Joyously Jumbo Blueberry Muffins Regular Size Adaptable Recipes

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JUMBO BLUEBERRY MUFFINS



Jumbo Blueberry Muffins image

These are big bakery style muffins filled with extra blueberries. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.

Provided by Sally

Categories     Breakfast

Time 45m

Number Of Ingredients 14

3 cups (375g) all-purpose flour (spoon & leveled)
3 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon salt
1/3 cup (5 Tablespoons; 80g) unsalted butter, melted and slightly cooled
1/3 cup (80ml) vegetable oil
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1/3 cup (80g) sour cream or yogurt, at room temperature*
1 cup (240ml) milk, at room temperature*
1 teaspoon pure vanilla extract
1 and 1/2 cups (170g) fresh or frozen blueberries (do not thaw)
optional: coarse sugar for sprinkling

Steps:

  • Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
  • Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
  • Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
  • Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
  • Allow to cool for 10 minutes in pan before serving.
  • Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

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

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



Jumbo Blueberry Muffins image

Bakery style muffins made with fresh blueberries with a sugary topping.

Provided by Dana

Categories     Breakfast

Time 35m

Number Of Ingredients 11

1/2 cup butter, softened
1 cup sugar
2 large eggs
2 tsp baking powder
1/2 tsp salt
2 cups flour
1/2 cup milk
2 cups fresh blueberries, 3/4 cup mashed
3 tbsp sugar
1/4 tsp cinnamon
1/4 tsp nutmeg

Steps:

  • Preheat oven to 375°
  • Cream together the softened butter and sugar.
  • Add in 1 egg at a time and mix.
  • Mix in the baking powder and salt.
  • Alternating between flour and milk, add into mixture until just combined. Mixing this by hand is a better way to ensure that you don't overbeat the mix.
  • Gently stir in the mashed berries and then gently mix in the remaining berries.
  • In a small bowl, mix together sugar, cinnamon, and nutmeg.
  • Filled lined muffin tins to the top and sprinkle with topping mixture.
  • Bake for about 25 minutes or until golden brown.

Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat

BLUEBERRY MUFFINS



Blueberry Muffins image

These fluffy, easy Jumbo Blueberry Muffins are just like the kind you'd find at a bakery! Giant, super moist, and packed with blueberries, these muffins get topped with sparkling coarse sugar for an extra crunchy muffin top.

Provided by Callan Wenner | The Cozy Plum

Categories     Breakfast     Dessert     Snack

Time 30m

Number Of Ingredients 13

2 cups all-purpose flour (240g)
¼ teaspoon kosher salt
2 teaspoons baking powder
¾ teaspoon ground cinnamon (optional )
¾ cups granulated sugar (150g)
2 large eggs (room temperature)
¼ cup vegetable or canola oil (60ml)
¼ cup unsalted butter (melted and slightly cooled (57g))
½ cup sour cream (room temperature (100g))
⅓ cup whole milk (room temperature (80ml))
1 teaspoon vanilla paste or extract
1½ cups fresh blueberries (225g)
Turbinado or demerara sugar (for crunchy tops)

Steps:

  • Preheat the oven to 425℉/218℃ and prepare either a jumbo or standard muffin tin with liners. If not using liners, lightly grease each well.
  • In a large bowl, whisk together the flour, salt, baking powder and cinnamon.
  • Add the blueberries to another bowl and toss with about two tablespoons of the flour mixture and set aside.
  • In a third bowl, whisk together the sugar, eggs, oil, melted butter, sour cream, whole milk, and vanilla.
  • Add the wet mixture to the dry mixture and use a rubber spatula to gently combine.
  • Once combined, fold in the blueberries. Then, fill each well or liner with batter mostly to the top and sprinkle liberally with the coarse sugar and a few extra blueberries.
  • Bake the muffins for 5 minutes at 425℉/218℃, then reduce the temperature to 400℉/204℃. Bake the jumbo muffins for an additional 16-20 minutes, and regular muffins for an additional 11-15 minutes. For either, a toothpick inserted into the center should come out with moist crumbs and no wet batter.
  • Remove the pan to a wire rack to cool for 5 minutes, then remove each muffin from the well to continue cooling.
  • Enjoy warm with a swipe of salted butter!

Nutrition Facts : ServingSize 12 g, Calories 244 kcal, Carbohydrate 32 g, Protein 4 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 43 mg, Sodium 141 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 7 g

JOYOUSLY JUMBO BLUEBERRY MUFFINS (REGULAR SIZE ADAPTABLE)



Joyously Jumbo Blueberry Muffins (Regular Size Adaptable) image

This recipe will make 12 jumbo-size muffins (2 pans of 6 each), or 24 regular size muffins (2 pans of 12 each). A recipe adapted from Marcy Goldman's a Passion for Baking. The original recipe calls for 1/2 teaspoon lemon and orange extract each in addition to the vanilla extract, which I omitted but may be added. I, also, added a lemony sugar topping.

Provided by gailanng

Categories     Dessert

Time 1h1m

Yield 12 jumbos

Number Of Ingredients 14

2 1/4 cups granulated sugar
1/2 cup vegetable oil
1/2 cup unsalted butter, melted
4 eggs, large
1 tablespoon vanilla extract
5 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup sour cream
2 cups semi-frozen blueberries
1/4-1/2 cup coarse sugar, for dusting the tops
1 1/2 teaspoons finely grated lemon zest (optional)

Steps:

  • Preheat oven to 425 degrees. Set rack in middle of oven.
  • Line muffin pans with paper liners and coat the top of the pans, between the cups, liberally with baking spray. Place the pans on parchment-lined cookie sheets (though it may seem like overkill, doing this greatly reduces the chances of the muffin bottoms over-browning, a danger with jumbo muffins since they need to bake substantially longer than smaller muffins).
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of your mixer, using the paddle attachment, blend the oil, melted butter and sugar together. Quickly add in the eggs and vanilla extract and blend well. Remove bowl from the mixer and, using a rubber spatula, fold in the flour mixture. Or, if your mixer has a slow "stir" speed, use that. On low speed, blend in the buttermilk and sour cream. The batter should be thick.
  • If you prefer, you may stir the berries into the batter at this point, but doing so may turn the batter blue and the blueberries may burst. Another option is to fill the muffin cups about one third of the way full with batter, then scatter some berries into each cup. Then, cover those berries in each cup with another spoonful of batter, and then add another bunch of berries on top of that. Finally, top all of that off with a last little dab of batter. If using the optional lemon zest, stir together grated lemon zest and coarse sugar until evenly combined. Sprinkle coarse sugar generously over the top of each muffin.
  • Bake the muffins, if jumbo sized, for 15 minutes at 425 degrees, then turn the temperature down to 350 degrees and continue baking 12 to 16 more minutes. The muffin tops should be lightly golden, and a toothpick inserted deeply into the center of one of the middle muffins should come out mostly clean. The muffins should also spring back when lightly pressed with your finger. (If baking regular size muffins, they'll bake in half the time.).
  • Let them cool in their pans for about 5 minutes before you attempt to remove them. If the large muffin tops are a little stuck to the top of the pan, slide a knife blade gently underneath to loosen them first. Let them cool further on a rack. Delicious served warm or cold.

BLUEBERRY MUFFINS



Blueberry Muffins image

Homemade blueberry muffins burst with fresh flavor that store-bought can never duplicate-and it doesn't take rocket science to make them great. Overmixing leads to peaked tops, tough interiors and dry muffins, so follow these simple steps and your muffins will be beautiful and delicious!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 9

3/4 cup milk
1/4 cup vegetable oil or melted butter
1 egg
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh, canned (drained) or frozen blueberries
2 tablespoons coarse sugar or additional granulated sugar, if desired

Steps:

  • Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In large bowl, beat milk, oil and egg with fork or wire whisk until well mixed. Stir in flour, granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with 1/2 teaspoon coarse sugar.
  • Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.

Nutrition Facts : ServingSize 1 Muffin

JORDAN MARSH'S BLUEBERRY MUFFINS



Jordan Marsh's Blueberry Muffins image

This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.

Provided by Marian Burros

Categories     breads, dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 10

1/2 cup softened butter
1 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup milk
2 cups blueberries, washed, drained and picked over
3 teaspoons sugar

Steps:

  • Preheat the oven to 375.
  • Cream the butter and 1 1/4 cups sugar until light.
  • Add the eggs, one at a time, beating well after each addition. Add vanilla.
  • Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
  • Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
  • Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
  • Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.

Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams

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

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).

LEMON RASPBERRY JUMBO MUFFINS



Lemon Raspberry Jumbo Muffins image

These are my favorite muffins because they can be made with blueberries instead of raspberries with the same delicious results. Friends often request the recipe.

Provided by Taste of Home

Time 35m

Yield 8 jumbo muffins.

Number Of Ingredients 9

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup half-and-half cream
1/2 cup canola oil
1 teaspoon lemon extract
1 cup fresh or frozen unsweetened raspberries

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 400 calories, Fat 18g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 329mg sodium, Carbohydrate 52g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.

EASY BLUEBERRY MUFFINS



Easy blueberry muffins image

Make these super easy blueberry muffins for a fun weekend bake. You're just a few simple steps away from bite-sized blueberry treats

Provided by Cassie Best

Categories     Dessert, Snack

Time 40m

Yield Makes 12

Number Of Ingredients 10

100g unsalted butter softened, plus 1 tbsp, melted, for greasing
140g golden caster sugar
2 large eggs
140g natural yogurt
1 tsp vanilla extract
2 tbsp milk
250g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
125g pack blueberries (or use frozen)

Steps:

  • Heat oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases. Beat the butter and caster sugar together until pale and fluffy. Add the eggs and beat in for 1 min, then mix in the yogurt, vanilla extract and milk. Combine the flour, baking powder and bicarb in a bowl with ¼ tsp fine salt, then tip this into the wet ingredients and stir in. Finally, fold in the blueberries and divide the mixture between the muffin cases.
  • Bake for 5 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 15-18 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.
  • Cool in the tin for 10 mins, then carefully lift out onto a wire rack to finish cooling. Will keep for 3-4 days in an airtight container - after a day or two, pop them in the microwave for 10-15 secs on high to freshen up.

Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

WORLD'S BEST LEMON BLUEBERRY MUFFINS



World's Best Lemon Blueberry Muffins image

If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!

Provided by SonicBoom

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 55m

Yield 16

Number Of Ingredients 11

3 ¼ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ⅓ cups white sugar
1 ¼ cups milk
1 cup sour cream
½ cup melted butter
2 large eggs
1 tablespoon lemon zest
1 ½ cups frozen blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
  • Sift flour, baking powder, baking soda, and salt together in a bowl.
  • Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
  • Fill muffin cups 3/4 full of batter.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g

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EASY MINI BLUEBERRY MUFFINS - BROOKLYN FARM GIRL
Web Jan 22, 2021 Preheat oven to 375 degrees F. Spray your mini muffin pan with nonstick spray and set aside. Mix sugar, butter, egg, vanilla and milk with a hand mixer in a large …
From brooklynfarmgirl.com


BLUEBERRY MUFFINS WITH YOGURT - HOW TO MAKE FRESH BLUEBERRY …
Web Aug 27, 2008 Directions For the Muffins: 1 Preheat oven to 385 degrees. 2 In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside. 3 In another large …
From thepioneerwoman.com


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