JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)

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Jumbo Blueberry Muffins (or Cranberry) image

These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.

Provided by Roxygirl in Colorado

Categories     Quick Breads

Time 35m

Yield 4 dozen

Number Of Ingredients 10

4 eggs
2 cups milk
1 cup oil
2 teaspoons vanilla extract (1 teaspoon almond and vanilla extract if you're using cranberries)
1/2 teaspoon butter flavor extract (don't worry if you don't have it)
6 cups flour
2 cups white sugar
8 teaspoons baking powder (yes, 8)
2 teaspoons salt
4 cups blueberries (If you want a "true-blue" muffin, mash part of the blueberries) or 4 cups cranberries (If you want a "true-blue" muffin, mash part of the blueberries)

Steps:

  • Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
  • Bake at 400 degrees for 20-25 minutes (longer for jumbo).
  • Muffins are done when toothpick comes out clean in center.
  • Makes 4 dozen muffins.
  • Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).

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