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