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Jumbo Blueberry Muffins

My kiddos love to snack on fresh fruit which means I occasionally end up with a handful or two leftover that needs to be used up quickly.  Because of this we’ve been obsessed with fruit recipes this summer- like my Mixed Berry Fruit Galette and Peaches and Brie Puff Pastry.  These jumbo blueberry muffins are a perfect way to use up any extra blueberries you might have laying around.  (Isabella also loves it when I add them to our favorite pancake recipe.)

This is somewhat of a “small batch” recipe (like my Small Batch, One Bowl, Perfect Muffins) because it only makes 9 muffins – but they are generous in size.  I prefer big, puffy muffins over the ones with flat tops.  If you need to get a full dozen just use a little less batter in each muffin cup to stretch it for twelve.  My kids love them topped with sugar (of course!) for a little sweet crunch.

Jumbo Blueberry Muffins

4.5 from 6 votes
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9 muffins
Calories: 275kcal
Author: Emily Grace


  • cups all-purpose flour
  • ¾ cup sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • cup vegetable oil
  • 1 egg
  • cup milk
  • 1 cup fresh blueberries
  • ½ cup sugar optional


  • Preheat oven to 400 degrees. Grease muffin pan or line with muffin liners.
  • Combine flour, ¾ cup sugar, salt and baking powder in a small bowl.
  • Combine vegetable oil, egg, and milk and mix into flour mixture.
  • Gently fold in blueberries.
  • Fill muffin cups almost completely to the top.
  • Top with additional ½ cup sugar just before baking.
  • Bake for 20 to 25 minutes in the preheated oven, or until done.


Fill any empty baking cups with 1-2 tbsp water (without a liner) for even baking.


Calories: 275kcal | Carbohydrates: 47g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 141mg | Potassium: 165mg | Sugar: 29g | Vitamin A: 50IU | Vitamin C: 1.6mg | Calcium: 64mg | Iron: 1.2mg
Did you make this recipe? Mention @GraceGoodEats or tag #graceandgoodeats!
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