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blueberry jumbo muffins

Jumbo Blueberry Yogurt Muffins

Bakery style muffins stuffed with a ton of blueberries.
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Prep Time 5 minutes
Cook Time 30 minutes
Servings 10 muffins

Ingredients
  

for the muffins:

  • 1 cup sugar
  • 1/4 cup light brown sugar
  • 2/3 cup canola oil
  • 2 eggs, at room temperature
  • 2 teaspoons vanilla
  • 2/3 cup full fat Greek yogurt, at room temperature
  • 1/3 cup milk, at room temperature
  • 3 teaspoons baking powder
  • 3 cups flour
  • Pinch salt
  • 2 1/3 cups fresh or frozen blueberries I used frozen

For the topping:

  • 1 cup light brown sugar
  • 2/3 cup flour
  • 2/3 cup butter, melted
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon nutmeg

Instructions
 

For the muffins:

  • Preheat oven to 400
  • Line 10 wells of a jumbo muffin pan. Set aside.
  • In a large bowl or the bowl or the bowl of a stand mixer beat together the sugars, oil, eggs, vanilla, yogurt, and milk until well combined.
  • Beat in the dry ingredients until well incorporated.
  • Fold in the blueberries.
  • Fill each well in the tin until it is nearly level with the top of the liner.

Make the topping: Use a fork to mix all the ingredients in a small bowl until it looks like wet, clumpy sand.

  • Sprinkle each muffin with the topping.
  • Bake for 30 minutes or until a toothpick inserted into the center of the center muffin comes out mainly dry or with just one or two moist crumbs.
  • Cool in pan about 5 minutes on wire rack then remove from pan and cool completely on the rack.

Notes

I used these jumbo muffin tins.