Soft, tender Jumbo Blueberry Muffins topped with a crisp streusel—bakery-style and loaded with juicy blueberries. If you’ve been hunting for the perfect blueberry crumb muffin, this recipe delivers moist crumb, a golden dome, and a crunchy topping that balances sweet and buttery flavors.
I tested dozens of variations while developing a lineup for coffee shops, so these muffins are the result of careful trial and refinement. The buttermilk keeps the crumb exceptionally moist and tender, while the brown sugar streusel adds the perfect crunchy contrast.
After many rounds of tasting and feedback, these muffins earned a place on two Manhattan coffee shop menus. It took persistence, edits, and thousands of bites, but the end result is a dependable, crowd-pleasing muffin with a bakery-quality finish.
Thanks to everyone who helped taste and refine these muffins. Your feedback made the difference in balancing texture, flavor, and appearance.
Tips for the best Jumbo Blueberry Muffins
- Moderate the streusel. Too much topping can weigh down the muffins and cause the centers to sink. Keep the streusel pieces small and lightly distributed.
- Don’t test too early. Insert a skewer only after the muffins have set—about 20 minutes after removing from the oven—to avoid collapsing the centers.
- Follow the mixing order. There’s a reason for each step: emulsifying the eggs and oil, then adding sugars and buttermilk helps create an even batter and a light texture.
- Blueberry temperature matters. You can use fresh or frozen berries. If using frozen, fold them in while still frozen so the batter doesn’t discolor or become overly wet.
Possible Substitutions
- Coconut oil: Can replace canola oil, though the muffins will take on a mild coconut flavor.
- Buttermilk: In a pinch, add 1 tablespoon lemon juice to a cup of milk or cream and let sit briefly.
- Standard muffins: This batch can be divided into about 12 standard-sized muffins if you prefer.
Jumbo Blueberry Muffins with Streusel Topping
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Ingredients
For the Muffins
- 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
For the Streusel
- ⅓ cup granulated sugar
- 2 tbsps light brown sugar
- 1 ½ cups all-purpose flour
- ¼ tsp kosher salt
- 11 tbsp unsalted butter
Instructions
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Preheat oven to 375°F (convection if available).
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Line 8 jumbo muffin tins with tulip or jumbo liners.
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Whisk together flour, baking soda, baking powder, and salt. Set aside.
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In a bowl whisk eggs and oil until emulsified and light. Add sugars and whisk until incorporated.
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Whisk in buttermilk.
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Fold in the dry ingredients, then fold in blueberries gently.
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Scoop batter into prepared muffin tins, filling each liner and creating a slight dome.
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Sprinkle streusel on top, making sure no large pieces cover the top or the centers won’t rise properly.
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Bake about 27–30 minutes or until a cake tester comes out clean or the centers spring back slightly when pressed. Let cool before testing to avoid collapse.
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