Hey everyone, hope you are having an amazing 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 bit unique. This is gonna smell and look delicious.
These Jumbo Blueberry Muffins Are Jumbo, but you can easily bake in a standard or mini muffin pan Bursting with extra blueberries Jumbo Blueberry Muffins. 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. These Jumbo Blueberry Crumb Muffins are moist, fluffy, and taste even better than the ones from the bakery!
Jumbo Blueberry Muffins is one of the most well liked of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Jumbo Blueberry Muffins is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook 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
- Take 1 cup Granulated Sugar
- Make ready 2 Eggs
- Make ready 1 tsp Vanilla Extract
- Get 1 cup Sour Cream
- Get 2 cups Flour
- Get 1/2 tsp Salt
- Get 2 tsp Baking Powder
- Prepare 1/8 tsp Ground Cinnamon (optional)
- Get 1 1/2 cups Fresh Blueberries
- Get Additional blueberries for topping
- Take Makes about 6 Jumbo Muffins
I mix them up in my Kitchen Aid in a few minutes (dump and mix all. Either way you'll have a hearty and filling breakfast you can bring along or enjoy with. These jumbo muffins have the flavor of traditional blueberry muffins, but with chunks of cream cheese and a sweet and tangy streusel topping. Recipe for jumbo blueberry muffins, just like the kind in your favorite bakery!
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 1/2 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.
Jumbo Blueberry Muffins could be a great recipe to try. Jumbo Blueberry Muffins recipe: Try this Jumbo Blueberry Muffins recipe, or contribute your own. 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.
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