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Jumbo Blueberry Muffins

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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.

  • Author: Marisa Guerra
  • 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

  1. Preheat your oven to 400º F. Prepare a muffin pan with muffin liners.
  2. In a large bowl and a handheld mixer, mix together the sugar, brown sugar and melted butter until light and fluffy.
  3. Add the eggs, one at a time, and vanilla and mix until combined. Scrape down the sides of the bowl.
  4. 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.
  5. Scoop the batter into a nonstick jumbo muffin pan, so that each is about ¾ full. Sprinkle some turbinado sugar on top.
  6. 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.