Jumbo Blueberry Muffins are a bakery-style treat that are perfect for breakfast, brunch, or a sweet snack. These muffins are bursting with fresh, juicy blueberries and have a soft, moist crumb with a golden, slightly crisp top. The jumbo size makes them extra satisfying, while the sweet blueberry flavor paired with a hint of vanilla makes them irresistible. Serve them warm with a pat of butter, or enjoy them on the go for a delicious start to your day.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tbsp flour (for coating the blueberries)
- 2 tbsp coarse sugar (optional, for sprinkling on top)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a jumbo muffin tin with jumbo muffin liners or grease the tin well.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar: In a separate large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined. Be careful not to overmix.
- Prepare the blueberries: In a small bowl, toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins. Gently fold the coated blueberries into the batter.
- Fill the muffin tin: Evenly divide the batter among the jumbo muffin cups, filling each about 3/4 full. If desired, sprinkle coarse sugar on top for a crunchy topping.
- Bake the muffins: Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
These Jumbo Blueberry Muffins are tender, flavorful, and sure to satisfy any muffin craving!
