Recipe: Delicious 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 cook Jumbo Blueberry Muffins using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients of Jumbo Blueberry Muffins

1. You need 1/2 cup of Unsalted Butter, at room temperature.
2. You need 1 cup of Granulated Sugar.
3. You need 2 of Eggs.
4. Prepare 1 tsp of Vanilla Extract.
5. Prepare 1 cup of Sour Cream.
6. You need 2 cups of Flour.
7. Prepare 1/2 tsp of Salt.
8. It's 2 tsp of Baking Powder.
9. You need 1/8 tsp of Ground Cinnamon (optional).
10. Prepare 1 1/2 cups of Fresh Blueberries.
11. It's of Additional blueberries for topping.
12. You need of 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. 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 step by step

1. Preheat your oven to 350 degrees. Line muffin cups with paper liners or spray them with a non-stick vegetable spray..
2. In a bowl, cream together the butter and sugar. Add the eggs, vanilla extract, and sour cream and whisk until combined..
3. In a small bowl, toss together the blueberries with about 2-3 tbsp. of the flour. Set aside..
4. Add the remaining flour to the butter mixture and just mix until everything is combined, but don’t over mix..
5. Gently fold in the blueberries making sure not to burst them..
6. 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..
7. Super moist and delicious:) And you can always substitute blueberries with chocolate chips, nuts or raisins if you'd like..
8. 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..
9. You could certainly add more sugar to the batter if it's not sweet enough for you..
10. 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..

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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