Best Jumbo Blueberry Lemon Muffins Recipes

JUMBO LEMON BLUEBERRY MUFFINS

Steps:

• In a small mixing bowl, combine the brown sugar, all-purpose flour, and cold butter.
• Mix with a fork until the butter is in small pea-size pieces and the sugar and flour are clumping together. Set aside.
• Preheat oven to 350 °F. Line a cupcake pan with 9-10 jumbo baking cups.
• In a medium-size bowl, whisk and stir together the all-purpose flour, baking powder, and salt. Set aside.
• In a small bowl, toss the fresh blueberries and 1 Tablespoon of all-purpose flour until the berries are fully coated. Set aside.
• In the stand mixer bowl fitted with a paddle attachment, beat the butter and sugar on medium-high for 5 minutes.
• Add eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.
• Turn the mixer on low and slowly add flour mixture to the butter mixture until fully incorporated.
• Add the vanilla, milk and lemon juice, beat on low until incorporated. Mix on medium for 30 seconds. Scrape down the sides of the bowl.
• Add the lemon zest and flour-coated blueberries to the mixture. Mix gently with a rubber spatula until the blueberries are evenly distributed.
• With an ice cream scooper, fill each muffin liner 2/3 of the way. Top each muffin with 1 Tablespoon of crumble.
• Bake for 25-28 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.
• Remove from the oven and let cool for 5 minutes before removing the muffins from the pan and place onto a cooling rack to cool completely.
• Serve and Enjoy!

JUMBO BLUEBERRY MUFFINS

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.

WORLD'S BEST LEMON BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
• Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

JUMBO SOUR CREAM BLUEBERRY MUFFINS

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.

LEMON RASPBERRY JUMBO MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries. , Fill greased jumbo muffin cups two-thirds full. Bake at 400° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

JUMBO BLUEBERRY-LEMON MUFFINS

Steps:

• Sift flour, granulated sugar, baking powder & salt into bowl. Add in eggs, cold milk, vegetable oil and Mexican vanilla. Mix with wire whisk until smooth. Fold in lemon zest and blueberries.
• Line muffin pan with 12-large paper liners, fill each evenly about three-fourths full. Top off each muffin with granulated sugar before baking.
• Bake at 350 degrees F for 20-25 minutes. Muffins will be a light golden brown,