giant blueberry muffins
This is my earliest recipe from the web (about 20 years ago) and one that is very tasty. I fooled around with the recipe till it met my family's tastes. Very moist and easy to make. My Mom is not fond of blueberries, but she loves these. I've given this recipe out many times.
prep time
cook time
method
Bake
yield
6 serving(s)
Ingredients
- 2 cups all purpose flour
- 3/4 cup sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 3/4 cup milk
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries*
How To Make giant blueberry muffins
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Step 1Preheat oven to 350 degrees.
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Step 2Grease or spray with non-stick baking spray 6 Texas size muffins tins or 12 regular size muffin tins.
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Step 3In a medium mixing bowl, place the flour, sugar, baking powder and salt. Combine well.
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Step 4In another bowl, combine the eggs, milk, oil, and vanilla. Beat with a fork till combined.
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Step 5Pour the combine wet ingredients all at once into the combined dry ingredients, stirring just until all flour is combined. Add the berries (I dredge them in flour to keep them from sinking to the bottom), stirring just till incorporated. Divide the batter between prepared muffins cups.
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Step 6Bake muffins for 35 minutes or until golden and centers test done. Cooking time given is for the Texas size muffins so adjust for the smaller regular muffins.
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Step 7Cool on a rack for five minutes and then remove the muffins from the muffin tin to the rack to finish cooling. We like to eat them while they are still warm! Reheat by placing them in the microwave.
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Step 8Yield: 6 Texas size or 12 regular size
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Step 9*Do not let frozen blueberries thaw.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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