Jumbo Blueberry Muffins (or Cranberry)
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
Nutrition- 4
- 2cups milk
- 1cup oil
- 2
- 1⁄2teaspoon butter flavor extract (don't worry if you don't have it)
- 6cups flour
- 2cups white sugar
- 8
- 2teaspoons salt
- 4cups 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)
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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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