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Big Blueberry Muffins


Buttermilk substitute:
1 scant cup milk
1 T lemon juice or white vinegar

Mix ingredients
Let sit 5-10 mins

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  • Muffins:
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups blueberries (fresh or frozen)
  • Topping:
  • 3 T sugar
  • 1/8 tsp cinnamon


Servings 8
Preparation time 15mins
Cooking time 35mins


Step 1

Preheat oven to 400.
In a large bowl:
Cream butter and sugar until light and fluffy
Add eggs, one at a time, beating with each addition.
Beat in buttermilk and vanilla.

In a smaller bowl:
Whisk flour, baking powder and salt.

Add flour mixture to creamed mixture.
Stir just until moistened.
Fold in blueberries.

Fill greased or paper lined muffin tins - 2/3 full. (I used popover pans for jumbo muffins)

Mix topping ingredients and sprinkle over tops.

Bake 20-25 minutes (toothpick inserted in center should come out clean).
Cool 5 minutes. Remove from pan onto a wire rack.


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