Jumbo Buttermilk Blueberry Muffins

Baked buttermilk blueberry muffins on a wire rack.

5 from 1 vote

Buttermilk Blueberry Muffins (Bakery-Style Jumbo Muffins) are the perfect balance of soft, fluffy insides and a golden, sugar-crusted top. This easy muffin recipe combines basic pantry ingredients like flour, buttermilk, and fresh blueberries to create tall, bakery-worthy results at home.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Servings:

Calories: 515kcal

Author: Jami Powell

Equipment

Jumbo muffin tin (6-cup)
Paper muffin liners or nonstick spray
Large Mixing Bowl
Medium mixing bowl
Whisk
Rubber spatula
Wire cooling rack

Ingredients

1 ½ cups fresh blueberries coated in flour
2 ¼ cups all-purpose flour
1 cup white sugar
2 large eggs
½ cup buttermilk plus 1–2 tablespoons more if needed
½ cup vegetable oil
2 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract optional but recommended
coarse baking sugar for topping

Instructions

Preheat oven to 425°F. Line a 6-cup jumbo muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the oil, eggs, vanilla (if using), and buttermilk until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Add an extra splash of buttermilk if the batter feels too thick. Gently fold in the blueberries.
Divide the batter evenly between 6 muffin cups, filling each nearly to the top. Sprinkle generously with coarse sugar.
Bake at 425°F for 5 minutes, then reduce heat to 375°F and continue baking for 20–23 minutes, or until golden and a toothpick comes out clean.
Cool in the pan for 5–10 minutes before transferring to a wire rack.

Video

Notes

Top Tip Toss the blueberries in flour before folding them into the batter to help keep them from sinking.

Storage Store cooled buttermilk muffins in an airtight container for up to 3 days.

Freeze Wrap and freeze for up to 2 months.

Reheat: Reheat in the oven at 300°F for 10 minutes or microwave for 20–30 seconds.

Substitutions

Buttermilk: No buttermilk? Mix ½ cup milk with 1 ½ teaspoons lemon juice or vinegar and let sit for 5 minutes.
Fresh blueberries: Frozen blueberries work—just toss in a little flour to prevent sinking.
Vegetable oil: Canola or melted coconut oil works well.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition