Jumbo Blueberry Muffins Recipe

I love muffins in all sizes and flavors, it’s no secret. Even if my favorite muffins will always be chocolate muffins, because I am a complete chocoholic, I am not a snob. I eat all kind of muffins. Maybe too much sometimes.

On this lazy Sunday evening I had to bake something – after a quick glance I decided I had all the ingredients I need for some blueberry muffins. You probably already have them too, to be honest. You don’t need anything that’s out of the ordinary, you also don’t need a mixer and this recipe is incredibly fast. You’ll be eating those muffins in 40 minutes after you decide to get to work 🙂

I used frozen blueberries because that’s what I had – I always have frozen fruits in the refrigerator, one might never know when a pie needs to be made, right? You can never go wrong with frozen fruits. You can use fresh blueberries if you have – it’s not much of a difference, anyway, so I prefer the frozen ones because it’s cheaper.

I usually bake my muffins in small, regular muffin liners, but I had some large ones around that I never got to use and I was also craving some bakery style muffins, so I made 6 jumbo blueberries instead of the regular 12 normal size muffins.

Print Recipe

Jumbo Blueberry Muffins

Giant, bakery style blueberry muffins. My best blueberry muffin recipe is super easy to make!

Prep Time

10 minutes

Cook Time

25 minutes

Servings

6 giant muffins

Ingredients

• 375 g flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 large eggs room temperature
• 200 g sugar
• 240 ml buttermilk* or milk
• 120 ml vegetable oil melted coconut oil
• 1 teaspoon vanilla extract
• 150 g fresh or frozen blueberries

Prep Time 10 minutes Cook Time 25 minutes Servings 6 giant muffins Ingredients 375 g flour 4 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 2 large eggs room temperature 200 g sugar 240 ml buttermilk* or milk 120 ml vegetable oil melted coconut oil 1 teaspoon vanilla extract 150 g fresh or frozen blueberries

Instructions

1. Preheat oven to 220C.
2. In a large bowl, gently mix together the dry ingredients - flour, baking powder, salt and cinnamon.
3. In another bowl, whisk together the eggs and sugar until combined. Mix in the wet ingredients - milk, oil and vanilla. Your mixture should be pale and yellow.
4. Fold wet ingredients into dry ingredients and mix everything together by hand. Gently, not to overmix. The batter should be very thick and somehow lumpy. Slowly, fold in the blueberries.
5. Pour batter into prepared muffin tins, filling all the way to the top. Top with sprinkle coarse sugar if you want. Bake the muffins at 220C for the first 5 minutes, then reduce oven temperature to 190C and bake for another 20-25 minutes.
6. Cool for 10 minutes and enjoy!

Recipe Notes

* If you don't have buttermilk, you can make your own by simply measuring 1 cup (240 ml) of milk and stir 1 tablespoon of lemon juice. Let stand for 5-10 minutes, then it's ready to use.

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