There’s something undeniably delightful about the smell of freshly baked muffins wafting through your kitchen. Imagine waking up to a warm batch of Extra Big Blueberry Muffins, their tops perfectly golden and bursting with juicy blueberries. This recipe promises not only a treat for your taste buds but also a satisfying start to your day. Whether served warm for breakfast, as an afternoon snack, or at a leisurely brunch, these muffins are sure to impress.
Why Make This Extra Big Blueberry Muffins
Extra Big Blueberry Muffins are not your average baked goods; they are fluffy, moist, and packed with flavor. The combination of sweet blueberries and a hint of cinnamon adds a comforting touch, making you feel right at home. Moreover, these muffins are simple to make, which means you can easily whip up a batch any day of the week. Their generous size means that one muffin is the perfect portion to satisfy your cravings. Plus, who doesn’t love a muffin that is loaded with antioxidants from those fresh blueberries?
How to Make Extra Big Blueberry Muffins
Creating these muffins is straightforward and fun! Start by preparing your ingredients and preheating your oven. You’ll be amazed at how quickly the batter comes together. Mixing the dry and wet ingredients separately ensures a fluffy texture, while gently folding in the blueberries keeps them whole. The addition of a crumb topping takes these muffins to the next level, making them visually appealing and adding a satisfying crunch. You won’t just taste the love in these muffins; you’ll feel it with every bite.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups fresh blueberries
- 1/4 cup brown sugar
- 1/4 cup cold butter
- 1/4 cup flour for crumb topping
Directions:
- Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
- In a large bowl, mix together 2 cups of flour, 1 cup of sugar, baking powder, salt, and 1/2 teaspoon of cinnamon.
- In another bowl, whisk together the milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the blueberries.
- For the crumb topping, combine brown sugar, cold butter, and 1/4 cup of flour in a small bowl, mixing until crumbly.
- Fill muffin cups with the batter and sprinkle the crumb topping evenly over each muffin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool slightly before serving.
Nutritional Information
Each muffin (based on a recipe yield of 12 muffins) contains approximately:
- Calories: 200
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 30mg
- Sodium: 170mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 3g
How to Serve Extra Big Blueberry Muffins
These Extra Big Blueberry Muffins are perfect for any occasion. Enjoy them warm right out of the oven, or serve them cool with a dab of butter or a drizzle of honey. Pair them with your morning coffee or a refreshing glass of cold milk for a delightful breakfast. They also make an excellent choice for potlucks or brunch gatherings, where guests can enjoy their oversized goodness.
How to Store Extra Big Blueberry Muffins
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. You can also put them in the fridge for up to a week if you prefer a chilled treat. For longer storage, wrap them individually and freeze for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm them up in the microwave.
Expert Tips for Perfect Extra Big Blueberry Muffins
- Ensure your baking powder is fresh for the best rise.
- Do not overmix the batter; mix just until combined to keep the muffins light and fluffy.
- Use fresh blueberries if possible; if using frozen, do not thaw them prior to mixing to prevent color bleeding.
- Experiment with other berry combinations like raspberries or blackberries for a different twist.
Delicious Variations
- Lemon Blueberry Muffins: Add the zest of one lemon to the batter for a refreshing citrus flavor.
- Oatmeal Blueberry Muffins: Substitute 1/2 cup of flour with rolled oats for a heartier texture.
- Nutty Blueberry Muffins: Toss in a handful of chopped walnuts or pecans for added crunch and flavor.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just add them directly into the batter without thawing to avoid color bleeding.What can I use instead of vegetable oil?
You can substitute vegetable oil with melted coconut oil or unsweetened applesauce for a lighter version.How can I make these muffins gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking powder is gluten-free as well.Can I make these muffins vegan?
Yes, substitute milk with almond or oat milk, and replace eggs with flaxseed eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg).How do I know when the muffins are done?
When a toothpick inserted in the center comes out clean or with a few moist crumbs, they’re ready.How can I prevent my muffins from sinking?
Make sure not to overload the batter with blueberries. Folding them in gently will also help maintain structure.Can I use other types of sugar than granulated?
Yes, you can experiment with brown sugar or coconut sugar for a deeper flavor, though it may alter the muffin’s color slightly.How long will these muffins last at room temperature?
In an airtight container, they can last for up to 3 days at room temperature.Is it necessary to cool the muffins before removing from the tin?
It’s best to let them cool for about 5 minutes in the tin to set before transferring them to a wire rack.What can I add to enhance the flavor?
You can add vanilla extract, almond extract, or even spices like nutmeg for an additional flavor dimension.
The Extra Big Blueberry Muffins are a delectable treat that combines convenience and comfort. With their sizeable portions and delightful flavor, you’re bound to make them a staple in your kitchen. Bake a batch today and enjoy the wonderful aroma and taste that fills your home. Share them with friends and family, or savor them all to yourself. Don’t forget to leave a comment and let us know how your muffins turned out! Happy baking!
Extra Big Blueberry Muffins
Ingredients
Method
- Preheat the oven to 375°F (190°C) and line a muffin tin with liners.
- In a large bowl, mix together 2 cups of flour, 1 cup of sugar, baking powder, salt, and 1/2 teaspoon of cinnamon.
- In another bowl, whisk together the milk, vegetable oil, and eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- In a small bowl, combine brown sugar, cold butter, and 1/4 cup of flour for the crumb topping, mixing until crumbly.
- Fill muffin cups with the batter and sprinkle the crumb topping evenly over each muffin.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool slightly before serving.