Is there anything more comforting than a classic blueberry muffin with a hot cup of coffee? I don’t think so!
Here’s my favorite blueberry streusel muffin recipe, loaded with blueberries and made in a jumbo muffin tin to give you even BIGGER flavor!
Get Prepped
Preheat your oven to 400 degrees Fahrenheit and line 8 jumbo or 12 standard muffin tins with paper liners.
Get to Mixing
Cream together 1/2 cup unsalted butter (room temperature) and 1 1/4 cups granulated sugar until light and fluffy with a stand or hand mixer. Once creamed, add in 2 eggs, 1 teaspoon of pure vanilla extract, 1 teaspoon of lemon juice, and 1 teaspoon of lemon extract, and mix until combined. The lemon extract is optional but adds extra flavor. You could also use lemon zest if you do not have extract.
Add in 1 1/2 teaspoons of salt, 2 teaspoons of baking powder, and just 1 cup of the flour to your wet ingredients and mix until just combined.
Slowly mix in 1/2 cup of buttermilk. If you do not have buttermilk, you can use 1/2 cup of dairy milk with 1/2 tablespoon of white vinegar. Add in 1 final cup of flour, mix until just combined, and then fold in 2 cups of fresh or frozen blueberries.
Fill each muffin cavity 3/4 full and set the tin aside while you prepare the streusel topping.
Make the Topping
Melt 6 tablespoons of unsalted butter in a medium-sized microwave-safe bowl. Once the butter is slightly cooled, add in 1 1/4 cups all-purpose flour, 1/2 cup light brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon ground cinnamon.
Toss all the ingredients together just until the flour is absorbed. You don’t want to overmix or it will become a paste. The streusel should be clumpy.
Top & Bake
Top each muffin with clumps of streusel. You can be generous with this to get that classic crunchy top! If you have any leftover streusel, it can be stored in an airtight container or bag in the fridge for up to 7 days or in the freezer for up to 3 months.
Bake the muffins at 400 degrees Fahrenheit for 5 minutes, then reduce the temperature to 375 to continue baking for 30-35 minutes. If you’re baking standard-sized muffins, you’ll want to reduce the bake time to 20-25 minutes.
Check to see if the muffins are done by inserting a toothpick into the center of one muffin. If it comes out wet with batter, continue baking for 2 minutes at a time. If it comes out clean, immediately remove the muffins from the pan and let them cool on a rack for 15-20 minutes.
ENJOY!
Enjoy these delicious blueberry streusel muffins with a cup of coffee or tea. A match made in heaven!
Loaded Jumbo Blueberry Streusel Muffins
Equipment
- 1 large mixing bowl
- 1 stand/hand mixer
- 1 medium mixing bowl
- 1 rubber spatula
- 1 jumbo muffin pan
- 1 fork/whisk
- 8 jumbo muffin liners
Ingredients
Muffins
- 1/2 cup unsalted butter room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp lemon juice
- 1 tsp lemon extract optional
- 1/2 cup buttermilk can substitute with regular dairy milk and add 1/2 tbsp vinegar
- 2 cups all purpose flour
- 1 1/2 tsp salt
- 2 tsp baking powder
- 2 cups blueberries fresh or frozen
Streusel Topping
- 1 1/4 cups all-purpose flour
- 1/2 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1/4 tsp ground cinnamon
- 6 tbsp unsalted butter melted and slightly cooled
Instructions
For the Muffins
- Preheat the oven to 400 degrees Fahrenheit
- Cream together the butter and sugar until light and fluffy with a stand or hand mixer
- Add in eggs, vanilla extract, lemon juice, and lemon extract and mix until combined
- Add in salt, baking powder, and 1 cup of flour and mix until just combined
- Slowly add buttermilk (or milk/vinegar mixture) and mix until just combined
- Add in final cup of flour and mix until just combined
- Using a rubber spatula or wooden spoon, fold in 2 cups of blueberries
- Line 8 jumbo or 12-14 standard muffin tins with cupcake liners
- Fill each cavity 3/4 full with batter
- Set aside to rest while you make the streusel
For the Streusel
- Melt butter in a medium, microwave-safe bowl
- Add flour, brown sugar, granulated sugar, and cinnamon to the butter
- Mix with a fork or whisk (Don't overmix or the streusel will become like a paste. Just toss together until mixture is clumpy, and the flour is completely absorbed)
Bake
- Scatter clumps of streusel topping on each muffin (Be as generous or reserved as you like. Leftover streusel can be refrigerated for 7 days or frozen for 3 months in airtight container/bag)
- Bake at 400 degrees Fahrenheit for 5 minutes, then reduce temperature to 375 degrees Fahrenheit and continue baking for 30-35 minutes. (if making standard-sized muffins, reduce bake time to 20-25 minutes)
- To check if the muffins are fully baked, insert toothpick in center of muffin. If it comes out with wet batter, continue baking for 2 minutes at a time. If it comes out clean, remove from tin immediately and let cool on a rack for 15-20 minutes.