Jumbo Blueberry Crumb Muffins

Moist and Fluffy, my homemade Jumbo Blueberry Muffins are even better than the ones from the bakery!

Ingredients

For the Crumb Topping:

1/2 cup granulated sugar

3/4 cup all-purpose flour (not packed)

1/2 teaspoon ground cinnamon

6 tablespoons unsalted butter, chilled and cut into tiny pieces

For the Jumbo Blueberry Muffins:

3 cups plus 2 tablespoons all-purpose flour, divided

1 tablespoon baking powder

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

6 tablespoons unsalted butter, at room temperature

1 cup granulated sugar

1/3 cup light brown sugar, packed

1 large egg plus 2 large egg yolks, at room temperature

2 teaspoons pure vanilla extract

3/4 cup whole milk

1/3 cup full-fat sour cream

1 and 1/2 cups blueberries

Instructions

For the Crumb Topping:

In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.

For the Jumbo Blueberry Muffins:

Preheat oven to 400 degrees (F). Spray a 6 mold jumbo muffin tin with non-stick spray; set aside.

In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.

In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy; about 3 minutes. Don't skimp on time here!

Add in the egg, egg yolks, and vanilla and continue beating until well combined. Turn mixer off and set batter aside for a moment. In a spouted bowl or measuring cup add the milk and sour cream; whisk well to combine; set aside. In a separate bowl combine add the blueberries and remaining flour; toss to completely coat the berries in the flour.