Ingredients
-
4
-
2
-
1
-
2
-
1/2
-
6
-
2
-
8
-
2
-
4
-
-
-
-
-
Directions
Jumbo Blueberry Muffins (or Cranberry),These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it’s mixed). use blueberries or cranberries with sugar/sliced almonds on top.,I am very impressed with this recipe. The texture of the muffin is perfect and not overly sweet. I did use the butter extract and it really imparts alot to this recipe I feel. used fresh blueberries and top the muffins with a sugar/cinnamon/freshly grated nutmeg sprinkling. The dump mixing is great, and the batter is quite thick, so please be prepared to fold the fruit in gently. I think you really could use any fruit in this and it would be fantastic!
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Steps
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1
Done
|
Mix All Ingredients, Added the Berries Once Everything Is Mixed and Pour Into Well-Greased Muffins Tins (i Only Bake in the Jumbo Pans). |
|
2
Done
|
Bake at 400 Degrees For 20-25 Minutes (longer For Jumbo). |
|
3
Done
|
Muffins Are Done When Toothpick Comes Out Clean in Center. |
|
4
Done
|
Makes 4 Dozen Muffins. |
|
5
Done
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Note: When I Make Cranberry Muffins I Sprinkle Coarse Sugar and Slivered Almonds on Top Before Baking). |
