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–+ servings
blueberry lemon muffins on a cooling rack

Jumbo Blueberry Lemon Muffins

Sean
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.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Brunch
Cuisine American
Servings 10 muffins
Calories 470 kcal

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

Serving: 1muffinCalories: 470kcalCarbohydrates: 76gProtein: 7gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 72mgSodium: 334mgPotassium: 152mgFiber: 2gSugar: 41gVitamin A: 519IUVitamin C: 7mgCalcium: 97mgIron: 2mg
Nutrition Disclaimer*
Keyword muffins
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