jumbo berry muffin

Name: Jumbo Berry Muffin
Cuisine: American
Ingredients: 3 cup(s) flour; 4 teaspoon(s) baking powder; 2 - eggs, or 1/2 cup egg substitute; 3/4 cup(s) sugar; 1/4 cup(s) brown sugar; 1 cup(s) almond milk; 1/2 cup(s) canola oil; 1 teaspoon(s) vanilla extract; 1 teaspoon(s) almond extract; 2/3 cup(s) blueberries, frozen; 2/3 cup(s) raspberries, frozen; - sugar in the raw, for sprinkling

20 Pinches 1 Photo

Kathryn Brown

Seaford, DE

Updated on Jul 2, 2018

By using almond milk and an egg substitute these muffins are a vegan treat.

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prep time

cook time

method Bake

yield Makes 6 Jumbo Muffins

Ingredients

3 cups flour
4 teaspoons baking powder
2 - eggs, or 1/2 cup egg substitute
3/4 cup sugar
1/4 cup brown sugar
1 cup almond milk
1/2 cup canola oil
1 teaspoon vanilla extract
1 teaspoon almond extract
2/3 cup blueberries, frozen
2/3 cup raspberries, frozen
- sugar in the raw, for sprinkling

How To Make jumbo berry muffin

Step 1

Preheat oven to 425 degrees. Spray jumbo muffin pan with cooking spray.

Step 2

Mix together flour and baking powder.
Step 3

Whisk eggs, granulated sugar and brown sugar until combined.
Step 4

Mix in milk, oil and extracts.
Step 5

Fold the dry ingredients into the wet.
Step 6

Add the berries.
Step 7

Pour batter into muffin pan. Sprinkle with Sugar in the Raw.
Step 8

Bake at 425 degrees for 5 minutes. Reduce temperature to 375 degrees and continue to bake an additional 25-28 minutes.
Step 9

Allow to cool in pan 10 minutes.
Step 10

Enjoy!
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