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Jumbo Blueberry Muffins Recipe
Jumbo Blueberry Muffins Recipe photo by Taste of Home

Jumbo Blueberry Muffins Recipe

Read Reviews (10)
4.82 10
Publisher Photo
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. — Jackie Hannahs, Brethren, Michigan
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 8 servings

Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups fresh or frozen blueberries
  • TOPPING:
  • 3 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg

Nutritional Facts

1 jumbo muffin equals 375 calories, 13 g fat (8 g saturated fat), 84 mg cholesterol, 289 mg sodium, 60 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries.
  2. Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 jumbo muffins.
For standard-size muffins: Make batter as directed; fill greased or paper-lined standard muffin cups two-thirds full. Bake in a preheated 400° oven for 15-20 minutes or until a toothpick comes out clean. Yield: about 16 standard muffins.
Originally published as Jumbo Blueberry Muffins in Taste of Home April/May 2013

Nutritional Facts

1 jumbo muffin equals 375 calories, 13 g fat (8 g saturated fat), 84 mg cholesterol, 289 mg sodium, 60 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Jumbo Blueberry Muffins(10)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 20, 2014

Delicious , I used fat free half and half instead of the buttermilk!

MY REVIEW
Reviewed Jul. 12, 2014

Very flavorful

MY REVIEW
Reviewed Jul. 12, 2014

I just love these recipes and fun ideas at the holiday time, especially.

MY REVIEW
Reviewed May. 4, 2014

These are amazing! I substituted 1 c. whole wheat flour for one of the cups of white flour. I also added 1 tsp of cinnamon to the batter and used raw sugar on top for extra crunch. Next time I will try to replace some of the butter with applesauce. Definitely a "keeper"! My husband even loved them.

MY REVIEW
Reviewed May. 4, 2014

Perfect texture, great flavor. I was nervous about the nutmegs but with the cinnamon and sugar, it really worked here. I have had problems with muffin recipes being dry but these came out perfect.

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