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The Best Easy Jumbo Blueberry Muffins Recipe
4.7 from 2,509 votes

The Best Easy Jumbo Blueberry Muffins Recipe

The Best Easy Jumbo Blueberry Muffins mix softened butter and sugar with eggs, lemon juice, and buttermilk for moisture and richness. Fresh or thawed blueberries are folded into the light, fluffy batter and topped with sanding sugar before baking. The result is moist muffins with juicy blueberries and hint of lemon, ideal for breakfast or snacks.

Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings: 6 jumbo muffins
Calories: 554 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 400 degrees Fahrenheit.
  2. 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.
  3. Add in the eggs, one by one, making sure you beat well after each addition.
  4. Stir in vanilla, lemon juice, and buttermilk and mix well to combine.
  5. 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.
  6. 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.
  7. Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.
  8. Line a 6 cup jumbo muffin tin or 12 cup standard muffin tin with cupcake liners.
  9. Fill with batter - leave 1/3 muffin tin/liner for muffins to rise above.
  10. 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.
  11. 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.
  12. Remove muffins from tin and cool at least 30 minutes.
  13. 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

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%)

Nutrition Facts

Serving: 6 jumbo muffins

Amount Per Serving

Calories 554

% 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.