Jumbo Blueberry Muffins (or Cranberry)
photo by Roxygirl in Colorado
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
4 dozen
ingredients
- 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
- Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
- Bake at 400 degrees for 20-25 minutes (longer for jumbo).
- Muffins are done when toothpick comes out clean in center.
- Makes 4 dozen muffins.
- Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).
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Reviews
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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!
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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!
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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!
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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!
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RECIPE SUBMITTED BY
Hi everybody,
I’ve been using “Zaar” website for the last year but ready to commit myself to adding my two cents worth (including some photos). I live with my DH and two great kids and one crazy dog in the foothills of Colorado. We have a great view with lots deer and red rocks. I come from a food-loving family, including my nearby sister who is willing to discuss "what's for dinner" first thing in the morning! I’ve loved cooking every since I was a teenager. I don’t work so I have lots of time to cook my latest craving. I love to try and duplicate dishes I enjoy from restaurants. I have a lot of cookbooks, but now use mostly “Zaar” recipes and from “Cooks Illustrated.” I love reading cookbooks (library) and like the old classics from Betty Crocker to backs of food labels. I love to research lots of recipes before I decide which one to make.