You could made normal, piddly muffins. Or you can make ENORMOUS HONKIN’ MUFFINS like the kind you get in bakeries. These Jumbo XXL Lemon-Blueberry Muffins taste pretty darn good and will fill your belly, too.
These muffins pans are surprisingly cheap. Amazon has a couple different kinds. Search for “jumbo muffin pan” or “Texas muffin pan.” (Because everything is bigger in Texas).
Confession: one reason I like these muffins is because they are pretty. I add a couple blueberries on top to make sure they don’t all sink, and I add some turbinado sugar to make them glisten.
Then there’s the size. Look at the pictures here and you’ll see that silver cup for size contrast. That’s 1 cup. Yeah.
If that’s too much muffin for you to eat, you can easily cut one in half. Or you can do what I do and freeze most of the batch. Wrap’em up in a few layers of plastic wrap and they’ll keep well in the freezer for a few weeks.
That’s a perfect way to make these cakey lemon-blueberry bombs last a little longer!
Modified from Sally’s Baking Addiction. Shared another version of this recipe in 2013 on my LiveJournal.
Bready or Not: Jumbo XXL Lemon-Blueberry Muffins
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs room temperature
- 1 lemon zested and juiced
- 1 cup white sugar
- 1 cup milk or almond milk or half & half
- 1/2 cup canola oil
- 1/2 teaspoon vanilla extract
- 6 ounces fresh blueberries washed and patted dry
- sparkling sugar optional, or turbinado sugar for the top
Instructions
- Preheat oven at 425-degrees. Use nonstick spray or butter on the muffin pan.
- In a medium bowl, mix together the flour, baking powder, salt, lemon zest, and cinnamon. Set aside.
- In a large bowl, whisk together the eggs and sugar. Mix in the milk, oil, lemon juice, and vanilla extract. Mixture will be pale and yellow.
- Gradually stir the dry ingredients into the wet ingredients, making sure to scrape the bowl, but don't overmix. The batter will be thick and somewhat lumpy.
- Carefully fold in the blueberries, reserving some to place on top of the muffins.
- Pour the batter into the greased muffin tins, filling just about to the top. Add the reserved blueberries and some turbinado or sparkling sugar, if desired.
- Bake at 425-degrees for 5 minutes, then reduce oven temperature to 375. Continue to bake for about 25 minutes. The tops should be lightly golden, and the muffins should pass the toothpick test. Allow them to cool for 10 minutes in pan, then remove to begin eating or to allow them to cool completely on a rack. (If you leave the muffins in the pan too long, they will steam and get soggy.)
- Muffins are best eaten within a day or two, but they can also be frozen for later enjoyment. Eat at room temperature or zap in the microwave to warm up.
- OM NOM NOM!
