Jumbo Whole Wheat Blueberry Muffins

Have breakfast ready for the whole week with a quick batch of Jumbo Whole Wheat Blueberry Muffins! These giant muffins are made with whole wheat pastry flour, packed full of blueberries, and topped with a sweet crumb topping. Grab one on the way out the door for an on-the-go breakfast, or have them ready for an easy snack.

Making Jumbo Whole Wheat Blueberry Muffins

Muffins are a quick bread – meaning they’re leavened with ingredients other than yeast or eggs. In this case, we use a chemical leavening agent (baking powder). When you get down to it, baking is a science! With cooking it’s much easier to “fix” things when they start to go wrong, but with baking if you make a mistake you may have to start from scratch again. Luckily these jumbo muffins are a quick, easy recipe that’s sure to please!

Switching Up Your Muffins

This recipe can be used as a base even if you’re not a blueberry fan. Simply replace the blueberries with another fruit of your choice. Diced strawberries, raspberries, or even bananas are good substitutions. Not feeling very fruity? You can always opt for chocolate chips if you prefer!

Jumbo Whole Wheat Blueberry Muffins

Delicious, giant blueberry muffins, made with whole wheat pastry flour, and topped with a sweet crumb topping. These are perfect for breakfast on the go, or a sweet treat!

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 Jumbo Muffins

Ingredients Method Notes

Ingredients

Muffin Batter

4 ounces Unsalted Butter room temperature, cut into small cubes
2 ounces Cream Cheese cut into small cubes
5 ounces Granulated Sugar
1 tablespoon Vanilla Bean Paste Vanilla Extract works too!
2 eggs
8 ounces Whole Wheat Pastry Flour
1 teaspoon Baking Powder
0.5 teaspoon Salt
1 teaspoon Cinnamon, ground
1 teaspoon Nutmeg, ground
6 ounces Whole Milk
4 ounces Frozen Blueberries

Streusel Topping

0.5 ounces Unsalted Butter cold, cut into small cubes
0.3 ounces Granulated Sugar
0.3 ounces Brown Sugar
0.25 teaspoon Salt
1 ounce Whole Wheat Pastry Flour
1 teaspoon Cinnamon, ground

Method

Streusel Topping

Combine all ingredients in a food processor, or rub between fingers until mixed and crumbly. Set aside.

Muffin Batter

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, cream cheese, vanilla, and sugar until light and fluffy.
Slowly beat in the eggs one at a time until just combined.
In a separate bowl, whisk together the flour, salt, baking powder, nutmeg, and cinnamon.
Mix the flour mixture into the butter mixture 1/3 at a time, alternating with the milk. Continue this process until all ingredients are combined.
Scrape down the sides of the bowl and give the batter a quick mix. Transfer batter to a piping bag and pipe into your jumbo muffin tins, filling them about 1/3 the way full.
Sprinkle the frozen blueberries evenly onto the first layer of batter. Pipe the remaining batter on top of the first layer and blueberries. When finished your muffin tins should be about 2/3 the way full.
Evenly spread the rest of the blueberries across the 2nd layer of batter, and top with crumb topping.
Bake at 400° F for 25-30 minutes, rotating the pan halfway through. The muffins are done when you insert a toothpick, and when you pull it out there is no wet batter on it! Let cool completely before enjoying.

Notes

Sprinkling the blueberries between the layers instead of mixing them into the batter will help prevent the muffins from turning completely purple. In addition to helping the color, this will also help prevent all of the blueberries from sinking to the bottom of the muffin.