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Jumbo Blueberry Muffins

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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.

Jumbo Blueberry Muffins
Jumbo Blueberry Muffins 1

jumbo blueberry muffins sliced open on green decorative plate

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.

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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)

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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!

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Yield: 6 muffins

Jumbo Blueberry Muffins

jumbo blueberry muffins glass of milk fresh blueberries gray background white plate white placemat

Bakery style muffins made with fresh blueberries with a sugary topping. 

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

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

Instructions

  1. Preheat oven to 375°
  2. Cream together the softened butter and sugar.
  3. Add in 1 egg at a time and mix.
  4. Mix in the baking powder and salt.
  5. 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. 
  6. Gently stir in the mashed berries and then gently mix in the remaining berries.
  7. In a small bowl, mix together sugar, cinnamon, and nutmeg. 
  8. Filled lined muffin tins to the top and sprinkle with topping mixture.
  9. Bake for about 25 minutes or until golden brown.

Nutrition Information:

Yield:

6

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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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.

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