Save on Pinterest

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
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    8 jumbo muffins


  • 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, 5-7 minutes. 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.
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.
Nutrition Facts
1 jumbo muffin: 375 calories, 13g fat (8g saturated fat), 84mg cholesterol, 289mg sodium, 60g carbohydrate (35g sugars, 2g fiber), 6g protein.

Recommended Video


Click stars to rate
Average Rating:
  • Robert
    Dec 4, 2020

    These were awesome...big, filled with blueberries and tasty!

  • benenati
    Nov 18, 2020

    Fantastic muffin. I made 6 jumbo muffins that are the best I have ever eaten. Better than any bakery. Just remember to mix the blueberries with a little flour before you add them to the batter that way they won’t sink to the bottom of the muffins and will be evenly dispersed.

  • xxcskier
    Apr 30, 2020

    Made these today for my son using gluten free flour. The muffins are delicious! I’ll be making these often!

  • Eileen
    Mar 15, 2020

    Nice easy recipe, made regular sized muffin w frozen blueberries rinsed. Blueberrys did not sink, topping added a nice flavor. Thank you

  • lludowise
    Jul 18, 2019

    No comment left

  • ebramkamp
    Jul 12, 2019

    Yummy! These were delicious. The cinnamon topping is a nice flavor accent to the muffin itself. Instead of plain sugar for the topping I used clear sugar sprinkles as I was cooking with my granddaughter and everything is better with sprinkles. We also added 1/4 tsp of almond extract. We will definitely make these again.

  • stjohnj
    May 4, 2019

    T his is the best blueberry muffin recipe I have ever made. I really liked the subtle flavor and aroma of the cinnamon and nutmeg in the topping. I ended making 16 muffins in a standard muffin pan.

  • apelila98012
    Feb 23, 2018

    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

  • nhersch
    Sep 16, 2017

    No comment left

  • rainytown81
    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!