Jumbo Whole Wheat Blueberry Muffins

Jumbo Whole Wheat Blueberry Muffins

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LisaAnn 0

"I received free blueberries recently. I admit I never actually tasted a real one before. Always the boxed muffin kind. I loved them. Recently switched to whole wheat, so I wanted to try a new muffin recipe out. This is the one that not only turned out great, but filling as well. When I was eating it, I was craving eggs. Next time I will have to remember to throw in a fried egg or two on the side. I made 6 jumbo muffins."
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35 m servings 321 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 60.1g
  • 19%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
  2. Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top.
  3. Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.
  4. Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.



I soured my milk with a little lemon juice and I added a teaspoon of pure vanilla extract. I do NOT have a jumbo muffin tin, just a regular 12 cup'er. Baked at 350*, my muffins were done at a li...

These were good, but I did make some changes. In an effort to make them a more healthy, I did 1/4 c. brown sugar and 1/4 c. honey to replace the 1/2c. white sugar. I also added 1/4c. wheat germ ...

Delicious blueberry muffins. My entire family loved them. The brown sugar topping is a must. I followed recipe and it made 12 regular muffins and 9 mini muffins. Not sure how that happened? Mayb...

I made this recipe almost exactly and it was just ok. The only change I made was tossing the blueberries in a little flour before adding to the mix so they don't sink to the bottom. The muffin...

Very good flavor. I used unbleached coffee filters as jumbo muffin cups. Just be sure to spray of oil them so they don't stick.

Family loved them!!!

Very tasty, and the brown sugar really takes away some of the blandness that comes with whole wheat baking....I cut the brown sugar down to just a small sprinkling on top of each muffin, maybe 2...

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