Jujube Muffins Recipes

JUJUBE JAM

Steps:

• Wash the fruits, remove their pits and halve them. Heat the sugar with 4-5 cups water and boil on low heat until sugar dissolves completely and you obtain a sugar syrup.
• Pour 1/2 the syrup over the fruits and boil them on low heat about 1 hour. Let the mixture sit for at least 6-8 hours, then add the remaining syrup and boil to the desired thickness.
• Distribute the syrup into dry jars, close them and flip over while still hot.

THE BEST EASY JUMBO BLUEBERRY MUFFINS RECIPE

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!

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.

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 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.

JUJUBE MUFFINS

Steps:

• 1. Topping: In a small bowl toss together brown sugar, flour, butter and cinnamon until crumbly. Mix in oats, set aside. 2. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth. 3. In a separate bowl, sift together flour, soda and salt. 4. Stir oil mixture into flour mixture alternately with Greek yogurt. Fold in apples, mixing just until combined. 5. Spoon into greased muffin cups filling ¾ full. Sprinkle topping over evenly. 6. Bake at 350 degrees for 25-30 minutes or until golden brown and tops spring back. For MINI MUFFINS, bake for only 13 minutes.