Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, jumbo blueberry muffins. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Jumbo Blueberry Muffins is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Jumbo Blueberry Muffins is something which I have loved my whole life. They are nice and they look fantastic.
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)! We ain't cooking those PUNY muffins!
To get started with this recipe, we must prepare a few components. You can have jumbo blueberry muffins using 12 ingredients and 10 steps. Here is how you cook that.
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
- Get 1 cup Sour Cream
- Get 2 cups Flour
- Prepare 1/2 tsp Salt
- Take 2 tsp Baking Powder
- Prepare 1/8 tsp Ground Cinnamon (optional)
- Take 1 1/2 cups Fresh Blueberries
- Prepare Additional blueberries for topping
- Prepare Makes about 6 Jumbo Muffins
I don't know what it is, exactly, but the very lack of delicacy is curiously liberating. These jumbo blueberry muffins are a delicious grab-and-go breakfast treat. These muffins are lightly spiced with cinnamon to bring out a delicate blueberry flavor! Grease and flour a jumbo muffin pan.
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.
These muffins are lightly spiced with cinnamon to bring out a delicate blueberry flavor! Grease and flour a jumbo muffin pan. Sift dry ingredients into bowl, including cinnamon. Take along a jumbo blueberry muffin for a mid-morning snack at school or work. So, when I found this recipe for Jumbo Blueberry Muffins on the Taste of Home website I had to make them.
So that’s going to wrap it up with this exceptional food jumbo blueberry muffins recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
