Description
These Jumbo Blueberries are loaded with blueberries, moist, fluffy and rival with the ones you get from the bakery. These extra large muffins have soft centers and big muffin tops. You can make these as jumbo muffins, or in a regular 12-count muffin pan.
Ingredients
- 8 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup greek yogurt
- 3/4 cup milk
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon (optional)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups fresh blueberries (you can also use frozen)
- Coarse sugar, for sprinkling on top
Instructions
1. Preheat oven to 375F. Spray a 6-count jumbo muffin tins with nonstick spray, or line with 6 cupcake liners. (if you’d like to make your own liners, see the note at the bottom of the recipe) Alternatively, you can line a 12-count muffin tin with cupcake liners.
2. In a large bowl, add blueberries. Add 1 tablespoon all-purpose flour. Toss to combine. Set aside. If using frozen blueberries, see note at bottom.
3. Melt butter in a microwave safe dish or in a saucepan on the stovetop. Allow the butter to cool 5 minutes.
4. In a large bowl, add butter, sugar, yogurt, milk, eggs and vanilla. Whisk to combine, then add flour, cinnamon (optional), baking powder, baking soda and salt. Whisk just until combined. Fold in the blueberries.
5. Scoop muffin batter in prepared muffin tin. Fill batter all the way to the top. Add additional blueberries on top, if desired. Sprinkle the tops of the muffins with coarse sugar.
6. For Jumbo muffins, bake in preheated oven for 25-32 minutes, or until a toothpick inserted into the center comes out clean. For standard size muffins (yields 12 standard muffins) bake at 375F for 20-25 minutes. Enjoy!
Notes
These muffins bake at a temperature of 375F. Baking at a lower oven temperature would result in a muffin that is short and compact. Baking at a temperature of over 400F causes the muffin’s outside to set up faster than the center, which can result in misshapen muffins. Baking at a temperature of 375F I have found results in a tall and fluffy muffin with the perfect rounded top.
This recipe uses greek yogurt in the muffin batter. If you prefer, you can substitute for sour cream. The yogurt helps keep the muffins moist without adding a ton of oil. The acidic yogurt also helps to activate the baking soda, resulting in a lighter muffin texture.
You can certainly use frozen blueberries if desired. Just be aware that these have more of a tendency to turn the muffin batter blue. If you don’t want your muffin batter to be blue, rinse the frozen blueberries under cold water a few times to thaw them out. Rinse until the water is noticeably lighter when you drain them. Pat the blueberries dry before using.
- Prep Time: 15
- Cook Time: 25
- Category: Breakfast
- Method: Oven
- Cuisine: American