Soft, tender Jumbo Blueberry Muffins with Streusel Topping! These bakery-style muffins are large and packed with blueberries! Look no further: your quest for the perfect blueberry crumb muffin stops here!
I have eaten more muffins in the past month than I have in my entire life! Testing and retesting until I couldn’t eat one more bite! [I know what you’re thinking, “Cry me a river, Lindsey!”?]
But, seriously, we have been testing a whole line of baked goods for coffee shops, and you know nothing less than perfection will do for me. These Jumbo Blueberry Muffins were a stop along the way. The buttermilk is what makes these fatties super moist and tender.
With a whole lotta hustle, we are in 2 Manhattan coffee shops and counting. I can say that I will not be quitting my day job(s) to begin a career as a salesman. Nope. Even when you come baring carb-laden gifts, it is a tough crowd out there.
Thank you to all the kind people who have been testing and re-testing a million iterations of muffins and scones over the past two months. We love you.
Tips for the best Jumbo Blueberry Muffins
Not too much streusel. The limit does exist! ∞ [Just a little math joke for my extra nerdy friends out there. I guess it could be a Mean Girls joke too. And that is just as cool in my book. ?] Streusel Addicts: consider yourselves warned. If you add too much streusel, these big boys will deflate.
Speaking of Deflating! Don’t test them too early with a skewer or cake tester or they will fall in the center. Sadness. I know this because I deflated approximately 200 muffins in August. Wait 20 minutes before poking.
Whisking Order: As with everything I do, there is a method to the madness here. Don’t change the order. Don’t think you’ll be all cute and just dump everything in the bowl. With they still be great, totally. But they won’t be exceptional. And we are exceptional humans.
Blueberry Temperature: You can use fresh or frozen blueberries. If you use frozen blueberries, make sure they are frozen when you fold them into the batter or your batter will discolor and extra moisture will be added. In case you were wondering, yes, I learned this the hard way.
But what about substitutions?!
Coconut Oil: You can substitute the canola oil for coconut oil. Will you be able to taste it? Yes.
Buttermilk: You can add a tablespoon of lemon juice to a cup of cream in a pinch as a substitute. It won’t be the same, but it will work.
Can I make small muffins? Absolutely! I guess this would make about 12 standard muffins.
Jumbo Blueberry Muffins with Streusel Topping
- 375 g All Purpose Flour
- 15 g Baking Powder
- 6 g Baking Soda
- 1 t Kosher Salt
- 150 g Light brown sugar
- 225 g Sugar
- 100 g Egg
- 200 g Canola Oil
- 150 g Buttermilk
- 275 g Blueberries (frozen)
- Brown Sugar Streusel (Recipe here)
- Preheat oven to 375°F convection if you have that option.
- Line 8 jumbo muffin tins with tulip liners or regular jumbo muffin liners.
- Whisk together flour, baking soda, baking powder, and salt. Set aside
- In a bowl whisk together eggs and oil until emulsified and light. Whisk in sugars until emulsified.
- Whisk in buttermilk.
- Fold in dry ingredients followed by blueberries.
- Scoop batter into prepared muffin tins.
- Crumble streusel on top being sure no pieces are too large or the centers won’t rise and will sink.
- Bake in preheated oven for approximately 27-30 minutes or until a cake tester comes out clean or the centers provide a little resistance when touched lightly.
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