Ever notice how bakery muffins have those big, tall muffin tops and thick crumb topping, but when you make muffins at home they come out small and flat? These Jumbo Blueberry Crumb Muffins are the solution. Big domed tops, soft buttery centers, lots of blueberries, and that thick crumb topping that makes bakery muffins so good.
The Secret To Big Bakery Style Muffin Tops
One of the most common baking questions I get is how to make muffins with those big bakery style tops instead of the small flat ones most homemade muffins turn into. The secret is actually very simple. Let the batter rest before baking and start the muffins at a higher oven temperature so they rise quickly and form that tall dome.
In my home, muffins are kind of a big deal. They’re easy, they feed a lot of people, and they make it look like you really have your life together even if the dogs just ran through the house covered in mud five minutes ago. These blueberry crumb muffins are soft, buttery, packed with blueberries, and topped with a thick cinnamon crumb topping that honestly might be the best part.
They look like something from a bakery case, but they’re very easy to make at home.
Why You’ll Love These Jumbo Blueberry Crumb Muffins
These muffins are big, soft, buttery, and loaded with blueberries, with those tall bakery style muffin tops and a thick crumb topping that doesn’t disappear into the batter. If you’ve ever bought a giant muffin from a bakery and thought, I wish I could make these at home, this is exactly that kind of muffin.
They’re also great because they make a lot, they freeze well, and they’re perfect for breakfast, brunch, coffee with friends, or when people show up at your house and you want to look like you had your life together all along.
Reasons you’ll love them:
- Big bakery style muffin tops
- Soft, buttery texture
- Packed with blueberries
- Thick cinnamon crumb topping
- Easy to make, no mixer needed
- Great for breakfast, brunch, or dessert
- Freeze really well
- Perfect for feeding a crowd
- Makes your kitchen smell like a bakery
- They look impressive but are actually very easy
Top Tips For Bakery Style Muffins
- Let the Batter Rest: After mixing your muffin batter, let it rest for 15 minutes. This allows the baking powder to activate and the gluten in the flour to relax. The result is a taller, fluffier muffin with a better rise. It seems like a small step, but it makes a big difference.
- Space Out the Muffin Cups: When lining your muffin pan, fill every other cup instead of all of them. This means you’ll only be making 6 muffins per 12 cup pan, giving each muffin more space to expand without crowding. The extra air circulation helps the muffins rise higher and bake more evenly.
- Fill the Cups to the Top: Don’t be shy when filling your muffin cups, scoop the batter all the way to the top. This is one of the main reasons bakery muffins have those big domes. An ice cream scoop works really well for evenly portioning the batter.
- Start with High Heat: Begin baking your muffins at 425°F for the first 7 minutes. This initial burst of heat helps the muffins rise quickly and set that tall dome shape. Then reduce the oven to 350°F to finish baking them through without overbrowning.
- Toss the blueberries in a little flour so they don’t sink to the bottom.
- Don’t overmix the batter or the muffins can turn dense instead of soft.
- Gently press the crumb topping into the batter so it sticks and doesn’t fall off after baking.
- Let the muffins cool for about 10 minutes before removing them from the pan so they don’t fall apart.
Key Ingredient Notes
- Flour: All purpose flour works perfectly here and gives the muffins enough structure to hold all the blueberries and crumb topping without collapsing.
- Greek yogurt: This keeps the muffins really soft and moist and adds a slight tang that balances the sweetness. Sour cream works just as well if that’s what you have.
- Butter and oil: Using both gives you the best of both worlds. Butter adds flavor and oil keeps the muffins moist for days instead of drying out.
- Baking powder and baking soda: These help the muffins rise and give them that light texture. Using both gives you a better rise and a softer muffin instead of a dense one.
- Sugar: Granulated sugar sweetens the muffins and also helps create a soft texture and nice golden tops.
- Eggs: Eggs give the muffins structure and help them rise properly.
- Lemon zest: This doesn’t make the muffins taste like lemon, it just brightens the blueberry flavor and makes everything taste a little fresher.
- Blueberries: Fresh blueberries work best, but frozen blueberries can also be used. If using frozen, don’t thaw them first or they’ll turn the batter purple.
- Brown sugar: This is used in the crumb topping and gives it that slightly caramel flavor that makes bakery crumb topping so good.
- Cinnamon: Just a little cinnamon in the crumb topping adds warmth and makes the muffins smell amazing while baking.
Common Mistakes To Avoid When Making Muffins
A few small mistakes can be the difference between tall bakery style muffins and flat dense ones, so here are the most common things to watch for.
- Overmixing the batter: This is probably the most common mistake. If you mix too much, the muffins will turn dense and tough instead of soft and fluffy. Mix just until the flour disappears and that’s it.
- Skipping the batter rest: Letting the batter rest for 15 minutes really helps the muffins rise taller and bake better. If you skip this step, the muffins will still be good, just not as tall and fluffy.
- Not starting with a hot oven: The high temperature at the beginning is what helps create those big muffin tops. If you bake them only at a lower temperature, they’ll spread instead of rising up.
- Overfilling or underfilling the muffin cups: You want to fill the muffin cups right to the top for big domed muffins. If you only fill them halfway, you’ll get small flat muffins.
- Not tossing the blueberries in flour: If you skip this step, the blueberries will sink to the bottom of the muffins instead of being evenly distributed.
- Not pressing the crumb topping into the batter: If you just sprinkle it on top, a lot of it will fall off after baking. Gently press it into the batter so it sticks.
- Overbaking the muffins: Overbaked muffins turn dry quickly. Start checking them near the end of the baking time and remove them as soon as a toothpick comes out clean.
Frequently Asked Questions
Flat muffins usually happen when the oven isn’t hot enough at the start, the batter didn’t rest, or the muffin cups weren’t filled high enough. Starting the muffins at a higher temperature and filling the cups to the top makes a big difference for tall muffin tops.
This usually happens if the blueberries aren’t tossed in a little flour before adding them to the batter. The flour helps them stay suspended in the muffins instead of sinking.
Yes, but you’ll need to reduce the baking time. Smaller muffins usually bake in about 15 to 18 minutes total and you may not need the high temperature start for as long.
It’s best to bake the batter right after mixing and resting it. If the batter sits too long, the baking powder can lose some of its strength and the muffins may not rise as well.
After sprinkling the crumb topping on the muffins, gently press it into the batter with your fingers so it sticks while baking.
Dry muffins are usually caused by overmixing the batter or overbaking. Mix just until combined and remove the muffins from the oven as soon as a toothpick comes out clean.
How To Store Blueberry Crumb Muffins
Once the muffins are completely cooled, store them in an airtight container at room temperature for up to 3 days. I like to put a paper towel on the bottom of the container and another one on top of the muffins to absorb any moisture so the crumb topping stays nice and doesn’t get soggy.
If you want them to taste fresh again, just warm a muffin in the microwave for about 15 to 20 seconds and it will be soft and warm like it was just baked.
Freezing Muffins
These muffins freeze really well, which is one of the reasons I love making a big batch. Let the muffins cool completely, then place them in a freezer bag or airtight container and freeze for up to 2 months. When you want one, just take it out and let it thaw at room temperature, or microwave it for about 30 seconds.
If you like warm muffins in the morning, you can freeze them and then just reheat one with your coffee and you’ll feel like you went to a bakery without leaving the house.
Try These Recipes Next
- Cinnamon Roll Cookies with Cream Cheese Glaze
- Double Chocolate Fudge Cookies
- Carrot Cake Muffins
- Cinnamon Roll Muffins
- Lunch Lady Bars
Jumbo Blueberry Crumb Muffins
Ingredients
For the Muffins
- 2¾ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled
- ½ cup vegetable oil
- 1½ cups granulated sugar
- 3 large eggs
- 1 cup plain Greek yogurt
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon all purpose flour, for tossing blueberries
For the Crumb Topping
- ¾ cup all purpose flour
- ½ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven to 425°F. Line a 12 cup muffin pan with liners, filling every other cup so you will bake 6 muffins per pan. Alternatively, you can grease and flour the muffin pan cups.
- In a medium bowl, whisk together 2¾ cups all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, whisk together ¾ cup melted unsalted butter, ½ cup vegetable oil, and 1½ cups granulated sugar until smooth.
- Add 3 large eggs, one at a time, whisking well after each addition.
- Stir in 1 cup plain Greek yogurt, 1 tablespoon lemon zest, and 2 teaspoons vanilla extract until fully combined.
- Add the dry ingredients to the wet ingredients and gently mix just until combined. Do not overmix.
- In a small bowl, toss 2 cups fresh blueberries with 1 tablespoon all purpose flour.
- Gently fold the blueberries into the batter. Let the batter rest for 15 minutes. This allows the baking powder to activate and helps create a taller, fluffier muffin.
- While the batter rests, prepare the crumb topping by mixing ¾ cup all purpose flour, ½ cup brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Stir in ½ cup melted unsalted butter until large crumbs form.
- Divide the rested batter evenly into the prepared muffin liners, filling each cup all the way to the top. Use an ice cream scoop for even portions. Generously sprinkle the crumb topping over each muffin, gently pressing it into the batter so it adheres.
- Bake at 425°F for 7 minutes to create the initial rise. Without opening the oven door, reduce the temperature to 350°F and continue baking for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Recipe Notes
- Fill every other muffin cup: Filling every other muffin cup allows better air circulation in the oven, which helps create taller muffin tops and more even baking.
- Let the batter rest: Resting the batter for 15 minutes allows the baking powder to activate and the flour to hydrate, resulting in a taller, fluffier muffin.
- Start baking at a higher temperature: Baking the muffins at 425°F for the first few minutes helps create that bakery style dome. Then lowering the temperature to 350°F allows the muffins to finish baking without overbrowning.
- Toss the blueberries in flour: Tossing the blueberries in a little flour helps prevent them from sinking to the bottom of the muffins.
- Do not overmix the batter: Mix just until the flour is incorporated. Overmixing will make the muffins dense instead of soft and tender.
- Press the crumb topping into the batter: Gently pressing the crumb topping into the batter helps it stick and prevents it from falling off after baking.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
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