Blueberry muffins are a favorite in our house. Honestly, I’m not a huge fan of blueberries by themselves but I do love them in things like muffins, pancakes and bread. So, when I found this recipe for Jumbo Blueberry Muffins on the Taste of Home website I had to make them. Blueberry muffins are a fond memory from my youth. My Mom made them often. I think they were a favorite of hers. Or maybe my Dad’s.
These muffins were loaded with blueberries. I did not use any paper muffin liners although I usually do. I just chose not to this time. The berries I used were huge. I used fresh but frozen blueberries are an option. To add a change of flavor add 1/4 to 1/2 a teaspoon of almond or lemon extract. The topping adds a lovely crunch and great flavor.
These muffins are a great grab and go breakfast or mid-morning snack at the office. Pack one in your child’s lunchbox. Perfect with coffee, tea, juice or milk.
Enjoy this and other Taste of Home Tuesday recipes from my fellow volunteer field editors. Links are below and thank you Jolene from Jolene’s Recipe Journal for gathering links.
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups fresh or frozen blueberries
- 3 tablespoons sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Preheat oven to 400°.
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture stirring just until moistened. Gently fold in blueberries.
- Fill greased or paper-lined jumbo muffin cups two-thirds full.
- Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm with butter.
- For standard-size muffins: Make batter as directed; fill greased or paper-lined standard muffin cups two-thirds full. Bake in a preheated 400° oven for 15-20 minutes or until a toothpick comes out clean.
Recipe adapted from Taste of Home