Jumbo Lemon Blueberry Muffins with Brown Sugar Crumble

Blueberries are in season and it’s a perfect time to make blueberry baked goods! One of my favorite ways to use them is making Lemon Blueberry Muffins with Brown Sugar Crumble Topping. We are making these muffins Jumbo for an extra fun-size treat. 

These lemon blueberry muffins are light and fluffy studded with juicy blueberries that burst in your mouth. The bright purple color is so beautiful! 

The muffins are topped with a brown sugar crumble that is balanced out with tart lemon juice and zest. The brown sugar crumble topping is a little crunchy and sweet that creates an overall delicate balance between sweet and tart! 

When making these muffins, you’ll use the creamy method. This is the combining of the butter and sugar. They are blended together until it’s light in color before adding the other ingredients. This mixing method is similar to the following vanilla cake base recipes like Peach Bellini Cake, Watermelon Cake, and Mermaid Buttercream Cake. 

Some think making muffins is intimidating, sometimes it can be difficult, but these lemon blueberry muffins are so simple that you’ll feel like a pro baker. These jumbo muffins are perfect for a weekend brunch or mid-day coffee treat! 

 

Tips for success: 

• Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make these muffins.
• Toss the fresh blueberries in a small amount of all-purpose flour to prevent them from sinking to the bottom of the muffin. 
• A single batch of this muffin recipe makes 9 Jumbo muffins or 12 regular muffins. 
• Be careful not to overmix this muffin batter, or else the muffins will come out dense. Mix until all ingredients are well incorporated but not more than that. 
• To efficiently distribute the muffin batter, use an ice cream scooper with a trigger release. This scooper makes portions the muffins consistent and bakes evenly. 
• When you need lemon zest, you can zest fresh lemon ahead of time and freeze it, so you always have lemon zest on hand. Zest the lemons and measure out 2 Tablespoons into parchment paper packets. Place those packets into a plastic bag. Label with 2 TBSP packs and date you zested the lemons, then place into the freezer to store for up to 6 months.
• Store the muffins up to 3-4 days in an air-tight container.  
• Serve muffins at room temperature.

What Tools You’ll Need to Make These Muffins: 

• Cupcake pan or muffin tin
• Jumbo muffin liners 
• Electric stand mixer with paddle attachment or electric hand mixer
• Mixing bowls
• Whisk or flour sifter
• Rubber spatula
• Zester
• Juicer
• Ice cream scooper with trigger release (for dividing muffin batter evenly)
• Cooling rack 

Let’s Get Baking! 

How to Make Brown Sugar Crumble Topping

In a small mixing bowl, combine the brown sugar, all-purpose flour, and cold butter. 

Mix with a fork until the butter is in small pea-size pieces and the sugar and flour are clumping together. Set aside. 

How to Make Jumbo Lemon Blueberry Muffins

Preheat oven to 350 °F. Line a cupcake pan with 9-10 jumbo baking cups. 

In a medium-size bowl, whisk and stir together the all-purpose flour, baking powder, and salt. Set aside. 

In a small bowl, toss the fresh blueberries and 1 Tablespoon of all-purpose flour until the berries are fully coated. Set aside. 

In the stand mixer bowl fitted with a paddle attachment, beat the butter and sugar on medium-high for 5 minutes.

Add eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.

Turn the mixer on low and slowly add flour mixture to the butter mixture until fully incorporated. 

Add the vanilla, milk and lemon juice, beat on low until incorporated. Mix on medium for 30 seconds. Scrape down the sides of the bowl. 

Add the lemon zest and flour-coated blueberries to the mixture. Mix gently with a rubber spatula until the blueberries are distributed evenly.  

With an ice cream scooper, fill each muffin liner 2/3 of the way. Top each muffin with 1 Tablespoon of crumble topping. 

Bake for 25-28 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.

Remove from the oven and let cool for 5 minutes before removing the muffins from the pan and place onto a cooling rack to cool completely. Serve and Enjoy! 

For tips on how to gain confidence in the kitchen so you can make any cake creation, learn baking techniques and cake decorating skills, I suggest reading more about my Foolproof Cakes for Beginner Bakers eBook.

You May Also Enjoy: 

• Lemon Blueberry Thyme Cake
• Sweet & Tart Rosemary Vanilla Lemonade
• Berries & Cream Champagne Cake

Now you can make these Jumbo Lemon Blueberry Muffins easily at home. This recipe is a great way to use the beautiful summer blueberries. You can make them for a weekend brunch, an afternoon snack, or a treat to have with your coffee; you’ll love these muffins!

Happy Baking! 

It’s easy to feel intimidated and less confident in the kitchen when you are just starting to bake. If you’re looking for an easy way to avoid common baking mistakes, then you should check out my FREE checklist. This checklist will give you the best start to feel more confident in the kitchen. 

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