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Jumbo Bakery-Style Blueberry Muffins

Close-up of freshly baked blueberry muffins topped with a generous amount of streusel.
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Make bakery-style jumbo blueberry muffins with a tender crumb and a sweet, crunchy topping. This recipe focuses on simple techniques for perfect, fruit-filled muffins every time.

Ingredients

Scale
  • 2 cups all-purpose flour, plus 2 tablespoons for tossing berries
  • 1 cup granulated sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh or frozen blueberries
  • 1/4 cup all-purpose flour
  • 2 tablespoons packed light brown sugar
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup jumbo muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together 2 cups of flour, 1/2 cup of granulated sugar, baking powder, and salt.
  3. Add the softened butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
  4. In a separate small bowl, whisk together the eggs, vanilla extract, and buttermilk.
  5. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few lumps are okay.
  6. In a small bowl, toss the blueberries with 2 tablespoons of flour. This helps prevent them from sinking to the bottom of the muffins. Gently fold the floured blueberries into the batter.
  7. Prepare the crumble topping: In a small bowl, combine 1/4 cup flour, the remaining 1/2 cup granulated sugar, brown sugar, and cinnamon. Cut in 2 tablespoons of softened butter until the mixture forms coarse crumbs.
  8. Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Sprinkle the crumble topping generously over the batter in each muffin cup.
  10. Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean and the tops are golden brown.
  11. Let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, you can substitute sour cream for half of the buttermilk.
  • If using frozen blueberries, do not thaw them before tossing with flour and adding to the batter.
  • Ensure your butter is softened but not melted for the best crumble texture.

Nutrition

Find it online: https://kitchenslang.com/bakery-blueberry-muffins/