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colossal blueberry muffins

(1 rating)
Adashofloverecipepage avatar
Recipe by
Nor Mac
@Adashofloverecipepage
Northern, MA

This blueberry muffin recipe was adapted from my blueberry coffee cake recipe. I added Greek yogurt to it and reduced the milk. They are extra large bakery-style muffins. They are brimming with blueberries. I hope you all enjoy my recipe.

(1 rating)
yield 6 large muffins
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For colossal blueberry muffins

  • 3/4 c
    granulated sugar
  • 1/4 c
    butter melted
  • 1
    egg
  • 3/4 c
    plus 2 tb milk ( any type)
  • 3/4 c
    greek yogurt or sour cream
  • 1 tsp
    vanilla extract
  • 2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 1 tsp
    cinnamon
  • 1 c
    blueberries
  • 1/2 c
    chopped walnuts, optional
  • TOPPING
  • 1/4 c
    butter
  • 1/4 c
    brown sugar, firmly packed
  • 1/2 c
    all purpose flour
  • 1 tsp
    cinnamon

How To Make colossal blueberry muffins

  • 1
    Preheat oven to 350 degrees.
  • 2
    Spray with cooking oil a 6 count muffin tin with large wells. Spray inside and top of tin.
  • 3
    In a large bowl, mix melted butter with sugar. Mix well until combined.
  • 4
    Add in the egg and mix well.
  • 5
    In a separate bowl, mix the yogurt or sour cream with milk until smooth.
  • 6
    Add the milk mixture to the butter/egg mixture. Add in vanilla and mix until combined.
  • 7
    Sift in the flour, baking powder, cinnamon, and salt. Mix until incorporated. Do not over-mix.
  • 8
    Fold in the blueberries and nuts optional. Divide batter among the 6 cups in muffin tin. Set aside.
  • 9
    Please note: For 12 average-size muffins. Just divide the batter between 12-count muffin tin. Reduce baking time to approximately 30 minutes. Check muffins with a toothpick for doneness.
  • 10
    Streusel In a blender or food processor. Add all ingredients for the topping. Mix the mixture well. Pour into a bowl and squeeze the mixture with your hands creating lumps.
  • 11
    Sprinkle topping over muffin batter. It’s OK if it’s really full.
  • 12
    Bake at 350 degrees for 45-50 minutes or until a pick comes out clean and topping is lightly browned.
  • 13
    Cool muffins for 30 minutes before inverting onto a rack. You may need to loosen some of the crumb mixture from the top of the pan with a knife before doing so.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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