Jumbo Blueberry Buttermilk Muffins
Jumbo Blueberry Buttermilk Muffins are one of my favorites. Enjoy this simple recipe of blueberry muffins with your family.Â
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!
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Jumbo Blueberry Buttermilk Muffins
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Serves: 8
Jumbo Blueberry Buttermilk Muffins are one of my favorites. Enjoy this simple recipe of blueberry muffins with your family.
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.
Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Serving: 1muffinCalories: 369kcal (18%)Carbohydrates: 54g (18%)Protein: 6g (12%)Fat: 14g (22%)Saturated Fat: 8g (50%)Cholesterol: 74mg (25%)Sodium: 202mg (9%)Potassium: 270mg (8%)Fiber: 1g (4%)Sugar: 23g (26%)Vitamin A: 480IU (10%)Vitamin C: 2.7mg (3%)Calcium: 117mg (12%)Iron: 2.2mg (12%)
Nutrition Facts
Jumbo Blueberry Buttermilk Muffins
Amount Per Serving (1 muffin)
Calories 369 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 74mg25%
Sodium 202mg9%
Potassium 270mg8%
Carbohydrates 54g18%
Fiber 1g4%
Sugar 23g26%
Protein 6g12%
Vitamin A 480IU10%
Vitamin C 2.7mg3%
Calcium 117mg12%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
Samantha Rae says
what size muffin pan?
Joanna Cismaru says
It’s a jumbo muffin pan with 6 cups with each cup measuring 3.5 x 1.75 inches (8.9 x 4.45 centimeter). You can find it on amazon here: https://amzn.to/2Lw7yLa
cathy says
want to try this! would you thaw the frozen berries first? then toss in flour?
Nicole Beaulieu says
It’ll be much easier to use berries that are still frozen!
Julie says
Hi 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
Underneath the list of ingredients there’s an option for metric 🙂
Ruchi says
Thank you so much! Muffins came out perfect and everyone loved them!!
Joanna Cismaru says
Glad to hear it!
Diane says
These 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
Fixed it, thanks! Hope you like them!
Diane says
Welcome. 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
Oh I bought those, but for the life of me I cannot remember where, probably Michaels. 🙂
COLLEEN says
Hi
Are these freezable?
Joanna Cismaru says
Yes, 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
I 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
Hi 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
Made 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
Thanks 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
That is really kind I will definitely do that! Thanks Jo!
Victoria says
Hi, 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
Yeah I think you could, buttermilk is a bit thicker, do you like yogurt? You could also use plain yogurt instead.
Abby says
Hi looks great but can i use frozen blueberries?
jo says
Hi Abby,
Yes you can, but you still want to dredge them through a bit of flour first. 🙂
Dina Honke says
Hi 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
Hi Dina,
So happy to hear from you, I hope all is well with you. 🙂
Kate says
These look great! Do you use the jumbo muffin pans?
jo says
Actually for this I used just a regular muffin pan, but the paper liners were big.