Juniors Berries On Top Jumbo Blueberry Muffins Recipes

Steps:

• First of all, divide up your berries into three different batches- set aside a 2/3 cup portion for mashing, then divide the remaining berries into two equal portions- one portion for folding into the batter, and the remainder for dropping on top.
• Preheat oven to 400 degrees F.
• Grease 6 jumbo muffins tins or 12 regular size muffin tins well.
• Combine flour, baking powder, salt, and cinnamon.
• In another bowl, on high speed with an electric mixer, cream the butter about 2 minutes- until light and fluffy.
• With the mixer still running, gradually add the sugar and mix well.
• Add the eggs, one at a time, mixing well.
• Continue to beat until creamy and batter looks light yellow.
• Mix in vanilla and mashed berries until well combined.
• Lower speed of mixer to medium, beat in some of the flour mixture, then some of the milk, and then more flour etc- in three portions each.
• Beat batter until airy and well combined, about 1 more minute.
• Gently fold in one of the portions of whole berries.
• Fill muffing tins almost all the way full.
• Drop the remaining portion of whole berries individually atop the muffin batter.
• Bake about 1o minutes, then REDUCE oven temp to 375 F and continue baking until golden brown and set in the center, about 15 minutes.
• Serve hot.

Steps:

• 1. First of all, divide up your berries into three different batches - set aside a 2/3 cup portion for mashing, then divide the remaining berries into two equal portions - one portion for folding into the batter, and the remainder for dropping on top.
• 2. Preheat oven to 400 degrees F.
• 3. Grease 6 jumbo muffins tins or 12 regular size muffin tins well.
• 4. Combine flour, baking powder, salt, and cinnamon.
• 5. In another bowl, on high speed with an electric mixer, cream the butter about 2 minutes- until light and fluffy.
• 6. With the mixer still running, gradually add the sugar and mix well.
• 7. Add the eggs, one at a time, mixing well.
• 8. Continue to beat until creamy and batter looks light yellow.
• 9. Mix in vanilla and mashed berries until well combined.
• 10. Lower speed of mixer to medium, beat in some of the flour mixture, then some of the milk, and then more flour etc- in three portions each.
• 11. Beat batter until airy and well combined, about 1 more minute.
• 12. Gently fold in one of the portions of whole berries.
• 13. Fill muffing tins almost all the way full.
• 14. Drop the remaining portion of whole berries individually atop the muffin batter.
• 15. Bake about 1o minutes, then REDUCE oven temp to 375 F and continue baking until golden brown and set in the center, about 15 minutes.
• 16. Serve hot.

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one 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., 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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners.
• Beat eggs in a large bowl with an electric mixer, gradually adding sugar, until thick and lemon-colored. Mix in sour cream, applesauce, and almond extract.
• Combine flour, whole wheat flour, salt, and baking soda in a separate bowl. Stir into the creamed mixture just until dry ingredients are moist. Mixture will be lumpy; do not overmix! Gently fold in blueberries.
• Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.
• Bake in the preheated oven until tops spring back when lightly pressed, about 28 minutes. Cool in the cups for 5 minutes. Transfer to a wire rack to cool completely.