Name: Jumbo Blueberry Crumb Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1/2 cup granulated sugar; 3/4 cup all-purpose flour ((not packed)); 1/2 teaspoon ground cinnamon; 6 tablespoons unsalted butter ((chilled and cut into tiny pieces)); 3 cups plus 2 tablespoons all-purpose flour ((divided)); 1 tablespoon baking powder; 1/4 teaspoon ground nutmeg; 1/2 teaspoon ground cinnamon; 1/2 teaspoon salt; 6 tablespoons unsalted butter ((at room temperature)); 1 cup granulated sugar; 1/3 cup light brown sugar ((packed)); 1 large egg ((at room temperature)); 2 large egg yolks ((at room temperature)); 2 teaspoons pure vanilla extract; 3/4 cup whole milk; 1/3 cup full-fat sour cream; 1 and 1/2 cups blueberries

Jump to Recipe Print Recipe

There’s something utterly delightful about biting into a warm, fluffy muffin brimming with juicy blueberries. Jumbo Blueberry Crumb Muffins are the perfect blend of sweet and tangy, making them an ideal treat for breakfast or an afternoon snack. With a crumbly topping that adds an irresistible crunch, these muffins are sure to become a favorite in your home. Let’s dive into this delicious recipe that promises to elevate your baking game!

Why This Recipe Is Reliable

This Jumbo Blueberry Crumb Muffins recipe is tested and perfected to deliver the best results every time. The combination of fresh blueberries, a moist batter, and a crunchy crumb topping creates a muffin that is not only delicious but also visually appealing. Each ingredient plays a crucial role, ensuring that you achieve the perfect texture and flavor balance. Whether you’re a seasoned baker or just starting, these muffins are straightforward and forgiving, making them an excellent choice for anyone.

Ingredient Checklist

1/2 cup granulated sugar
3/4 cup all-purpose flour (not packed)
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, chilled and cut into tiny pieces
3 cups plus 2 tablespoons all-purpose flour, divided
1 tablespoon baking powder
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup light brown sugar, packed
1 large egg plus 2 large egg yolks, at room temperature
2 teaspoons pure vanilla extract
3/4 cup whole milk
1/3 cup full-fat sour cream
1 and 1/2 cups blueberries

Must-Have Equipment

Muffin Tin: A standard muffin tin works best for baking these jumbo muffins.
Mixing Bowls: Use medium and large bowls for ease of mixing ingredients.
Whisk: A whisk is essential for combining dry ingredients thoroughly.
Rubber Spatula: For folding in the blueberries and ensuring a gentle mix.
Measuring Cups and Spoons: Precision is key in baking, so have these handy for accurate measurements.
Parchment Paper or Muffin Liners: For easy release and cleanup.

Cook Jumbo Blueberry Crumb Muffins Like This

Step 1: Prepare the Crumb Topping

In a small bowl, combine 3/4 cup of all-purpose flour, 1/2 cup of granulated sugar, and 1/2 teaspoon of ground cinnamon. Add 6 tablespoons of chilled unsalted butter cut into tiny pieces. Using a fork or your fingers, mix until the mixture resembles coarse crumbs. Set aside.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together 3 cups plus 2 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/4 teaspoon of ground nutmeg, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Make sure everything is well combined.

Step 3: Cream the Butters and Sugars

In another bowl, beat together 6 tablespoons of room temperature unsalted butter, 1 cup of granulated sugar, and 1/3 cup of light brown sugar until the mixture is light and fluffy, about 2-3 minutes.

Step 4: Add Eggs and Vanilla

Add 1 large egg and 2 large egg yolks to the butter mixture, one at a time, mixing well after each addition. Stir in 2 teaspoons of pure vanilla extract until combined.

Step 5: Incorporate Wet Ingredients

In a separate bowl, combine 3/4 cup of whole milk and 1/3 cup of full-fat sour cream. Gradually pour this mixture into the wet ingredients, mixing gently until just combined.

Step 6: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture to the wet mixture, folding with a rubber spatula until just combined. Be careful not to overmix; a few lumps are okay.

Step 7: Fold in Blueberries

Gently fold in 1 and 1/2 cups of blueberries, taking care not to crush them.

Step 8: Fill the Muffin Tin

Preheat your oven to 375°F (190°C). Line your muffin tin with parchment paper or muffin liners. Spoon the batter evenly into each muffin cup, filling them about 3/4 full. Top each muffin with the crumb topping you prepared earlier.

Step 9: Bake

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly crisp.

Step 10: Cool and Enjoy

Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Jumbo Blueberry Crumb Muffins warm or at room temperature!

What to Use Instead

Unsalted Butter: Use coconut oil or a dairy-free butter substitute for a non-dairy option.
Whole Milk: Almond milk or oat milk can be used in place of whole milk.
Sour Cream: Replace with Greek yogurt for a lighter option.
Blueberries: Frozen blueberries can be used in place of fresh, but do not thaw them first.

Missteps & Fixes

If your muffins overflow: This may be due to overfilling the muffin cups. Next time, fill only 3/4 full.
If muffins are too dense: Ensure you are not overmixing the batter; it should be mixed just until combined.
If crumb topping doesn’t stick: Make sure to use cold butter and mix until it resembles coarse crumbs.
If blueberries sink: Toss them in a bit of flour before adding them to the batter to help them stay suspended.

Keep It Fresh: Storage Guide

To keep your Jumbo Blueberry Crumb Muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. To enjoy, simply thaw at room temperature or heat them in the microwave for a few seconds before serving.

Helpful Q&A

Can I make these muffins ahead of time?

Absolutely! You can prepare the batter the night before and store it in the refrigerator. Just give it a good stir before filling the muffin tins and baking in the morning.

What if I don’t have jumbo muffin tins?

If you only have a standard muffin tin, no worries! You can still make the muffins; just adjust the baking time to about 15-20 minutes.

Can I add other fruits to the muffins?

Yes! Feel free to mix in other fruits like raspberries or blackberries, but keep in mind that the baking time may vary slightly.

How do I know when the muffins are done?

The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Serve with These

Make It Tonight

Gather your ingredients and set aside some time to create these fantastic Jumbo Blueberry Crumb Muffins. The sweet aroma of baking blueberries will fill your kitchen, drawing everyone in. Whether enjoyed for breakfast, as a midday snack, or shared with friends, each bite is sure to bring a smile. So, don your apron and get ready to indulge in a muffin experience like no other!