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Jumbo Blueberry Muffins Recipe

Jumbo Blueberry Muffins Recipe

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. YIELD:8 servings


  • 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.

Recipe Note

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.

Nutritional Facts

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

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rainytown81 User ID: 1432805 265884
Reviewed 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 User ID: 7360500 260955
Reviewed 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 User ID: 158954 259246
Reviewed Jan. 5, 2017

"Cranberries would be great!"

dmwalsh45 User ID: 3830265 259191
Reviewed Jan. 4, 2017

"could you use cranberrys instead"

jmkasprak User ID: 2880256 257033
Reviewed Nov. 20, 2016

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

erinshea1982 User ID: 7151030 253113
Reviewed 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 User ID: 8129389 252740
Reviewed 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 User ID: 4035139 246317
Reviewed 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 User ID: 6934927 242029
Reviewed Jan. 18, 2016

"Excellent! I will definitely make these again."

Bakedwithlove User ID: 8182776 229629
Reviewed Jul. 16, 2015

"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!"

Brenda MH User ID: 4949513 225782
Reviewed May. 2, 2015

"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."

Kasha User ID: 179140 220260
Reviewed Feb. 11, 2015

"Will make again!"

Mandivilla User ID: 7827362 188109
Reviewed Aug. 3, 2014

"I made them regular size. Better for the calorie count. Delicious 5 star"

meliss.beyer User ID: 7101887 200390
Reviewed Jul. 30, 2014

"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."

karenfree88 User ID: 1790966 140657
Reviewed Jul. 23, 2014

"Excellent muffins!"

Wandy52 User ID: 2871785 195994
Reviewed Jul. 20, 2014

"Delicious , I used fat free half and half instead of the buttermilk!"

Cherie58 User ID: 7849227 199943
Reviewed Jul. 12, 2014

"Very flavorful"

MommaGibbyCooking User ID: 7834336 139393
Reviewed Jul. 12, 2014

"I just love these recipes and fun ideas at the holiday time, especially."

Lonipop User ID: 572671 188107
Reviewed May. 4, 2014

"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."

aug2295 User ID: 4631582 184286
Reviewed May. 4, 2014

"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."

kzdrowak820 User ID: 6956031 200385
Reviewed Feb. 9, 2014

"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 :)"

dlyn9smith User ID: 1866642 189871
Reviewed Jul. 21, 2013

"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."

dj5 User ID: 4675890 152915
Reviewed Apr. 6, 2013

"These were absolutely delis!"

fksabel User ID: 3895902 213473
Reviewed Apr. 6, 2013

"I made the standard-size muffins and used blackberries instead of blueberries and they turned out great!"

salsadelinda User ID: 2012361 200384
Reviewed Mar. 24, 2013

"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."

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