Bakery-Style Jumbo Blueberry Muffins with Crumb Topping
I love muffins, except when I don’t. They have to be moist and they have to be sweet, or else what’s the point. And they have to be giant. And they absolutely have to have a streusel topping. This recipe checks all the boxes and it’s easy to make. Everyone will ooh and ahh when they see these on your counter. Promise.
Before we get started, I have a secret for you: you don’t need to mix your dry ingredients in a separate bowl. You’re already making a crumb topping in a separate bowl so let’s just this simple, right? Also, you can generously grease your muffin tin, but this is a tender muffin that can be a bit hard to handle so I highly recommend a muffin liner. Yes, you’ll need a special jumbo liner. I’m sorry. We’ll make more soon.
Table of contents
What You’ll Need
I prefer to make this with fresh berries so they don’t streak the batter, but frozen is fine too. If if the batter looks a bit purple the finished muffin will still look lovely.
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As written, this recipe makes 6 jumbo muffins. You can double it just fine without adjusting anything, but you’ll need 2 jumbo tins. You can also bake in a regular muffin tin and shorten the baking time.
For the Muffin Batter
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 egg
- 1½ cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1½-2 cups blueberries (if using frozen, add them straight from the freezer)
For the Crumb Topping
- ½ cup all-purpose flour
- ¼ cup butter, cubed
- ½ cup white sugar
- 1½ teaspoons cinnamon
How to Make
Step 1: Prep
Preheat your oven to 400°F and position the rack in the center. Line your jumbo muffin tin with cupcake liners.
The high heat is what gives you those nice domed tops on jumbo muffins.
Step 2: Make the Batter
Combine your wet ingredients (vegetable oil, egg, and milk) in one bowl. Beat with a hand mixer until well combined, or whisk by hand for 1-2 minutes until smooth.
Add all your dry ingredients right on top of the wet mixture. Give the dry ingredients a quick stir amongst themselves, then gently mix everything together until just combined. The batter should look a bit lumpy – don’t overmix or you’ll get tough muffins.
Fold in the blueberries gently with a spatula.
Step 3: Make the Streusel Topping
In a medium bowl, cut the butter into the flour using two knives or a pastry blender until it looks like small peas. Stir in the sugar and cinnamon.
Those little butter pieces are what create the crispy clusters when they bake.
Step 4: Assemble
Scoop the batter into your prepared muffin tins – the batter will be thick, which is normal. Distribute the streusel topping evenly over each muffin.
Step 5: Bake
Bake for 25-30 minutes (or 20-25 minutes if you’re making regular-sized muffins). Remove from the oven when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Transfer to a wire rack to cool. Serve warm or at room temperature.
Storage Instructions
One of the best things about these is how well they keep and freeze. I often make a double batch because they stay fresh at room temperature for 2-3 days in an airtight container, and they freeze beautifully for up to 3 months.
Just wrap each cooled muffin individually in plastic wrap before freezing. When you want one, just thaw it at room temperature or pop it in the microwave for 20-30 seconds.
Variations I love
Any berry works in this recipe. Here are some of my favorites:
- Raspberries or blackberries: Use the same amount as blueberries. They’re a bit more delicate, so fold them in extra gently.
- Strawberries: Dice them into blueberry-sized pieces so they distribute evenly and don’t create soggy spots. Yes, cinnamon and strawberry go well together.
- Mixed berries: Go for it! A combo of blueberries, raspberries, and blackberries is really good.
Questions and Troubleshooting
Your oven might be running hot, or you’re using a dark-colored muffin tin. Try dropping the temp to 375°F and add 5 more minutes to the baking time.
Yep! Thick batter is exactly what you want for jumbo muffins. It helps them hold their shape and rise properly instead of spreading out.
Toss them in a tablespoon of flour before folding into the batter. But this is just a cosmetic issue and I never bother.
More Muffins to Try
Printable Recipe
Jumbo Blueberry Muffins with Crumb Topping
Equipment
- jumbo muffin tin
Ingredients
Muffin Batter
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 egg
- 1½ cups all purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1½-2 cups blueberries
Streusel Topping
- ½ cup all-purpose flour
- ¼ cup salted butter diced and cold
- ½ cup white sugar
- 1½ teaspoons cinnamon
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Instructions
- Prep. Preheat the oven to 400 degrees with the rack in the center. Line a muffin tin with cupcake liners.
- Make batter. Combine the wet ingredients (oil, egg, and milk in one bowl. Beat with a hand mixer until well combined (or whisk by hand 1-2 minutes). Put the dry ingredients on top mix them amongst themselves a bit, and then gently mix them together, stirring until just combined. Fold in the blueberries.
- Make streusel topping. Cut the butter into the flour in a medium mixing bowl, using two knives or a pastry blender, until it resembles small peas. Stir in the sugar and cinnamon.
- Assemble. Scoop the batter into the prepared muffin tins. (The batter will be thick!) Equally distribute the topping on top of the muffin batter.
- Bake. Bake for 25-30 minutes (20-25 minutes for regular-sized muffins). Remove from oven when a toothpick inserted into the center comes out clean or with a few crumbs. Remove to a wire rack to cool. Serve warm or at room temperature.
Notes
Nutrition
Did You Make This?
I would love it if you would leave a review!Love,
I was a little worried about how thick the batter was, which made it hard to fill the muffins, but they turned out great! I left the topping off because I know my toddlers would get it everywhere. I added a tsp of vanilla to make up for the missing cinnamon, and they were amazing! I’ll definitely be making these many more times in the future. I should’ve made a double batch because we finished them so fast!
Hey Melina, I’m so glad they turned out great for you, and I love the idea of adding vanilla to make up for the cinnamon, that sounds delicious! A double batch definitely sounds like a good idea next time!
These turned out yummy! I agree with Jennifer, the batter was very thick and not like the picture which scared me a little. I added a bit extra milk and oil too make it thinner (don’t know if that made them better or worse, but they were good)!
Hi Tessie, so glad you liked them!:)
I made these today in jumbo-size, and I just want to say, if I could give 5 stars, I would have! (For some reason it would not recognize me clicking on 5, and would only go up to 4.)
The batter is very thick, but it all came together deliciously. Thank you so much for this great recipe!