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Top-down look at a blueberry muffin with a golden dome, scattered blueberries, and sanding sugar crystals.

Jumbo Blueberry Muffins

Buttermilk-based jumbo blueberry muffins with a crunchy sanding sugar topping, ready in 70 minutes.
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Prep Time 5 minutes
Cook Time 35 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 6 servings
Calories 550 kcal

Ingredients
  

  • ½ cup unsalted butter 113 g, at room temperature
  • 1 ¼ cups granulated sugar 250 g
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon juice
  • ½ cup buttermilk 120 ml
  • 2 cups all-purpose flour 250 g
  • 1 ½ teaspoons kosher salt
  • 2 teaspoons baking powder
  • 2 cups fresh blueberries 300 g
  • 3 teaspoons coarse sanding sugar
  • 2 tablespoons unsalted butter 28 g, melted (optional)

Instructions
 

  • Preheat oven to 400°F:

    Set the oven to 400°F (205°C) to preheat.

  • Cream butter and sugar:

    Using a stand mixer or hand mixer, beat ½ cup softened butter and 1 ¼ cups sugar until the mixture is pale and fluffy.

  • Add eggs one by one:

    Add 2 eggs one by one, mixing thoroughly after each addition.

  • Mix in wet ingredients:

    Mix in 1 teaspoon vanilla, 1 teaspoon lemon juice, and ½ cup buttermilk until combined.

  • Sift dry ingredients:

    Sift 2 cups flour, 1 ½ teaspoons salt, and 2 teaspoons baking powder into the batter; sifting minimizes lumps and avoids overmixing.

  • Crush half the blueberries:

    In a separate small bowl, gently crush about half the blueberries with the back of a spoon (similar to muddling), then fold into the batter.

  • Fold in remaining blueberries:

    Gently fold in the remaining whole blueberries, setting aside a few to place on top of the muffins.

  • Line muffin pan with liners:

    Line a 6-cup jumbo muffin pan or a 12-cup standard muffin pan with paper liners.

  • Fill liners two-thirds full:

    Fill each liner about two-thirds full to allow room for rising.

  • Sprinkle with sanding sugar and bake:

    Sprinkle 3 teaspoons sanding sugar evenly over the tops. Lower the oven temperature to 375°F (190°C). Bake jumbo muffins for 30–35 minutes, or standard muffins for 12–15 minutes, until a toothpick inserted in the center emerges clean.

  • Brush with butter and add sugar:

    Optional: During the last 10 minutes of baking, brush the muffin tops with melted butter and add more sanding sugar; continue baking until finished.

  • Cool muffins before serving:

    Take the muffins out of the pan and let them cool for at least 30 minutes before serving.
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