The Best Easy Jumbo Blueberry Muffins Recipe
User Reviews
4.7
The Best Easy Jumbo Blueberry Muffins Recipe
Description
This recipe for The Best Easy Jumbo Blueberry Muffins starts with creaming softened butter and sugar until light and fluffy, creating a tender crumb. Eggs are added one at a time, then lemon juice and buttermilk lend moisture and a mild tanginess to the batter. Sifting in flour, baking powder, and salt ensures even leavening and prevents clumps.
Half of the blueberries are gently mashed and stirred into the batter to distribute flavor throughout, while the remaining whole berries provide bursts of fruit throughout the muffins. A sprinkling of sanding sugar on top adds a pleasant crunch and subtle sweetness after baking.
These jumbo muffins bake at a high temperature to achieve a golden top while keeping a tender inside. They pair well with coffee or tea and make a satisfying breakfast or snack item given their sizeable portions. The recipe allows for fresh or frozen blueberries with similar results.
The recipe notes suggest using lemon zest for extra flavor, substituting milk if buttermilk is unavailable, and using frozen or rehydrated dried blueberries as needed.
Ingredients
- ½ cup butter softened
- 1 ¼ cups sugar
- 2 egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice fresh
- ½ cup buttermilk
- 2 cups all-purpose flour
- 1 ½ teaspoon salt
- 2 teaspoons baking powder
- 2 cups Blueberry fresh
- 3 teaspoons sanding sugar
- butter optional, 2 tablespoons, melted
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Cream together the butter and 1 1/4 cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.
- Add in the eggs, one by one, making sure you beat well after each addition.
- Stir in vanilla, lemon juice, and buttermilk and mix well to combine.
- Sift the flour, salt, and baking powder into to the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins.
- In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.
- Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.
- Line a 6 cup jumbo muffin tin or 12 cup standard muffin tin with cupcake liners.
- Fill with batter - leave 1/3 muffin tin/liner for muffins to rise above.
- Sprinkle the 3 teaspoons sanding sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
- Optional: Reserve sanding sugar until end of cooking. In final 10 minutes of baking, brush tops of muffin with melted butter. Top with sanding sugar. Continue baking until cooked until toothpick inserted comes out completely clean.
- Remove muffins from tin and cool at least 30 minutes.
- Enjoy!
Notes
- Lemon zest can be used instead of lemon juice for a stronger lemon flavor.
- If buttermilk is not available, regular milk can be substituted, but buttermilk adds desirable tanginess.
- Frozen blueberries can be used directly or dried blueberries rehydrated in hot water before adding to the batter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6jumbo muffins
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 554kcal | 28% |
| Carbohydrates | 84g | 28% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 7g | 41% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 908mg | 38% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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