Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, jumbo blueberry muffins. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
These Jumbo Blueberry Muffins Are Sky-high with big muffin tops Jumbo, but you can easily bake in a standard or mini muffin pan These Jumbo Blueberry Crumb Muffins are moist, fluffy, and taste even better than the ones from the bakery! Loaded with blueberries and topped with tons of buttery crumbs, these muffins are always a. These Jumbo Blueberry Muffins are BIG, full of sweet blueberries, tangy lemon zest, and have domed tops that are also crunchy (thanks to the addition of turbinado sugar)!
Jumbo Blueberry Muffins is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Jumbo Blueberry Muffins is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few components. You can have jumbo blueberry muffins using 12 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Jumbo Blueberry Muffins:
- Take 1/2 cup Unsalted Butter, at room temperature
- Make ready 1 cup Granulated Sugar
- Prepare 2 Eggs
- Prepare 1 tsp Vanilla Extract
- Prepare 1 cup Sour Cream
- Make ready 2 cups Flour
- Make ready 1/2 tsp Salt
- Get 2 tsp Baking Powder
- Get 1/8 tsp Ground Cinnamon (optional)
- Take 1 1/2 cups Fresh Blueberries
- Take Additional blueberries for topping
- Prepare Makes about 6 Jumbo Muffins
There's something unusually fun about making enormous muffins. I don't know what it is, exactly, but the very lack of delicacy is curiously liberating. Take along a jumbo blueberry muffin for a mid-morning snack at school or work. These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later.
Instructions to make Jumbo Blueberry Muffins:
- Preheat your oven to 350 degrees. Line muffin cups with paper liners or spray them with a non-stick vegetable spray.
- In a bowl, cream together the butter and sugar. Add the eggs, vanilla extract, and sour cream and whisk until combined.
- In a small bowl, toss together the blueberries with about 2-3 tbsp. of the flour. Set aside.
- Add the remaining flour to the butter mixture and just mix until everything is combined, but don’t over mix.
- Gently fold in the blueberries making sure not to burst them.
- Using a large ice cream scoop or two spoons, scoop even amounts in your prepared pan, sprinkle a few blueberries on top of each muffin and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Super moist and delicious:) And you can always substitute blueberries with chocolate chips, nuts or raisins if you'd like.
- The regular size muffin pans come with either 6 or 12 cups (each with 1/2-cup capacity), while the jumbo ones have 6 cups (each with a 1-cup capacity). This recipe would make 12 regular size muffins.
- You could certainly add more sugar to the batter if it's not sweet enough for you.
- I prefer using unsalted butter since it is easier to control the amount of salt in the recipe. If using salted butter, no need for more salt.
I mix them up in my Kitchen Aid in a few minutes (dump and mix all. These blueberry crumb muffins are extra large, light and fluffy with a perfect crumb topping, just Jumbo muffin pan. How to make blueberry muffins with crumb topping. These jumbo muffins have the flavor of traditional blueberry muffins, but with chunks of cream cheese and a sweet and tangy streusel topping. Jumbo Blueberry Muffins are not only easy to whip up, but they are amazing too.
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