Jumbo Blueberry Muffins: The Best Recipe for Home Bakers
These jumbo blueberry muffins are light, fluffy, and bursting with juicy blueberries, perfect for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 cup buttermilk
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with jumbo muffin liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the melted butter, eggs, and buttermilk until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
- These muffins freeze well, so make a double batch and enjoy later!
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
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