Jumbo Blueberry Muffins Recipes

JUMBO BLUEBERRY MUFFINS

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.

JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)

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).

JUMBO BLUEBERRY MUFFINS

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

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.

JUMBO BLUEBERRY OR STRAWBERRY MUFFINS RECIPE - (4.3/5)

Steps:

• Set oven to 375oF. 1. Set oven rack to second-bottom position. 2. Generously grease 12 jumbo muffin tins, and then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin. 3. In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins). 4. In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined. 5. In bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!). 6. Carefully fold in the blueberries or chopped strawberries. 7. Divide the mixture between the muffin tins. 8. Sprinkle the reserved streusel over tops of muffins. 9. Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increaseslightly). 10. Cool for about 5 minutes in tins then carefully lift out to a rack.

JUMBO WHOLE WHEAT BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
• 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.
• Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.
• 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.

JUMBO SOUR CREAM BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners.
• Beat eggs in a large bowl with an electric mixer, gradually adding sugar, until thick and lemon-colored. Mix in sour cream, applesauce, and almond extract.
• Combine flour, whole wheat flour, salt, and baking soda in a separate bowl. Stir into the creamed mixture just until dry ingredients are moist. Mixture will be lumpy; do not overmix! Gently fold in blueberries.
• Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.
• Bake in the preheated oven until tops spring back when lightly pressed, about 28 minutes. Cool in the cups for 5 minutes. Transfer to a wire rack to cool completely.

JUMBO BAKERY STYLE BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 400°F and grease or line 6 jumbo muffin pan cups.
• In a large bowl, whisk together flour, sugar, baking powder, and salt for 30 seconds.
• Beat the egg in a medium bowl, then whisk in milk, oil, and vanilla extract.
• Add the egg mixture and 1½ cups of blueberries to the flour mixture. Gently stir with a mixing spoon or spatula until the flour is just moistened. Don't overmix.
• Spoon the batter into the prepared muffin pan cups. Then top with a few blueberries, gently pressing them in a bit. This will allow your muffins to have blueberries in each bite AND look nice on top after being baked!
• Sprinkle coarse sugar on top for extra flavor and texture.
• Bake for 15 to 20 minutes until golden brown and the tops should bounce back when pressed.
• Cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.

BEST-EVER BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

JOYOUSLY JUMBO BLUEBERRY MUFFINS (REGULAR SIZE ADAPTABLE)

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.