Looking for a delicious breakfast or snack idea? These jumbo blueberry muffins are perfect! They're easy to make and taste amazing. Plus, they're packed with antioxidants thanks to the blueberries.
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Jumbo blueberry muffins are a delicious and easy snack or a great way to start your day. Made with simple ingredients like flour, sugar, eggs, and butter, these muffins are packed with fresh blueberries and have a soft, fluffy texture. They're perfect for a quick breakfast or snack on the go.
For an extra special touch, try topping them with a streusel topping or a dollop of whipped cream. Whether you enjoy them fresh out of the oven or on the go, jumbo blueberry muffins are an irresistible way to start your day.
Why You’ll Love This Recipe
Start your day off right with these jumbo blueberry muffins! They're packed with deliciousness, and are sure to put a smile on your face. Here are a few reasons why you'll love this recipe:
- The muffins are nice and big, so you'll be satisfied after just one (or maybe two!).
- They're loaded with juicy blueberries in every bite.
- The batter is easy to mix together, requires only a few simple ingredients, and you can even make them ahead of time.
So go ahead and treat yourself to one (or two!) of these jumbo blueberry muffins today. You deserve it!
What You’ll Need To Make Jumbo Blueberry Muffins
Jumbo Blueberry Muffins
Butter: I recommend using unsalted butter but if you don't have it on hand you can use salted butter and simply omit the salt in the recipe.
Sugar: I like to use granulated sugar for this recipe, but you can also use brown sugar for a richer flavor.
Eggs: Eggs help to bind the ingredients together and give the muffins their fluffy texture.
Vanilla extract: Use pure vanilla extract for the best flavor.
Buttermilk: Buttermilk makes the muffins extra moist and fluffy. If you don't have buttermilk on hand, you can make it by adding ½ teaspoon of white vinegar to ½ cup of milk.
Flour: All-purpose flour works perfectly in this recipe, but you can use other types of flours if you want to.
Salt: A pinch of salt helps to enhance the flavor of the muffins and balance out the sweetness.
Baking powder: Baking powder helps to give the muffins a light, airy texture.
Blueberries: Frozen or fresh blueberries will work in this recipe. If using frozen, make sure to thaw them and pat dry before adding to the batter.
Streusel Topping (Optional)
If you'd like to add a bit of extra crunch and sweetness to your blueberry muffins, a streusel topping is just the ticket. Here's what you'll need:
Butter: Use unsalted butter for best results.
Flour: All-purpose flour works great for the streusel topping.
Sugar: I like to use light brown sugar for a soft, slightly caramelized flavor.
Cinnamon: A dash of cinnamon brings out the flavor of the streusel topping.
Salt: A pinch of salt helps balance out the sweetness.
Now that you've gathered all the ingredients, let's get started!
Step 1: Preheat your oven to degrees Fahrenheit and line a 6-cup jumbo muffin tin with paper or silicone liners.
Step 2: In a large bowl, cream together the butter and sugar.
Step 3: Add the eggs, one at a time, beating until fully incorporated, then add in the vanilla extract and the buttermilk and mix to combine.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 6: Lightly coat the blueberries in flour then gently fold the blueberries into the batter.
Step 7: Divide the batter evenly between the muffin cups, filling each cup almost to the top.
Step 8 (Optional): To make a streusel topping, mix together the butter, flour, sugar, cinnamon and salt. Use a fork to mash the butter into the dry ingredients until it resembles a coarse crumb. Sprinkle the streusel topping over each muffin.
Step 9: Bake for 5 minutes at 400 degrees Fahrenheit, then reduce the temperature to 375 degrees Fahrenheit. Continue baking for an additional 30-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Step 10: Allow the muffins to cool in the pan for 10 minutes before transferring them onto a wire rack to cool completely.
Recipe Tips And Tricks
Here are a few tips and tricks to help you make the perfect jumbo blueberry muffins:
Coat The Blueberries In Flour
Coating the blueberries in flour before adding them to the batter helps to prevent them from sinking to the bottom of the muffins. The flour helps to absorb some of the moisture from the blueberries, which keeps them suspended in the batter instead of sinking. So if you want to make sure your blueberries are evenly distributed throughout the muffins, be sure to coat them in flour before adding them to the batter.
Stir The Batter Gently
Be sure to stir the batter gently. Over-mixing the batter can cause the muffins to become tough and dense. So, stirring just until the ingredients are combined will give you light and fluffy muffins.
Check For Doneness
Ovens can vary a lot, so you can't always rely on the time and temperature provided to bake perfect jumbo muffins. For best results, be sure to check on your muffins periodically while they are baking. A toothpick inserted into the center of a muffin should come out clean when the muffins are done. If the toothpick does not come out clean at the end of the recommended baking time, give your muffins a few more minutes then check again.
Serving Suggestions And Substitutions
These jumbo blueberry muffins are wonderful served warm with a pat of butter or your favorite jam. If you'd like to make mini blueberry muffins instead of jumbo blueberry muffins, simply bake the muffins in a mini muffin tin for about 20 minutes. You can also substitute the blueberries for other fruits such as raspberries, blackberries or cranberries.
How To Store Leftovers
Your jumbo blueberry muffins will stay fresh in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for up to 3 months. To thaw, simply place the muffin in the refrigerator overnight then reheat it in the microwave or oven before serving. Enjoy!
Frequently Asked Questions
Q: Can I make these muffins without the streusel topping?
A: Yes, you can easily make these muffins without the streusel topping. Simply omit the streusel ingredients and proceed with the recipe as directed.
Q: Can I use frozen blueberries instead of fresh blueberries?
A: Yes, you can certainly use frozen blueberries instead of fresh. Just be sure to thaw the berries and pat them dry with a paper towel before adding them to the batter. Frozen blueberries tend to release more liquid than fresh berries, so coating them in a bit of flour before adding them to the batter will help keep them from sinking.
Q: How can I make these muffins healthier?
A: You can certainly make these muffins healthier by using whole wheat flour instead of all-purpose flour. You can also reduce the amount of sugar used in the recipe if desired. For a low-fat option, you can substitute the butter for applesauce or Greek yogurt.
Tools And Equipment For This Recipe
Wire Cooling Rack: A wire cooling rack is the best way to cool jumbo blueberry muffins. It allows air to circulate around the muffins so that they cool evenly. This cooling rack is a great option for your kitchen.
KitchenAid Hand Mixer: This hand mixer is my go-to for mixing everything from cake mix to cheese balls. It’s powerful, easy to use, and easy to clean.
Stainless Steel Measuring Cups And Spoons: This set of measuring cups and spoons is perfect for measuring out the ingredients for this jumbo blueberry muffin recipe. I like this set because it includes everything you need and is dishwasher-safe.
Jumbo Blueberry Muffins
Jumbo Blueberry Muffins
- ½ cup butter unsalted
- 1⅓ cups granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1½ cups blueberries fresh or frozen
- ¼ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- 2 tablespoon butter cold
- Preheat your oven to degrees Fahrenheit and line a 6-cup jumbo muffin tin with paper or silicone liners.
- In a large bowl, cream together the butter and sugar.
- Add the eggs, one at a time, beating until fully incorporated, then add in the vanilla extract and the buttermilk and mix to combine.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Lightly coat the blueberries in flour then gently fold the blueberries into the batter.
- Divide the batter evenly between the muffin cups, filling each cup almost to the top.
- (Optional) To make a streusel topping, mix together the butter, flour, sugar, cinnamon and salt. Use a fork to mash the butter into the dry ingredients until it resembles a coarse crumb. Sprinkle the streusel topping over each muffin.
- Bake for 5 minutes at 400 degrees Fahrenheit, then reduce the temperature to 375 degrees Fahrenheit. Continue baking for an additional 30-40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them onto a wire rack to cool completely.
* Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary based on brands of ingredients used, measuring methods, portion sizes, and more.
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