Description
These jumbo blueberry muffins are bursting with fresh blueberries, a sweet berry swirl, and a buttery crumb topping, just like from a bakery.
Ingredients
Scale
- For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen blueberries
- For the Berry Swirl:
- 1/2 cup seedless raspberry jam
- 1 tablespoon water
- For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 cup cold unsalted butter, cubed
Instructions
- Preheat oven to 400°F (200°C). Line a jumbo 6-cup muffin tin with paper liners or spray generously with nonstick spray.
- Make the crumb topping: In a small bowl, whisk together flour, granulated sugar, and brown sugar. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Set aside.
- Make the berry swirl: In a small microwave-safe bowl, heat raspberry jam and water for 15-20 seconds until loose. Stir and set aside.
- Prepare the muffin batter: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
- In a separate medium bowl, whisk together egg, buttermilk, oil, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir just until combined (do not overmix). Fold in blueberries gently.
- Divide batter evenly among the 6 muffin cups (each cup will be nearly full).
- Drop small spoonfuls of the raspberry jam mixture over the batter in each cup, then use a toothpick to gently swirl it into the batter.
- Sprinkle crumb topping evenly over each muffin.
- Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If tops brown too quickly, tent with foil after 15 minutes.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra berry flavor, use fresh blueberries if available. Frozen berries can be used without thawing. Store muffins in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 430
- Sugar: 36g
- Fat: 18g
- Carbohydrates: 64g
- Protein: 6g