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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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


  • 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
  • 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.


  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

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rainytown81 User ID: 1432805 265884
Reviewed May. 12, 2017

"I'm going with five stars because these really are good. But. The first time I made them, I used frozen blueberries and a normal muffin pan. Two or three of the muffins were pale but baked. One muffin was pretty raw. I've never had that happen before. The ones that did bake, even the pale ones, were great, though. Based on some of the reviews here, I made some changes. I used fresh, not frozen, berries and I cut back to just over one cup. I used the large muffin pan, not the regular one. I used tubanado sugar in the topping. All the muffins baked beautifully and tasted great. In fact, I'd put them up against anything you could get in a good coffee house and we have some really good coffee houses around here. So, five stars for sure!"

Sunshinebakerpa User ID: 7360500 260955
Reviewed Feb. 7, 2017

"Due to the comments, I lowered the sugar to a 1/2 cup and used only 1 1/2 cups blueberries. They are still plenty sweet. I made them as regular sized muffins since they are for the kids. However that didn't stop me from eating two. They took 16 min to bake at 350 F using the yellow scoop (1 5/8 oz)."

sstetzel User ID: 158954 259246
Reviewed Jan. 5, 2017

"Cranberries would be great!"

dmwalsh45 User ID: 3830265 259191
Reviewed Jan. 4, 2017

"could you use cranberrys instead"

jmkasprak User ID: 2880256 257033
Reviewed Nov. 20, 2016

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

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 !"

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!!"

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."

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

"Excellent! I will definitely make these again."

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!"

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