Jumbo Blueberry Muffins Recipes

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 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

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 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 LARGE TOP CHOCOLATE CHIP (OR BLUEBERRY) MUFFINS

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.

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.