Jumbo Blueberry Muffins

5 from 3 votes

How to make jumbo blueberry muffins with buttermilk or any other type of sweet bread in an extra large muffin tin. How long it takes to bake and keep moist.

Prep Time10

Cook Time25

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberry, jumbo, large, muffins

Servings:

Author: Justine

Equipment

1 muffin tin jumbo

Ingredients

2 c all purpose flour + 3 tbsp to toss with berries
2 tsp baking powder
1/4 tsp salt
1/2 c butter room temperature
1 c sugar
2 eggs
1/2 c buttermilk
1 tsp vanilla extract
2 c blueberries

Instructions

Preheat oven to 400 degrees. Prepare a 6 cup jumbo muffin pan with jumbo baking liners spritzed with nonstick cooking spray. In a small bowl, stir together the flour, baking powder, and salt. Set aside.
In a mixing bowl, beat the room temp. butter until creamy, about 5 minutes. Add the sugar, scraping down the sides until the butter and sugar are completely blended and fluffy.
Mix in the eggs, buttermilk, and vanilla. To the liquid mixture, add the dry ingredients and stir just until blended. Toss berries with about 3 tbsp flour to coat in a bowl so they don't sink. Carefully add the blueberries and gently fold to mix into the batter.
Divide the batter between the 6 muffin cups. Sprinkle the tops with the raw sugar if you'd like to add some texture and sweetness to the top. Bake the muffins for 20 to 25 minutes or until a toothpick inserted in the middle returns clean.
Cool for 5 minutes on a wire rack before removing the muffins from the pan. Serve the muffins while warm.

Video

Nutrition