Jumbo Blueberry Muffins
Jumbo Blueberry Muffins

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, jumbo blueberry muffins. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Jumbo Blueberry Muffins is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Jumbo Blueberry Muffins is something which I’ve loved my whole life. They’re fine and they look fantastic.

For standard-size muffins: Make batter as directed; fill greased or paper-lined standard muffin cups two-thirds full. Jumbo Sour Cream Blueberry Muffins Jumbo Sour Cream Blueberry Muffins. 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)!

To begin with this particular recipe, we must prepare a few components. You can have jumbo blueberry muffins using 12 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Jumbo Blueberry Muffins:
  1. Prepare Diabetic
  2. Prepare 1 1/2 cup all-purpose flour
  3. Get 1 1/2 cup whole wheat flour
  4. Get 5 tsp baking powder
  5. Take 1/2 tsp salt
  6. Get 1 tsp ground cinnamon
  7. Get 2 eggs, room temperature preferred
  8. Take 1/2 cup granulated sugar
  9. Get 1 cup milk**
  10. Prepare 1/2 cup canola oil ( or vegetable oil or melted coconut oil)
  11. Make ready 1 tsp vanilla extract
  12. Make ready 1 1/2 cup fresh or frozen blueberries

Muffins are done when toothpick comes out clean in center. These extra large muffins are bursting with plenty of blueberries, have soft and moist centers, and big muffin tops. Line Jumbo Muffin pan with muffin liners. In a large bowl, mix together the oil, melted butter, and sugar.

Instructions to make Jumbo Blueberry Muffins:
  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 :)

Next, add the eggs in the batter one a time stirring after each egg as well as the vanilla and lemon extract. Over all, Colleen, your muffins deserve to. Spoon batter evenly into each muffin tin. In a large bowl, whisk together dry ingredients. In a second bowl, whisk together oil, milk, egg and vanilla extract.

So that’s going to wrap it up with this exceptional food jumbo blueberry muffins recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!