These easy blueberry muffins stay fresh longer and are nice and moist, with a perfect crumb.
Once you try these muffins, you will never want another blueberry muffin recipe again – they are so delicious and simple, they are instant family favorites!
This recipe is the best for jumbo muffins – they stay nice and moist and don’t dry out.
Just Take Me To The Easy Blueberry Muffin Already!
If you want to skip my tips and tricks to perfect easy blueberry muffins, and get straight to the recipe, please scroll to the bottom of the page.
I get a lot of questions from readers about recipes and requests for additional information, so I try to put as much in my posts as possible.
How To Make Jumbo Blueberry Muffins
Once you know how to make jumbo blueberry muffins from scratch, you’ll want to make them all the time!
These blueberry muffins are super simple – and crazy delicious.
You don’t need to worry about mixing wet ingredients and dry ingredients in separate bowls – you can dump them straight from a measuring cup into the muffin batter and mix!
Grease your muffin tins well even when you line with muffin liners.
This recipe is best with fresh blueberries, but frozen blueberries can work in a pinch if thawed and drained of excess liquid.
If you need a great jumbo muffin pan, click here.
How Long to Bake Jumbo Blueberry Muffins
Preheat oven to 400 degrees.
Bake until golden brown on the sides and top.
Bake until toothpick inserted in the middle comes out clean.
If you need a great jumbo muffin pan, click here.
Other Easy Breakfast Recipes You’ll Love:
Slow Cooker Sausage Hashbrown and Egg Breakfast Casserole
The Best Easy Snickerdoodle Muffins
Easy Bakery Style Apple Turnovers Recipe
The Best Easy Jumbo Blueberry Muffins Recipe
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The Best Easy Jumbo Blueberry Muffins Recipe
Ingredients
- ½ cup softened butter
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup milk
- 2 cups blueberries, washed, drained and picked over
- 3 teaspoons sugar
Instructions
- Preheat the oven to 375.
- Mix the butter and 1 1/4 cups sugar until it is light and soft.
- Add the eggs, one at a time, beating well after each.
- Add vanilla.
- Sift in the flour, salt and baking powder, into to the creamed mixture alternately with the milk.
- Mash 1/2 cup of the blueberries with a fork, and mix into the batter.
- Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners
- Fill with batter.
- Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes.
- Store muffins uncovered in a cool dry place for a day.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 522 Total Fat 18g Saturated Fat 11g Trans Fat 1g Unsaturated Fat 6g Cholesterol 104mg Sodium 497mg Carbohydrates 84g Fiber 2g Sugar 49g Protein 8g
Bee
April 18, 2019 at 1:25 pmThese muffins look SO good!! Such an amazing breakfast treat!!
Jennifer
April 16, 2019 at 8:02 amMade these bad boys last night… I made them gigantic muffins. The recipe yielding six. Mine came out a monster blue/green color from smashing some of the berries while mixing. The kids loved how “evil” they looked but how delicious they tasted. Thanks for the great recipe… they were very yummy and simple to make.
Nancy
March 18, 2019 at 5:48 amSuper. Excellent Great for breakfast,snack or anytime
Jennifer
February 18, 2019 at 7:04 pmSniff..I made these today and they are flat. What did I do wrong. The taste ok but they are not near as fluffy looking as yours. It won’t let me upload pictures. ?
margarita CANO
February 18, 2019 at 8:31 amWhy do you grease pan and use the cupcake liners as well? won’t the liners come out greasy?
thank you for the recipe
Ellen
February 2, 2019 at 11:14 amI used a regular cupcake pan and the muffins turned out fabulous!
Sylvia Bush
February 2, 2019 at 7:24 amThese are absolutely the best blueberry muffins I have ever made. Thanks for sharing your recipe. I’ve tried many none came even close.
Christy
January 31, 2019 at 6:55 amMaybe I’m confused. The description indicates 6 jumbo muffins at 400 degrees. The actual recipe is for 12 standard muffin pan at 375 degrees. Can you clarify?
Rosemary
January 30, 2019 at 7:03 pmIf I don’t have the big muffin pan can I use just a regular pan..??
Courtney ODell
January 31, 2019 at 7:13 amYes! This recipe makes 6 jumbo or 12 regular muffins.
Ivory
January 5, 2019 at 9:54 amThese are amazing, I made these muffins last night for breakfast this morning. My hubby, son, and I can not get enough of them. thank you for sharing this amazing recipe. will be making these often. Happy New Year!
John
January 4, 2019 at 5:17 pmCan I replace the sugar with a Substitute such as Splenda?
Courtney ODell
January 6, 2019 at 12:32 pmJohn, I haven’t recipe tested sugar substitutes on this recipe yet, but I plan to in the future. If there is a sugar substitute with a 1:1 exchange for granulated sugar, it should work.
Sabrina
January 1, 2019 at 10:19 amI’d love one with my morning coffee! Great way to start the day.
Becky Hardin
January 1, 2019 at 10:10 amThese muffins look so delicious! Wishing I had one right out of the oven right now to have with my coffee.
Rachael Yerkes
January 1, 2019 at 8:43 amThese Muffins are incredible!
Tara
December 31, 2018 at 3:26 pmThese look fabulous! I’ve never even seen a jumbo muffin tin, but I’m off to order one right now.