5 from 3 votes
Jumbo Blueberry Muffins | A Nerd Cooks
Jumbo Blueberry Muffins
Prep Time
15 mins
Cook Time
32 mins
Total Time
47 mins
 
Course: Breakfast, Brunch, Dessert
Cuisine: American
Servings: 8 jumbo muffins
Ingredients
  • 3 cups all-purpose flour
  • 1 tbs baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbs unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups plain Greek yogurt
  • 1 pint blueberries, reserving a few for topping muffins
  • Zest of 2 lemons
  • Turbinado sugar, for topping muffins
Instructions
  1. Preheat oven to 400 degrees F. Line muffin tins with paper liners (or spray with cooking spray) and set aside.

  2. In a mixing bowl, whisk together the flour, baking powder, soda and salt. Set aside.
  3. In a mixing bowl of a stand mixer, cream the butter and sugar together for a couple of minutes.
  4. Add the eggs, one at a time, mixing well after each addition. Add vanilla and mix well.
  5. With the mixer on low speed, alternate between adding the dry ingredients and yogurt.
  6. On low speed, fold in the blueberries and lemon zest.
  7. Scoop the batter into the prepared muffin tins, filling them all the way to the top. Top with some extra blueberries and turbinado sugar to make them look extra pretty.

If making jumbo muffins (makes 8)
  1. Bake the muffins at 400 degrees F for 10 minutes.
  2. Reduce the temperature to 375 degrees F and bake for 22 more minutes, or until slightly browned on top and a toothpick/knife, when inserted in the center of each muffin, comes out clean.
If making regular-sized muffins (makes 18)
  1. Bake the muffins at 400 degrees F for 5 minutes.
  2. Reduce the temperature to 375 degrees F and bake for 15 more minutes, or until slightly browned on top and a toothpick/knife, when inserted in the center of each muffin, comes out clean.
  3. Cool in the pan for a couple of minutes, and then transfer to a wire rack to cool completely