Go Back
–+ servings
A jumbo blueberry muffin cut in half on a white plate.

Jumbo Blueberry Muffins

Author: Jenna
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.
5 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 6 jumbo muffins
Calories 619 kcal

Ingredients
  

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

Streusel Topping

  • ¼ cup all-purpose flour
  • ⅓ cup brown sugar
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 2 tablespoon butter cold

Instructions
 

  • 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.

Nutrition

Calories: 619kcalCarbohydrates: 99gProtein: 8gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 115mgSodium: 779mgPotassium: 154mgFiber: 2gSugar: 61gVitamin A: 733IUVitamin C: 4mgCalcium: 137mgIron: 3mg

* 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.

Tried this recipe?Let us know how it was!