Best 6 Jumbo Blueberry Muffins Or Cranberry Recipes

JUMBO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 375°
• Cream together the softened butter and sugar.
• Add in 1 egg at a time and mix.
• Mix in the baking powder and salt.
• Alternating between flour and milk, add into mixture until just combined. Mixing this by hand is a better way to ensure that you don't overbeat the mix.
• Gently stir in the mashed berries and then gently mix in the remaining berries.
• In a small bowl, mix together sugar, cinnamon, and nutmeg.
• Filled lined muffin tins to the top and sprinkle with topping mixture.
• Bake for about 25 minutes or until golden brown.

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.

JUMBO BLUEBERRY MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
• Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
• Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
• Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
• Allow to cool for 10 minutes in pan before serving.
• Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

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!

WINNING CRANBERRY MUFFINS

Steps:

• Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.

JUMBO BLUEBERRY MUFFINS WITH STREUSEL TOPPING

Steps:

• Set oven to 375 degrees (350 degrees for convection oven).
• Prepare 7 jumbo muffin tins with jumbo paper liners.
• Prepare the streusel topping: In a small bowl, mix the sugar, flour and cinnamon together; cut in the butter with your fingers until crumbly, set aside in the fridge.
• For the muffins: Toss the fresh berries with 2 Tbsp sugar; set aside.
• In a large bowl, sift together, the flour, baking powder, salt and sugar, sift again (sifting twice!); add in the lemon zest and the coated blueberries; toss gently to mix.
• In a small bowl, whisk together the egg, cream (or milk, if using), melted butter and the almond extract until well combined.
• Add the egg mixture to the flour/berry mixture, mix gently with a wooden spoon JUST until combined (mixture is supposed to have lumps, and NOT be smooth, DO NOT OVERMIX!).
• Spoon batter evenly into each muffin tin.
• Sprinkle with streusel topping.
• Bake for approximately 25 minutes (for jumbo muffins), or until muffins test done with a toothpick.
• Cool for 15-20 minutes and remove with a butter knife slipped gently underneath the paper to lift, set to a wire rack.
• **NOTE** This can be made using frozen blueberries, but will take longer to bake, also to double the recipe, prepare in two seperate mixing bowls adding the same ingredients to each, do not double the recipe and make in one bowl!