These jumbo blueberry muffins are just like the ones you eat in a bakery! They are fluffy and soft muffins. They are studded with gorgeous blueberries throughout and topped with a buttery sugar streusel For the streusel 3/4 cup all-purpose flour 1/3 cup white sugar 6 Tbsp butter cold For the muffins 1/2 cup butter melted and cooled 3 Tbsp oil 1 egg room temperature 1 egg yolk room temperature 1 cup buttermilk* room temperature 1 Tbsp vanilla 1 cup white sugar 2 1/2 Cups all-purpose flour 3 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 Tbsp cornstarch 1 1/2 Cups fresh blueberries INSTRUCTIONS Line a 6 tin jumbo muffin tray with 6 liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools. In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter. 3/4 cup all-purpose flour, 1/3 cup white sugar, 6 tbsp butter In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined. 1/2 cup butter, 3 tbsp oil, 1 egg, 1 egg yolk, 1 cup buttermilk*, 1 tbsp vanilla, 1 cup white sugar Add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It's important not to over mix with muffins. 2 1/2 Cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cornstarch In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl. 1 1/2 Cups fresh blueberries Add the blueberries and mix in a few times. Evenly divide the batter between 6 jumbo muffin liners. Sprinkle streusel on top. Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean. These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week! NOTES to create buttermilk, mix 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow it to sit on your counter for a minimum of 10 minutes. Make sure it is at room temperature when adding it into your batter
I love blueberry muffins . Thank you Dream for sharing your recipe.❤
These jumbo blueberry muffins are just like the ones you eat in a bakery! They are fluffy and soft muffins. They are studded with gorgeous blueberries throughout and topped with a buttery sugar streusel
For the streusel
3/4 cup all-purpose flour
1/3 cup white sugar
6 Tbsp butter cold
For the muffins
1/2 cup butter melted and cooled
3 Tbsp oil
1 egg room temperature
1 egg yolk room temperature
1 cup buttermilk* room temperature
1 Tbsp vanilla
1 cup white sugar
2 1/2 Cups all-purpose flour
3 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 Tbsp cornstarch
1 1/2 Cups fresh blueberries
INSTRUCTIONS
Line a 6 tin jumbo muffin tray with 6 liners and set aside. Melt the butter and prepare to measure the rest of your ingredients as it cools.
In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.
3/4 cup all-purpose flour, 1/3 cup white sugar, 6 tbsp butter
In a large bowl, whisk melted and cooled butter, white sugar, egg, egg yolk, buttermilk, oil, and vanilla. Whisk until combined.
1/2 cup butter, 3 tbsp oil, 1 egg, 1 egg yolk, 1 cup buttermilk*, 1 tbsp vanilla, 1 cup white sugar
Add in flour, salt, cornstarch, baking soda, and baking powder. Using a spatula, gently fold until just combined. It's important not to over mix with muffins.
2 1/2 Cups all-purpose flour, 3 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tbsp cornstarch
In the bowl with the blueberries, add 1-2 tsps of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.
1 1/2 Cups fresh blueberries
Add the blueberries and mix in a few times.
Evenly divide the batter between 6 jumbo muffin liners. Sprinkle streusel on top.
Bake the muffins at 425°F for 5 minutes, then turn down to 375°F and bake for an additional 12-15 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
NOTES
to create buttermilk, mix 1 cup of milk with 1 tbsp of lemon juice or vinegar. Allow it to sit on your counter for a minimum of 10 minutes. Make sure it is at room temperature when adding it into your batter
Those look amazing, stay warm and safe y'all ❤
OMG Dream I can”t wait to make these they look absolutely delicious!!
I love to bake when it snows. We are hoping to get some snow this weekend
These look amazing! I just added blueberries to my grocery list. 💜
You’ll love em ❤️