Kittencal's Muffin Shop Jumbo Blueberry or Strawberry Muffins

"These are bakery-quality muffins, the directions slightly differ from the regular method which is what sets these apart and the method that many bakeries use to make their muffins, the butter is mixed with the flour firstly to create a lighter-textured baked muffin, you may omit the berries and add in whatever you desire, chocolate chips, dried fruit etc, if using strawberries choose red very firm berries using soft berries will create a soft sticky dough --- these may be made up to 2 days ahead and stored in an airtight container at room temperature, rewarm in a 275°F oven for about 8 minutes --- see my recipe#78579 for greasing pans :)"
Kittencal's Muffin Shop Jumbo Blueberry or Strawberry Muffins created by momaphet
Ready In:
12-15 jumbo muffins




  • 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.

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  1. laurascgalvin
    Just baked these and my kids love them! I did half strawberries and half blueberries. We also made them mini muffins instead so that they were better sized for my toddler. Reduced bake time to 18 minutes. They were absolutely perfect. Will make again for sure.
  2. hvguadagno
    What is the calorie count?
  3. courtneyok
    These were the BEST muffins I have ever eaten. I followed the recipe exactly as written. The key is the lemon zest, so don't leave it out. Eat them fresh from the oven. Reheating them - in the oven or microwave - leaves them dry.
  4. waynejohn1234
    An easy muffin recipe and just the right amount of sweetness but prefer a more cake like texture. If followed exactly, this recipe works out perfectly but if you make your own substitutions then you can only expect less than good results.
  5. mojo mom
    These were EXCELLENT muffins. I made strawberry muffins, only change I made was to not add the strawberry perserves (I used 2 cups fresh diced strawberrys) and I did not streusel the tops. These were the best, making them again today, family and neighbors can't get enough of them!



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