How to Cook Tasty Jumbo Blueberry Muffins

Jumbo Blueberry Muffins. 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 Sky-high with big muffin tops Jumbo, but you can easily bake in a standard or mini muffin pan 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)!

These jumbo blueberry muffins are a delicious grab-and-go breakfast treat. These jumbo blueberry muffins are a perfect way to use up any extra blueberries you might have laying around. These blueberry muffins are quick and easy with a moist and tender center bursting with blueberries and perfectly golden brown Easy recipe. You can have Jumbo Blueberry Muffins using 12 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Jumbo Blueberry Muffins

1. You need of Diabetic.
2. Prepare 1 1/2 cup of all-purpose flour.
3. It's 1 1/2 cup of whole wheat flour.
4. Prepare 5 tsp of baking powder.
5. Prepare 1/2 tsp of salt.
6. It's 1 tsp of ground cinnamon.
7. Prepare 2 of eggs, room temperature preferred.
8. It's 1/2 cup of granulated sugar.
9. You need 1 cup of milk**.
10. It's 1/2 cup of canola oil ( or vegetable oil or melted coconut oil).
11. Prepare 1 tsp of vanilla extract.
12. You need 1 1/2 cup of fresh or frozen blueberries.

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. 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.

Jumbo Blueberry Muffins instructions

1. Preheat oven to 425° Fahrenheit. Spray your muffin tin of choice or line with muffin liners. Set aside..
2. In a large bowl add flour, baking powder, salt and cinnamon. Mix together until dry ingredients are combined. Set aside..
3. In a medium bowl whisk together eggs and sugar until combined. Add in milk, oil and vanilla. Mix well..
4. 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..
5. This batter will be very thick and somewhat lumpy. Fold in the blueberries..
6. Pour batter into prepared muffin tins, filling them all the way to the top..
7. 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..
8. 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..
9. **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..
10. This recipe makes 12 jumbo muffins. Enjoy :).

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. 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 muffins are lightly spiced with cinnamon to bring out a delicate blueberry flavor!

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