Description
These jumbo blueberry muffins are soft, fluffy, and bursting with juicy blueberries. Perfect bakery-style muffins with tall golden tops and a moist interior, ideal for breakfast, brunch, or a sweet snack.
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries
- 2 tablespoons sugar for topping
Instructions
- Preheat oven to 400°F (200°C) and line a jumbo muffin pan.
- Whisk flour, sugar, baking powder, and salt in a bowl.
- In another bowl whisk melted butter, eggs, milk, and vanilla.
- Pour wet ingredients into dry ingredients and mix gently.
- Fold blueberries into the batter carefully.
- Divide batter evenly into jumbo muffin cups.
- Sprinkle sugar on top of each muffin.
- Bake 5 minutes at 400°F then reduce to 375°F and bake 18–20 minutes.
- Cool slightly and serve warm.
Notes
Toss blueberries with a little flour to keep them from sinking in the batter. Frozen blueberries can be used without thawing. Store muffins in an airtight container for up to two days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 20g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg