream, ½ cup butter, 2 eggs, ¼ cup lemon juice, 2 tablespoons lemon zest, 1 tablespoon vanilla
- Add the dry ingredients to the liquid ingredients and whisk until smooth, trying not to over mix.
- Gently fold the blueberries into the batter. Pour the batter into the muffin tins about 2/3 -3/4 the way full. Top with the crumble.2 cups blueberries
- Bake for 5 minutes at 425°F/220°C then reduce the heat to 375°F/190°C and bake for 20 minutes until the muffins are golden in color or a toothpick inserted comes away clean.
- Allow to cool in the pan for 10 minutes before removing and place on a cooling rack to finish cooling.
Nutrition
These were a hit in my house. Everyone loved how full of blueberries the muffins were. We sprinkled a little bit of the sugar in the raw on top as well.