Breakfast for 8
Jumbo Blueberry Muffins
These jumbo muffins fold fresh blueberries into yogurt batter, then bake in a large muffin pan until domed and golden.
$0.77per serving $
45 minstart to table
8servings
AmericanVegetarianKid-friendlyBudgetBreakfastsBack to schoolSummer
Ingredients
- 2 3/4 cups fresh blueberries (optional)
- 2 3/4 cups all purpose flour
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 8 tbsp unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 3/4 cup plain greek yogurt
- 2 tbsp + 2 tsp vegetable oil
- 1 1/2 tsp pure vanilla extract
- optional: 1/2 tsp ground cinnamon
- optional: 1/4 tsp ground ginger
- optional: to taste coarse sanding sugar or sparkling sugar
Steps
- Heat the oven to 375 F and grease a jumbo muffin pan.
- Whisk the flour, baking powder, baking soda, and salt in a bowl.
- Beat the butter and sugar until creamy, then beat in the eggs, yogurt, oil, and vanilla.
- Stir the dry mixture into the wet mixture just until combined, then fold in the blueberries.
- Divide the batter among eight jumbo muffin cups and bake for 25 to 30 minutes.
- Cool the muffins in the pan for 10 minutes before removing them.
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