Jumbo Blueberry Crumb Muffins

/// May 25th, 2016

Moist and fluffy, my homemade JUMBO Blueberry Crumb Muffins are even better than the ones from the bakery!

Moist and fluffy, my homemade JUMBO Blueberry Crumb Muffins are even better than the ones from the bakery!

Is there anything better than a fresh batch of jumbo blueberry muffins?!

So many buttery crumbs. So many juicy berries. Can we eat these for breakfast everyday?! ↓

Moist and fluffy, my homemade JUMBO Blueberry Crumb Muffins are even better than the ones from the bakery!

Super excited because this is the first jumbo muffin recipe to make its way onto my blog! Although last month I did show with you how to make mini pineapple upside-down cakes in a jumbo muffin tin. Progress! Already dreaming about what to make in my jumbo muffin tin next. Thinking something with lots of chocolate. Triple chocolate muffins, maybe?

Moist and fluffy, my homemade JUMBO Blueberry Crumb Muffins are even better than the ones from the bakery!

Whoops. In typical Ashley fashion, I’ve taken us off track. Back to today’s jumbo blueberry crumb muffins!

I’ve baked these muffins multiple times in the past and everyone always goes crazy over them! I’ve bought them to meetings, neighbors, lunch dates, picnics, and even the gym. My running partner is a sucker for a good muffin. They’re my go-to because a) they’re super easy and b) I’ve honestly never crossed paths with a human being who doesn’t love a homemade blueberry muffin.  Each time I leave home with a batch, I come back with nothing but crumbs. And the container. I’m a real stickler about my tupperware.

Moist and fluffy, my homemade JUMBO Blueberry Crumb Muffins are even better than the ones from the bakery!

Today’s recipe has two parts: the jumbo blueberry muffin base and the buttery crumbs. Originally I’d planned on making a glaze to drizzle on top, but upon inspection (i.e. vigorous taste testing) found it wasn’t necessary. So much texture and flavor going on already!

Moist and fluffy, my homemade JUMBO Blueberry Crumb Muffins are even better than the ones from the bakery!

Tips and Tricks for Recipe Success:

  1. I suggest making the crumb topping before the muffin batter, that way it has time to chill in the fridge while you prepare everything else. The colder the crumb the better! Also, make sure the butter you’re using for the crumb is very cold to start with. If it’s a little soft, try popping it in the freezer for a few minutes.
  2. I used fresh blueberries in this recipe, but have a feeling frozen would work. Just be sure not to thaw them before adding to the batter.
  3. Before assembling the muffin batter, you’ll want to bring your butter, egg, egg yolks, sour cream, and milk to room temperature.
  4. The batter will be very thick! Avoid over mixing it or your muffins will bake up dense.

Moist and fluffy, my homemade JUMBO Blueberry Crumb Muffins are even better than the ones from the bakery!

Moist and fluffy, my homemade JUMBO Blueberry Crumb Muffins are even better than the ones from the bakery!

Soft, buttery, berry goodness in every bite. These are blueberry muffins done right!!

Moist and fluffy, my homemade JUMBO Blueberry Crumb Muffins are even better than the ones from the bakery!

Moist and fluffy, my homemade JUMBO Blueberry Crumb Muffins are even better than the ones from the bakery!

If you try this recipe, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥

Jumbo Blueberry Crumb Muffins

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 Jumbo Muffins

Serving Size: 1 Jumbo Muffin

Moist and Fluffy, my homemade Jumbo Blueberry Muffins are even better than the ones from the bakery!

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 Jumbo Blueberry Muffins:
  • 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

Instructions

  1. For the Crumb Topping:
  2. In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
  3. For the Jumbo Blueberry Muffins:
  4. Preheat oven to 400 degrees (F). Spray a 6 mold jumbo muffin tin with non-stick spray; set aside.
  5. In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
  6. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy; about 3 minutes. Don't skimp on time here!
  7. Add in the egg, egg yolks, and vanilla and continue beating until well combined. Turn mixer off and set batter aside for a moment. In a spouted bowl or measuring cup add the milk and sour cream; whisk well to combine; set aside. In a separate bowl combine add the blueberries and remaining flour; toss to completely coat the berries in the flour.
  8. With the mixer speed to low; alternate adding the flour mixture and the sour cream/milk mixture, beginning and ending with flour. Be sure not to over mix here. With the mixer turned off, add in the blueberries and any excess flour; use a spatula to gently fold the berries into the batter until incorporated.
  9. Divide the batter evenly among prepared muffin tins. Top each muffin cup with about 3 tablespoons of crumb topping.
  10. Bake for 27 to 30 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.

Notes

Muffins will keep, stored in an airtight container, for 3 days. Muffins may be frozen for up to two months. This post contains affiliate links.

http://bakerbynature.com/jumbo-blueberry-crumb-muffins/

Moist and fluffy, my homemade JUMBO Blueberry Crumb Muffins are even better than the ones from the bakery!



14 thoughts on “Jumbo Blueberry Crumb Muffins

  1. Liz Berg

    I need some of these big, beautiful muffins in my life! The blueberries have been so big and sweet, it’s the perfect time to bake some up!

    Reply
  2. Siunna

    These look insanely delish! But how much sugar should I use in the muffins? It says only ‘1’, so I’m guessing 1 cup? Thanks!

    Reply
    1. bakerbynature Post author

      Hi Yana. Many novice bakers have the tendency to pack flour into a measuring cup, instead of lightly scooping it in and leveling it off. Packed flour leads to dense, dry baked goods, so I try to warn against it as often as possible 😉

      Reply
  3. Donna Thomas

    Ooooh man! I was going to start my diet today, but hey!, there’s always tomorrow, right? Recipe looks great and your post is fantastic!!

    Reply
  4. Brenda

    I just made these exactly the way you created the recipe. Absolutely beautiful and scrumptious. This recipe is a keeper!!

    Reply

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