Jumbo Bakery Style Blueberry Muffins Recipes

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 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 BAKERY STYLE BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400 Degrees. Line Jumbo Muffin pan with muffin liners. For standard muffins, line with 12 muffin liners.
• In a large bowl, mix together the oil, melted butter, and sugar. Next, add the eggs in the batter one a time stirring after each egg as well as the vanilla and lemon extract. Slowly add the flour one cup at a time as well as the baking powder, soda, and salt. Slowly pour in the buttermilk and sour cream. Using a rubber spatula, fold in the blueberries.
• Use a large ice cream scoop and scoop two scoops of the batter in the muffin tins. Sprinkle about ½ tbsp.of coarse white sugar (or regular sugar) on top of the muffin batter. Bake for 20-25 minutes or until toothpick is inserted and come out clean. For standard muffins bake 15-20 minutes. Allow to cool and serve.

BLUEBERRY MUFFINS

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!