Jumbo Blueberry Muffins
Giant, bakery style blueberry muffins. My best blueberry muffin recipe is super easy to make!
Servings Prep Time
6giant muffins 10minutes
Cook Time
Servings Prep Time
6giant muffins 10minutes
Cook Time
  • 375g flour
  • 4 teaspoons baking powder
  • 1/2teaspoon salt
  • 1teaspoon cinnamon
  • 2large eggsroom temperature
  • 200g sugar
  • 240ml buttermilk*or milk
  • 120ml vegetable oilmelted coconut oil
  • 1teaspoon vanilla extract
  • 150g fresh or frozen blueberries
  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.