Jumbo Lemon Blueberry Streusel Muffins
Makes 6 jumbo muffins
Blueberry Prep
∙ 2 cups (280g) frozen blueberries, don’t thaw
∙ 2 tbsp all-purpose flour
Toss gently, back in the freezer.
Streusel Topping
∙ ¼ cup (38g) all-purpose flour
∙ 1½ tbsp (22g) brown sugar
∙ 1 tbsp (14g) granulated sugar
∙ ¼ tsp kosher salt
∙ Zest of ½ lemon
∙ 2 tbsp (28g) unsalted butter, cold & cubed
Rub zest into sugars. Add flour & salt. Cut in butter until pea-sized clumps. Refrigerate.
Batter, Dry
∙ 2¾ cups (425g) all-purpose flour
∙ 1 tbsp (10g) cornstarch
∙ 2½ tsp (10g) baking powder
∙ ½ tsp baking soda
∙ 1 tsp (4g) kosher salt
Batter, Wet
∙ ½ cup (111g) granulated sugar
∙ ¼ cup (60g) brown sugar
∙ Zest of 2 lemons
∙ ½ cup (108g) unsalted butter, melted & cooled slightly
∙ ¼ cup (33g) neutral oil
∙ 2 large eggs, room temp
∙ ½ cup full-fat yogurt
∙ ¼ cup sour cream
∙ ⅓ cup whole milk
∙ ¼ cup fresh lemon juice
∙ 1½ tsp vanilla
Method
1. Rub zest into both sugars until fragrant. Whisk in melted butter & oil.
2. Add eggs one at a time, then yogurt, sour cream, milk, lemon juice & vanilla until smooth.
3. Separately whisk dry ingredients.
4. Fold dry into wet until the last streak of flour disappears, don’t overmix. Fold in blueberries.
5. Cover & rest 30 min at room temp.
6. Preheat to 425°F. Line jumbo tin with tall liners or butter & flour generously.
7. Scoop batter nearly to the top then combine ingredients for streusel and top evenly.
8. Bake 425°F 5 min, drop to 350°F (don’t open the door), 23 to 25 min more or until deep golden & a toothpick comes out clean.
9. Cool in pan 10 min, transfer to a rack. Optional but highly recommended: brush tops with melted butter & hit with coarse sugar while warm.#baking #muffin #privatechef
Making these jumbo lemon blueberry streusel muffins was a delightful experience that I highly recommend for anyone looking for a balanced, flavorful muffin recipe. One tip I found particularly useful was keeping the blueberries frozen and tossing them in flour before folding them into the batter. This technique prevents the berries from bleeding too much and helps distribute them evenly, ensuring every bite bursts with fresh blueberry goodness. The resting period of the batter for 30 minutes at room temperature makes a noticeable difference in texture, resulting in a denser yet tender crumb, which is a perfect match for the richness of the wet ingredients like yogurt, sour cream, and fresh lemon juice. The dual use of both melted butter and oil in the wet mix contributes to the moistness while the lemon zest infused in the sugars adds a fragrant citrus aroma throughout the muffins. For the streusel topping, rubbing the lemon zest into both brown and white sugars before mixing with cold cubed butter creates delightful lemony pea-sized clumps that crisp up perfectly when baked. One personal favorite finishing touch is brushing the muffin tops with melted butter and sprinkling coarse sugar while the muffins are still warm, which adds an extra crunch and glossy appearance. This recipe’s baking method, starting at a high temperature of 425°F and then lowering to 350°F without opening the oven door, helps develop a beautifully rounded golden top with a soft, tender crumb inside. It’s important to line the jumbo muffin tin with tall liners or generously butter and flour the tins to prevent sticking given the size of these muffins. These muffins are versatile for breakfast, brunch, or a sweet snack. They pair wonderfully with a hot cup of tea or coffee. I also found that they refrigerate well for a couple of days and freeze beautifully if you want to bake in advance. To thaw, leaving them at room temperature or warming briefly in the oven restores their delightful softness and flavor. Ultimately, this lemon blueberry streusel muffin recipe is a fantastic addition to any baker's collection, combining freshness, texture, and flavor into one jumbo, delicious treat.
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