Preheat your oven to 375°F (190°C). This temperature gives the muffins a tall, golden dome without drying them out. Line your muffin tin with paper liners or generously grease each cup with nonstick spray or butter. This recipe makes:

jumbo muffins

regular muffins

–24 mini muffins

In a large mixing bowl, combine 1 cup granulated sugar and 1 tablespoon lemon zest. Using your fingers, gently rub the zest into the sugar for 1–2 minutes. This releases the oils from the zest and infuses the sugar with bright lemon flavor. The sugar should look slightly damp and smell citrusy.

Pour in the ½ cup melted unsalted butter and whisk until fully combined and smooth. The mixture will be glossy and slightly thick.

Crack in 2 large eggs, one at a time, whisking well after each addition. Add 1 teaspoon vanilla extract and whisk again. The mixture may look a little separated or loose here—don’t worry, it will come together.

Add in the ¼ cup lemon juice, ¼ cup whole milk, and ½ cup sour cream. Stir gently until smooth and creamy. The batter will be light yellow and slightly thick.

In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ¼ teaspoon salt.

Using a rubber spatula or wooden spoon, gently fold the dry ingredients into the wet mixture. Stir just until no streaks of flour remain. Be careful not to overmix—this can lead to dense, rubbery muffins.

Add 1½ to 2 cups of fresh blueberries (you can toss them in 1 tablespoon of flour beforehand to prevent sinking). Gently fold the berries into the batter, using light strokes to keep them whole and evenly distributed.

Use a large cookie scoop or spoon to divide the batter into your prepared muffin tin. Fill each cup almost to the top—this gives that iconic bakery-style domed top. Set aside while you prepare the crumble.

In a small bowl, combine ½ cup granulated sugar and 1 tablespoon lemon zest. Rub together with your fingers for that same infused lemon sugar magic.

Add 3 tablespoons melted unsalted butter and ½ cup all-purpose flour to the bowl. Mix with a fork until crumbly and clumpy—you’re looking for pea-sized and smaller bits. If it’s too wet, add a little extra flour; if it’s too dry, a tiny splash more melted butter.

Sprinkle the crumble topping generously over each filled muffin. Use your fingers to gently press the crumble into the top so it sticks during baking.

Place the muffins into the preheated oven and bake according to your muffin size:

Mini muffins: 14–16 minutes

Regular muffins: 20–25 minutes

Jumbo muffins: 35–40 minutes

Pro Tip: Start checking for doneness at the early end of the baking range. Every oven is different!

Insert a toothpick or skewer into the center of a muffin:

If it comes out clean or with a few moist crumbs, they’re done.

If it comes out wet with batter, bake for another 3–5 minutes and check again.

The tops should look lightly golden with a set crumble, and the centers should spring back slightly when gently touched.

Let muffins cool in the pan for 10 minutes—this helps them firm up and makes them easier to remove. Then carefully transfer to a wire rack to cool completely (or eat one warm… because life is short).