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Jumbo Blueberry Muffins

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Delightfully soft and fluffy muffins bursting with juicy blueberries, perfect for breakfast or snacks.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup milk
  • 2 cups fresh blueberries
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 375°F (190°C) and line a muffin tin with jumbo muffin liners.
  2. Combine the flour, sugar, baking powder, and salt in a mixing bowl.
  3. Whisk together the melted butter, eggs, milk, and vanilla extract in another bowl.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Fold in the blueberries.
  6. Divide the batter evenly among the muffin liners, filling each about 2/3 full.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition

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