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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 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 Jumbo Muffins

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

Instructions
 

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.