Best 5 Copycat Juniors Berries On Top Jumbo Blueberry Muffins Recipes

BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 425℉/218℃ and prepare either a jumbo or standard muffin tin with liners. If not using liners, lightly grease each well.
• In a large bowl, whisk together the flour, salt, baking powder and cinnamon.
• Add the blueberries to another bowl and toss with about two tablespoons of the flour mixture and set aside.
• In a third bowl, whisk together the sugar, eggs, oil, melted butter, sour cream, whole milk, and vanilla.
• Add the wet mixture to the dry mixture and use a rubber spatula to gently combine.
• Once combined, fold in the blueberries. Then, fill each well or liner with batter mostly to the top and sprinkle liberally with the coarse sugar and a few extra blueberries.
• Bake the muffins for 5 minutes at 425℉/218℃, then reduce the temperature to 400℉/204℃. Bake the jumbo muffins for an additional 16-20 minutes, and regular muffins for an additional 11-15 minutes. For either, a toothpick inserted into the center should come out with moist crumbs and no wet batter.
• Remove the pan to a wire rack to cool for 5 minutes, then remove each muffin from the well to continue cooling.
• Enjoy warm with a swipe of salted butter!

JUNIOR'S 'BERRIES ON TOP' JUMBO BLUEBERRY MUFFINS

Steps:

• 1. First of all, divide up your berries into three different batches - set aside a 2/3 cup portion for mashing, then divide the remaining berries into two equal portions - one portion for folding into the batter, and the remainder for dropping on top.
• 2. Preheat oven to 400 degrees F.
• 3. Grease 6 jumbo muffins tins or 12 regular size muffin tins well.
• 4. Combine flour, baking powder, salt, and cinnamon.
• 5. In another bowl, on high speed with an electric mixer, cream the butter about 2 minutes- until light and fluffy.
• 6. With the mixer still running, gradually add the sugar and mix well.
• 7. Add the eggs, one at a time, mixing well.
• 8. Continue to beat until creamy and batter looks light yellow.
• 9. Mix in vanilla and mashed berries until well combined.
• 10. Lower speed of mixer to medium, beat in some of the flour mixture, then some of the milk, and then more flour etc- in three portions each.
• 11. Beat batter until airy and well combined, about 1 more minute.
• 12. Gently fold in one of the portions of whole berries.
• 13. Fill muffing tins almost all the way full.
• 14. Drop the remaining portion of whole berries individually atop the muffin batter.
• 15. Bake about 1o minutes, then REDUCE oven temp to 375 F and continue baking until golden brown and set in the center, about 15 minutes.
• 16. Serve hot.

THE BEST BLUEBERRY MUFFINS

Steps:

• Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
• Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
• Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

COPYCAT JUNIOR'S "BERRIES ON TOP" JUMBO BLUEBERRY MUFFINS

Steps:

• First of all, divide up your berries into three different batches- set aside a 2/3 cup portion for mashing, then divide the remaining berries into two equal portions- one portion for folding into the batter, and the remainder for dropping on top.
• Preheat oven to 400 degrees F.
• Grease 6 jumbo muffins tins or 12 regular size muffin tins well.
• Combine flour, baking powder, salt, and cinnamon.
• In another bowl, on high speed with an electric mixer, cream the butter about 2 minutes- until light and fluffy.
• With the mixer still running, gradually add the sugar and mix well.
• Add the eggs, one at a time, mixing well.
• Continue to beat until creamy and batter looks light yellow.
• Mix in vanilla and mashed berries until well combined.
• Lower speed of mixer to medium, beat in some of the flour mixture, then some of the milk, and then more flour etc- in three portions each.
• Beat batter until airy and well combined, about 1 more minute.
• Gently fold in one of the portions of whole berries.
• Fill muffing tins almost all the way full.
• Drop the remaining portion of whole berries individually atop the muffin batter.
• Bake about 1o minutes, then REDUCE oven temp to 375 F and continue baking until golden brown and set in the center, about 15 minutes.
• Serve hot.

JUMBO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.