Jumbo Blueberry Muffins
Jumbo Blueberry Muffins are here to satisfy your cravings for giant, bakery-style muffins bursting with fresh blueberries! These beauties are super simple to make at home, requiring no fancy ingredients or complicated techniques.
Servings: 6 Jumbo Muffins
Calories: 354kcal
Equipment
- Jumbo Muffin Tin
- Jumbo Muffin Papers
Ingredients
- ⅓ cup vegetable oil
- 1 egg
- ½ cup non dairy milk or any milk
- 1 teaspoon lemon zest freshly zested
- 1½ teaspoon vanilla extract
- 1½ cup flour
- ¾ cup sugar
- ⅓ teaspoon salt
- 2 teaspoon baking powder
- 1 cup blueberries fresh and firm, rinsed and shaken dry
Instructions
- Preheat the oven to 375 F. Place Jumbo muffin liners in a 6 cavity Jumbo muffin pan. You can use this recipe to make 12 standard size muffins instead also.
- Whisk the vegetable oil, egg, non dairy milk, lemon zest, and vanilla in a large mixing bowl.⅓ cup vegetable oil, 1 egg, ½ cup non dairy milk, 1 teaspoon lemon zest, 1½ teaspoon vanilla extract
- Add the flour, sugar, salt, and baking powder to the egg and oil Blend with a spatula, but don't over mix.1½ cup flour, ¾ cup sugar, ⅓ teaspoon salt, 2 teaspoon baking powder
- Rinse the blueberries and shake excess water off using a colander. The best berries are fresh, firm ones. Add the blueberries to the bowl of batter.1 cup blueberries
- Gently fold in the washed and drained fresh blueberries into the thick batter. Carefully fold so that the berries don't smash and bleed.
- Fill each muffin cup ¾ full. You will get 6 Jumbo muffins, 8 Large muffins, or 12 standard size muffins with this recipe.
- Bake muffins in preheated oven for 25 to 30 minutes, or until lightly golden brown and a tooth pick comes out clean when stuck in the middle of a muffin.
- Transfer to a cooling rack, and let cool for 15 minutes before removing from muffin tin. Drizzle with icing glaze, dust with powdered sugar, or leave as they are.
Notes
- Instead of 6 Jumbo muffins, you can make 12 standard size muffins.
- Only fill muffin cavities ⅔ full.
- Don't over mix the batter, mix just until only a few flour streaks show, then fold in the blueberries.
- While this recipe is a dairy free muffin recipe, you can use regular milk.
Nutrition
Calories: 354kcal | Carbohydrates: 54g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 292mg | Potassium: 93mg | Fiber: 2g | Sugar: 28g | Vitamin A: 130IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 2mg
