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Jumbo Muffin Recipes

Buttermilk Blueberry Jumbo Muffins Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups (315g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 cup (240ml) buttermilk
  • ½ cup (113g) unsalted butter, melted and cooled
  • 2 tsp vanilla extract
  • 1 ½ cups (200g) fresh blueberries
  • Coarse sugar for topping

Method
 

  1. Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl.
  2. In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla until smooth.
  3. Pour the wet mixture into the dry and stir with a spatula just until combined. Fold in the blueberries gently.
  4. Grease a 6-cup jumbo muffin pan, including the top surface. Fill each cup to the top with batter and sprinkle with coarse sugar.
  5. Bake in a 425°F (220°C) oven, then immediately lower the temperature to 375°F (190°C). Bake 22-25 minutes until a toothpick comes out with moist crumbs. Cool in the pan 5 minutes, then transfer to a rack.

Notes

Resting the filled pan for 10 minutes before baking improves the dome. If your buttermilk is cold, let everything sit on the counter until the eggs and buttermilk lose their chill; warm ingredients blend better and rise higher.