Jumbo Blueberry Crumb Muffins
User Reviews
4.8
Jumbo Blueberry Crumb Muffins
Description
The Jumbo Blueberry Crumb Muffins recipe features a rich muffin batter enhanced with cinnamon and nutmeg, balanced by the tanginess of sour cream and the moisture of milk. Large blueberries are folded in to provide bursts of juicy sweetness throughout the tender crumb. The crowning touch is a pea-sized crumb topping made from chilled butter, sugar, flour, and cinnamon, which crisps up during baking to add texture contrast to the soft muffin. Baking in jumbo-sized molds yields large muffins suitable for substantial snacks or breakfast treats. The batter mixing steps emphasize achieving a light, fluffy texture by creaming butter and sugars properly before adding eggs and dry ingredients. Muffins keep well for several days in an airtight container and can be frozen up to two months for longer storage.
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 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 egg large egg plus 2 large yolks, at room temperature
- 2 teaspoons vanilla extract pure
- 3/4 cup milk whole
- 1/3 cup sour cream full-fat
- 1 blueberries 1/2 cup
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
- Store muffins in an airtight container to keep them fresh for up to 3 days.
- Freeze muffins for up to two months and thaw before serving for convenient make-ahead options.
- Chilling the crumb topping before baking helps maintain distinct, crisp crumbs on top of the muffins.
User Reviews
Overall Rating
4.8
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