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Buttermilk blueberry muffins on a serving tray with a jug of milk in the background.

Sparkling Jumbo Blueberry Buttermilk Muffins

Tami McBride
Bake THE BEST jumbo buttermilk blueberry muffins. These moist, light muffins are bursting with blueberries and sprinkled with sparkling decorating sugar. Mix them up at night and bake them for a delicious breakfast in the morning.
4.56 from 27 votes
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Prep Time 25 minutes
Cook Time 30 minutes
Optional Refrigeration 8 hours
Course Dessert
Cuisine Muffins
Servings 6 muffins
Calories 412 kcal

Ingredients
  

  • 2½ cups (300 grams) of all-purpose flour (like Gold Medal)
  • ½ teaspoon of salt
  • 1½ teaspoons of baking powder, double acting
  • ⅛ teaspoon of baking soda
  • ¼ teaspoon of ground nutmeg, (freshly ground is best)
  • 2 teaspoons of fresh lemon zest (about 1 medium lemon)
  • 10 tablespoons (141 grams) of butter, cool room temperature
  • ¾ cup (150 grams) of granulated sugar
  • ¼ cup (55 grams) of light brown sugar
  • 1 tablespoon of vegetable oil
  • 1 teaspoon of vanilla extract
  • 1 large egg, room temperature
  • ½ cup (114 grams) of buttermilk, room temperature
  • 1 generous cup (160 ounces) of fresh blueberries
  • 1 tablespoon of sparkling sugar (or course sugar)

Instructions
 

  • PREHEAT the oven to 425°F (220°C). Line a jumbo muffin tin with muffin papers. (See note #1.)
  • SIFT DRY INGREDIENTS TOGETHER: Sift the flour, salt, baking powder, baking soda, and nutmeg together. Set aside.
  • ZEST a clean, dry lemon.
  • CREAM the butter with the granulated and brown sugars with an electric mixer for about two minutes. The mixture should be light and fluffy.
  • MIX in the vegetable oil, vanilla extract, lemon zest, and egg until combined.
  • GENTLY FOLD ½ of the flour mixture into the wet ingredients with a large spatula or spoon. 
  • POUR in ½ of the buttermilk. Stir until almost combined.
  • REPEAT adding the rest of the dry ingredients and then the buttermilk, gently stirring after each addition.
  • ADD 1 tablespoon of flour and the fresh, dry blueberries to a medium bowl. Stir until the flour coats the blueberries. Pour the blueberries through a dry mesh strainer to remove the excess flour.
  • CAREFULLY FOLD the flour-coated blueberries into the batter. Try not to break the blueberries. Do not over mix.
  • DIVIDE the batter into 6 jumbo muffin papers (about ½ cup of batter or 6 ounces). Use a muffin scoop, measuring cup, or ice cream scoop to measure. Fill the muffin paper approximately ¾ of the way full.
  • LIGHTLY SPRINKLE each muffin top with the decorating sugar.
  • BAKE at 425°F (220°C) for 5 minutes.
  • REDUCE THE HEAT TO 375°F (190°C) and continue baking for 18 to 25 minutes or until the muffin tops are lightly browned and a toothpick inserted in the center comes out with only a few crumbs.
  • PULL the muffin tin from the oven and COOL the muffins in the pan for 5 to 10 minutes.
  • TRANSFER the muffins from the muffin tin to a cooling rack.
  • COOL the muffins on cooling rack for 5 to 10 minutes.
  • SERVE the muffins warm with cold milk.
  • STORE any remaining muffins in an airtight container at room temperature for up to two days. Make sure the muffins are room temperature before placing them in a container.

Notes

  1. If you prefer, you can skip the muffin liners and instead grease the muffin tin.
  2. To freeze the muffins, place cool muffins in a freezer-safe container. Freeze for 3 to 4 months.
 
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Nutrition

Serving: 1muffinCalories: 412kcalCarbohydrates: 59gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 60mgSodium: 355mgPotassium: 86mgFiber: 1gSugar: 29gVitamin A: 492IUVitamin C: 0.5mgCalcium: 67mgIron: 2mg
Keyword best blueberry muffins, blueberries, blueberry muffins, blueberry recipes, muffins
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