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Jumbo Blueberry Muffins

Irresistibly Fluffy Jumbo Blueberry Muffins to Brighten Mornings

These Jumbo Blueberry Muffins are fluffy, light, and topped with a cinnamon crumble, making them a delicious breakfast treat for all.
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Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Can substitute with almond flour for gluten-free muffins.
  • 1 cup Granulated Sugar Use coconut sugar for a lower glycemic option.
  • 2 teaspoons Baking Powder Ensure it's fresh for the best rise.
  • 1 teaspoon Salt Can be omitted for lower sodium diets.
  • 2 large Eggs Substitute with flaxseed meal mixed with water for a vegan alternative.
  • 1 cup Buttermilk Swap with plain yogurt or a homemade milk-vinegar mix.
  • 1/2 cup Unsalted Butter Replace with vegan butter for a dairy-free version.
  • 2 cups Blueberries Frozen blueberries can be used directly from the freezer.
  • 1 teaspoon Cinnamon Nutmeg can be swapped for a different twist.
For the Cinnamon Crumble
  • 3/4 cup All-Purpose Flour Can replace with gluten-free blend.
  • 1/2 cup Brown Sugar Substitute with coconut sugar if desired.
  • 1/4 cup Unsalted Butter Using a vegan butter option works for dairy-free diets.
  • 1 teaspoon Cinnamon No substitutes needed.

Equipment

  • Oven
  • Muffin pan
  • mixing bowls
  • spatula

Method
 

Muffin Preparation
  1. Preheat your oven to 350°F (175°C). Gather baking supplies.
  2. Grease a muffin pan or line with silicone muffin liners.
  3. Combine all-purpose flour, granulated sugar, and cold unsalted butter in a medium bowl to make the cinnamon crumble.
  4. In a large bowl, whisk together all-purpose flour, baking powder, salt, and cinnamon.
  5. In another bowl, whisk together eggs and buttermilk until combined.
  6. Fold the wet ingredients into the dry ingredients gently until just combined.
  7. Toss blueberries with a little flour and fold into the batter.
  8. Spoon the batter into muffin cups filling each about two-thirds full. Top with cinnamon crumble.
  9. Bake for 18-22 minutes or until a toothpick comes out clean.
  10. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days. Freeze for up to 3 months.

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