If you’re looking for delicious blueberry muffins, look no further. I’m a huge fan of blueberries in my baked goods and these Jumbo Blueberry Muffins definitely are sure to satisfy lovers of blueberries.
Incredibly Delicious Blueberry Muffins
If I had to use one word to describe these muffins it would be, delicious. They are packed with fresh and juicy blueberries and the muffin batter is moist and fluffy.
The trick to making these muffins fluffy is to not overbeat the muffin mix. If it is overbeaten the muffins will come about dense and not moist at all.
Large or Regular Blueberry Muffins
When I made these muffins, I used a jumbo muffin pan and used jumbo muffin liners. This recipe can be easily doubled to make 12 large muffins and 24 regular sized muffins using regular-sized muffin pans. I personally like bakery-style muffins so I go big!
RELATED: Jumbo Chocolate Chunk Muffins Recipe (Costco Copycat)
Overloaded with Blueberries
If you’re not a lover of overloaded blueberry muffins you can decrease the amount of blueberries that you put in the mix.
This recipe calls for 2 cups (1 Pint) of blueberries but you can easily decrease the amount to 1 1/2 cups. You can adjust 3/4 cup of mashed blueberries down to 1/4 cup and they would still be absolutely delicious!
Jumbo Blueberry Muffins
Bakery style muffins made with fresh blueberries with a sugary topping.
Ingredients
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 2 tsp baking powder
- 1/2 tsp salt
- 2 cups flour
- 1/2 cup milk
- 2 cups fresh blueberries, 3/4 cup mashed
Muffin Topping
- 3 tbsp sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 375°
- Cream together the softened butter and sugar.
- Add in 1 egg at a time and mix.
- Mix in the baking powder and salt.
- Alternating between flour and milk, add into mixture until just combined. Mixing this by hand is a better way to ensure that you don't overbeat the mix.
- Gently stir in the mashed berries and then gently mix in the remaining berries.
- In a small bowl, mix together sugar, cinnamon, and nutmeg.
- Filled lined muffin tins to the top and sprinkle with topping mixture.
- Bake for about 25 minutes or until golden brown.
Nutrition Information:
Yield:
6Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
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Brittanie
Saturday 18th of April 2020
Can you use frozen blueberries instead of fresh?
Dana
Sunday 19th of April 2020
Absolutely! Just toss them in frozen.
Sw
Wednesday 11th of March 2020
Making them for my lil girls teachers. They look great!
kimberly woerner
Saturday 18th of January 2020
Great muffin recipe. My husband would have me making them every day. Thank you!
Dana
Sunday 19th of January 2020
So happy to hear that!! :)
Susan Manley
Thursday 10th of January 2019
This recipe is confusing in one place it list an ingredient as baking powder in another place it tells you to add the baking soda Which one is it. Also it tells youth add the vanilla but doesn’t say how much vanilla. Ingredients that are not listed or listed in correctly can be confusing to someone that is not an experienced cook. Please update and correct this recipe.
Dana
Thursday 10th of January 2019
Hi Susan,
I have updated the recipe. I'm not sure how I mixed that up, my apologies!
Brooke
Monday 7th of January 2019
Great post. I love blueberries.