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Jumbo Blueberry Crumb Muffins

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

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
55 mins
Servings: 6 Jumbo Muffins
Course: Breakfast
Cuisine: American

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:
    Cup of Yum
  1. 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:
  1. Preheat oven to 400 degrees (F). Spray a 6 mold jumbo muffin tin with non-stick spray; set aside.
  2. In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
  3. 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!
  4. 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.
  5. 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.
  6. Divide the batter evenly among prepared muffin tins. Top each muffin cup with about 3 tablespoons of crumb topping.
  7. 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.