Jumbo Blueberry Muffins (or Cranberry)

Submitted by Roxygirl in Colorado

"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 ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 4 dozen

ingredients

• 4 eggs
• 2 cups milk
• 1 cup oil
• 2 teaspoons vanilla extract (1 teaspoon almond and vanilla extract if you're using cranberries)
• 1⁄2 teaspoon butter flavor extract (don't worry if you don't have it)
• 6 cups flour
• 2 cups white sugar
• 8 teaspoons baking powder (yes, 8)
• 2 teaspoons salt
• 4 cups blueberries (If you want a "true-blue" muffin, mash part of the blueberries) or 4 cups cranberries (If you want a "true-blue" muffin, mash part of the blueberries)

directions

1. Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
2. Bake at 400 degrees for 20-25 minutes (longer for jumbo).
3. Muffins are done when toothpick comes out clean in center.
4. Makes 4 dozen muffins.
5. Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).

Reviews

[Michelle S.]

I am very impressed with this recipe. The texture of the muffin is perfect and not overly sweet. I did use the butter extract and it really imparts alot to this recipe I feel. I used fresh blueberries and top the muffins with a sugar/cinnamon/freshly grated nutmeg sprinkling. The dump mixing is great, and the batter is quite thick, so please be prepared to fold the fruit in gently. I think you really could use any fruit in this and it would be fantastic!

 

[SSX]

I mixed up the batter then divided it in half. Folded in blueberries for one and reconstituted cranberries and chopped walnuts in the other. Result: I liked the cranberry nut muffins better than the blueberry ones. I made this recipe to compare with Kittencal's Muffin Shop Jumbo Blueberry or Strawberry Muffins on this site using the same fold in ingredients and I must say I liked the blueberry muffins better than the cranberry nut ones using that recipe. So now I will use this recipe for cranberry nut muffins and use the other recipe for blueberry muffins! Yum!

 

[LonghornMama]

Great muffins, and gorgeous, too! Used the Kitchen Aid as suggested. Halved the recipe and got 15 good-sized standard muffins. Nice buttery, crunchy top. Tender inside and full of blueberries. Texture is that of a muffin made with butter though I love the healthfulness of oil. Roxygirl, your picture of the cranberry muffins is beautiful, can't wait to try that version, too. Thanks for a great recipe!

 

[Iluv2cook59]

I asked hubby what stars he would rate this and he said 4/5. I asked why not 5? He said honestly, these were good, but heavier in texture than normal. Now I blame my beater! My poor little 2 pronged slow watt baby did the best he could... P.S. I wrote Santa a letter tonight not to forget my Kitchen Aid Mixer... doubt it, but worth a try.. Lovely recipe, thank you for sharing!

 

[Emily Hoon]

This recipe is a gift from God!! It's incredibly easy: easy-to-get ingredients, no fussy techniques and the muffins ALWAYS turned out perfect, even when I reduced the amount of oil to half a cup. Everyone in the family loves it. Thanks Roxygirl!