- 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
- 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.
Reviews forJumbo Blueberry Muffins
"I did reduce the amount of blueberries to 1 3/4 cup based on the past reviews and the muffins came out perfect. I can't wait to share with my coworkers"
"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!"
"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)."
"Cranberries would be great!"
"could you use cranberrys instead"
"This is a keeper recipe. Looked nice, and tasted good."
"I just made these today! They are so good! The only thing I did different was add a streusel topping before baking !"
"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!!"
"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."
"Excellent! I will definitely make these again."