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    You are in: Home / Recipes / Jumbo Blueberry Muffins (or Cranberry) Recipe
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    Jumbo Blueberry Muffins (or Cranberry)

    1/8 Photos of Jumbo Blueberry Muffins (or Cranberry)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Roxygirl in Colorado's Note:

    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.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    • 4 eggs
    • 473.18 ml milk
    • 236.59 ml oil
    • 9.85 ml vanilla extract (1 teaspoon almond and vanilla extract if you're using cranberries)
    • 2.46 ml butter flavor extract (don't worry if you don't have it)
    • 1419.54 ml flour
    • 473.18 ml white sugar
    • 39.43 ml baking powder (yes, 8)
    • 9.85 ml salt
    • 946.36 ml blueberries (If you want a "true-blue" muffin, mash part of the blueberries) or 946.36 ml cranberries (If you want a "true-blue" muffin, mash part of the blueberries)

    Directions:

    1. 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. 2
      Bake at 400 degrees for 20-25 minutes (longer for jumbo).
    3. 3
      Muffins are done when toothpick comes out clean in center.
    4. 4
      Makes 4 dozen muffins.
    5. 5
      Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).

    Ratings & Reviews:

    • on September 02, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 23, 2009

      45

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 18, 2007

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Jumbo Blueberry Muffins (or Cranberry)

    Serving Size: 1 (2707 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1797.7
     
    Calories from Fat 596
    33%
    Total Fat 66.2 g
    101%
    Saturated Fat 11.7 g
    58%
    Cholesterol 228.5 mg
    76%
    Sodium 2024.1 mg
    84%
    Total Carbohydrate 272.6 g
    90%
    Dietary Fiber 8.5 g
    34%
    Sugars 115.5 g
    462%
    Protein 30.7 g
    61%

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