These jumbo size blueberry muffins are dreamy! They are just like your favorite bakery’s muffins.
They are perfect for breakfast or as a side for tea/coffee parties. 🎉
I enjoy so much making muffins every time! This is my kind of meditation, is it the same for you too? Baking relaxes me…
Anyway, you will love these muffins and wait any longer to make them for your loved ones! They will feel special for sure. 😌
Ingredients you need for this recipe:
For the Batter:
2 large eggs
480g all-purpose flour (4 cups)
20g baking powder (5 teaspoons)
Pinch of salt
350g granulated sugar (1 3/4 cups)
150g unsalted butter, melted
180ml milk (3/4 cups)
120ml yogurt (1/2 cup)
Grated zest of 1 lemon
Juice of 1 lemon
1/2 tablespoon of vanilla extract
200g frozen blueberries
Crumb Topping:
85g of unsalted butter, cold (6 tablespoons)
90g all-purpose flour (3/4 cups)
150g granulated sugar (3/4 cups)
Tips and Important Notes:
– If you do not want your muffins to stick each other while baking, leave one cup empty on your muffin tray.
– Time differs if you make jumbo size muffins or standard size muffins. For 1 scoop standard size muffins; bake for around 30 minutes. For 1 and half scoops jumbo size muffins, bake around 35-38 minutes. However, do not forget to check them as every oven bakes differently.
– Toss your blueberries in flour to avoid them sinking.
– If your blueberries are large size, then you can increase the amount of blueberries.
– You get 12 jumbo size muffins with this recipe and around 16 standard size muffins.
I hope it brings as much joy as it brings me when i make these beauties. Please let me know in the comment below or tag me on IG if you try the recipe. Your feedbacks are so important for me and seeing you enjoy recipes makes me really happy!
Blueberry Muffins
These are jumbo size blueberry muffins with crumbs on top, just like your favorite bakery's muffins.
Ingredients
- Batter:
- 2 large eggs
- 480g all-purpose flour (4 cups)
- 20g baking powder (5 teaspoons)
- Pinch of salt
- 350g granulated sugar (1 3/4 cups)
- 150g unsalted butter, melted
- 180ml milk (3/4 cups)
- 120ml yogurt (1/2 cup)
- Grated zest of 1 lemon
- Juice of 1 lemon
- 1/2 tablespoon of vanilla extract
- 200g frozen blueberries
- Crumb Topping:
- 85g of unsalted butter, cold (6 tablespoons)
- 90g all-purpose flour (3/4 cups)
- 150g granulated sugar (3/4 cups)
Instructions
For crumb topping:
- Divide cold butter into small cubes, and combine all ingredients in a small bowl.
- Combine ingredients with your fingers until crumbly. (around a pea size)
For muffins:
- Preheat oven to 170°.
- In a large bowl, sift all dry ingredients and mix well.
- In a seperate large bowl, whisk butter, sugar and eggs first. Add milk, yogurt, lemon juice and zest, vanilla extract and combine together.
- Pour wet ingredients into dry ingredients and fold together by using spatula.
- Toss blueberries into 1 tablespoon of flour to avoid them sinking.
- Add blueberries into the batter and gently fold in.
- Take 1 and half scoop of batter and pour into the baking tins, if you want jumbo size muffins. If not, then 1 scoop is enough.
- Sprinkle crumbs over each muffins.
- Bake for about 35 minutes.
- Enjoy! ☺️
Notes
- If you do not want your muffins to stick each other while baking, leave one cup empty on your muffin tray.
- Time differs if you make jumbo size muffins or standard size muffins. For 1 scoop standard size muffins; bake for around 30 minutes. For 1 and half scoops jumbo size muffins, bake around 35-38 minutes. However, do not forget to check them as every oven bakes differently.
- Toss your blueberries in flour to avoid them sinking.
- If your blueberries are large size, then you can increase the amount of blueberries.
- You get 12 jumbo size muffins with this recipe and around 16 standard size muffins.