Jumbo Blueberry Crumb Muffins Recipes

JUMBO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

THE BEST EASY JUMBO BLUEBERRY MUFFINS RECIPE

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Cream together the butter and 1 1/4 cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.
• Add in the eggs, one by one, making sure you beat well after each addition.
• Stir in vanilla, lemon juice, and buttermilk and mix well to combine.
• Sift the flour, salt, and baking powder into to the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins.
• In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.
• Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.
• Line a 6 cup jumbo muffin tin or 12 cup standard muffin tin with cupcake liners.
• Fill with batter - leave 1/3 muffin tin/liner for muffins to rise above.
• Sprinkle the 3 teaspoons sanding sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
• Optional: Reserve sanding sugar until end of cooking. In final 10 minutes of baking, brush tops of muffin with melted butter. Top with sanding sugar. Continue baking until cooked until toothpick inserted comes out completely clean.
• Remove muffins from tin and cool at least 30 minutes.
• Enjoy!

DAIRY FREE BLUEBERRY MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat oven to 350˚F and line a jumbo muffin pan with large muffin liners.
• In a large bowl, whisk together dry ingredients. Set aside.
• In a second bowl, whisk together oil, milk, egg and vanilla extract. Add to dry ingredients and milk until smooth. Stir in blueberries.
• Evenly distribute batter to muffin liners.
• In a third bowl, combine crumb topping ingredients. Cut cold shortening in with a pastry cutter or fork until small crumbs are formed. Sprinkle topping over muffins.
• Bake for 15 minutes. Increase to 400˚F for and additional 10 - 15 minutes or until an inserted toothpick comes out clean.
• Remove from oven and allow muffins to rest for about 10 minutes before removing from pan.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

JUMBO BLUEBERRY CRUMB MUFFINS

Steps:

• In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
• Preheat oven to 400 degrees (F). Spray a 6 mold jumbo muffin tin with non-stick spray; set aside.
• In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
• In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy; about 3 minutes. Don't skimp on time here!
• Add in the egg, egg yolks, and vanilla and continue beating until well combined. Turn mixer off and set batter aside for a moment. In a spouted bowl or measuring cup add the milk and sour cream; whisk well to combine; set aside. In a separate bowl combine add the blueberries and remaining flour; toss to completely coat the berries in the flour.
• With the mixer speed to low; alternate adding the flour mixture and the sour cream/milk mixture, beginning and ending with flour. Be sure not to over mix here. With the mixer turned off, add in the blueberries and any excess flour; use a spatula to gently fold the berries into the batter until incorporated.
• Divide the batter evenly among prepared muffin tins. Top each muffin cup with about 3 tablespoons of crumb topping.
• Bake for 27 to 30 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.

JUMBO BLUEBERRY CRUMB MUFFINS

Steps:

• Preheat oven to 350 degrees F. Grease a jumbo muffin pan with non-stick cooking spray. Crumb Topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a bowl. Cut in the butter with a pastry knife until crumbs are formed. Set aside while preparing muffins. Muffins: In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt until well mixed. In another bowl, combine the water, eggs, and oil and whisk well to combine. Stir the flour mixture into the egg mixture until just moistened. Do not overmix. Gently stir in the blueberries. Pour the batter evenly into the muffin tin. Top each muffin with some of the crumb topping. Bake at 350 degrees F for 35 minutes. Let cool in pan for 10 minutes then transfer to a cooling rack. Just before serving, dust the muffins with confectioners' sugar.

BIG BLUEBERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 400 (200 C) degrees with the rack positioned in the center. Oil a 6-cup muffin tin and line with muffin liners or tulip-shaped parchment liners.
• Mix the ingredients for the streusel in a bowl until it forms large, moist crumbs. Set aside.
• In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and lemon zest. Make a well in the center and stir in the egg, oil, butter and buttermilk. Stir just until the flour is incorporated, then fold in 1 cup of the blueberries.
• Spoon the batter into the muffin cups ¾ full. Top with the remaining blueberries and the crumble topping.
• Bake 25-30 minutes, or until the muffins are golden brown on top and a toothpick inserted in the center of the muffins comes out with a few moist crumbs.

JUMBO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
• Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
• Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
• Allow to cool for 10 minutes in pan before serving.
• Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit. Place muffin liners in a 12-count muffin pan and spray with baking spray. Set aside.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• Place blueberries in a small bowl and sprinkle with 2 to 3 tablespoons of flour, stirring gently to coat. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or using a mixing bowl and a hand mixer), blend (on medium-high speed) sugar and butter for about 2 to 3 minutes or until fluffy. Add vanilla extract and Greek yogurt and blend until combined.
• Reduce speed and add eggs, one at a time, blending for about 30 seconds after each egg is added.
• Add reserved flour mixture, blending until just incorporated and there are no visible streaks of flour remaining.
• Using a spoon or spatula (not the paddle of your stand mixer), very gently stir in the blueberries so they don't break too much.
• Using a standard round ice cream scoop, divide the batter evenly among muffin liners. Top each with a few reserved blueberries (optional). Then, top with orange pecan crumble.
• Bake on middle rack for 18 to 20 minutes or until a wooden toothpick or cake tester inserted in the centre of the muffins comes out clean.
• Let muffins cool in the pan for about 10 minutes before removing and allowing to further cool on a cooling rack. Enjoy!
• In a bowl, stir together the oats, orange zest, pecans and brown sugar. Using a pastry cutter or two knives, cut the butter into the oat mixture until there are crumbly, buttery bits.

JUMBO LEMON BLUEBERRY MUFFINS

Steps:

• In a small mixing bowl, combine the brown sugar, all-purpose flour, and cold butter.
• Mix with a fork until the butter is in small pea-size pieces and the sugar and flour are clumping together. Set aside.
• Preheat oven to 350 °F. Line a cupcake pan with 9-10 jumbo baking cups.
• In a medium-size bowl, whisk and stir together the all-purpose flour, baking powder, and salt. Set aside.
• In a small bowl, toss the fresh blueberries and 1 Tablespoon of all-purpose flour until the berries are fully coated. Set aside.
• In the stand mixer bowl fitted with a paddle attachment, beat the butter and sugar on medium-high for 5 minutes.
• Add eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
• Turn the mixer on low and slowly add flour mixture to the butter mixture until fully incorporated.
• Add the vanilla, milk and lemon juice, beat on low until incorporated. Mix on medium for 30 seconds. Scrape down the sides of the bowl.
• Add the lemon zest and flour-coated blueberries to the mixture. Mix gently with a rubber spatula until the blueberries are evenly distributed.
• With an ice cream scooper, fill each muffin liner 2/3 of the way. Top each muffin with 1 Tablespoon of crumble.
• Bake for 25-28 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
• Remove from the oven and let cool for 5 minutes before removing the muffins from the pan and place onto a cooling rack to cool completely.
• Serve and Enjoy!

THE BEST LEMON BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375 degrees. Line jumbo muffin tin (or 12 cup regular muffin tin) with muffin liners.
• In a large bowl, whisk together butter and sugar until light and fluffy. Add lemon juice, lemon zest, eggs, vanilla, and milk. Whisk to combine.
• In a small mixing bowl, combine flour, baking powder, baking soda, and salt. Add into batter reserving a small amount to toss with blueberries. Stir until just combined. Toss blueberries in the reserved flour and gently fold them into the batter.
• Spoon batter evenly into muffin liners. Place a few extra blueberries on top of each muffin.
• Combine topping ingredients in a small bowl using a fork until crumbly. Sprinkle a little bit of topping on each muffin.
• Bake for 35-40 minutes until tops are golden and a toothpick inserted into the middle of a muffin comes out clean. Transfer to a cooling rack.

BLUEBERRY CRUMB MUFFINS

Steps:

• Preheat the oven to 375. Line a 12 cup muffin tin with cupcake liners.
• To make the crumble topping smash together the white sugar, flour, butter and cinnamon with a fork until well combined. Set aside.
• Add butter to a stand mixer on medium speed and cream until fluffy.
• Add in sugar and beat until fluffy, another 1 minute.
• Add in eggs and vanilla extract and beat until well combined, 30 seconds.
• Sift together flour, salt and baking powder.
• Add in dry ingredients on low speed until just combined.
• Add in milk on low speed until just combined.
• Toss blueberries with 2 tablespoons flour and fold them into the batter gently.
• Use an ice cream scoop to add muffin batter to the lined muffin tin.
• Sprinkle crumb topping in clumps over muffins.
• Bake for 20-22 minutes.

JUMBO PEACH BLUEBERRY MUFFINS

Steps:

• Add granulated sugar, all-purpose flour, ground cinnamon and unsalted butter to a small mixing bowl. Using your fingers, the back of a fork, or a pastry blender, cut the butter into the dry ingredients until the mix resembles bread crumbs. Refrigerate until ready to use.
• Preheat the oven to 400 degrees F. Line a (6-cup) jumbo muffin pan with paper liners, or spray with nonstick cooking spray.
• Sift the all-purpose flour, baking powder, ground nutmeg, ground cinnamon, and sea salt into a medium mixing bowl. Whisk to combine. Set aside.
• Add vanilla bean paste, peach puree, whole milk, and sour cream to small mixing bowl. Whisk to combine. Set aside.
• Add unsalted butter, granulated sugar, and light brown sugar to stand mixer bowl. Beat on medium for 3 minutes, or until light and fluffy.
• Add egg and egg yolks to mixer. Beat on low until well incorporated.
• Remove bowl from stand mixer. Alternate adding half the peach puree mixture and half the flour mixture, folding each in with a large spatula. Avoid over mixing.
• Fold in diced peach and fresh blueberries.
• Divide the batter evenly between the prepared muffin pan using an ice cream or cookie scoop.
• Top each muffin with an equal amount of crumb topping.
• Bake 27 to 33 minutes in preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Tops and edges of the muffin should be golden brown.
• Remove muffin tin from oven and cool on wire rack.
• Store muffins in an airtight container for several days.

JUMBO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°
• Cream together the softened butter and sugar.
• Add in 1 egg at a time and mix.
• Mix in the baking powder and salt.
• Alternating between flour and milk, add into mixture until just combined. Mixing this by hand is a better way to ensure that you don't overbeat the mix.
• Gently stir in the mashed berries and then gently mix in the remaining berries.
• In a small bowl, mix together sugar, cinnamon, and nutmeg.
• Filled lined muffin tins to the top and sprinkle with topping mixture.
• Bake for about 25 minutes or until golden brown.

JUMBO BLUEBERRY MUFFINS RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Generously grease a jumbo 6-count muffin pan with butter or nonstick spray, or line with muffin liners. Set aside.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Set aside.
• Whisk the melted butter, oil, sugar, and eggs together until combined.
• Then whisk in the sour cream, milk, and vanilla extract. the mixture will be pale yellow.
• Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined.
• Use a whisk to get rid of any large lumps of flour, if needed. Avoid overmixing.
• The batter will be thick. Fold in the blueberries.
• Divide the batter between each muffin cup, filling all the way to the top.
• Sprinkle with coarse sugar, if desired.
• Bake at 425 degrees F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 25 to 30 minutes, or until the tops are lightly golden brown and centers are set.
• Stick a toothpick in the center of a muffin to test for doneness.
• If it comes out clean, the muffins are done.
• Allow to cool for 10 minutes in pan before serving.

BAKERY STYLE BLUEBERRY MUFFINS WITH CRUMB TOPPING

Steps:

• Preheat the oven to 375 degrees F.
• Line muffin cups with paper or foil liners or spray muffin tins with cooking spray.
• In a medium bowl, whisk the flour with the baking powder and salt.
• In a large bowl, combine the sugar, eggs and canola oil and mix until well blended. Beat in the milk and vanilla.
• Add the flour mixture to the egg mixture and stir until batter is smooth. Gently fold in the blueberries.
• Spoon the batter into the muffin cups, filling them about three-quarters full. Spoon the crumb topping on top of each one and bake for 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out dry.
• Cool on a rack for 10 minutes before serving.
• TO MAKE THE CRUMB TOPPING
• In a medium bowl, combine the flour with the brown sugar, cinnamon and nutmeg. Stir in the melted butter.

BAKERY STYLE BLUEBERRY MUFFINS WITH ORANGE STREUSEL CRUMB TOPPING

Steps:

• FOR THE TOPPING
• In small bowl add flour, sugar and zest of one whole orange.
• Melt butter and add to flour mixture and combine well with a fork.
• Cover and set aside in refrigerator.
• FOR BLUEBERRY MUFFINS:
• Start with dry ingredients:
• In a large bowl add the flour, baking powder, sugar, and pinch of salt. Whisk well.
• In a glass measuring cup or bowl melt the stick of butter.
• To the butter add the greek yogurt, milk, orange juice, eggs, and vanilla. Mix well.
• Add ⅓ of the wet ingredients to dry ingredients. Mix gently.
• Repeat two more times with ⅓ of wet ingredients.
• Gently fold in blueberries.
• Cover and place in refrigerator for at least 30 minutes or overnight.
• WHEN READY TO BAKE:
• Preheat oven to 425 degrees.
• Prepare muffin tin accordingly (i.e.. muffin liners, or nonstick product of choice)
• If using parchment paper make sure to butter or spray with nonstick before placing in muffin tin.
• Use a glass to help push the paper down in the tin to form the liner.
• Remove batter and fill muffins liners or individual tin over the top.
• Top with generous amount of orange streusel crump topping.
• Place in upper third of oven and bake for 10 minutes at 425 degrees. Do not open oven at this point.
• After 10 minutes, without opening oven, turn temperature down to 350 degrees and bake until a toothpick comes out clean.
• If you feel your topping is browning too fast, you can tent the top of your pan with tin foil.