Mar 22 2013

Bakery-style Jumbo Blueberry Muffins

Published by at 7:30 am under Food,Local food,Recipes

I know, I know.  I get behind on blogging and all of a sudden weeks have gone by without a post.

But, I made these muffins and they WILLED me to put off doing the baby’s laundry, washing bottles, reading papers for work or whatever else it is that occupies most of my (sadly scant) free time and get back here to tell you about them.

I may never buy a bakery muffin ever again.  EVER.  The combination of buying myself a jumbo muffin pan and finding this recipe in my Cook’s Illustrated Cookbook has blessed me with the ability to make muffins that are not only giant, not only easy, not only fully customizable but are tasty enough to blow any bakery muffin out of the water.  Seriously, once you figure out how much batter to put in your muffin tin to get the right height on these babies you can put them in a pretty box and SELL THEM.  Or, at least, you can shock everyone at brunch with your amazing at-home baking prowess.

The crumb is dense and moist–kind of cake like but more dense and the flavor is not so sweet.  The tops on these muffins get so peaked and pretty, with or without a sugared or streusel-type topping.

And the phrase “with or without” can come up a lot when you’re following this recipe.  With or without blueberries?  Fine.  With or without lemon zest?  Ok.  With or without nuts?  Either will do.  How about chocolate chip?  We can make it with or without.  How about almond extract?  Yup, same there.  All you need is the base recipe provided below and you can mix in nearly whatever your little heart desires.  Mine desired to use up a Ziplock full of June-picked blueberries tucked into the deep freeze so that’s what I used but feel free to customize.

Your friends will think you spend your free time perusing trendy muffin shops instead of washing 25 drooled-covered onesies while this deliciousness is in the oven.

Bakery-style Jumbo Blueberry Muffins

Yield: 12 jumbo muffins

Bakery-style Jumbo Blueberry Muffins

Adapted from Cook's Illustrated Cookbook

Ingredients

    Basic Muffins (without add-ins)
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons butter, softened
  • 1 3/4 cups sugar
  • 2 eggs
  • 1 1/2 cup plain yogurt (I substituted 1 1/4 cup Greek yogurt + 1/4 cup milk with success)
  • Add ins for blueberry muffins
  • 8 ounces fresh or frozen blueberries
  • 1/2 teaspoon lemon zest

Instructions

Preheat oven to 375 degrees F. Spray a 12-cup jumbo muffin tin with cooking spray or line with jumbo muffin liners.

In a medium bowl, combine flour, baking powder, baking soda and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar on medium-high speed until pale and fluffy (about 3 minutes). For blueberry muffins, add lemon zest and beat to combine. Add eggs one at a time and beat until each is incorporated into batter.

On low speed, add yogurt in 3 additions alternating with adding dry ingredients in 2 additions, scraping the sides of the bowl after each addition. For blueberry muffins, stir in blueberries by hand just until distributed.

Use a large spoon to distribute batter evenly among cups. Bake until tops of muffins are golden brown and a cake tester comes out with just a few crumbs attached, about 25-30 minutes. Let cool in muffin tins about 5 minutes then cool on wire rack.

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6 responses so far

6 Responses to “Bakery-style Jumbo Blueberry Muffins”

  1. Rosie @ Blueberry Kitchenon 22 Mar 2013 at 12:38 pm

    Yum, your muffins look so good! :)

  2. Lindseyon 22 Mar 2013 at 1:04 pm

    Thanks so much!

  3. Eva @ Eva Bakeson 25 Mar 2013 at 9:00 am

    Beautiful muffins!

  4. connie parron 09 May 2013 at 6:20 am

    This Blueberry bakery looking very delicious and tasty. I’m also like and want it eat.

  5. yardenon 10 May 2013 at 1:49 pm

    it is great I like blueberry muffins.

  6. Virginiaon 24 Mar 2014 at 3:45 pm

    They are not as dense as I like…think that 1 TBLSP of baking powder might be a little too much.

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