Juniors Berries On Top Jumbo Blueberry Muffins Food

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.

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.

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.

JUMBO BLUEBERRY CRUMB MUFFINS

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.

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!

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.

KITTENCAL'S MUFFIN SHOP JUMBO BLUEBERRY OR STRAWBERRY MUFFINS

Steps:

• Set oven to 375 degrees F.
• Set oven rack to second-bottom position.
• Generously grease 12 jumbo muffin tins, then cut out circles of parchment paper (or waxed paper) to fit into the bottom of each muffin tin.
• 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).
• In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined.
• In a bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; gently mix just until combined (do not over mix!).
• Carefully fold in the blueberries or chopped strawberries.
• Divide the mixture between the muffin tins.
• Sprinkle the reserved streusel over tops of muffins.
• Bake for about 25-30 minutes, or until muffins test done (if using frozen berries baking time will increase slightly).
• Cool for about 5 minutes in tins then carefully lift out to a rack.