Blueberry muffins are filled with delicious fresh or frozen blueberries (and maybe topped with a little sugar for good measure). Blueberry oatmeal bars, blueberry muffin overnight oats, or blueberry muffin bread are next on my list!
My favorite fruit has never been blueberries. As a snack, I’d go for a handful of blueberries.
I don’t mind them when they’re mixed in with other fruits in a dish or sprinkled on top of anything as a garnish. They’re fantastic in such circumstances!
Muffins are another exception to the norm. Blueberry muffins are my absolute favorite. The more blueberries you have, the better.
I suppose not, since if you have too many, they get soggy, and no one likes a wet muffin.
Doesn’t it sound a little dirty? Now, let’s go on.
Something about the combination of warm blueberries and a good crisp muffin top comforts me. It’s one of my favorite comfort dishes.
Contents
- We’re making jumbo blueberry muffins
- Ingredients for this blueberry muffin recipe
- How to make the best blueberry muffins
- Are muffins better with fresh or frozen blueberries?
- Should I coat blueberries in flour for muffins?
- Big, fluffy muffins with golden brown tops
- How many blueberry muffins does this recipe make?
- How to store blueberry muffins
- FAQs
- Big Blueberry Muffins
- FAQs
- Why are bakery muffins so much better?
- What is the secret to making moist muffins?
- How do I get my muffins to rise higher?
- What is the difference between regular and jumbo muffin?
- What is the most common mistake when making muffins?
- What is the most important rule to follow when baking muffins?
- What does adding an extra egg do to muffins?
- Is melted or softened butter better for muffins?
- Is oil or butter better for muffins?
- What flour is best for muffins?
We’re making jumbo blueberry muffins
It needs to be a large muffin since little ones do not make the cut. I don’t want this cuisine in small form!
If you want to make them in a more manageable size, you might use regular muffin tins. So where is the enjoyment in that?
Ingredients for this blueberry muffin recipe
- All-purpose flour
- Baking powder
- Ground cinnamon
- Salt
- Eggs
- Granulated sugar
- Milk
- Oil
- Pure vanilla extract
- Blueberries – fresh or frozen
- Sparking sugar (optional, for the tops)
How to make the best blueberry muffins
Step 1: Whisk together the flour, baking powder, cinnamon, and salt in a large mixing dish.
Step 2: In a medium mixing bowl, combine eggs and sugar; do not overmix! Whisk until everything is blended.
Step 3: Whisk in the milk, oil, and vanilla extract until just blended.
Step 4: Combine the egg mixture and the flour mixture. You don’t want to overmix; simply whisk until all of the flour is integrated. Blueberries should be folded in.
Step 5: Fill prepared muffin pans to the brim with batter. If desired, sprinkle a little sugar on top of each muffin (and of course I do, because sugar).
Step 6: Bake at 425°F for 8 minutes, then lower to 375°F and bake for another 20 minutes. The muffin tops should be golden and spring back when pushed.
Are muffins better with fresh or frozen blueberries?
I purchase fresh blueberries, then place them in a single layer in a plastic bag and freeze them for a day before using them. I’m going to reveal a little secret: use frozen blueberries. I pick
That protects them from shriveling up after baking, and I think the taste is much greater as a result!
Should I coat blueberries in flour for muffins?
To be totally honest, I believe it is a waste of time.
I’ve tried covering my blueberries with flour for muffins multiple times, and they always come out the same as when I don’t.
Therefore, no, in my honest view!
Big, fluffy muffins with golden brown tops
To me, the perfect muffin top is critical. I used to eat just the tops of muffins and give the rest away as a kid. And, sure, I understand it sounds like a Seinfeld episode, but it’s true!
The actual secret to making these blueberry muffins huge and fluffy (and I wish I could remember who taught me this so many years ago):
- Bake at 425° F for 8 minutes
- Then reduce the temperature to 375°F and continue to bake for 20 minutes.
I have a muffin top pan, but it simply doesn’t compare. Since I dislike wasting food, I still eat the whole muffin as an adult, but I reserve the best for last.
I take off the top, lay it aside, and then pour a spoonful of butter inside to melt. It’s just fantastic.
How many blueberry muffins does this recipe make?
This recipe yields 6 large muffins or 12 regular-sized muffins.
With the large muffin cups, no paper liners are required; just spray with nonstick spray!
How to store blueberry muffins
First and foremost, ensure sure the muffins are absolutely cold before storing them.
If you want to consume them that day, lay them on a plate or in a bowl and cover them lightly with a tea towel at room temperature.
To preserve for 3-4 days, place in an airtight container coated with a paper towel. The paper towel will keep the blueberries from becoming soggy from the moisture.
Place muffins in a freezer-safe ziplock bag in a single layer and freeze for up to 3 months. I also prefer to store the wrapped bag in a freezer-safe airtight container.
FAQs
First and foremost, ensure sure the muffins are absolutely cold before storing them. If you want to consume them that day, lay them on a plate or in a bowl and cover them lightly with a tea towel at room temperature. To preserve for 3-4 days, place in an airtight container coated with a paper towel. The paper towel will keep the blueberries from becoming soggy from the moisture.
Place muffins in a freezer-safe ziploc bag in a single layer and freeze for up to 3 months. I also prefer to store the wrapped bag in a freezer-safe airtight container.
I purchase fresh blueberries, then place them in a single layer in a plastic bag and freeze them for a day before using them. That protects them from shriveling up after baking, and I think the taste is much greater as a result! I’m going to reveal a little secret: use frozen blueberries. I pick
To be totally honest, I believe it is a waste of time. I’ve tried covering my blueberries with flour for muffins multiple times, and they always come out the same as when I don’t. Therefore, no, in my honest view!
This recipe yields 6 large muffins or 12 regular-sized muffins.
Big Blueberry Muffins
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Description
Ingredients
- 3cupsall-purpose flour
- 2teaspoonsbaking powder
- 1 ¼teaspoonsground cinnamon
- ½teaspoonsalt
- 2large eggs, room temperature
- 1cupgranulated sugar
- 1cupmilk
- ½cupcanola oil, or vegetable oil
- 1 ¼teaspoonspure vanilla extract
- 2cupsblueberries, fresh or frozen
Instructions
-
Preheat oven to 425°F. Spray jumbo muffin tin with non-stick spray. I don’t recommend the jumbo muffin liners in this instance – just leave ‘em naked.
-
In a large bowl, whisk together flour, baking powder, cinnamon and salt. Set aside.3 cups all-purpose flour, 2 teaspoons baking powder, 1 1/4 teaspoons ground cinnamon, 1/2 teaspoon salt
-
In a medium bowl, whisk together eggs and sugar – don’t overmix! Whisk until just combined.2 large eggs, 1 cup granulated sugar
-
Add milk, oil, and vanilla and whisk until just combined.1 cup milk, 1/2 cup canola oil, 1 1/4 teaspoons pure vanilla extract
-
Add egg mixture to flour mixture. You don’t want to overmix, but just stir long enough that all the flour has been incorporated.
-
Fold in blueberries until just combined.2 cups blueberries
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Pour batter into prepared muffin tins and fill to the top. If you want, you can add a little sugar to the tops of each muffin (and of course I do, because sugar).
-
Now here’s the real trick to getting these big and fluffy: bake at 425°F for 8 minutes and then reduce the temperature to 375°F and continue to bake for 20 minutes.The tops of the muffins should be golden and should bounce back if pressed. Let them sit in the pan for a few minutes to cool and then enjoy!
Notes
- If you’re going to eat them that day, you can place them on a plate or in a bowl and loosely cover them with a tea towel at room temperature.
- To store for 3-4 days, store in an airtight container lined with a paper towel – the paper towel will help prevent them from getting soggy from the blueberries’ moisture.
- To store for up to 3 months, place muffins in a freezer-safe ziploc bag in a single layer and keep in the freezer. I like to also place that sealed bag inside a freezer-safe airtight container as well.