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

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5 21 22
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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 large 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: 375 calories, 13g fat (8g saturated fat), 84mg cholesterol, 289mg sodium, 60g carbohydrate (35g sugars, 2g fiber), 6g 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


Reviews for Jumbo Blueberry Muffins

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
jmkasprak User ID: 2880256 257033
Reviewed Nov. 20, 2016

"This is a keeper recipe. Looked nice, and tasted good."

MY REVIEW
erinshea1982 User ID: 7151030 253113
Reviewed Aug. 24, 2016

"I just made these today! They are so good! The only thing I did different was add a streusel topping before baking !"

MY REVIEW
kerrytrue User ID: 8129389 252740
Reviewed Aug. 15, 2016

"Woohoo! This is the world's best blueberry muffin. I used large muffin tins and doubled the recipe. Filled 3 muffin tins perfectly so I don't have to bake as often. They freeze well. I did decrease the amount of sugar a little and found there were too many blueberries (never thought I would be saying that!). Since I used frozen berries, they chilled the dough enough to cause the berries to suspend beautifully rather than sinking to the bottom. I also used coarse turbinado for the topping - crunchy. Awesome!!"

MY REVIEW
buffetfan User ID: 4035139 246317
Reviewed Mar. 30, 2016

"These were good and loaded with blueberries. I kind of felt too many berries. Removing them from the muffin tin (I did not use liners) they kind of crumbled because there were pockets that were not held together because of a clump of berries and little batter. I may use 1/4 - 1/2 cup less berries next time. The berries I had were huge so smaller ones may make a difference too. I did toss the berries with some flour so they would not sink. I would increase the salt to 1/2 teaspoon too."

MY REVIEW
mrs.stroup User ID: 6934927 242029
Reviewed Jan. 18, 2016

"Excellent! I will definitely make these again."

MY REVIEW
Bakedwithlove User ID: 8182776 229629
Reviewed Jul. 16, 2015

"Excellent !!!! I have made these muffins every week for the past month! Family, friends and co-workers rave over these! Thank you so much! My # 1 Blueberry muffin recipe, not to mention my only! :) Getting ready to make some now!"

MY REVIEW
Brenda MH User ID: 4949513 225782
Reviewed May. 2, 2015

"Very good recipe, loaded with berries (I used huckleberries for the blueberries). I made six jumbo muffins and about twelve mini muffins. I used coarse sugar on top which gave a nice bit of crunch."

MY REVIEW
Kasha User ID: 179140 220260
Reviewed Feb. 11, 2015

"Will make again!"

MY REVIEW
Mandivilla User ID: 7827362 188109
Reviewed Aug. 3, 2014

"I made them regular size. Better for the calorie count. Delicious 5 star"

MY REVIEW
meliss.beyer User ID: 7101887 200390
Reviewed Jul. 30, 2014

"This recipe was perfect! The only changes that I made were substituting half whole wheat flour and using sugar in the raw on top. I don't ever buy buttermilk so I just did a lemon juice/milk mixture. My jumbo muffin pan holds 6, so I also made got 5 standard muffins out of it. I would recommend this recipe and I'd use it again."

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