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Close up of jumbo blueberry crumb muffins stacked on parchment lined tray with crumb topping and blueberries visible inside.
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Jumbo Blueberry Crumb Muffins

These Jumbo Blueberry Crumb Muffins are soft, buttery, and packed with juicy blueberries, topped with a thick cinnamon crumb topping and baked into tall bakery style muffins with beautiful domed tops. Perfect for breakfast, brunch, or coffee time, and they freeze beautifully too.
Prep Time20 minutes
Cook Time22 minutes
Resting Time15 minutes
Total Time57 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: blueberry muffins, jumbo blueberry crumb muffins
Servings: 12
Calories: 561kcal
Author: Joanna Cismaru

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
US Customary - Metric

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.
    process shots showing how to make jumbo blueberry crumb muffins.
  • Add 3 large eggs, one at a time, whisking well after each addition.
    process shots showing how to make jumbo blueberry crumb muffins.
  • Stir in 1 cup plain Greek yogurt, 1 tablespoon lemon zest, and 2 teaspoons vanilla extract until fully combined.
    process shots showing how to make jumbo blueberry crumb muffins.
  • Add the dry ingredients to the wet ingredients and gently mix just until combined. Do not overmix.
    process shots showing how to make jumbo blueberry crumb muffins.
  • In a small bowl, toss 2 cups fresh blueberries with 1 tablespoon all purpose flour.
    process shots showing how to make jumbo blueberry crumb muffins.
  • 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.
    process shots showing how to make jumbo blueberry crumb muffins.
  • 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.
    process shots showing how to make jumbo blueberry crumb muffins.
  • 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.
    process shots showing how to make jumbo blueberry crumb muffins.
  • 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.

Notes

  1. 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.
  2. 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.
  3. 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.
  4. Toss the blueberries in flour: Tossing the blueberries in a little flour helps prevent them from sinking to the bottom of the muffins.
  5. Do not overmix the batter: Mix just until the flour is incorporated. Overmixing will make the muffins dense instead of soft and tender.
  6. 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.
  7. Storage: Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Serving: 1serving | Calories: 561kcal | Carbohydrates: 67g | Protein: 8g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 292mg | Potassium: 120mg | Fiber: 2g | Sugar: 37g | Vitamin A: 673IU | Vitamin C: 3mg | Calcium: 87mg | Iron: 2mg
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