Bakery Style Jumbo Blueberry Muffins
Muffins are a great way to use up all that blueberry season has to offer. These jumbo muffins are just as easy as any other muffin you make but with the added flavor of blueberries and a buttery, moist crumb. The best part about these is they can be made in one bowl so cleanup is quick and easy!
Servings: 7 jumbo muffins
Jumbo muffin tin
large mixing bowl
Ice cream scooper
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ cup granulated sugar
- 2 large eggs
- 8 tablespoons butter unsalted, room temperature
- 1 cup whole milk
- 1½ cups frozen blueberries can also use fresh
- ⅞ teaspoon salt (pinch)
- 1 teaspoon sanding sugar
Preheat oven to 400° F. (you will be reducing the heat before baking). Line a muffin tin with cupcake wrappers.
Add flour, baking powder, and salt to a mixing bowl and whisk.
Add in the sugar, eggs, butter, and milk. Mix until there are no flour streaks. Fold in the thawed, patted dry blueberries.
Using an ice cream scooper, fill batter ¾ of the way in the cupcake papers. Sprinkle sanding sugar over each muffin.
Reduce oven to 375° F. as soon as you put the muffin tin in the oven. The initial oven blast temperature helps the muffin tops to rise. Bake for 30-35 minutes (20-22 if making standard-sized muffins). The muffins will be golden brown, feel firm, and a toothpick inserted into the center of the muffin will come out clean.
Allow muffins to cool before removing them from the pan.
Nutritional values may vary and are meant to be a guide.
This recipe makes 7 jumbo muffins, or 14 standard muffins.
If making smaller muffins, bake for 22-25 minutes. They do not need the full amount of time.
Serving: 1muffin | Calories: 391cal | Carbohydrates: 56g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 442mg | Potassium: 248mg | Fiber: 2g | Sugar: 27g | Vitamin A: 551IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 2mg