Description
Bake impressive, professional-quality jumbo blueberry muffins at home. Achieve large muffins with a domed top, just like those from a bakery.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons turbinado sugar (for topping)
Instructions
- Preheat your oven to 400°F (200°C). Line a 6-cup jumbo muffin pan with paper liners or grease generously.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate medium bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined. Do not overmix; a few lumps are okay.
- Gently fold in the blueberries.
- Divide the batter evenly among the muffin cups, filling each almost to the top.
- Sprinkle the tops of the muffins with turbinado sugar.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a higher dome, bake the muffins at 425°F (220°C) for the first 5 minutes, then reduce the temperature to 375°F (190°C) for the remaining baking time.
- If using frozen blueberries, do not thaw them before adding to the batter to prevent the batter from turning purple.
- Do not overmix the batter. This will result in tough muffins.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 450
- Sugar: 45g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 90mg