These Jumbo Blueberry Muffins are tender and fluffy with fresh blueberries in every bite. Their jumbo size makes them feel like a decadent bakery style muffin and they're absolutely delicious.
These muffins are really easy to make and only take about 18 minutes to bake. Adding turbinado sugar on top gives them the perfect amount of crunch to counter their fluffy texture.
Check out my recipe for Blueberry Muffins here if you want to make a full dozen of standard sized muffins.
A FEW NOTES BEFORE WE GET STARTED
- Room Temperature Ingredients:
- Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
- Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
- However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
- Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
- I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
Preheat your oven to 400º F. Prepare a muffin pan with muffin liners.
In a large bowl and a handheld mixer, mix together the sugar, brown sugar and melted butter until light and fluffy.
Add the eggs, one at a time, and vanilla and mix until combined. Scrape down the sides of the bowl.
Add the flour, baking powder, baking soda, salt, and milk and continue to mix on low just until combined. Gently fold in most of the blueberries, saving a handful to add on top later.
Scoop the batter into a nonstick jumbo muffin pan, so that each is about ¾ full. Sprinkle some turbinado sugar on top.
Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 12-13 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!
Jumbo Blueberry Muffins
These Jumbo Blueberry Muffins are tender and fluffy with fresh blueberries in every bite. Their jumbo size makes them feel like a decadent bakery style muffin and they're absolutely delicious.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 servings
- Category: Dessert
Ingredients
- 99 grams (½ cup) sugar
- 53 grams (¼ cup) brown sugar
- 4 oz (½ cup) unsalted butter, melted
- 2 eggs
- 1 tsp vanilla
- 210 grams (1 ¾ cups) flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 56 grams (¼ cup) milk
- 1 cup fresh blueberries
- Turbinado sugar
Instructions
- Preheat your oven to 400º F. Prepare a muffin pan with muffin liners.
- In a large bowl and a handheld mixer, mix together the sugar, brown sugar and melted butter until light and fluffy.
- Add the eggs, one at a time, and vanilla and mix until combined. Scrape down the sides of the bowl.
- Add the flour, baking powder, baking soda, salt, and milk and continue to mix on low just until combined. Gently fold in most of the blueberries, saving a handful to add on top later.
- Scoop the batter into a nonstick jumbo muffin pan, so that each is about ¾ full. Sprinkle some turbinado sugar on top.
- Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 12-13 minutes until golden brown. Let muffins cool slightly on a cooling rack. Enjoy!
Notes
- These muffins can be placed in an airtight container and kept at room temperature for up to five days. They are best enjoyed slightly warmed in the microwave.
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