Recipe Yummy Jumbo Blueberry Muffins

Jumbo Blueberry Muffins. 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. 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.

While they can be made into regular size muffins, I prefer jumbo muffins, especially because most people won't stop at one regular size. These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all. You can have Jumbo Blueberry Muffins using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Jumbo Blueberry Muffins

Prepare of Diabetic.
You need of all-purpose flour.
Prepare of whole wheat flour.
It’s of baking powder.
It’s of salt.
You need of ground cinnamon.
You need of eggs, room temperature preferred.
It’s of granulated sugar.
It’s of milk**.
Prepare of canola oil ( or vegetable oil or melted coconut oil).
Prepare of vanilla extract.
You need of fresh or frozen blueberries.

Jumbo Blueberry Muffins recipe: Try this Jumbo Blueberry Muffins recipe, or contribute your own. We ain't cooking those PUNY muffins! All-purpose flour, sugar, baking powder, salt, eggs, milk, vegetable oil, blueberries, cinnamon, butter. Grease and flour a jumbo muffin pan.

Jumbo Blueberry Muffins instructions

Preheat oven to 425° Fahrenheit. Spray your muffin tin of choice or line with muffin liners. Set aside..
In a large bowl add flour, baking powder, salt and cinnamon. Mix together until dry ingredients are combined. Set aside..
In a medium bowl whisk together eggs and sugar until combined. Add in milk, oil and vanilla. Mix well..
Fold wet ingredients into dry ingredients and mix everything by hand. Avoid over-mixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain..
This batter will be very thick and somewhat lumpy. Fold in the blueberries..
Pour batter into prepared muffin tins, filling them all the way to the top..
Bake at 425° Fahrenheit for 5 minutes then reduce oven temperature to 375° Fahrenheit and continue cooking for another 25 – 26 minutes until lightly golden and center appears set..
Allow to cool in pan for 10 minutes. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well up to 3 months..
**Buttermilk is preferred for the moisture textures 1% or higher milk fat of regular milk would be fine. Almond milk or soy milk are ok too..
This recipe makes 12 jumbo muffins. Enjoy :).

Sift dry ingredients into bowl, including cinnamon. Make a well in the center. There isn't much better than blueberry crumble muffins. Fresh blueberries, perfect crumb topping with a hint of cinnamon. You don't want that in regular size.