Giant Blueberry Muffins
February 12, 2014
"Around 20 years ago I had some blueberries that I needed to use and came up with this recipe. Everyone thought they were delicious and I have made them many times since. They are very easy and quick to make and reheat nicely in the microwave. They are more of a cake like muffin."
- Serving Size: 1 (173.7 g)
- Calories 476.3
- Total Fat - 21.3 g
- Saturated Fat - 3.7 g
- Cholesterol - 72.8 mg
- Sodium - 405.6 mg
- Total Carbohydrate - 64.3 g
- Dietary Fiber - 2 g
- Sugars - 30.4 g
- Protein - 7.9 g
- Calcium - 195.9 mg
- Iron - 1.3 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.1 mg
Preheat oven to 350 degrees.
Grease or spray with non-stick baking spray 6 Texas size muffins tins or 12 regular size muffin tins.
In a medium mixing bowl, place the flour, sugar, baking powder and salt. Combine well.
In another bowl, combine the eggs, milk, oil and vanilla. Beat with a fork till combined.
Pour the combined 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.
Bake muffins for 35 minutes or until golden and centers test done.
Cool muffin tin on a rack for five minutes and then remove the muffins to the rack to finish cooling.
Yield: 6 Texas size muffins or 12 regular muffins (adjust baking time to less if making the 12 regular muffins)
Reheat by placing them in the microwave.
You can put a streusel topping or a vanilla or light lemon glaze on these, but we like them best split open and spread with butter.
Tips & Variations
No special items needed.