If you’re in the mood for a delightful treat, Jumbo Blueberry Muffins (or Cranberry) are just the thing. The fluffy, sweet muffins are perfect for breakfast or a snack, bursting with juicy berries and flavors that will have your kitchen smelling heavenly. Let’s whip up a batch that will impress everyone.
For those looking to adjust the recipe, you can use almond extract instead of vanilla if cranberries are your berry of choice. The butter flavor extract is optional, and you can always choose to leave it out without losing too much flavor. When it comes to the berries, fresh is always great, but frozen blueberries or cranberries work nicely too; just be sure to thaw and drain them first. If allergies are a concern, consider dairy alternatives for milk, and use vegetable or canola oil to keep it simple.
Muffins & Cupcakes
Jumbo Blueberry Muffins (or Cranberry) Recipe
Ingredients
- 4 eggs
- 2 cups milk
- 1 cup oil
- 2 teaspoons vanilla extract (1 teaspoon almond and vanilla extract if you’re using cranberries)
- 1/2 teaspoon butter flavor extract (don’t worry if you don’t have it)
- 6 cups flour
- 2 cups white sugar
- 8 teaspoons baking powder
- 2 teaspoons salt
- 4 cups blueberries (If you want a true-blue muffin, mash part of the blueberries) or 4 cups cranberries (If you want a true-blue muffin, mash part of the blueberries)
Instructions
- Preheat your oven to 400 degrees.
- In a large mixing bowl, combine 4 eggs, 2 cups of milk, and 1 cup of oil.
- Add in 2 teaspoons of vanilla extract, using 1 teaspoon of almond extract instead if you’re going for cranberries, followed by 1/2 teaspoon of butter flavor extract, if you have it.
- Gradually mix in 6 cups of flour, 2 cups of white sugar, 8 teaspoons of baking powder, and 2 teaspoons of salt until fully combined.
- Gently fold in 4 cups of blueberries or cranberries, mashing some if you want that ‘true-blue’ muffin effect.
- Spoon the batter into well-greased jumbo muffin tins, filling each cavity generously.
- Bake for 20-25 minutes or until a toothpick comes out clean from the center. Keep in mind, larger muffins may take a bit longer.
- If making cranberry muffins, consider sprinkling coarse sugar and slivered almonds on top before baking for an extra touch.
- Once done, allow the muffins to cool slightly before enjoying. You’ll yield about 4 dozen muffins, perfect for sharing.
Part of our Homemade Muffin and Cupcake Recipes collection — Part 3 of 4: