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

Jumbo Blueberry Muffins Recipe

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

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 3, 2014

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

MY REVIEW
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
Reviewed Jul. 23, 2014

"Excellent muffins!"

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"

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