JUMBO BLUEBERRY MUFFINS
Bakery style muffins made with fresh blueberries with a sugary topping.
Provided by Dana
Categories Breakfast
Time 35m
Number Of Ingredients 11
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
THE BEST EASY JUMBO BLUEBERRY MUFFINS RECIPE
The Best Easy Jumbo Blueberry Muffins Recipe - delicious easy jumbo blueberry muffins that taste better than a bakery and a family favorite!
Provided by Courtney O'Dell
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Cream together the butter and 1 1/4 cups sugar until it becomes light and fluffy, preferably in a stand mixer or with a hand mixer.
- Add in the eggs, one by one, making sure you beat well after each addition.
- Stir in vanilla, lemon juice, and buttermilk and mix well to combine.
- Sift the flour, salt, and baking powder into to the sugar, buttermilk, butter, and eggs. Using a sifter will help to reduce clumping and prevent you from overworking muffins.
- In a small bowl, lightly mash/smush about half of the blueberries with the back of a spoon (sort of like muddling mint in a drink) and then stir into the batter.
- Fold in the remaining blueberries. We also like to save a couple to drop right on the tops of the muffins.
- Line a 6 cup jumbo muffin tin or 12 cup standard muffin tin with cupcake liners.
- Fill with batter - leave 1/3 muffin tin/liner for muffins to rise above.
- Sprinkle the 3 teaspoons sanding sugar over the tops of the muffins, reduce oven heat to 375, and bake at 375 degrees for about 30-35 minutes.
- Optional: Reserve sanding sugar until end of cooking. In final 10 minutes of baking, brush tops of muffin with melted butter. Top with sanding sugar. Continue baking until cooked until toothpick inserted comes out completely clean.
- Remove muffins from tin and cool at least 30 minutes.
- Enjoy!
Nutrition Facts : Calories 522 calories, Carbohydrate 84 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 497 milligrams sodium, Sugar 49 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
JUMBO BLUEBERRY MUFFINS
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
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 SOUR CREAM BLUEBERRY MUFFINS
These jumbo muffins are packed full of blueberries! While they can be made into regular size muffins, I prefer jumbo muffins, especially because most people won't stop at one regular size muffin!
Provided by thedailygourmet
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 74.1 g, Cholesterol 78.9 mg, Fat 10.3 g, Fiber 2.9 g, Protein 8.1 g, SaturatedFat 5.6 g, Sodium 344.1 mg, Sugar 40.2 g
BLUEBERRY MUFFINS
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
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
JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)
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
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 LARGE TOP CHOCOLATE CHIP (OR BLUEBERRY) MUFFINS
Sometimes regular sized muffins just aren't good enough. This recipe is already doubled, and for use in a jumbo muffin tin that holds 6 muffins. These are for large topped muffins, so each section will be filled to the top. The photos I provided have decorative green sugar on top of the chocolate chip muffins. It was all I had on hand and is bigger then normal sugar. The other photos are of Blueberry muffins.
Provided by KinMa
Categories Breads
Time 39m
Yield 6 Muffins, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix eggs, oil, milk, sugar and extract (remember no extract if you are making blueberry muffins. It will be too moist) together on medium speed with a mixer. I add a little extra of the oil and milk so the muffin isn't too dry. Just a little overflowing from the cups. (again, not needed if you are making blueberry muffins.
- Mix flour, baking powder, and salt together in other bowl.
- Combine and mix with mixer.
- Once all mixed together add Chocolate Chips and mix with spoon. The 1 1/4 cup may sound like a lot but it really isn't. Add nuts if you wish. Make sure its mixed well. (here is where you add blueberries if you wish to make blueberry muffins. Don't add too many ore they'll be kinda gross).
- Fill each cup ALL the way to the top for a bigger topped muffin.
- Bake at 400 degrees for 29 minutes.
Nutrition Facts : Calories 740.5, Fat 32.4, SaturatedFat 10.1, Cholesterol 67.7, Sodium 678.8, Carbohydrate 106.3, Fiber 3.8, Sugar 52.8, Protein 11.4
BEST-EVER BLUEBERRY MUFFINS
Fresh blueberries are the ingredient that make this muffin so delicious. The recipe is so easy, you will be able to make it even on those busy mornings.-Elaine Clemens, Birch Run, Michigan
Provided by Taste of Home
Time 30m
Yield about 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 224 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 204mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
WORLD'S BEST LEMON BLUEBERRY MUFFINS
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
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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