Jumbo Blueberry Muffins
Bursting with juicy blueberries and topped with a buttery crumb topping
By RecipesQueen Kitchen • June 10, 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.
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.
