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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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

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.