Jumbo Blueberry Muffins Recipe
- 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
- 1. 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.
- 2. 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.
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.
1 jumbo muffin: 375 calories, 13g fat (8g saturated fat), 84mg cholesterol, 289mg sodium, 60g carbohydrate (35g sugars, 2g fiber), 6g protein.
Reviews for Jumbo Blueberry Muffins
"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."
"Excellent !!!! I have made these muffins every week for the past month! Family, friends and co-workers rave over these! Thank you so much! My # 1 Blueberry muffin recipe, not to mention my only! :) Getting ready to make some now!"
"Very good recipe, loaded with berries (I used huckleberries for the blueberries). I made six jumbo muffins and about twelve mini muffins. I used coarse sugar on top which gave a nice bit of crunch."
"Will make again!"
"I made them regular size. Better for the calorie count. Delicious 5 star"
"This recipe was perfect! The only changes that I made were substituting half whole wheat flour and using sugar in the raw on top. I don't ever buy buttermilk so I just did a lemon juice/milk mixture. My jumbo muffin pan holds 6, so I also made got 5 standard muffins out of it. I would recommend this recipe and I'd use it again."
"Delicious , I used fat free half and half instead of the buttermilk!"
"I just love these recipes and fun ideas at the holiday time, especially."
"These are amazing! I substituted 1 c. whole wheat flour for one of the cups of white flour. I also added 1 tsp of cinnamon to the batter and used raw sugar on top for extra crunch. Next time I will try to replace some of the butter with applesauce. Definitely a "keeper"! My husband even loved them."
"Perfect texture, great flavor. I was nervous about the nutmegs but with the cinnamon and sugar, it really worked here. I have had problems with muffin recipes being dry but these came out perfect."
"These just came out of the oven. I took one bite and just had to run upstairs (muffin in hand) to write this review.They are seriously the best blueberry muffins I've ever had. Back to my muffin :)"
"I did not have buttermilk, so I used whole milk and 1/4 cup of vegetable oil. I used the 1/2 cup softened butter in the topping, instead of the batter. I added 1/3 cup of flour to topping to make it hold together. I followed instructions to rest of the recipe. They were delicious."
"These were absolutely delis!"
"I made the standard-size muffins and used blackberries instead of blueberries and they turned out great!"
"best muffin recipe for blueberries I have had in a long time! I kicked it up a notch and added orange zest yeah and a half teaspoon of orange extract."