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Extra Big Blueberry Muffins

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Deliciously big blueberry muffins bursting with juicy berries, perfect for a nostalgic treat or a cozy brunch.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1 cup milk
  • 2 cups fresh blueberries
  • 1/2 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup all-purpose flour (for crumb topping)

Instructions

  1. Preheat your oven: Set your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
  2. Mix your dry ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
  3. Combine the wet ingredients: In another bowl, melt the butter and let it cool slightly. Then add the eggs and milk, mixing gently until just combined.
  4. Incorporate the blueberries: Gently fold in the fresh blueberries, sprinkling a bit of flour on them to prevent sinking.
  5. Combine wet and dry ingredients: Slowly pour the wet ingredients into the dry ones, folding gently until everything is just combined.
  6. Prepare the crumb topping: Mix the brown sugar and reserved 1/4 cup of flour, adding cinnamon if desired.
  7. Fill the muffin tin: Scoop the batter into each muffin cup, filling them about 3/4 full, and add a spoonful of crumb topping.
  8. Bake: Pop your muffins in the oven and bake for 20-25 minutes, or until a toothpick comes out clean.
  9. Cool and enjoy: Let your muffins cool in the pan for about 10 minutes, then transfer them to a wire rack.

Notes

This recipe allows for substitutions such as whole wheat flour or dairy-free milk. You can also freeze the muffins for later enjoyment.

Nutrition

Keywords: blueberry muffins, breakfast muffins, baking, easy muffins, nostalgic recipes

Find it online: https://basilboard.com/jumbo-blueberry-muffins-5-ingredient-one-bowl-recipe/