Jumbo Blueberry Muffins with Streusel Topping
Indulge in the ultimate breakfast treat with these jumbo blueberry muffins crowned with a buttery cinnamon streusel topping! Bursting with 1.5 cups of fresh, juicy blueberries folded into a moist and tender batter enriched with sour cream and vanilla, these oversized muffins deliver bakery-style perfection every time. The irresistible crumbly streusel, made with brown sugar and a hint of warm cinnamon, adds a sweet crunch to every bite. Ready in just 45 minutes, these homemade muffins are easy to whip up and perfect for satisfying cravings. Whether you're serving them warm with a cup of coffee or as a grab-and-go snack, these jumbo blueberry muffins are sure to become a family favorite.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted)
- 0.75 cups Whole milk
- 0.25 cups Sour cream
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 1.5 cups Fresh blueberries
- 0.5 cups All-purpose flour (for streusel)
- 0.5 cups Brown sugar
- 1 teaspoon Ground cinnamon
- 0.25 cups Unsalted butter (cold, diced)
Instructions
Preheat your oven to 375°F (190°C). Line a jumbo muffin tin with jumbo muffin liners or grease the tin generously.
In a large mixing bowl, whisk together 2.5 cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and 0.5 teaspoons of salt.
In a separate medium bowl, combine 0.5 cups of melted unsalted butter, 0.75 cups of whole milk, 0.25 cups of sour cream, 2 teaspoons of vanilla extract, and 2 large eggs. Whisk until smooth.
Gradually pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Do not overmix; it’s okay if there are a few lumps.
Gently fold in 1.5 cups of fresh blueberries using a spatula, ensuring they are evenly distributed throughout the batter.
To prepare the streusel topping, mix 0.5 cups of all-purpose flour, 0.5 cups of brown sugar, and 1 teaspoon of ground cinnamon in a small bowl. Add 0.25 cups of diced cold unsalted butter and use a fork or your fingertips to mix until crumbly.
Fill each muffin liner almost to the top with muffin batter. Sprinkle a generous amount of the prepared streusel topping over each muffin.
Place the muffin tin in the preheated oven and bake for 22-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Enjoy your jumbo blueberry muffins warm or at room temperature. They pair wonderfully with coffee or tea!
Nutrition Facts
Calories |
740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 483 mg | 21% | |
| Total Carbohydrate | 109.0 g | 40% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 59.4 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 97 mg | 7% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 210 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
