These huge and delicious blueberry muffins are so good, they won’t last long!
Take Advantage Of Sales
It seems that mostly every week I’m seeing sales on all berries, including blueberries. I have been stocking up too!
Blueberries, unlike many other varieties, freeze exceptionally well. Another good feature is that you can use them right out of the freezer without defrosting. In fact, a lot of recipes advise you not to defrost them and use them frozen.
I’ve done that and it works very well. You don’t have to do any prep work for freezing blueberries either. Simply bag them–don’t use a vacuum sealer here as they will crush–and pop them in your freezer.
Bring Out The Blueberry Flavor
Blueberries are very mildly flavored so you have to coax more flavor out of them.
One trick to doing that is to add lemon zest. In these muffins, a little goes a long way. I used roughly one tablespoon of lemon zest. I think any more would impart a stronger lemon flavor rather than blueberry flavor. Of course, that’s not really a bad thing and if you want a more lemony tang, then use more.
I felt what I used was just enough to bring out a stronger blueberry taste, which was what I was aiming for.
Big Or Small
When it comes to muffins, I like big. That’s what I made here and used “Texas” muffin pans to do it.
There’s just something about a jumbo muffin that makes it a lot more appealing. This is probably why bakery muffins are so huge! Made in the Texas pan, the recipe will make 6 muffins.
These can also be made in a standard muffin tin; in this pan the yield will be 12. I have included baking times for the standard version in the recipe card.
- ½ cup softened butter
- 1 ¼ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- ½ tsp salt
- 2 tsp baking powder
- ½ cup milk
- 2 cups blueberries, washed, drained and picked over
- 1 tbs fresh lemon zest
- 3 tbs sanding (coarse) sugar
- Preheat eheat the oven to 375 degrees F.
- Cream the butter and 1¼ cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add vanilla and lemon zest.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush ½ cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a jumbo (Texas) muffin tin with cupcake liners (I use lotus-shaped parchment ones), and fill with batter. Sprinkle the 3 tablespoons sugar over the tops of the muffins, and bake at 375 degrees for about 40-45 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day.
- May be made in a standard-size muffin tin, but bake for 30-35 minutes. It will make 12 standard-sized muffins.