Jumbo Blueberry Muffins

5 from 1 vote

These delicious jumbo blueberry muffins are so easy to make with this simple and delightful recipe! The perfect bread for breakfast, picnics or dessert!

Prep Time15

Cook Time40

Course: muffins

Cuisine: American

Servings:

Calories: 316kcal

Author: Raquel Pineira

Equipment

Large Bowl
jumbo muffin tin

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup 1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
½ cup buttermilk
1 teaspoon vanilla extract
2 cups fresh or frozen blueberries
2 to 3 tablespoons turbinado or coarse sparkling sugar

Instructions

Preheat the oven to 400 degrees. Prepare a 6 cup jumbo muffin pan with jumbo baking liners spritzed with nonstick cooking spray.
In a small bowl, stir together the flour, baking powder, and salt. Set aside.
In a mixing bowl, beat the butter until creamy, about 5 minutes. Add the sugar, scraping down the sides, until the butter and sugar are completely blended and fluffy. Mix in the eggs, buttermilk, and vanilla.
To the liquid mixture, add the dry ingredients and stir just until blended. Carefully add the blueberries and fold to mix into the batter.
Divide the batter between the 6 muffin cups. Sprinkle the tops with the turbinado sugar.
Bake the muffins for 35 to 40 minutes or until a toothpick inserted in the middle returns clean.
Cool for 5 minutes in the muffin pan on a wire rack before removing the muffins from the pan. Serve the muffins while warm.

Nutrition