Jumbo Blueberry Muffins

Name: Jumbo Blueberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 jumbo muffins.
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

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

Directions

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.

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.

Originally published as Jumbo Blueberry Muffins in Taste of Home April/May 2013

Reviews

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Average Rating:

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
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!
Sunshinebakerpa

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).
sstetzel

Jan 5, 2017

Cranberries would be great!
dmwalsh45

Jan 4, 2017

could you use cranberrys instead
jmkasprak

Nov 20, 2016

This is a keeper recipe. Looked nice, and tasted good.
erinshea1982

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 !
kerrytrue

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!!
buffetfan

Mar 30, 2016

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.
mrs.stroup

Jan 18, 2016

Excellent! I will definitely make these again.