Mammoth Blueberry Muffins Recipes

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.

TO DIE FOR BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
• Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
• To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
• Bake for 20 to 25 minutes in the preheated oven, or until done.

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.

MAMMOTH BLUEBERRY MUFFINS

Steps:

• 1. Preheat oven to 325. Spray mammoth muffin pan or use paper baking cups.
• 2. Whisk together flour, baking soda, baking poeder and salt. Set aside. Cream together margerine and sugar. Add eggs and mix well. Stir in sour cream and vanilla until well combined.
• 3. Gently fold in floue a third at a time adding blueberries along with the last third of flour mix just until blended. DO NOT overmix.
• 4. Evenly fill 12 muffin cups (should be 3/4 full). Sprinkle with coarse sugar and cinnamon, if desired. Bake at 325 for 28-35 minutes until toothpick inserted comes out clean. Cool on rack 10 minutes. Remove from pan. Serve warm or cold.

EASY BLUEBERRY MUFFINS I

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Line a 12-cup muffin tin with paper liners.
• In a large bowl, stir together milk, egg, and oil. Add flour, baking powder, sugar, and blueberries; gently mix the batter with only a few strokes. Spoon batter into cups.
• Bake for 20 minutes. Serve hot.

MIMI'S HUGE BLUEBERRY MUFFINS

Steps:

• You will also need: cupcake papers.
• Using a mixer cream together in a bowl the butter, sugar, and vanilla.
• Add the 2 eggs and mix well.
• Combine the flour, salt, and baking powder and add to the above mixture alternately with the milk.
• Add 1/2 cup blueberries gently by hand.
• Then add the other 2 cups of blueberries gently by hand.
• Line a 12 cupcake tin with cupcake papers.
• Pile the batter right to the top of the papers using all of the batter on these 12 muffins.
• Sprinkle with granulated sugar.
• Bake at 375 degrees for 25-35 minute.