Jumbo Blueberry Muffins
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 8 jumbo muffins.
In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. — Jackie Hannahs, Brethren, Michigan
Ingredients
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1/2 cup butter, softened
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1 cup sugar
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2 large eggs
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1/2 cup buttermilk
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/4 teaspoon salt
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2 cups fresh or frozen blueberries
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TOPPING:
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3 tablespoons sugar
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1/8 teaspoon ground cinnamon
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1/8 teaspoon ground nutmeg
Directions
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1.
Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries.
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2.
Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts
1 jumbo muffin: 375 calories, 13g fat (8g saturated fat), 84mg cholesterol, 289mg sodium, 60g carbohydrate (35g sugars, 2g fiber), 6g protein.
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