Jumbo Bakery Style Blueberry Muffins
Jumbo bakery style blueberry muffins are so good! A super moist large muffin makes a nice snack. Try this easy jumbo muffin recipe and taste these freshly made muffins. You can use fresh or frozen blueberries for these homemade blueberry muffins.
Servings: 6
Ingredients
- 2 Cups all purpose flour
- 1/2 Cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 Teaspoon salt
- 1 egg
- 1 Cup milk
- 1/2 Cup oil
- 2 Cups blueberries fresh or thawed frozen, divided 1 ½ cups for baking, ½ cup for topping
- coarse sugar Optional garnish
Instructions
- Preheat the oven to 400 degrees F. Grease 6 jumbo muffin pan cups. If you want to use liners, you may.
- In a large bowl, mix flour, sugar, baking powder, and salt. Use a whisk or fork to make sure they are mixed well - at least 30 seconds.
- In a small bowl, beat the egg then stir in milk and oil using a whisk or fork.
- Add the egg mixture and 1 ½ cups of blueberries to the flour mixture. Gently stir with a mixing spoon or spatula until the flour is just moistened. Don’t over mix.
- Spoon the batter into muffin pan cups. Then top each cup of batter with a few blueberries, gently pressing them in a bit. This will allow your muffins to have blueberries in each bite and look nice on top after being baked!
- Sprinkle coarse sugar on top for extra flavour and texture, bake for 15 to 20 minutes until risen and golden. If you are not sure whether the muffins are baked, the top should bounce back when pressed.
Nutrition
Calories: 445kcal | Carbohydrates: 58g | Protein: 7g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 433mg | Potassium: 154mg | Fiber: 2g | Sugar: 24g | Vitamin A: 132IU | Vitamin C: 5mg | Calcium: 181mg | Iron: 2mg
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