JUMBO BLUEBERRY CRUMB MUFFINS
Moist and Fluffy, my homemade Jumbo Blueberry Muffins are even better than the ones from the bakery!
Provided by Ashley Manila
Categories Breakfast
Time 55m
Number Of Ingredients 17
Steps:
- In a large bowl combine the granulated sugar, flour, cinnamon, and butter; using two forks or a pastry cutter, combine ingredients until the mixture is very crumbly and resembles a coarse meal. The crumbs should be pea-sized. Place mixture in the fridge or freezer until needed.
- Preheat oven to 400 degrees (F). Spray a 6 mold jumbo muffin tin with non-stick spray; set aside.
- In a large bowl, sift together 3 cups of the flour, baking powder, nutmeg, cinnamon, and salt; set aside.
- In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars and beat on medium speed until light and fluffy; about 3 minutes. Don't skimp on time here!
- Add in the egg, egg yolks, and vanilla and continue beating until well combined. Turn mixer off and set batter aside for a moment. In a spouted bowl or measuring cup add the milk and sour cream; whisk well to combine; set aside. In a separate bowl combine add the blueberries and remaining flour; toss to completely coat the berries in the flour.
- With the mixer speed to low; alternate adding the flour mixture and the sour cream/milk mixture, beginning and ending with flour. Be sure not to over mix here. With the mixer turned off, add in the blueberries and any excess flour; use a spatula to gently fold the berries into the batter until incorporated.
- Divide the batter evenly among prepared muffin tins. Top each muffin cup with about 3 tablespoons of crumb topping.
- Bake for 27 to 30 minutes, or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean, or with a just a few moist crumbs attached. Cool muffins 10 minutes in the pan before transferring to a cooling rack.
JUMBO BLUEBERRY MUFFINS
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. - Jackie Hannahs, Brethren, Michigan
Provided by Taste of Home
Time 35m
Yield 8 jumbo muffins.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 375 calories, Fat 13g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 289mg sodium, Carbohydrate 60g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
DAIRY FREE BLUEBERRY MUFFINS WITH CRUMB TOPPING
Steps:
- Preheat oven to 350˚F and line a jumbo muffin pan with large muffin liners.
- In a large bowl, whisk together dry ingredients. Set aside.
- In a second bowl, whisk together oil, milk, egg and vanilla extract. Add to dry ingredients and milk until smooth. Stir in blueberries.
- Evenly distribute batter to muffin liners.
- In a third bowl, combine crumb topping ingredients. Cut cold shortening in with a pastry cutter or fork until small crumbs are formed. Sprinkle topping over muffins.
- Bake for 15 minutes. Increase to 400˚F for and additional 10 - 15 minutes or until an inserted toothpick comes out clean.
- Remove from oven and allow muffins to rest for about 10 minutes before removing from pan.
Nutrition Facts : ServingSize 1 Muffin, Calories 517 calories, Sugar 45 g, Sodium 216.2 mg, Fat 21.9 g, SaturatedFat 12.3 g, TransFat 1.1 g, Carbohydrate 77.1 g, Fiber 1.9 g, Protein 5.7 g, Cholesterol 31.3 mg
JUMBO BLUEBERRY MUFFINS
These are big bakery style muffins filled with extra blueberries. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 14
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.
JUMBO SOUR CREAM BLUEBERRY MUFFINS
These jumbo muffins are packed full of blueberries! While they can be made into regular size muffins, I prefer jumbo muffins, especially because most people won't stop at one regular size muffin!
Provided by thedailygourmet
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners.
- Beat eggs in a large bowl with an electric mixer, gradually adding sugar, until thick and lemon-colored. Mix in sour cream, applesauce, and almond extract.
- Combine flour, whole wheat flour, salt, and baking soda in a separate bowl. Stir into the creamed mixture just until dry ingredients are moist. Mixture will be lumpy; do not overmix! Gently fold in blueberries.
- Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.
- Bake in the preheated oven until tops spring back when lightly pressed, about 28 minutes. Cool in the cups for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 414.1 calories, Carbohydrate 74.1 g, Cholesterol 78.9 mg, Fat 10.3 g, Fiber 2.9 g, Protein 8.1 g, SaturatedFat 5.6 g, Sodium 344.1 mg, Sugar 40.2 g
JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)
These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 35m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
- Bake at 400 degrees for 20-25 minutes (longer for jumbo).
- Muffins are done when toothpick comes out clean in center.
- Makes 4 dozen muffins.
- Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).
JUMBO WHOLE WHEAT BLUEBERRY MUFFINS
I received free blueberries recently. I admit I never actually tasted a real one before. Always the boxed muffin kind. I loved them. Recently switched to whole wheat, so I wanted to try a new muffin recipe out. This is the one that not only turned out great, but filling as well. When I was eating it, I was craving eggs. Next time I will have to remember to throw in a fried egg or two on the side. I made 6 jumbo muffins.
Provided by LisaAnn
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 6 jumbo muffin cups with paper liners.
- Whisk whole wheat flour, white sugar, baking powder, 1/2 teaspoon cinnamon, and salt together in a bowl. In a separate bowl, whisk skim milk, egg, softened butter, and vegetable oil. Mix the liquid ingredients into the whole wheat flour mixture to make a smooth batter, and gently fold in blueberries. Spoon batter into the prepared muffin cups, filling them to the top.
- Combine brown sugar with 1/2 teaspoon cinnamon in a bowl and spoon the mixture onto the muffins, if desired.
- Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 321.4 calories, Carbohydrate 60.1 g, Cholesterol 42 mg, Fat 7.7 g, Fiber 5 g, Protein 7 g, SaturatedFat 3.1 g, Sodium 320.9 mg, Sugar 35.4 g
JUMBO BLUEBERRY MUFFINS WITH STREUSEL TOPPING
This is just as successful made in regular size tins as well just reduce the baking time --- if using frozen blueberries I like to partially thaw them firstly after coating them with sugar, the partially thawed blueberries give a wonderful marbling effect to the baked muffins, but don't make the mistake of thawing too much it will effect the baking of the muffins
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 40m
Yield 6-7 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 615.6, Fat 23.9, SaturatedFat 14.6, Cholesterol 93.3, Sodium 466.2, Carbohydrate 95.8, Fiber 2.5, Sugar 58.1, Protein 7.2
CRUMB-TOPPED BLUEBERRY MUFFINS
For years I've searched for the perfect blueberry muffins without success. Then I came up with this winning recipe.
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange zest and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff)., Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 219 calories, Fat 10g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 248mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
More about "jumbo blueberry crumb muffins food"
BEST EASY BLUEBERRY MUFFINS RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
JUMBO BAKERY STYLE BLUEBERRY MUFFINS RECIPE - BROWN …
From bsugarmama.com
MOIST JUMBO BLUEBERRY MUFFINS - MAMA NEEDS CAKE®
From mamaneedscake.com
JUMBO BLUEBERRY MUFFINS - RECIPE DIARIES
From recipe-diaries.com
JUMBO BAKERY STYLE MUFFINS: 3 SECRETS TO SUCCESS
From thekitchenprescription.com
BLUEBERRY MUFFINS WITH CRUMB TOPPING - SOUTHERN KISSED
From southernkissed.com
JUMBO BLUEBERRY MUFFINS | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
BAKERY-STYLE JUMBO BLUEBERRY MUFFINS - BLUE BOWL
From bluebowlrecipes.com
BLUEBERRY MUFFINS | GIRL HEART FOOD®
From girlheartfood.com
JUMBO BLUEBERRY CHEESECAKE MUFFINS - TASTY KITCHEN
From tastykitchen.com
BLUEBERRY OATMEAL MUFFINS - SLENDER KITCHEN
From slenderkitchen.com
JUMBO BLUEBERRY MUFFINS RECIPE - RECIPELAND.COM
From recipeland.com
JUMBO BLUEBERRY CRUMB MUFFINS RECIPE | CDKITCHEN.COM
From cdkitchen.com
JUMBO BAKERY STYLE BLUEBERRY MUFFINS - GOOD OLD VEGAN
From goodoldvegan.com
BLUEBERRY MUFFIN CRUMB TOPPING RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOMEMADE JUMBO BLUEBERRY MUFFINS - THE BUTTERED GNOCCHI
From thebutteredgnocchi.com
JUMBO BLUEBERRY MUFFINS - FAMILY AROUND THE TABLE
From familyaroundthetable.com
JUMBO BLUEBERRY MUFFINS - MOM WITH COOKIES
From momwithcookies.com
BLUEBERRY MUFFIN CRUMB RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
JUMBO BLUEBERRY BUTTERMILK MUFFINS - BAKING IMPROVISED
From bakingimprovised.com
JUMBO BAKERY STYLE BLUEBERRY MUFFINS - XOXOBELLA
From xoxobella.com
JUMBO BLUEBERRY MUFFINS - CHEF LINDSEY FARR
From cheflindseyfarr.com
JUMBO BLUEBERRY MUFFINS - STEPHANIE'S SWEET TREATS
From stephaniessweets.com
JUMBO BLUEBERRY CINNAMON TOAST CRUNCH MUFFINS - BAKE ME SOME …
From bakemesomesugar.com
BAKERY STYLE BLUEBERRY MUFFINS WITH CRUMB TOPPING - ZAGLEFT
From zagleft.com
DAIRY FREE JUMBO BLUEBERRY MUFFINS - CUISINES AND SCENES
From gourmetmarichef.com
BLUEBERRY MUFFINS WITH CRUMB TOPPING - FIFTEEN SPATULAS
From fifteenspatulas.com
JUMBO BLUEBERRY MUFFINS - GRACE AND GOOD EATS
From graceandgoodeats.com
BAKERY STYLE BLUEBERRY CRUMB MUFFINS RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
BIG BLUEBERRY STREUSEL MUFFINS - FAMILYSTYLE FOOD
From familystylefood.com
THE BEST JUMBO LEMON BLUEBERRY MUFFINS
From thepennywisemama.com
JUMBO BLUEBERRY CRUMB MUFFINS - BAKER BY NATURE
From pinterest.ca
JUMBO BLUEBERRY MUFFINS RECIPE - RECIPES.NET
From recipes.net
JUMBO LEMON BLUEBERRY MUFFINS WITH BROWN SUGAR CRUMBLE
From xokatierosario.com
EASY JUMBO BLUEBERRY MUFFINS (BAKERY STYLE) | FOODTALK
From foodtalkdaily.com
JUMBO BLUEBERRY CRUMB MUFFINS - BAKER BY NATURE - PINTEREST
From pinterest.com
JUMBO BUTTERMILK BLUEBERRY MUFFINS - SOUR AND SWEETS
From sourandsweets.com
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