Description
Indulge in the warm, fluffy goodness of jumbo blueberry muffins bursting with juicy blueberries. This easy recipe is perfect for both novice bakers and seasoned pros, ensuring a delightful treat for everyone!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup milk
- 2 large eggs (or egg substitute)
- 1 ½ cups fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and line a jumbo muffin tin with paper liners or grease it well.
- In a large mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 cup of granulated sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt.
- In another bowl, melt ½ cup of unsalted butter, then let it cool slightly. Add 1 cup of milk and 2 large eggs (or your chosen egg substitute) and whisk until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in 1 ½ cups of fresh blueberries, making sure they are evenly distributed throughout the batter.
- Spoon the batter into the prepared muffin tins, filling each cup about ¾ full to allow for rising.
- Bake in the preheated oven for 20-25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: Do not overmix the batter to avoid dense muffins. Use room temperature ingredients for fluffier muffins, and feel free to add vanilla extract or lemon zest for extra flavor.