Jumbo Blueberry Muffins
Total TimePrep: 15 min. Bake: 20 min.
Makes8 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. 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.
Nutrition Facts1 jumbo muffin: 375 calories, 13g fat (8g saturated fat), 84mg cholesterol, 289mg sodium, 60g carbohydrate (35g sugars, 2g fiber), 6g protein.
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.
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.
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
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!
Feb 7, 2017
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).
Jan 5, 2017
Cranberries would be great!
Jan 4, 2017
could you use cranberrys instead
Nov 20, 2016
This is a keeper recipe. Looked nice, and tasted good.
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 !
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!!