Jumbo Blueberry Muffins With Crumble Topping

Blueberry muffins are good. Jumbo blueberry muffins with a buttery crumble on top are even better. These bake up tall, golden, and bursting with juicy berries in every bite.

The crumble adds a sweet crunch that makes them feel straight from a bakery case. You don’t need fancy tools, just a jumbo muffin pan and a few pantry staples. Warm, fragrant, and ready in under an hour this is a weekend keeper.

Why This Recipe Works

• Thick batter for tall muffins: A sturdy batter helps the muffins rise high without spreading.
• High heat start: Beginning at a hotter temperature encourages a quick spring for domed tops.
• Buttermilk and butter: Buttermilk adds tang and moisture; melted butter brings rich flavor.
• Plenty of blueberries: A generous amount delivers big blueberry flavor in every bite.
• Crumble topping: A simple mix of butter, sugar, and flour bakes into a crisp, bakery-style crown.

Ingredients

• For the muffins:
  • 2 1/2 cups (300 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1/2 cup (115 g) unsalted butter, melted and slightly cooled
  • 1 cup (240 ml) buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 2 cups (300 g) blueberries (fresh or frozen; if frozen, do not thaw)
  • 1–2 tbsp flour for tossing berries
  • Coarse sugar for sprinkling (optional)
• For the crumble topping:
  • 1/2 cup (65 g) all-purpose flour
  • 1/3 cup (65 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp fine salt
  • 5 tbsp (70 g) unsalted butter, melted

How to Make It

1. Prep the pan and oven: Heat oven to 425°F (220°C).Line a jumbo 6-cup muffin pan with paper liners or grease well.
2. Mix the crumble: In a bowl, stir flour, sugars, cinnamon, and salt. Drizzle in melted butter and mix with a fork until chunky crumbs form. Chill while you make the batter.
3. Combine dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
4. Combine wet ingredients: In another bowl, whisk melted butter, buttermilk, eggs, and vanilla until smooth.
5. Make the batter: Pour wet into dry.Stir gently until just combined. The batter should be thick with a few streaks of flour left.
6. Fold in blueberries: Toss berries with 1–2 tbsp flour, then fold into the batter with a spatula, being careful not to overmix.
7. Fill the cups: Divide batter evenly among the 6 wells, filling each almost to the top for tall domes.
8. Add crumble: Top each muffin generously with the chilled crumble. Press lightly so it adheres.Sprinkle with coarse sugar if you like.
9. Bake high, then lower: Bake at 425°F for 7 minutes. Without opening the oven, reduce heat to 350°F (175°C) and bake another 18–22 minutes until golden and a toothpick comes out with moist crumbs.
10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

How to Store

• Room temperature: Store in an airtight container for 2 days.Add a paper towel to absorb moisture.
• Refrigerator: Up to 5 days. Warm briefly in the microwave or oven to refresh the crumb.
• Freezer: Wrap individually and freeze up to 3 months. Thaw at room temp or reheat at 325°F for 10–12 minutes.

Benefits of This Recipe

• Bakery-style height and texture with simple ingredients.
• Flexible fruit choice, using fresh or frozen berries.
• Make-ahead friendly, thanks to freezer-friendly muffins and a crumble that keeps well.
• Balanced sweetness with a crunchy top and soft, tender crumb.

Common Mistakes to Avoid

• Overmixing the batter: This leads to dense, tough muffins.Stop when you no longer see dry flour.
• Skipping the high-heat start: You’ll miss out on the domed tops.
• Not tossing berries in flour: It helps keep them from sinking and turning the batter gray.
• Opening the oven door early: This can collapse the muffins. Wait until the last few minutes to check.
• Underfilling the cups: For jumbo height, fill almost to the rim.

Recipe Variations

• Lemon blueberry: Add 1 tbsp lemon zest to the batter and 1 tbsp to the crumble.
• Almond crunch: Swap 1/4 cup flour in the crumble for sliced almonds; add 1/2 tsp almond extract to the batter.
• Whole wheat boost: Replace 3/4 cup of the all-purpose flour with white whole wheat flour.
• Brown butter: Brown the butter for the batter and crumble for a nutty, deeper flavor.
• Mixed berry: Use a blend of blueberries, raspberries, and blackberries. Keep total berries to about 2 cups.

FAQ

Can I use regular muffin tins?

Yes. Fill 12 standard cups to the top, bake at 425°F for 5 minutes, then 350°F for 12–16 minutes.

Do I have to use buttermilk?

Buttermilk gives the best texture. If you don’t have it, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let stand 5 minutes.

Why did my muffins turn blue or gray?

Overmixing frozen berries can bleed color. Fold gently and toss berries in flour first. Baking soda can also cause color change; measure carefully.

How do I keep the crumble from melting?

Chill the crumble while you make the batter and avoid over-warm batter. Press the crumbs on lightly so they stay put.

Can I reduce the sugar?

You can cut the muffin sugar by 1/4 cup without hurting the structure. Keep the crumble as written for best texture.

Wrapping Up

These jumbo blueberry muffins hit that sweet spot between tender and crunchy, with big domes and pockets of juicy berries. The method is simple, and the results feel special enough for weekend brunch or gifting. Once you try the high-heat start and that buttery crumble, you’ll keep this recipe on repeat. Warm coffee, a cozy plate, and you’re set. Enjoy every crumb.

Jumbo Blueberry Muffins With Crumble Topping - Big, Bakery-Style Muffins at Home

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 12 servings

Ingredients Method

Ingredients

  

• For the muffins:
• 2 1/2 cups (300 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup (115 g) unsalted butter, melted and slightly cooled
• 1 cup (240 ml) buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 2 cups (300 g) blueberries (fresh or frozen; if frozen, do not thaw)
• 1–2 tbsp flour for tossing berries
• Coarse sugar for sprinkling (optional)
• For the crumble topping:
• 1/2 cup (65 g) all-purpose flour
• 1/3 cup (65 g) granulated sugar
• 1/4 cup (50 g) light brown sugar, packed
• 1/2 tsp ground cinnamon (optional)
• 1/4 tsp fine salt
• 5 tbsp (70 g) unsalted butter, melted

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Method

 

1. Prep the pan and oven: Heat oven to 425°F (220°C). Line a jumbo 6-cup muffin pan with paper liners or grease well.
2. Mix the crumble: In a bowl, stir flour, sugars, cinnamon, and salt. Drizzle in melted butter and mix with a fork until chunky crumbs form. Chill while you make the batter.
3. Combine dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
4. Combine wet ingredients: In another bowl, whisk melted butter, buttermilk, eggs, and vanilla until smooth.
5. Make the batter: Pour wet into dry. Stir gently until just combined. The batter should be thick with a few streaks of flour left.
6. Fold in blueberries: Toss berries with 1–2 tbsp flour, then fold into the batter with a spatula, being careful not to overmix.
7. Fill the cups: Divide batter evenly among the 6 wells, filling each almost to the top for tall domes.
8. Add crumble: Top each muffin generously with the chilled crumble. Press lightly so it adheres. Sprinkle with coarse sugar if you like.
9. Bake high, then lower: Bake at 425°F for 7 minutes. Without opening the oven, reduce heat to 350°F (175°C) and bake another 18–22 minutes until golden and a toothpick comes out with moist crumbs.
10. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack. Serve warm or at room temperature.