These Jumbo Blueberry Crumb Muffins are moist, fluffy, and taste even better than the ones from the bakery! Loaded with blueberries and topped with tons of buttery crumbs, these muffins are always a crowd-pleaser! Perfect for breakfast or as an after-school snack!

Giant Blueberry Muffins with Streusel Topping

Is there anything better than a fresh batch of jumbo blueberry muffins?! I think not! Because buttery crumbs and so juicy blueberries are an irresistible combination.

So can we please eat these for breakfast everyday?! ↓

I’m 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 so that kind of counts, right? And I’m already dreaming about what to make in my jumbo muffin tin next. Thinking something with lots and lots of chocolate. Triple chocolate muffins, maybe?

Whoops. In typical Ashley fashion, I’ve gone and taken us off track. Back to today’s new recipe for extra large and extra delicious blueberry crumb muffins!

I’ve baked these blueberry crumb 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.

Jumbo Blueberry Muffin Recipe

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!

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 prep and assemble to muffin batter. The colder the crumb the better, so don’t be afraid if the crumbs are super firm! 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, but resist the temptation to over mix! Because over mixing will cause your muffins to bake up dense.

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

More Blueberry Muffin Recipes:

• Blueberry Lemon Poppy Seed Muffins 
• Healthy Greek Yogurt and Honey Blueberry Muffins
• Blueberry Muffins

If you try this recipe, leave a comment and let me know what you think! And don’t forget to snap a pic and tag it #bakerbynature on instagram! 

Jumbo Blueberry Crumb Muffins

Ashley Manila

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

4.80 from 30 votes

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Prep Time 15 mins

Cook Time 30 mins

Inactive Time 10 mins

Total Time 55 mins

Course Breakfast

Cuisine American

Servings 6 Jumbo Muffins

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

 

For the Crumb Topping:

• 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.

For the Jumbo Blueberry Muffins:

• Preheat oven to 400 degrees (F). Spray a 6 mold jumbo muffin tin with non-stick spray; set aside.
• In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
• 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!
• 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.
• 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.
• Divide the batter evenly among prepared muffin tins. Top each muffin cup with about 3 tablespoons of crumb topping.
• 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.

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