Copycat Juniors Berries On Top Jumbo Blueberry Muffins Recipes

JUMBO BLUEBERRY MUFFINS

Jumbo Blueberry Muffins image

In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. - Jackie Hannahs, Brethren, Michigan

Provided by Taste of Home

Time 35m

Yield 8 jumbo muffins.

Number Of Ingredients 13

Ingredients

1/2 cup butter, softened
1 cup sugar
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh or frozen blueberries
TOPPING:
3 tablespoons sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Steps:

Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 375 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 289mg sodium, Carbohydrate 60g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.

JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)

Jumbo Blueberry Muffins (or Cranberry) image

These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.

Provided by Roxygirl in Colorado

Categories Quick Breads

Time 35m

Yield 4 dozen

Number Of Ingredients 10

Ingredients

4 eggs
2 cups milk
1 cup oil
2 teaspoons vanilla extract (1 teaspoon almond and vanilla extract if you're using cranberries)
1/2 teaspoon butter flavor extract (don't worry if you don't have it)
6 cups flour
2 cups white sugar
8 teaspoons baking powder (yes, 8)
2 teaspoons salt
4 cups blueberries (If you want a "true-blue" muffin, mash part of the blueberries) or 4 cups cranberries (If you want a "true-blue" muffin, mash part of the blueberries)

Steps:

Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
Bake at 400 degrees for 20-25 minutes (longer for jumbo).
Muffins are done when toothpick comes out clean in center.
Makes 4 dozen muffins.
Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).

COPYCAT JUNIOR'S "BERRIES ON TOP" JUMBO BLUEBERRY MUFFINS

CopyCat Junior's

This recipe is from the famous NY eatery, Junior's, most famous for their delicious cheesecakes. Recipe adapted from "Welcome to Junior's." The muffins will look especially pretty because of the berries that get dropped on top right before baking. Recipe makes 6-8 jumbo-sized muffins or 12-18 regular-sized muffins.

Provided by HeatherFeather

Categories Quick Breads

Time 40m

Yield 6-12 muffins

Number Of Ingredients 10

Ingredients

2 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 lb sweet unsalted butter, at room temp (1/2 cup)
1 1/4 cups sugar
2 extra large eggs
1 tablespoon real vanilla extract
3 cups fresh blueberries (NOT FROZEN)
1/2 cup milk

Steps:

First of all, divide up your berries into three different batches- set aside a 2/3 cup portion for mashing, then divide the remaining berries into two equal portions- one portion for folding into the batter, and the remainder for dropping on top.
Preheat oven to 400 degrees F.
Grease 6 jumbo muffins tins or 12 regular size muffin tins well.
Combine flour, baking powder, salt, and cinnamon.
In another bowl, on high speed with an electric mixer, cream the butter about 2 minutes- until light and fluffy.
With the mixer still running, gradually add the sugar and mix well.
Add the eggs, one at a time, mixing well.
Continue to beat until creamy and batter looks light yellow.
Mix in vanilla and mashed berries until well combined.
Lower speed of mixer to medium, beat in some of the flour mixture, then some of the milk, and then more flour etc- in three portions each.
Beat batter until airy and well combined, about 1 more minute.
Gently fold in one of the portions of whole berries.
Fill muffing tins almost all the way full.
Drop the remaining portion of whole berries individually atop the muffin batter.
Bake about 1o minutes, then REDUCE oven temp to 375 F and continue baking until golden brown and set in the center, about 15 minutes.
Serve hot.

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