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Jumbo Blueberry Muffins Recipe

Jumbo Blueberry Muffins Recipe

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. YIELD: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

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.

Nutritional Facts

1 jumbo muffin: 375 calories, 13g fat (8g saturated fat), 84mg cholesterol, 289mg sodium, 60g carbohydrate (35g sugars, 2g fiber), 6g protein .

Reviews for Jumbo Blueberry Muffins

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MY REVIEW
erinshea1982 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 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 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 242029
Reviewed Jan. 18, 2016

"Excellent! I will definitely make these again."

MY REVIEW
Bakedwithlove 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 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 220260
Reviewed Feb. 11, 2015

"Will make again!"

MY REVIEW
Mandivilla 188109
Reviewed Aug. 3, 2014

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

MY REVIEW
meliss.beyer 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."

MY REVIEW
karenfree88 140657
Reviewed Jul. 23, 2014

"Excellent muffins!"

MY REVIEW
Wandy52 195994
Reviewed Jul. 20, 2014

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

MY REVIEW
Cherie58 199943
Reviewed Jul. 12, 2014

"Very flavorful"

MY REVIEW
MommaGibbyCooking 139393
Reviewed Jul. 12, 2014

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

MY REVIEW
Lonipop 188107
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
aug2295 184286
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."

MY REVIEW
kzdrowak820 200385
Reviewed Feb. 9, 2014

"These just came out of the oven. I took one bite and just had to run upstairs (muffin in hand) to write this review.

They are seriously the best blueberry muffins I've ever had. Back to my muffin :)"

MY REVIEW
dlyn9smith 189871
Reviewed Jul. 21, 2013

"I did not have buttermilk, so I used whole milk and 1/4 cup of vegetable oil. I used the 1/2 cup softened butter in the topping, instead of the batter. I added 1/3 cup of flour to topping to make it hold together. I followed instructions to rest of the recipe. They were delicious."

MY REVIEW
dj5 152915
Reviewed Apr. 6, 2013

"These were absolutely delis!"

MY REVIEW
fksabel 213473
Reviewed Apr. 6, 2013

"I made the standard-size muffins and used blackberries instead of blueberries and they turned out great!"

MY REVIEW
salsadelinda 200384
Reviewed Mar. 24, 2013

"best muffin recipe for blueberries I have had in a long time! I kicked it up a notch and added orange zest yeah and a half teaspoon of orange extract."

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