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.

overhead view of giant muffin with cinnamon crumble topping.

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.

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.

ingredients on marble counter.

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

large muffin with bite missing

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.

batter in 3 stages of mixing.

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.

crumb topping in small bowl.

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.

muffin batter before and after topping with sugar topping.

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.

baked muffins.

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

My muffins are browning too fast on top but not done inside. What’s wrong?

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.

The batter seems really thick.

Yep! Thick batter is exactly what you want for jumbo muffins. It helps them hold their shape and rise properly instead of spreading out.

Why do my blueberries all sink to the bottom?

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

3 finished muffins surrounded by fresh blueberries

Printable Recipe

Jumbo Blueberry Muffins with Crumb Topping

Jumbo blueberry muffins that taste like they came from your favorite bakery – tender, moist, and topped with the most delicious cinnamon crumb. Packed with fresh blueberries and simple to make.
Print Recipe
big blueberry muffins on wooden board.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes

Equipment

  • jumbo muffin tin

Ingredients

Muffin Batter

  • cup vegetable oil
  • cup milk
  • 1 egg
  • 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
  • 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

You can use melted butter instead of oil, but I find oil easier to work with and yields a moister muffin.
You can also make these into 1 dozen regular-sized muffins.  You won’t need to alter the batter or topping in any way, but reduce the baking time to about 20 minutes.

Nutrition

Calories: 408kcal | Carbohydrates: 77g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 272mg | Potassium: 105mg | Fiber: 2g | Sugar: 46g | Vitamin A: 319IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 2mg
Servings: 6 muffins
Calories: 408kcal
Author: Katie Shaw

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5 Comments

  1. 5 stars
    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!

    1. 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!

  2. 5 stars
    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)!

  3. 4 stars
    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!

4.67 from 3 votes

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