Community Pick
Kittencal's Muffin Shop Jumbo Blueberry or Strawberry Muffins
photo by momaphet
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
12-15 jumbo muffins
ingredients
- 4 1⁄4 cups all-purpose flour
- 1 1⁄2 cups sugar
- 3⁄4 cup butter, softened
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons cinnamon (or to taste)
- 1 tablespoon grated lemon zest
- 1 1⁄2 cups buttermilk (do not substitute milk in place of the buttermilk)
- 2 large eggs
- 1 tablespoon vanilla or 2 teaspoons almond extract
- 2 cups blueberries (fresh or frozen unthawed OR 1-1/2 to 2 cups chopped fresh firm strawberries and 1-2 teaspoons strawb)
directions
- Set oven to 375 degrees F.
- Set oven rack to second-bottom position.
- Generously grease 12 jumbo muffin tins, then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin.
- In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins).
- In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined.
- In a bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!).
- Carefully fold in the blueberries or chopped strawberries.
- Divide the mixture between the muffin tins.
- Sprinkle the reserved streusel over tops of muffins.
- Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increase slightly).
- Cool for about 5 minutes in tins then carefully lift out to a rack.
Reviews
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I have been looking for a good blueberry muffin recipe for months. It finally dawned on me today to search "Kittencal Blueberry Muffin". Why did I not think of that sooner?! This recipe is great, just like all of her others. Perfect texture, just right sweetness, looks beautiful, and has that just right blueberry muffin flavor. Thanks Kittencal for doing all the dirty work so the rest of us can look like geniuses when we bake!
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These were delicious. I followed the recipe exactly and couldn't imagine changing a thing. I used the milk/vinegar trick for buttermilk and cannot believe it hurt the recipe in any way. I used fresh blueberries. I don't own a jumbo muffin pan so I used my square muffin pan. This made 24 regular-sized muffins, there was plenty of streusel and they baked up perfectly at 14 minutes. I can't wait to try this with blackberries. Yum.
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My advice on these muffins is DO NOT SUBSTITUTE! I waited until my third try on this recipe before I felt it was fair to write a review. The first time I substituted 2% milk for buttermilk - bad idea. Then I substituted lemon juice for lemon zest - very bad idea. Finally I *followed* the recipe (though I left out the zest as I have no lemons) and they were delicious. I'll be making them again.
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Tweaks
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My advice on these muffins is DO NOT SUBSTITUTE! I waited until my third try on this recipe before I felt it was fair to write a review. The first time I substituted 2% milk for buttermilk - bad idea. Then I substituted lemon juice for lemon zest - very bad idea. Finally I *followed* the recipe (though I left out the zest as I have no lemons) and they were delicious. I'll be making them again.
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oh my kittencal, you are the GODDESS of the kitchen! i have made several of your recipes, but this is the first one i rate. i will rate the others later. thank you so much for sharing your secrets with us on the ''zaar; we all look forward to buying your cookbooks someday!!! these muffins are the best! the recipe is very versatile in terms of what frozen fruit, dried fruit and/or nuts you add to the batter. the first time i made them i followed the recipe exactly as instructed, using unbleached organic white flour, raw sugar and all organic ingredients. they were a hit. the second time i made them, i also used all organic ingredients but i halved the recipe to make 12 regular-sized muffins. i substituted organic whole milk with 3/4 T of red wine vinegar for the buttermilk, skipped the vanilla because i had none, used 1 cup frozen organic blackberries instead of the blueberries and added a little extra cinnamon and about 1 T of raw honey to the batter. end product: spectacular! thank you thank you thank you
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