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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:
- 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.
- 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.
- Before assembling the muffin batter, you’ll want to bring your butter, egg, egg yolks, sour cream, and milk to room temperature.
- 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
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.
The crumb on the top of these muffins looks fantastic! I vote for chocolate muffins next time too! 🙂
Have the chocolate muffins happened yet?
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!
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!
Whoops! Yes, it’s one cup and has been corrected in the recipe. Thank you, Siunna!
I can use I could use some of these muffins for breakfast tomorrow. They looks so mouthwatering delicious .
I’ve been thinking about finding a new blueberry muffin recipe. I’m giving these a try!
Hey Ashley!
Your recipe is perfect, as well as your pictures!
Here is my version, in a portuguese kitchen 🙂
http://goo.gl/pbddtI
Kiss,
annie’s kitchen
What do you mean by flour (not packed) i noticed that in several of your recipes..was just wondering..
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 😉
Hi Ashley
Would appreciate if you mention the quantity for dry ingredients by weight as well. That way it becomes easier for the novice bakers.
I made these this morning for breakfast and they were DELICIOUS!!
Is it okay to use skim milk instead? I don’t have any whole milk on hand. Thanks!
Hi Anne. The muffins may be a little less moist with skim milk, since there’s less fat.
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!!
I just made these exactly the way you created the recipe. Absolutely beautiful and scrumptious. This recipe is a keeper!!
I dont have whole milk on hand i was going to use 2 percent, could i add some plain yogurt as well as the sour cream to add moisture?
Delicious muffins, but HOLY COW do not double the recipe. Six jumbo muffins = 12 normal muffins. Double the recipe and you’ll get a million…
This is hilarious! But I can only imagine how many cupcakes you ended up with..
You can always ship them to Texas next time!!!
Just finished making these! Recipe makes 6 jumbo muffins! I love the topping however you could easily cut the crumb topping recipe in half. I have frozen the extra and plan to use it in a future recipe! The muffins came out fabulous! Thank you for sharing this recipe!
delicious recipe! we added a little lemon zest to the batter and a pinch of cardamon to the crumb topping. this has become a go to blueberry muffin in our household, thanks!
After owning a tea room, baking all over the world. This might be my favorite recipe. So beautiful shame to eat them.
Made them and they were delicious. Soo hard to stay away!
I reduced the reg sugar to half a cup, and added yoghurt instead of sour cream.
Wl definitely be the family favourite!
Thanks for the recipe!
Hi there!!
I have made these about 3-4 times and it seems the oven temperature is much too hot. They cook fast on the outside (burning & completely melting the crumb topping) and then they do not fully cook on the inside. What is a good suggestion? Thanks!
Hi Kiersten! It sounds like your oven may run hot. I would suggest baking them at the called for temperature for the first 10 minutes, then lowering the temperature to 350 until they’re cooked through.
Thank you so very much! I appreciate the suggestion & Will absolutely give it a try! 🙂
Hi from France!
I tried your recipe yesterday, as muffin recipes here are not so good, and yours is absolutely AWESOME! Thank your for sharing it!
I can’t wait to make this recipe tomorrow how do I get a copy to my email
This is best recipe by far for moist muffins. I put all of the batter in 6 jumbo muffins. Oh my, the cups over flowed. I am sure that I could have made 12 jumbo muffins. My jumbo tins have a 6 oz. capacity.
Amazing! Been looking for a fluffy crispy big dome muffin. I modified the recipe and added 1/3 cup lemon juice and homemade cranberry sauce. My only thing is even with the extra sugar from the cran sauce it still could have used a lot more sugar. Othwrwise great recipe if you are looking for those fluffy crunchy big dome muffins!
These look so perfect for a Spring weekend! I’m curious about what to do with the eggs when I halve the recipe? One egg and one yolk, maybe?
Thank you for sharing this Great recipe Ashley ! Wife picked the pesticide free jumbo blueberries, so jumbo blueberry muffins were the plan. One look at this recipe and there was no sense making a half dozen. Why have six when you can have twelve and pack some weight on a skinny person ! Had no milk, so half and half it was, had no patience for the “crumble topping”….so I went with crumb topping and can call them Fuzzy muffins. Experienced a similar concern about the cooking temperature and I suspected my oven is a little hot, not to mention the dark, heavy tins. 375 was my choice and after 45 minutes, I reduced the temperature down to 300 and another half hour I got my reward. My wife’s reward…her husband on a sugar rush at 1am…and those insane muffins ! I’m going to add some ground pecans into the crumb topping next time. Ashley those large muffin tins make great single serving size cheese cakes and after all it is blueberry and blackberry season in the south…I cover any cracks with Vermont maple syrup flavored and sweetened whipping cream with a “healthy” dose of cream cheese to keep it firm.
Thanks for sharing the recipe I followed it exactly i used frozen blueberries and i was wondering was the better suposto be that thick I thought it would be looser bur I did everything exactly as directed did I do it right if it was so think kinda like like cookie batter
Made these today. The batter was extremely thick and my muffin came out tasting a bit dry. Crumbly top was awesome. Not sure what went wrong
If you need a good blueberry muffin recipe, DO this one…
So delicious!!!
The crunch of the muffin top and the mist of the muffin ,makes it perfect
QUESTION. CAN YOU line the pan with foil baking cups instead of spraying with cooking spray? Thanks! These look delicious.
Great recipe! These really.did turn out like bakery style muffins with a nice big top and the crumble topping was perfect.
I halved the recipe and still got 7 large muffins. I also used Greek yogurt instead of sour cream and turned the oven down to 375 halfway through cooking. Can’t wait to try some different flavors with it, maybe white chocolate and raspberry?!
I love the recipe but, I should have left them in a little longer and used a better spray for the pan. Do you recommend putting butter instead of spray on pan?
Hi Nita! I’m glad you’re enjoying this recipe 🙂 I would suggest using a spray made specifically for baking. Or use butter and a light dusting of flour. P.S. I would suggest using a non-stick baking pan.
These look so good! I was wondering if I could use blackberries instead of blueberries? Have some I need to use up. Thank you!
Hello Ashley! I really enjoy your recipes and blog! You have so many different muffins here and they all look so good I want cook every recipe. The only thing is I’m confused with butter measurements. How many grams of butter in your tablespoon? And if it’s a different amount of butter in a tablespoon when a recipe suggests butter melted, cold and at room temperature? Really hope for your response!
I made these gorgeous blueberry muffins this morning and they turned out beautiful just like your photos! I used yogurt cup and these muffins were moist and probably my favorite now! I stuck a couple extra berries on top before baking for an extra berry look. Also it made 12 muffins that puffed up nice like bakery style. I only used a tsp of the crumble per each muffin & will use the rest for a seond batch of muffins! They baked fine as per your oven instructions and taste awesome! Soooo Good! Thank you!
Can this recipe be made without the nutmeg? I can use nutmeg due to food allergens.
*I can not use nutmeg.
I made these and they were delicious!! I just wanted to know if I could substitute the butter, for the batter, with oil?
We have an overflow of blackberries in my house right now, living in the pacific northwest they literally grow on the side of the road so me and my mom went and picked a ton from a friends yard, and these muffins were a perfect use for some of them. the tops rise so well, the crumble is awesome, and they are perfectly sweet, not too much like some muffins but its present. really great, thanks for sharing!
Be SURE to thaw frozen blueberries. If you don’t the dough around them doesn’t cook.
This recipe is amazing, this are the best muffins I ever made, there are delicious, fllufy, moist….mmmmmmm miam. Thank you.
Hi Ashley
I am just wondering if the amount of baking powder and butter is enough for 3 + cups of flour … It seems to me a little bit low … would love to hear from you 🙂 Thanks
the nutritional facts are not avaliable.
We made these today with cinnamon and caramelised pear, they are devine!!!
I made these for my son’s birthday. THEY WERE THE BEST!!!!!! the recipe is very easy to follow, and I had no problems with any of the steps. I will always use this recipe, and never buy any muffins from the store EVER. I used a regular non-stick cupcake pan, I generously sprayed baker’s spray on my pan, and I got 30 muffins out of this recipe. They looked just like the picture, and they weren’t small.
Do you have a savoury recipe version of this giant muffins please. Or would I just not use the sugar. Much appreciated!
Hi Ashley
Would appreciate if you mention the quantity for dry ingredients by weight as well. That way it becomes easier for the novice bakers.
Made these today. They turned out great! Moist, buttery, and perfectly sweet. Sent some over to the neighbors and they all raved about the crumb topping. I’m definitely popular in the cul de sac:). This will be my go-to muffin recipe for sure.
This is the best blueberry muffin recipe I have found – absolutely delicious! Thanks for sharing!
SO can’t decide if i want, jumbos or minis. But its all going down tomorrow morning ‼
These are delicious! I actually get 8-10 jumbo muffins from this recipe. It might have something to do with my grandson asking that I use jumbo blueberries. He nukes them for 10 seconds and is in heaven.
THANK YOU for what I consider to be the best blueberry muffin recipe ever. I can add this now to my “best of“ recipe list along with all my other “bests”…chocolate pound cake, carrot cake etc. When you find the one that works (and everybody loves), you don’t have to look any further. Only a few things I do differently with this recipe (but not altering any of the spices/ingredients). I put them in my EXTRA LARGE JUMBO muffin cups…(bakery sized ones) and bake them a little bit longer. And as an aside…I don’t use fresh blueberries. The frozen ones are GREAT. Just prepare them the way you would fresh…dust with flour and leave in the freezer until you’re ready to put them in the batter. I always double this recipe because 12 large muffins are never enough for anybody. I also double up on the crumb topping. I prepare the whole double batch at once using half of the batter for the first oven baking, putting the rest of the batter in the freezer until I’m ready to use. If you do it that way the frozen blueberries don’t “bleed“ as much into the muffin batter. I also double (at least and sometimes triple) the blueberries because I like my muffins all blueberries with just enough crumbs to hold it all together. And just another note…when you use frozen blueberries, the batter gets very VERY stiff, because the batter gets so cold, so I try to mix them in quickly. I fill the muffin cups about 2/3-3/4 the way up and add the crumb topping. The last thing I do is take some very coarse sanding sugar and sprinkle all over the top of the crumb topping. Since they have to bake a little longer I keep an eye on the topping so that it doesn’t get too brown, and I try to position them in the middle of the oven so the tops and bottoms brown more evenly. I have a sheet of aluminum foil handy to cover lightly in case they look like they’re getting dark. Blueberry bliss. When I bring these to church luncheons, everybody thinks I bought them at a bakery.
Loved these muffins! (Also you can use regular milk!)
Hi Ashley is it possible to have the recipe in grams please?
These could be the best blueberry muffins I’ve ever had!