Best Blueberry Muffins (Large Batch)

Best Blueberry Muffins (Large Batch)

This recipe makes 24 standard muffins, or 12 jumbo muffins.

Looking to make 12 standard muffins, or 6 jumbo muffins? 


Best Blueberry Muffins (Large Batch)

Set oven temperature to 425F.

In a small bowl, sift together dry ingredients:

5 cups (24 oz) flour

1/2 tsp salt

1 Tbsp baking powder

1/4 tsp baking soda

Set aside.

 

In a small bowl, stir together dairy:

1 cup buttermilk

1/2 cup sour cream

Set aside.

 

In the bowl of a stand mixer, combine:

2 1/4 cup sugar

1/2 cup oil

1/2 cup butter

Cream until lightened in color, about 2 minutes on medium speed.

Add, stirring after each addition:

4 eggs

2 tsp vanilla

2 tsp lemon extract

Stir until smooth, then fold in:

Dry ingredient mixture

Stir in:

Dairy mixture

Once smooth, fold in:

2 cup blueberries, semi-frozen

 

Line muffin tin with paper cups.

Evenly divide* batter.

Over each muffin, sprinkle:

1/8 tsp sugar

 

Bake:

  • 24 standard muffins:

    • Bake 15 minutes at 425F

    • Reduce heat to 350F and bake 5-10 min (clean toothpick).

  • 12 jumbo muffins:

    • Bake 15 minutes at 425F

    • Reduce heat to 350F and bake 15-20 min (clean toothpick).


Brenda's tips:

  • It is CRITICAL that you don't over-bake these muffins. They dry out quickly so be watchful and make sure to remove from oven as soon as they have set.

  • Makes two dozen standard muffins. Brenda prefers using paper cupcake liners that are 2 1/4" x 1 7/8" (they're harder to find so naturally she often uses the more accessible 2" x 1 1/4" liners). Note: first number is diameter of base of cup, second is the height of the cup's side.

  • Substitute any frozen berry for delicious results. Recommended to try raspberries or huckleberries. 

  • *To portion, Brenda uses a 3T cookie scoop.

    • 24 standard = 1 scoop each, slightly rounded

    • 12 jumbo = 2 scoops each, slightly rounded

Best Blueberry Muffins (Small Batch)

Best Blueberry Muffins (Small Batch)

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