Jumbo Blueberry Muffins Recipe
Bursting with juicy blueberries and topped with a buttery crumb topping
By Sarah Mitchell • June 14, 2026
These jumbo blueberry muffins are loaded with plump, juicy blueberries and crowned with a buttery crumb topping. They taste like they came from a fancy bakery.
Tossing the blueberries in a tablespoon of flour prevents them from sinking to the bottom. Using both butter and oil creates muffins that are rich yet stay moist for days.
Fresh or frozen blueberries both work — if using frozen, fold them in while still frozen to prevent purple streaks.
About This Recipe
"Jumbo Blueberry Muffins" is a Breakfast recipe that brings all-purpose flour, granulated sugar, baking powder, salt and vegetable oil together into a flavorful, well-balanced dish. Rated Easy and ready in about 40 minutes, this recipe fits easily into a busy schedule. It serves 12 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 1/4 cup melted butter
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 3 tbsp brown sugar for topping
- 2 tbsp cold butter for topping
Instructions
- 1
Preheat oven to 425°F. Line a muffin tin with paper liners. Whisk flour, sugar, baking powder, and salt.
- 2
Mix oil, melted butter, eggs, milk, and vanilla. Pour into dry ingredients and fold until just combined.
- 3
Toss blueberries with 1 tablespoon flour, then gently fold into batter.
- 4
Make crumb topping: mix brown sugar, 2 tbsp flour, and cold butter with fingers until crumbly.
- 5
Fill muffin cups to the top. Sprinkle with crumb topping. Bake at 425°F for 5 minutes, then reduce to 350°F for 18-20 minutes.
- 6
Cool in pan 5 minutes, then transfer to a wire rack.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. All-purpose flour is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Oven and stovetop work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Jumbo Blueberry Muffins" is a versatile Breakfast dish that pairs beautifully with fresh fruit, Greek yogurt, toast or a warm croissant and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Jumbo Blueberry Muffins stores well in an airtight container in the refrigerator for 2–3 days. Let it cool to room temperature before refrigerating before sealing the container. Reheat gently until warmed through, adding a small splash of liquid if needed to restore the original texture.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Jumbo Blueberry Muffins?
This recipe takes about 15 minutes of prep and 25 minutes of cooking, for a total of roughly 40 minutes. It serves 12 and is rated Easy.
How do I store leftover Jumbo Blueberry Muffins?
Store leftover Jumbo Blueberry Muffins in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Jumbo Blueberry Muffins ahead of time?
Yes, you can prepare Jumbo Blueberry Muffins in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
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