Jumbo Blueberry Muffins (or Cranberry) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 10 |
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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. Ingredients:
4 eggs |
2 cups milk |
1 cup oil |
2 teaspoons vanilla extract (1 teaspoon almond and vanilla extract if you're using cranberries) |
1/2 teaspoon butter flavor extract (don't worry if you don't have it) |
6 cups flour |
2 cups white sugar |
8 teaspoons baking powder (yes, 8) |
2 teaspoons salt |
4 cups blueberries (if you want a true-blue muffin, mash part of the blueberries) or 4 cups cranberries (if you want a true-blue muffin, mash part of the blueberries) |
Directions:
1. Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
2. Bake at 400 degrees for 20-25 minutes (longer for jumbo).
3. Muffins are done when toothpick comes out clean in center.
4. Makes 4 dozen muffins.
5. Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).
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