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Jumbo Blueberry Muffins

 Jumbo Blueberry Muffins
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
8 ServingsPrep: 15 min. Bake: 20 min.


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon McCormick® Pure 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


  • 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.
  • 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.

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Jumbo Blueberry Muffins (continued)

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.
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.