Jumbo Blueberry Muffins with Fresh Blueberries
Deliciously soft and fluffy jumbo muffins bursting with juicy blueberries, perfect for breakfast or a sweet snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 jumbo muffins 1x
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- Combine in a large bowl the flour, sugar, baking powder, and salt.
- Whisk together the melted butter, milk, eggs, and vanilla extract in another bowl.
- Mix the wet ingredients into the dry ingredients until just combined.
- Fold in the fresh blueberries gently.
- Fill the muffin cups about 3/4 full with batter.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- Cool slightly before serving; enjoy either warm or at room temperature.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 10g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg