Jumbo Muffin Shop Blueberry-cinnamon Muffins
From bakermel 16 years ago
- 25 minutes to make
- Serves 12
These are my fav blueberry muffins-they are very scrumptious! :)
Ingredients
- 4 1/4 c. flour shopping list
- 1 1/2 c. sugar shopping list
- 3/4 c. butter, softened shopping list
- 1 Tbs. baking powder shopping list
- 1 tsp. salt shopping list
- 1/2 tsp. baking soda shopping list
- 1 1/2 tsp. cinnamon shopping list
- 1 Tbs. grated lemon zest shopping list
- 1 1/2 c. buttermilk shopping list
- 2 large eggs shopping list
- 1 Tbs. vanilla or 2 tsp. almond extract shopping list
- 2 c. blueberries (fresh or frozen unthawed) shopping list
How to make it
- Preheat oven to 375 degrees F.
- Set oven rack to second-bottom position.
- Generously grease 12 jumbo muffin tins, then cut out circles of parchment paper to fit into bottom of each muffin tin.
- In a large mixing bowl using an electric mixer blend the flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 c. of the mixture and transfer to a small bowl; set aside to sprinkle on top of muffins).
- In a small bowl mix together baking powder, baking soda, cinnamon and lemon zest to the remaining flour mixture; mix until combined.
- In a bowl whisk together buttermilk with eggs and vanilla to blend; add to the creamed mixture; mix just until combined.
- Carefully fold in blueberries.
- Divide the mixture between the muffin tins.
- Sprinkle the reserved streusel over tops of muffins.
- Bake for about 25-30 min., or until muffins test done (if using frozen blueberries baking time will increase slightly).
- Cool for about 5 min. in tins then carefully lift out to a rack.
- Enjoy! :)
The Rating
Reviewed by 6 people-
love muffins thanks great recipe
momo_55grandma
in Mountianview loved it
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Mmmmm I bet these are wonderful!
jett2whit
in Union City loved it
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