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    Home » Recipes » Breakfast

    Jumbo Blueberry Muffins

    Published: Aug 21, 2014 · Last modified: Apr 5, 2022 by Leslie Kiszka / This post may contain affiliate links.

    Jump to Recipe Pin Recipe
    4.5 from 2 votes
    Jumbo Blueberry Muffins

    Big, giant fluffy muffins stuffed with juicy blueberries and topped with a little sugar for good measure. Try my blueberry oatmeal bars or blueberry muffin bread next!

    Jumbo Blueberry Muffins

    Blueberries have never been my favorite fruit. I would never sit down and eat a handful of blueberries as a snack. When they’re mixed in with other fruit in a bowl, or topping something as garnish, I have no problem with them. In those situations, they’re delightful.

    Another exception to the rule is muffins. I absolutely adore blueberry muffins. The more blueberries, the better. Well… I guess not really, because if you have too many they get soggy and no one wants a soggy muffin. That sounds vaguely dirty, doesn’t it? Moving on…

    5 large blueberry muffins on a white plate with fresh blueberries

    There’s something about the flavor of warm blueberries combined with a nice crisp muffin top that relaxes me. It’s one of my comfort foods. It has to be a huge muffin – little ones don’t make the cut. This is one food I do not want in mini form!

    Also, the perfect muffin top is essential to me. As a child, I was known to eat only the tops of muffins and give the rest of it away. And yes, I realize that sounds like an episode of Seinfeld – but it’s true! I have a muffin top pan, but it’s just not the same. I don’t like to be wasteful, so as an adult I still eat the whole muffin… but I save the best for last.

    I peel off the top, set it to the side, and then place a little bit of butter on the inside and let it melt. It’s just so good.

    5 large blueberry muffins on a white plate with fresh blueberries

    I’m going to let you in on a little secret – use frozen blueberries. I pick/buy fresh blueberries, and then throw them into a plastic bag in a single layer and freeze them for a day before I use them. It keeps them from shriveling up when they bake, and I find the flavor to be much better!

    If you want to make these in a not gigantic way, you could certainly make them in normal sized muffin pans. But where’s the fun in that?

    5 large blueberry muffins on a white plate with fresh blueberries and one sliced with butter

    After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

    Blueberry Muffins

    4.5 from 2 votes
    Big, fluffy muffins stuffed with juicy blueberries and topped with a little sugar for good measure.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 6 muffins

    Ingredients
      

    • 3 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 ¼ teaspoons ground cinnamon
    • ½ teaspoon salt
    • 2 large eggs, room temperature
    • 1 cup granulated sugar
    • 1 cup milk
    • ½ cup canola oil, or vegetable oil
    • 1 ¼ teaspoons vanilla extract
    • 2 cups fresh blueberries

    Instructions
     

    • Preheat oven to 425° F. Spray jumbo muffin tin with non-stick spray. I don’t recommend the jumbo muffin liners in this instance – just leave ‘em naked.
    • In a large bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.
    • In a medium bowl, whisk together eggs and sugar – don’t overmix! Whisk until just combined.
    • Add milk, oil, and vanilla and whisk until just combined.
    • Add egg mixture to flour mixture. You don’t want to overmix, but just stir long enough that all the flour has been incorporated.
    • Fold in blueberries and stir until just combined.
    • Pour batter into prepared muffin tins and fill to the top. If you want, you can add a little sugar to the tops of each muffin (and of course I do, because sugar).
    • Now here’s the real trick to getting these big and fluffy (and I wish I could remember who told me this so long ago): bake at 425° F for 8 minutes and then reduce the temperature to 375° F and continue to bake for 20 minutes. The tops of the muffins should be golden and should bounce back if pressed. Let them sit in the pan for a few minutes to cool and then enjoy!

    Nutrition

    Calories: 300kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 258mg | Potassium: 92mg | Fiber: 2g | Sugar: 20g | Vitamin A: 86IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg
    Course Breakfast
    Cuisine American
    Author Leslie Kiszka
    Tried this recipe?Leave a comment and rating!

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    Hi there! I'm Leslie. I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. About Leslie ⟶

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