JUMBO BLUEBERRY MUFFINS
These are big bakery style muffins filled with extra blueberries. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 14
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
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.
STRAWBERRY-BLUEBERRY MUFFINS
Moist yummy muffins. I shared with all my neighbors!
Provided by Caycee
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 50m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffins cups or line with paper liners.
- Whisk oil, milk, and eggs together in a bowl. Combine flour, sugar, baking powder, and salt together in a separate bowl; fold in strawberries, blueberries, and jam. Stir milk mixture into flour mixture until just combined. Fill muffin cups with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in the muffin tin for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 319.7 calories, Carbohydrate 50.8 g, Cholesterol 32.6 mg, Fat 10.7 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 2 g, Sodium 377.3 mg, Sugar 21.6 g
KITTENCAL'S MUFFIN SHOP JUMBO BLUEBERRY OR STRAWBERRY MUFFINS
These are bakery-quality muffins, the directions slightly differ from the regular method which is what sets these apart and the method that many bakeries use to make their muffins, the butter is mixed with the flour firstly to create a lighter-textured baked muffin, you may omit the berries and add in whatever you desire, chocolate chips, dried fruit etc, if using strawberries choose red very firm berries using soft berries will create a soft sticky dough --- these may be made up to 2 days ahead and stored in an airtight container at room temperature, rewarm in a 275°F oven for about 8 minutes --- see my recipe#78579 for greasing pans :)
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 12-15 jumbo muffins
Number Of Ingredients 12
Steps:
- Set oven to 375 degrees F.
- Set oven rack to second-bottom position.
- Generously grease 12 jumbo muffin tins, then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin.
- In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins).
- In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined.
- In a bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!).
- Carefully fold in the blueberries or chopped strawberries.
- Divide the mixture between the muffin tins.
- Sprinkle the reserved streusel over tops of muffins.
- Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increase slightly).
- Cool for about 5 minutes in tins then carefully lift out to a rack.
Nutrition Facts : Calories 402.6, Fat 13.1, SaturatedFat 7.8, Cholesterol 62.7, Sodium 483.8, Carbohydrate 64.7, Fiber 2, Sugar 29.2, Protein 7
JUMBO BLUEBERRY OR STRAWBERRY MUFFINS RECIPE - (4.3/5)
Provided by MicheleKH
Number Of Ingredients 12
Steps:
- Set oven to 375oF. 1. Set oven rack to second-bottom position. 2. Generously grease 12 jumbo muffin tins, and then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin. 3. In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins). 4. In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined. 5. In bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!). 6. Carefully fold in the blueberries or chopped strawberries. 7. Divide the mixture between the muffin tins. 8. Sprinkle the reserved streusel over tops of muffins. 9. Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increaseslightly). 10. Cool for about 5 minutes in tins then carefully lift out to a rack.
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
STRAWBERRY MUFFINS
Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
Provided by Katie Mae
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
- In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
- Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 35.9 g, Cholesterol 24.5 mg, Fat 8.2 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 283 mg, Sugar 14.3 g
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
COPYCAT JUNIOR'S "BERRIES ON TOP" JUMBO BLUEBERRY MUFFINS
This recipe is from the famous NY eatery, Junior's, most famous for their delicious cheesecakes. Recipe adapted from "Welcome to Junior's." The muffins will look especially pretty because of the berries that get dropped on top right before baking. Recipe makes 6-8 jumbo-sized muffins or 12-18 regular-sized muffins.
Provided by HeatherFeather
Categories Quick Breads
Time 40m
Yield 6-12 muffins
Number Of Ingredients 10
Steps:
- First of all, divide up your berries into three different batches- set aside a 2/3 cup portion for mashing, then divide the remaining berries into two equal portions- one portion for folding into the batter, and the remainder for dropping on top.
- Preheat oven to 400 degrees F.
- Grease 6 jumbo muffins tins or 12 regular size muffin tins well.
- Combine flour, baking powder, salt, and cinnamon.
- In another bowl, on high speed with an electric mixer, cream the butter about 2 minutes- until light and fluffy.
- With the mixer still running, gradually add the sugar and mix well.
- Add the eggs, one at a time, mixing well.
- Continue to beat until creamy and batter looks light yellow.
- Mix in vanilla and mashed berries until well combined.
- Lower speed of mixer to medium, beat in some of the flour mixture, then some of the milk, and then more flour etc- in three portions each.
- Beat batter until airy and well combined, about 1 more minute.
- Gently fold in one of the portions of whole berries.
- Fill muffing tins almost all the way full.
- Drop the remaining portion of whole berries individually atop the muffin batter.
- Bake about 1o minutes, then REDUCE oven temp to 375 F and continue baking until golden brown and set in the center, about 15 minutes.
- Serve hot.
More about "jumbo blueberry or strawberry muffins recipe 435 recipes"
BAKERY STYLE STRAWBERRY MUFFINS - LIKE MOTHER LIKE …
From lmld.org
STRAWBERRY JUMBO MUFFINS RECIPE - SAVORY SIMPLE
From savorysimple.net
JUMBO BLUEBERRY CRUMB MUFFINS - BAKER BY NATURE
From bakerbynature.com
MOIST JUMBO BLUEBERRY MUFFINS - MAMA NEEDS CAKE®
From mamaneedscake.com
JUMBO BLUEBERRY MUFFINS - RECIPE DIARIES
From recipe-diaries.com
JUMBO BLUEBERRY MUFFINS RECIPE - RECIPELAND.COM
From recipeland.com
JUMBO BLUEBERRY MUFFINS RECIPE | RECIPES.NET
From recipes.net
JUMBO BAKERY STYLE BLUEBERRY MUFFINS - BROWN SUGAR FOOD BLOG
From bsugarmama.com
STRAWBERRY MUFFINS - ONCE UPON A CHEF
From onceuponachef.com
STRAWBERRY BLUEBERRY MUFFINS RECIPE WITH CRUMB TOPPING
From thegrguide.com
BAKERY STYLE STRAWBERRY BLUEBERRY MUFFINS - FOODY SCHMOODY BLOG
From foodyschmoodyblog.com
17 MUFFINS IDEAS IN 2023 | MUFFIN RECIPES, RECIPES, FOOD
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love