Name: Jumbo Blueberry Streusel Muffins
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 9
Cuisine: American
Ingredients: 1 cup all purpose flour; 2 teaspoons ground cinnamon; Pinch of nutmeg; 1/2 cup granulated sugar; 1/2 cup (1 stick) butter, melted; 1 cup fresh blueberries; 1 Tablespoon all purpose flour, for coating the blueberries; 2 cups All Purpose flour; 3 teaspoons baking powder; 1/2 teaspoon salt; 2 large eggs; 1/2 cup vegetable oil; 3/4 cup granulated sugar; 1 cup sour cream; 1 teaspoon vanilla extract

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These Jumbo Blueberry Streusel Muffins are such a morning treat! They’re so soft, incredibly moist, and the blueberries add so much flavor and bite to these muffins. This is a recipe you will want to keep around forever!

I adapted this recipe from Quin at Butter Be Ready in July 2019 and it’s still my go-to recipe every single time. She really nailed it with this one! So because I’m usually just cooking and baking for myself, I used Quin’s recipe to make 9 jumbo sized muffins instead of 18. These are the perfect size for a quick grab and go breakfast and even a snack because there are no rules to when you can eat muffins, right?!

How to make Jumbo Blueberry Streusel Muffins

FOR THE STREUSEL

In a small bowl, whisk together the flour, cinnamon, nutmeg, and sugar. Using a fork, stir in the melted butter until combined and crumbled and set aside.

Step 1

Rinse and dry your blueberries then place them in a small bowl and coat with 1 tbsp of flour. Set aside aside until you’re ready to fold them into the batter. In a large bowl whisk together the flour, baking powder, salt and set aside.

Step 2

In a medium bowl mix the eggs, oil, sugar, sour cream, and vanilla extract until everything is mixed and creamy. Add the wet ingredients to the dry ingredients and mix until there are no flour streaks but do not over mix the batter. Gently fold in the blueberries into the batter.

Step 3

Using a medium cookie scoop, divide the batter into the prepared muffin pan. I poured 2 scoops per muffin cavity. Top with a generous amount of streusel and bake for about 28 minutes or until an inserted tooth pick comes out clean. Allow the muffins to cool for 2-4 minutes in the pan before transferring to a cooling rack.

Tips for best results:

Make sure your eggs and sour cream are at room temperature.
Be sure to rinse and thoroughly dry your blueberries as much as you can.
Right after you dry your blueberries coat them in flour and let them sit until you’re ready to fold them in. Blueberries contain a lot water so the flour helps with absorbing the water. The flour also prevents the blueberries from sinking to the bottom, so don’t skip this step.
Because these are muffins, we are using the muffin mixing method which means that we stir the wet ingredients into the dry ingredients. This method helps create an extra soft crumb.
Once you have your batter in your pan, work fast to distribute the streusel topping. At this point the chemical leavening (sour cream and baking powder) have been activated and will need to placed in the oven asap!