JUMBO BLUEBERRY OR STRAWBERRY MUFFINS RECIPE - (4.3/5)
Provided by MicheleKH
Number Of Ingredients 12
Steps:
- Set oven to 375oF. 1. Set oven rack to second-bottom position. 2. Generously grease 12 jumbo muffin tins, and then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin. 3. 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). 4. In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined. 5. In bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!). 6. Carefully fold in the blueberries or chopped strawberries. 7. Divide the mixture between the muffin tins. 8. Sprinkle the reserved streusel over tops of muffins. 9. Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increaseslightly). 10. Cool for about 5 minutes in tins then carefully lift out to a rack.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Byron Wilson
[email protected]These muffins are absolutely delicious! I will definitely be making them again and again.
Boby Butt
[email protected]I love that this recipe makes a lot of muffins. I can freeze the extras and have them on hand for a quick breakfast or snack.
Abusha Daniel
[email protected]These muffins are a great way to use up fresh berries. I always have a few containers of berries in my fridge, so I'm always looking for new recipes to use them in.
E7 sports
[email protected]I made these muffins with gluten-free flour and they turned out great! They were just as moist and fluffy as the regular muffins.
Angela Grifin
[email protected]I love that these muffins are not too sweet. They're perfect for a healthy breakfast or snack.
Kris Huffman
[email protected]These muffins are perfect for a party or potluck. They're always a crowd-pleaser.
Darya khan
[email protected]I added a streusel topping to these muffins and they were amazing! The streusel added a nice crunchy texture to the muffins.
Ahmad Baniata
[email protected]I made these muffins with strawberries instead of blueberries and they were delicious! The strawberries added a nice tartness to the muffins.
Derejie Girma
[email protected]These muffins are so easy to make, even for a beginner baker. I highly recommend them!
Patricia Romero
[email protected]I love that this recipe uses fresh blueberries. It makes such a difference in the flavor.
Dawood jutt
[email protected]I've made these muffins several times now and they always turn out perfectly. They're a great grab-and-go breakfast or snack.
Komujuni abias Gloria
[email protected]These muffins were a hit with my family! They were so moist and fluffy, and the blueberries burst with flavor. I'll definitely be making these again.