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Classic Jumbo Blueberry Muffins Recipe Easy Homemade with Crunchy Topping

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These classic jumbo blueberry muffins feature a moist, fluffy crumb bursting with juicy blueberries and a crunchy, buttery crumb topping. Perfect for brunch or a grab-and-go snack, they deliver bakery-quality flavor and texture at home.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, melted and cooled
  • 1 cup (240ml) buttermilk, room temperature (or 1 cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (300g) fresh or frozen blueberries (do not thaw if frozen)
  • For the crumb topping:
  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons brown sugar
  • ¼ cup (57g) cold unsalted butter, cut into small cubes
  • ½ teaspoon ground cinnamon (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease your jumbo muffin tin or line with silicone liners.
  2. Prepare the crumb topping: In a small bowl, combine ½ cup flour, ¼ cup granulated sugar, 2 tablespoons brown sugar, and ½ teaspoon cinnamon. Add cold butter cubes and use a pastry cutter or fingers to mix until coarse crumbs form. Chill in the fridge.
  3. Mix dry ingredients for the batter: In a large bowl, whisk together 2 ½ cups flour, ¾ cup granulated sugar, 2 ½ teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  4. Combine wet ingredients: In another bowl, whisk 1 cup buttermilk, 2 eggs, ½ cup melted butter, and 1 teaspoon vanilla extract until smooth.
  5. Pour wet ingredients into dry and gently fold with a spatula until just combined; some lumps are okay.
  6. Carefully fold in blueberries without crushing them.
  7. Spoon batter evenly into muffin cups, filling about ¾ full, allowing batter to mound slightly.
  8. Sprinkle crumb topping generously over each muffin, pressing lightly to adhere but not flatten.
  9. Bake for 25–30 minutes until a toothpick inserted comes out clean or with a few moist crumbs and topping is golden and crunchy.
  10. Cool muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Use frozen blueberries straight from the freezer to prevent color bleed. Keep crumb topping cold until baking to ensure crunchiness. Tent muffins with foil if topping browns too quickly. Allow muffins to cool properly to avoid soggy bottoms.

Nutrition

Keywords: blueberry muffins, jumbo muffins, crumb topping, homemade muffins, easy muffin recipe, breakfast muffins, brunch recipe

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