Very Blueberry Morning Muffins

Hello Temara,
We do not have a tested recipe for jumbo blueberry muffins. We have developed a recipe that is based on our original recipe but it has not been officially tested.

The original recipe makes 8 standard muffins. A jumbo muffin holds about twice as much batter as a standard one, so 6 jumbos need about the same batter as 12 standard muffins. That means multiplying the recipe by 1 ½.

Very Blueberry Morning Muffins
Conversion to 6 jumbo muffins

Ingredients
6 tablespoons unsalted butter, softened (¾ stick)
1 cup sugar
2¼ teaspoons grated lemon zest
1 large egg plus 1 egg yolk (this stands in for 1½ eggs)
¾ teaspoon vanilla extract
1¾ cups plus 2 tablespoons blueberries (mash 6 tablespoons of them)
1½ cups plus 1½ tablespoons unsifted Swans Down cake flour
1½ teaspoons baking powder
¼ teaspoon teaspoon salt
½ cup milk
Topping, optional
3 tablespoons raw (turbinado) sugar
¼ teaspoon nutmeg
Method

Heat the oven to 375°F. Line a 6-cup jumbo muffin tin with jumbo liners or grease it well.
Cream the butter, sugar and lemon zest until light, about 5 minutes. Beat in the egg, yolk and vanilla.
Beat in the 6 tablespoons of mashed berries.
Whisk the flour, baking powder and salt together. Fold this into the batter alternately with the milk. Then fold in the whole berries.
Divide the batter evenly among the 6 cups. Each will be nearly full, about ⅔ cup of batter.
Mix the sugar and nutmeg, then sprinkle it over the tops.
Bake for 28 to 35 minutes. Start checking at 28. They’re done when the tops spring back and a toothpick in the center comes out clean.
Cool in the pan for 10 minutes before removing from the pan.

Tips

Bigger muffins bake longer at the center, so the time matters more than the temperature. If the tops brown before the middle is set, lay a sheet of foil loosely over them for the last few minutes.
If you’d rather not split an egg, using 2 whole eggs also works. The muffins will be a little richer and moister and may need a couple more minutes in the oven.

Yes, plain yogurt or sour cream both work well in place of the milk. The muffins come out a little moister and more tender, with a slight tang that goes nicely with the lemon and blueberries.

For the 6-jumbo version, swap the ½ cup milk for:

½ cup sour cream or regular plain yogurt (full-fat or low-fat; avoid sweetened or flavored)
Greek yogurt: it’s much thicker, so use about ⅓ cup Greek yogurt thinned with 2 to 3 tablespoons of milk
⅛ teaspoon baking soda, whisked in with the flour. Yogurt and sour cream are acidic, and the soda balances that and helps the muffins rise. Keep the baking powder as written.

The batter will be thicker and scoopable instead of pourable, which is normal. Fold gently and stop as soon as the flour disappears. The muffins may need an extra minute or two in the oven, so use the toothpick test.

Happy baking!