Best Fluffy Jumbo Blueberry Muffins Recipe with Cinnamon Crumble Top
Fluffy jumbo blueberry muffins with a crispy cinnamon crumble top are the perfect way to start your day. These easy homemade blueberry muffins are lighter than air, with a golden, crispy exterior and a tender, moist interior packed with juicy blueberries. After making these many times, I’ve discovered the trick to keeping them fluffy every time. If you love recipes like this, you’ll also enjoy Easy Creamy Zucchini Noodle Pad Thai Recipe with Peanut Sauce and Cozy Triple Berry Crumble Bars Recipe Easy Homemade Almond Streusel Treats.
Why This Best Fluffy Jumbo Blueberry Muffins Recipe with Cinnamon Crumble Top Is Pure Comfort
- Light and fluffy texture
- Crispy cinnamon crumble top
- Perfectly sweet and tangy blueberry flavor
- Easy to make and customize
What You'll Need for Best Fluffy Jumbo Blueberry Muffins Recipe with Cinnamon Crumble Top
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter, melted
- 1 cup fresh blueberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Optional: Coarse sugar for sprinkling
- Optional: Fresh blueberries for garnish
đź“ť Ingredient Notes
- blueberries: Fresh or frozen blueberries can be used. If using frozen, do not thaw.
đź›’ Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Ensures even mixing and fluffy texture → See on Amazon
- Silicone Muffin Liners — Prevents muffins from sticking and makes cleanup easy → See on Amazon
How to Make Best Fluffy Jumbo Blueberry Muffins Recipe with Cinnamon Crumble Top
- Preheat oven: Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or silicone liners.
- Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, mix melted butter, eggs, and vanilla extract.
- Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in blueberries.
- Prepare crumble topping: In a small bowl, mix together flour, brown sugar, and cinnamon. Add melted butter and mix until crumbly.
- Assemble muffins: Divide batter evenly among muffin cups. Sprinkle crumble topping over each muffin and gently press down. Sprinkle with coarse sugar if desired.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Cook's Tips for Perfect Best Fluffy Jumbo Blueberry Muffins Recipe with Cinnamon Crumble Top
- Common mistake and fix: Don't overmix the batter. This can lead to dense muffins. Mix until just combined.
- Pro tip: For an extra touch of sweetness, sprinkle the muffins with coarse sugar before baking.
- Pro tip: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
Storing & Reheating Best Fluffy Jumbo Blueberry Muffins Recipe with Cinnamon Crumble Top
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days Make-ahead tip: Prepare batter up to 1 day ahead and store in the fridge. Bake as directed.
Freezing Best Fluffy Jumbo Blueberry Muffins Recipe with Cinnamon Crumble Top
Freeze for up to 2 months
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (175°C) oven for 10-15 minutes Microwave: Reheat in the microwave for 20-30 seconds
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: If you don't have fresh blueberries, you can use frozen blueberries. Do not thaw them before using.
- Make-ahead: Prepare the batter up to 1 day ahead and store in the fridge. Bake as directed.
- Scaling: This recipe can be halved or doubled as needed.
- Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil during the last 10 minutes of baking.
Want to level up this recipe?
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Best Fluffy Jumbo Blueberry Muffins Recipe with Cinnamon Crumble Top
Ingredients
Main Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup unsalted butter, melted
- 1 cup fresh blueberries
Seasonings
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Optional Toppings
- Coarse sugar for sprinkling
- Fresh blueberries for garnish
Instructions
- Preheat oven: Preheat oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or silicone liners.
- Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In another bowl, mix melted butter, eggs, and vanilla extract.
- Combine ingredients: Add the wet ingredients to the dry ingredients and mix until just combined. Fold in blueberries.
- Prepare crumble topping: In a small bowl, mix together flour, brown sugar, and cinnamon. Add melted butter and mix until crumbly.
- Assemble muffins: Divide batter evenly among muffin cups. Sprinkle crumble topping over each muffin and gently press down. Sprinkle with coarse sugar if desired.
- Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: If you don't have fresh blueberries, you can use frozen blueberries. Do not thaw them before using.
- Make-ahead: Prepare the batter up to 1 day ahead and store in the fridge. Bake as directed.
- Scaling: This recipe can be halved or doubled as needed.
- Troubleshooting: If your muffins are browning too quickly, tent the pan with aluminum foil during the last 10 minutes of baking.
Storage
- Fridge: Store in an airtight container at room temperature for up to 3 days
- Freezer: Freeze for up to 2 months
- Oven reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes
- Microwave reheat: Reheat in the microwave for 20-30 seconds
- Make ahead: Prepare batter up to 1 day ahead and store in the fridge. Bake as directed.
Nutrition Per Serving
- Calories: 280
- Protein: 4g
- Fat: 10g
- Carbs: 45g
- Fiber: 1g
- Sugar: 20g
- Sodium: 200mg
- Cholesterol: 50mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Best Fluffy Jumbo Blueberry Muffins Recipe with Cinnamon Crumble Top FAQs
Overmixing the batter is the most common reason for dense blueberry muffins. Mix the batter until just combined to avoid this issue.
Yes, you can prepare the batter up to 1 day ahead and store it in the fridge. Bake as directed.
Overbaking can lead to dry muffins. Bake the muffins for the minimum time indicated in the recipe, and check for doneness with a toothpick.
Yes, you can use frozen blueberries. Do not thaw them before using. They may bleed a bit more color into the batter, but the muffins will still be delicious.
Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.
A Warm Final Note
I can’t wait for you to try Best Fluffy Jumbo Blueberry Muffins Recipe with Cinnamon Crumble Top and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
