Jumbo Blueberry Muffins (or Cranberry)

READY IN: 35mins
Recipe 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.

Top Review by 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!

Ingredients Nutrition

  • 4 eggs
  • 2 cups milk
  • 1 cup oil
  • 2 teaspoons vanilla extract (1 teaspoon almond and vanilla extract if you're using cranberries)
  • 12 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).

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