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Homemade Jumbo Blueberry Crumb Muffins photo

Jumbo Blueberry Crumb Muffins

These Jumbo Blueberry Crumb Muffins boast towering tops and a crunchy crumb topping bursting with juicy blueberries. Perfectly moist and flavorful for any morning!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Servings 6 servings

Equipment

  • Mixing Bowls
  • Whisk
  • Jumbo Muffin Tin
  • Parchment paper liners
  • Rubber spatula

Ingredients
  

For the Crumb Topping:

  • 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

For the Muffin Batter:

  • 3 cups all-purpose flour plus 2 tablespoons, divided
  • 2 tablespoons all-purpose flour plus 2 tablespoons, 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 1/2 cups blueberries fresh

Instructions
 

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.

Make the Muffin Batter

  • 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.
  • 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.
  • 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.
  • 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!
  • 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.

Bake the Muffins

  • 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.
  • 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.

Notes

  • Use fresh blueberries for the best flavor and texture in your muffins.
  • To prevent muffins from sticking, use parchment liners or grease the muffin tin well.
  • Do not overmix the batter to keep muffins light and fluffy.
  • These muffins can be frozen for up to 3 months; thaw or reheat before serving.
  • Try gluten-free or dairy-free substitutions to accommodate dietary preferences.
Keyword Blueberry, Breakfast, Easy, Muffins, Quick