Kittencals Muffin Shop Jumbo Blueberry Or Strawberry 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).

COPYCAT JUNIOR'S "BERRIES ON TOP" JUMBO BLUEBERRY MUFFINS

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.

STRAWBERRY BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375. Spray 12 cup muffin tin with canola oil spray and set aside.
• In medium bowl, whisk together oil, applesauce, sugar, and eggs. Add vanilla, blueberries, and strawberries.
• In separate bowl, blend together flours, baking powder, and salt. Fold in half the flour mixture and then half the milk. Add remaining flour and milk, folding in just until blended.
• Scoop batter into prepared tin. Bake 25-30 minutes or until golden brown and toothpick inserted comes out dry.
• Allow muffins to cool for 20 minutes before removing from pan.

JUMBO BLUEBERRY OR STRAWBERRY MUFFINS RECIPE - (4.3/5)

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.

STRAWBERRY-BLUEBERRY MUFFINS

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.

KITTENCAL'S MUFFIN SHOP JUMBO BLUEBERRY OR STRAWBERRY MUFFINS

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.