Description

These Jumbo Blueberry Muffins are fluffy, golden, and bursting with juicy blueberries. Perfect for breakfast or a cozy snack, they’re tender, slightly sweet, and simple to make. Each muffin is a little hug in baked form.

Ingredients

Scale

2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted and cooled
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
2 cups blueberries
Zest of 1 lemon (optional)
Turbinado sugar for sprinkling (optional)

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Instructions

Preheat oven to 200°C (400°F) and line a jumbo muffin pan with liners or grease well.
Whisk dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt.
In a large bowl, whisk melted butter, sugar, eggs, and vanilla until smooth. Stir in buttermilk.
Gently fold dry ingredients into wet mixture until just combined.
Toss blueberries in a teaspoon of flour and fold into batter. Add lemon zest if using.
Fill muffin cups ¾ full and sprinkle turbinado sugar on top if desired.
Bake 25–30 minutes until golden and toothpick inserted comes out clean.
Cool 5–10 minutes in pan, then transfer to wire rack.

Notes

Use room temperature ingredients for the fluffiest muffins. Toss blueberries in flour to prevent sinking. Store muffins in an airtight container for 2–3 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 jumbo muffin
Calories: 380
Sugar: 25g
Sodium: 180mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 3g
Protein: 6g
Cholesterol: 65mg