Jumbo Blueberry Crumb Muffins

When it comes to breakfast treats, few can rival the delight of a freshly baked muffin. These Jumbo Blueberry Crumb Muffins are not only a visual feast with their towering tops and crumbly goodness, but they also pack a burst of juicy blueberries in every bite. With a sweet crumb topping and a moist, tender interior, these muffins are perfect for a cozy morning at home or a delightful addition to brunch with friends. Let’s dive into this delicious recipe that promises to elevate your muffin game!

Why This Jumbo Blueberry Crumb Muffins Stands Out

What makes these Jumbo Blueberry Crumb Muffins truly special? It’s all about the balance of flavors and textures. The combination of fresh blueberries and the warm spices of cinnamon and nutmeg creates a delightful taste experience. Each muffin is topped with a buttery crumb that adds an irresistible crunch, making them not just muffins, but a celebration of flavor. They are large enough to satisfy any craving, and the aroma that fills your kitchen while they bake is simply divine. Whether you’re an avid baker or just starting, this recipe is straightforward yet yields impressive results.

Ingredients at a Glance

• 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

Equipment Breakdown

• Mixing Bowls: For combining dry and wet ingredients.
• Whisk: To ensure your ingredients are well blended.
• Muffin Tin: Use a jumbo-sized muffin tin to create those towering muffins.
• Parchment Paper Liners: Optional, but they make for easy clean-up and prevent sticking.
• Rubber Spatula: For folding in blueberries without crushing them.

Method: Jumbo Blueberry Crumb Muffins

Step 1: Prepare the Crumb Topping

In a small bowl, whisk together 3/4 cup of flour, 1/2 cup of granulated sugar, and 1/2 teaspoon of ground cinnamon. Add 6 tablespoons of chilled unsalted butter, cutting it into the mixture until it resembles coarse crumbs. Set this aside while you prepare the muffin batter.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine 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. Whisk well to ensure everything is evenly distributed.

Step 3: Cream the Butters and Sugars

In another bowl, use a mixer to cream together 6 tablespoons of room temperature unsalted butter, 1 cup of granulated sugar, and 1/3 cup of packed light brown sugar until it’s light and fluffy.

Step 4: Add Eggs and Vanilla

Add 1 large egg and 2 large egg yolks to the butter-sugar mixture, mixing well after each addition. Then, stir in 2 teaspoons of pure vanilla extract until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

To the wet ingredients, add the dry mixture alternately with 3/4 cup of whole milk and 1/3 cup of full-fat sour cream. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine!

Step 6: Fold in Blueberries

Gently fold in 1 and 1/2 cups of fresh blueberries, taking care not to crush them. This will ensure that your muffins have juicy pockets of blueberry goodness.

Step 7: Fill the Muffin Tin

Preheat your oven to 375°F (190°C). Line your jumbo muffin tin with liners or grease it well. Spoon the muffin batter into each cup, filling them to the brim. Top generously with the crumb mixture you prepared earlier.

Step 8: Bake the Muffins

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Dietary Swaps & Alternatives

• Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
• Dairy-Free: Use plant-based butter and a non-dairy milk alternative, such as almond or oat milk.
• Lower Sugar: Reduce the amount of granulated sugar by half and add a mashed banana for natural sweetness.
• Egg-Free: Replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).

Little Things that Matter

Quality ingredients make a significant difference in baking. Use fresh blueberries for the best flavor, and if possible, choose organic ingredients. Ensure your butter is at the right temperature before creaming it with the sugars to achieve a light, fluffy texture. Don’t skip the crumb topping; it’s what takes these muffins from ordinary to extraordinary!

Store, Freeze & Reheat

These Jumbo Blueberry Crumb Muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in a 350°F (175°C) oven for about 10 minutes until warmed through.

Common Questions

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries. Just be sure to keep them frozen until you are ready to fold them into the batter to prevent them from sinking.

How can I prevent muffins from sticking to the pan?

Using parchment liners or greasing the muffin tin thoroughly with butter or cooking spray helps prevent sticking. Allow the muffins to cool in the pan for a few minutes before removing them.

What should I do if my muffins are too dense?

If your muffins turn out dense, it might be due to overmixing the batter. Mix until just combined to keep them light and fluffy. Also, make sure your baking powder is fresh for the best rise.

Can I make mini muffins instead?

Absolutely! Just reduce the baking time to about 15-20 minutes for mini muffins. Keep an eye on them to avoid overbaking.

In Closing

These Jumbo Blueberry Crumb Muffins are a crowd-pleaser, perfect for breakfast or an afternoon snack. With their delightful crumb topping and bursting blueberries, they’re sure to become a favorite in your household. Whether enjoyed fresh from the oven or savored later, each bite is a reminder of the joys of baking. Embrace the warmth of your kitchen and the sweet aroma of these muffins; they’re more than just food—they’re an experience. Happy baking!