Last updated on January 14th, 2018 at 11:07 am
Jumbo Blueberry Buttermilk Muffins are one of my favorites. Enjoy this simple recipe of blueberry muffins with your family.
Blueberry Muffins are one of my favorites. When I was in university, I used to have a blueberry muffin almost every morning for breakfast in the student center’s cafeteria. I did not like any other food there, but the blueberry muffins were the best. I still love them with a cup of coffee in the morning, there’s just nothing better. These muffins were huge, they were full of blueberries and they were delicious. I’ve been trying many recipes since then trying to perfect the blueberry muffin based on how I remembered them and I finally got it.
They are very easy to make and as you bake them, your house gets filled with the most wonderful smell. Your neighbors will be knocking.
My husband could not stop eating these muffins and all he could do is mutter with every bite how good they are.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Jumbo Blueberry Buttermilk Muffins
Ingredients
- 4 ounces butter softened
- 3/4 cup sugar
- 2 eggs beaten
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups blueberries
Instructions
- Preheat oven to 400 F degrees. Grease and flour your muffin pans or use muffin liners.
- In the bowl of your mixer add the butter which should be at room temperature and the sugar and beat on medium until light and fluffy. Add the eggs one at a time and continue mixing then add the buttermilk and the vanilla extract.
- In a large bowl mix the flour, baking powder, baking soda and salt. Add the flour mixture to the mixture in the bowl and start mixing slowly and continue until is nicely incorporated. The mixture should quite thick. Toss the blueberries in a little bit of flour, so they don't sink to the bottom of the muffins, and add to the batter and using a spatula stir until the blueberries are nicely incorporated in the batter.
- Fill the muffin cups with the batter, if you want bigger muffins or high dome muffins, fill up the muffin liners all the way to the top.
- Bake for 30 minutes or until nice and golden brown.
Julie says
October 16, 2018 at 7:04 amHi jo these are the best muffins I’ve seen!
I’m a bit nervous about using cups though!Can you do the metric equivalent please?
Nicole Beaulieu says
October 16, 2018 at 9:40 amUnderneath the list of ingredients there’s an option for metric 🙂
Ruchi says
June 27, 2018 at 6:02 pmThank you so much! Muffins came out perfect and everyone loved them!!
Joanna Cismaru says
June 28, 2018 at 9:40 amGlad to hear it!
Diane says
January 14, 2018 at 10:59 amThese are in the oven now. Thank you for this recipe. I can’t wait to taste a muffin, hot from the oven. The vanilla was omitted from the recipe instructions.
Joanna Cismaru says
January 14, 2018 at 11:07 amFixed it, thanks! Hope you like them!
Diane says
January 14, 2018 at 11:29 amWelcome. Just before popping into the oven, I sprinkled the top of each with Arthur Flour sparkling white sugar crystals to add a bit of crunch. How do you make the high sided muffin papers or can those be purchased?
Joanna Cismaru says
January 14, 2018 at 11:45 amOh I bought those, but for the life of me I cannot remember where, probably Michaels. 🙂
COLLEEN says
December 11, 2017 at 2:40 pmHi
Are these freezable?
Joanna Cismaru says
December 11, 2017 at 9:07 pmYes, for sure, just wrap them well in plastic wrap, then I would place them in a large freezable bag. Usually I just take one out and pop it right in the microwave for around a min.
Jessica says
February 26, 2017 at 1:44 amI tried these using white whole wheat. They came out a bit stiffer and dryer than yours look. Any suggestions? Next time I will try while regular white flour—- was trying to increase the nutritional content using whole wheat. Still yummy!
Joanna Cismaru says
February 26, 2017 at 9:45 amHi Jessica! I haven’t tried these with whole wheat flour, great idea though. I wonder if you need more wet ingredients though, maybe a bit more buttermilk. Can’t tell you exactly without trying.
Jenny says
March 14, 2015 at 11:27 amMade these today with a hint of cinnamon, absolutely delicious! Amazingly fluffy inside, beautifully light. I love all your recipes Jo, I hope you’ll become so big here in the UK that you’ll help us out with metric measurements some day! Still your recipes are always worth getting the conversion tables out for! Thanks so much for the fab recipe, it made our Saturday evening supper and will be fab for a cheeky breakfast treat!
jo says
March 14, 2015 at 7:37 pmThanks so much Jenny. I usually try to add metric measurements because usually when I measure I measure in grams, unless I’m measuring flour or sugar or something like that, but I usually forget to add them. So if you ever need it for a recipe just leave me a comment on the recipe and I will add it for you. 🙂
Jenny says
March 15, 2015 at 12:11 amThat is really kind I will definitely do that! Thanks Jo!
Victoria says
February 9, 2014 at 2:22 amHi, I wonder if I could replace the buttermilk with regular milk? I don’t quite like the taste of buttermilk. Thanks. Look forward making these beautiful muffins!
jo says
February 9, 2014 at 2:38 amYeah I think you could, buttermilk is a bit thicker, do you like yogurt? You could also use plain yogurt instead.
Abby says
November 12, 2013 at 6:02 pmHi looks great but can i use frozen blueberries?
jo says
November 12, 2013 at 6:19 pmHi Abby,
Yes you can, but you still want to dredge them through a bit of flour first. 🙂
Dina Honke says
September 30, 2013 at 9:08 pmHi Jo, I hope all is well, haven’t visited for a while, just getting back into things. Your site looks fresh and beautiful. The muffin recipe is a must try.
jo says
September 30, 2013 at 11:57 pmHi Dina,
So happy to hear from you, I hope all is well with you. 🙂
Kate says
September 23, 2013 at 2:03 amThese look great! Do you use the jumbo muffin pans?
jo says
September 23, 2013 at 3:10 amActually for this I used just a regular muffin pan, but the paper liners were big.