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The Best Jumbo Bakery Style Blueberry Muffins with Crumb Topping

Cross-section of a jumbo blueberry muffin showing moist interior, bursting blueberries, and a thick crumb topping.
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Bake jumbo, fluffy, and moist blueberry muffins that taste like they came from a high-end bakery. This easy recipe includes a sweet, crunchy streusel topping for the perfect finish.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar (plus 2 tablespoons for topping)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen blueberries (do not thaw)
  • 1/2 cup (1 stick) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon (optional)
  • For the Crumb Topping: 1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 teaspoon cinnamon, 2 tablespoons cold unsalted butter cut into small pieces

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a jumbo or standard muffin tin with paper liners, or grease well.
  2. Prepare the crumb topping: In a small bowl, mix 1/2 cup flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
  3. Prepare the dry ingredients: In a large bowl, whisk together 1 3/4 cups flour, 1 cup granulated sugar, baking powder, baking soda, and salt.
  4. Prepare the wet ingredients: In a separate medium bowl, whisk together the melted butter, eggs, milk, vanilla extract, and lemon zest (if using).
  5. Combine wet and dry ingredients: Pour the wet mixture into the dry mixture. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the blueberries. Toss the blueberries with 1 tablespoon of the dry flour mixture before adding them to the batter; this helps prevent them from sinking.
  7. Fill the muffin cups: Divide the batter evenly among the muffin cups, filling them nearly to the top for high, bakery-style domes.
  8. Add the topping: Sprinkle the reserved crumb topping generously over the top of each muffin.
  9. Bake: Bake at 400 degrees F for 5 minutes. Then, reduce the oven temperature to 375 degrees F (190 degrees C) and continue baking for another 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  10. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, use room temperature ingredients for the wet mixture.
  • If using frozen blueberries, do not rinse them before tossing them in the dry flour mixture.
  • To achieve a bakery look, place a few extra blueberries on top of the batter before adding the streusel.

Nutrition

Find it online: https://delishcraze.com/best-jumbo-blueberry-muffin-bakery-style/