Blueberry Muffins
Jumbo blueberry muffins with a buttery crumb topping.
Equipment
- 12-cup jumbo muffin tin
- paper liners (optional)
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Pastry Cutter or Fork
- Rubber spatula
- Wire Rack
Ingredients
Ingredients
- 1 teaspoonsalt
- 5 cupsall-purpose flour + 3 tablespoons
- 1 1/2 tablespoonsbaking powder
- 1 teaspoonbaking soda
- 1 cupbuttermilk
- 1/4 cupmilk
- 1/4 cupoil
- 1 cupsoftened unsalted butter
- 1 cupgranulated sugar
- 1 cupbrown sugar
- 4 eggs
- 1 tablespoonvanilla
- 4 cupsblueberries
- 1/2 cupsoftened unsalted butter
- 3/4 cupall-purpose flour
- 3/4 cuppacked light brown sugar
- 1 teaspoonground cinnamon optional
Instructions
Instructions
- Preheat the oven to 375°F. Line a 12‑cup jumbo muffin tin with paper liners or grease each cup.
- Make the crumb topping: in a medium bowl combine 3/4 cup all‑purpose flour, 3/4 cup packed light brown sugar, 1/2 cup softened unsalted butter, and 1 teaspoon ground cinnamon (optional). Use a pastry cutter, fork, or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs (about the size of rice). Set aside.
- In a separate bowl whisk together the dry muffin ingredients: 5 cups all‑purpose flour, 1 teaspoon salt, 1 1/2 tablespoons baking powder, and 1 teaspoon baking soda. Set aside.
- In another bowl whisk together the wet liquids: 1 cup buttermilk, 1/4 cup milk, and 1/4 cup oil. Set aside.
- In a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer) cream together 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup brown sugar on medium speed until light and fluffy, about 5–7 minutes.
- With the mixer running on low to medium, add the 4 eggs one at a time, mixing until each egg is incorporated. Add 1 tablespoon vanilla and mix briefly to combine.
- With the mixer on low, add the dry and wet mixtures to the creamed mixture by alternating and in three additions total for the dry (beginning and ending with the dry). For example: add one‑third of the dry mixture and mix just until incorporated; add half of the wet mixture and mix just until incorporated; add the second one‑third of the dry and mix; add the remaining wet mixture and mix; add the final one‑third of the dry mixture and mix on low just until no streaks of flour remain. Do not overmix.
- In a medium bowl gently toss 4 cups blueberries with 3 tablespoons all‑purpose flour until coated. Fold the floured blueberries into the batter with a rubber spatula until just combined.
- Evenly divide the batter among the 12 jumbo muffin cups, filling each about 3/4 full.
- Sprinkle the reserved crumb topping evenly over the top of each muffin.
- Bake at 375°F for 30–35 minutes, or until the tops are lightly browned and a toothpick inserted into the centers comes out clean or with a few moist crumbs.
- Cool the muffins in the pan on a wire rack for about 10 minutes, then transfer the muffins to the rack to cool to room temperature before serving.
Notes
Notes
Here’s a really important tip for you, and I’m sharing it because I’ve already tested it myself. Don’t spray the muffin tins with nonstick spray and pour the batter straight in – it doesn’t work. I’ve tried it, and the muffins still stick. I always recommend using muffin liners for this recipe. It makes things so much easier, and you’ll get a clean release every single time.
Do not overmix:
I always mix just until the ingredients come together. Overmixing can make the muffins dense instead of tender.
Gently fold ingredients:
I fold in the blueberries gently so the batter stays light and fluffy.
Do not overbake:
I keep a close eye on the muffins near the end of baking to make sure they stay moist and don’t dry out.
Add acid for fluffiness:
I use buttermilk to bring in a little acidity, which makes the muffins fluffier and more tender.
Use standard muffin tin:
If you are using a regular 12-cup muffin tin, just cut the recipe in half and shorten the baking time by about 5 to 7 minutes.
Mixer options:
If you don’t have a stand mixer, an electric hand mixer works just as well.
Use frozen blueberries:
Frozen blueberries work great here. I toss them with a little flour before folding them in so they don’t sink to the bottom.
Make-Ahead:
You can make these muffins up to 1 day ahead of time.
How to Store:
Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving. You can also leave these covered at room temperature for up to 3 days.
Here’s a really important tip for you, and I’m sharing it because I’ve already tested it myself. Don’t spray the muffin tins with nonstick spray and pour the batter straight in – it doesn’t work. I’ve tried it, and the muffins still stick. I always recommend using muffin liners for this recipe. It makes things so much easier, and you’ll get a clean release every single time.
Do not overmix:
I always mix just until the ingredients come together. Overmixing can make the muffins dense instead of tender.
Gently fold ingredients:
I fold in the blueberries gently so the batter stays light and fluffy.
Do not overbake:
I keep a close eye on the muffins near the end of baking to make sure they stay moist and don’t dry out.
Add acid for fluffiness:
I use buttermilk to bring in a little acidity, which makes the muffins fluffier and more tender.
Use standard muffin tin:
If you are using a regular 12-cup muffin tin, just cut the recipe in half and shorten the baking time by about 5 to 7 minutes.
Mixer options:
If you don’t have a stand mixer, an electric hand mixer works just as well.
Use frozen blueberries:
Frozen blueberries work great here. I toss them with a little flour before folding them in so they don’t sink to the bottom.
Make-Ahead:
You can make these muffins up to 1 day ahead of time.
How to Store:
Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving. You can also leave these covered at room temperature for up to 3 days.