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Fluffy Jumbo Blueberry Muffins Easy Homemade Recipe with Crunchy Streusel Topping

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These fluffy jumbo blueberry muffins feature a tender crumb with a crunchy streusel topping, perfect for cozy mornings and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (320 grams) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (150 grams) granulated sugar
  • ½ cup (115 grams) unsalted butter, melted and cooled
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 2 cups (300 grams) fresh blueberries, rinsed and patted dry
  • For the streusel topping:
  • ½ cup (65 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (50 grams) packed brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons (55 grams) unsalted butter, cold and cubed
  • A pinch of salt

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center. Line your jumbo muffin tin with liners or grease generously.
  2. Prepare the streusel topping: In a medium bowl, combine ½ cup flour, ¼ cup granulated sugar, ¼ cup packed brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt. Add 4 tablespoons cold, cubed unsalted butter. Cut the butter into the mixture until it resembles coarse crumbs. Set aside in the refrigerator.
  3. Mix the dry ingredients: In a large bowl, whisk together 2 ½ cups flour, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¾ cup granulated sugar.
  4. Prepare the wet ingredients: In a separate bowl, whisk 2 large eggs until frothy. Add 1 cup buttermilk, ½ cup melted and cooled unsalted butter, and 1 ½ teaspoons vanilla extract. Mix gently until combined.
  5. Combine wet and dry mixtures: Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently just until combined; do not overmix.
  6. Toss the blueberries in about 1 tablespoon of flour from the dry mix. Fold them carefully into the batter.
  7. Fill the muffin cups about ¾ full with batter.
  8. Top each muffin generously with the chilled streusel topping.
  9. Place the muffin tin on a baking sheet and bake for 25-30 minutes. Check at 25 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  10. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Do not overmix the batter to keep muffins fluffy. Coat blueberries in flour to prevent sinking. Keep butter cold for streusel topping. Tent muffins with foil if streusel browns too fast. Let muffins rest after baking to set crumb and crisp topping.

Nutrition

Keywords: blueberry muffins, jumbo muffins, streusel topping, easy breakfast, homemade muffins, cozy morning recipe

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