These jumbo blueberry muffins are the ultimate comfort breakfast, featuring a tender, buttery crumb that gives way to bursts of juicy fruit. Made with simple pantry staples like fresh butter, eggs, and all-purpose flour, they rise into perfect golden domes. The secret lies in the generous topping of coarse sugar that creates a delightful, caramelized crunch against the soft interior. Whether you use fresh summer berries or frozen ones straight from the freezer, these muffins deliver consistent flavor and texture. They are perfect for weekend brunches, packing into lunchboxes, or enjoying warm with a cup of coffee. Easy to make and universally loved, they bring a touch of homemade sweetness to any morning routine.
Blueberry muffins
Description
These jumbo blueberry muffins are the ultimate comfort breakfast, featuring a tender, buttery crumb that gives way to bursts of juicy fruit. Made with simple pantry staples like fresh butter, eggs, and all-purpose flour, they rise into perfect golden domes. The secret lies in the generous topping of coarse sugar that creates a delightful, caramelized crunch against the soft interior. Whether you use fresh summer berries or frozen ones straight from the freezer, these muffins deliver consistent flavor and texture. They are perfect for weekend brunches, packing into lunchboxes, or enjoying warm with a cup of coffee. Easy to make and universally loved, they bring a touch of homemade sweetness to any morning routine.Ingredients
Directions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
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In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
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In a separate bowl, sift together the flour, baking powder, and salt.
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Add the dry ingredients to the wet mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
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Gently fold in the blueberries. If using frozen berries, do not thaw them first.
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Divide the batter evenly among the 12 muffin cups. Sprinkle the top of each muffin with the remaining sugar.
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Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. If using frozen berries, you may need to bake for an additional 2-3 minutes.
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Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Note
Do not use blueberries packed in heavy syrup; fresh or frozen (unthawed) berries yield the best texture.
Use real butter instead of margarine for the best flavor and richness.
For a cinnamon-apple variation: Substitute blueberries with 2 1/2 cups of chopped apples. Mix 1 tablespoon of cinnamon with the topping sugar.
Store in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
