Jumbo Blueberry Muffins or Cranberry
Elevate your breakfast game with these irresistible Jumbo Blueberry Muffins or Cranberry Muffins, bursting with juicy fruit and bakery-style flavor. Perfectly soft and fluffy on the inside with a golden domed top, these muffins are easy to make using simple pantry staples like all-purpose flour, granulated sugar, and melted butter. Whether you're in the mood for the sweet burst of fresh blueberries or the tangy zing of cranberries, this versatile recipe delivers a crowd-pleasing treat every time. A sprinkle of coarse sugar on top adds a delightful crunch, while the use of jumbo muffin tins ensures a show-stopping presentation. Ready in just 40 minutes, these homemade muffins are perfect for breakfast, brunch, or a grab-and-go snack to pair with your favorite coffee or tea. Indulge in the comforting aroma of freshly baked muffins today!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted and slightly cooled
- 1 cup Milk
- 2 teaspoons Vanilla extract
- 2 large Eggs
- 1.5 cups Fresh blueberries or cranberries
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and prepare a 6-cup jumbo muffin tin by lining it with jumbo muffin liners or greasing each cup with butter or non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a medium bowl, whisk together the melted butter, milk, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be cautious not to overmix; the batter should still be lumpy.
Gently fold in the fresh blueberries or cranberries, ensuring an even distribution throughout the batter.
Divide the batter evenly among the 6 prepared muffin cups, filling each nearly to the top for a domed muffin shape.
If desired, sprinkle the tops with coarse sugar for added texture and sweetness before baking.
Bake in the preheated oven for 23–25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5–10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your homemade jumbo muffins with a cup of coffee or tea!
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 69.5 g | 348% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 2841 mg | 124% | |
| Total Carbohydrate | 510.4 g | 186% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 261.1 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 408 mg | 31% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 923 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
