Name: Delightful Jumbo Blueberry Crumb Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour (315 g); 1 cup granulated sugar (200 g); 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 2 large eggs; 3/4 cup buttermilk (180 ml); 1/2 cup unsalted butter, melted (113 g); 2 tsp vanilla extract; 1 1/2 cups fresh blueberries (225 g); 3/4 cup all-purpose flour (95 g) for crumb topping; 1/3 cup brown sugar (70 g) for crumb topping; 1 tsp cinnamon for crumb topping; 5 tbsp unsalted butter, melted (70 g) for crumb topping; Optional: 1/2 cup powdered sugar and 1–2 tsp milk for glaze

Description

Jumbo blueberry crumb muffins are a delightful treat bursting with fresh blueberries and topped with a crunchy crumb layer.

Ingredients

Scale

2 1/2 cups all-purpose flour (315 g)
1 cup granulated sugar (200 g)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
3/4 cup buttermilk (180 ml)
1/2 cup unsalted butter, melted (113 g)
2 tsp vanilla extract
1 1/2 cups fresh blueberries (225 g)
3/4 cup all-purpose flour (95 g) for crumb topping
1/3 cup brown sugar (70 g) for crumb topping
1 tsp cinnamon for crumb topping
5 tbsp unsalted butter, melted (70 g) for crumb topping
Optional: 1/2 cup powdered sugar and 1–2 tsp milk for glaze

Instructions

Preheat your oven to 425°F (220°C). Line a jumbo muffin pan with parchment-style muffin liners.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
Fold in the blueberries carefully to keep them from bursting too much.
For the crumb topping, mix together the flour, brown sugar, cinnamon, and melted butter until chunky crumbs form.
Divide the batter evenly between the jumbo muffin cups, filling almost to the top.
Pile the crumb topping generously over each muffin.
Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 20–24 minutes until golden and a toothpick comes out mostly clean.
Let the muffins cool slightly before drizzling with optional glaze.

Notes

Store muffins in an airtight container at room temperature for up to three days or freeze individually wrapped for up to three months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 300
Sugar: 15g
Sodium: 350mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

Keywords: blueberry muffins, baking, breakfast, crumb topping, comfort food