Ultimate Bakery-Style Blueberry or Cranberry Muffins
Indulge in these decadent, bakery-style muffins that are wonderfully dense yet fluffy, reminiscent of a rich pound cake. Perfectly balanced with sweet bursts of juicy blueberries or tart cranberries, these muffins are ideal for bake sales or as a convenient treat to freeze for later. With an easy mix-and-bake method, you can whip up a batch in no time using your Kitchen Aid. Simply blend all the ingredients together before folding in the berries, and watch them rise beautifully while baking to a golden perfection. Don’t forget to top your cranberry muffins with a sprinkle of coarse sugar and slivered almonds for an elegant touch! These delightful muffins are sure to impress family and friends alike.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
eggs
4
milk
2 cups
oil
1 cup
vanilla extract
2 teaspoons
butter flavor extract
1/2 teaspoon (optional)
flour
6 cups (all-purpose)
white sugar
2 cups
baking powder
8 teaspoons
salt
2 teaspoons
blueberries or cranberries
4 cups (whole; mash some for a true-blue muffin)
Instructions
1
Preheat your oven to 400°F (200°C) and grease your jumbo muffin tins generously.
2
In a large mixing bowl, or with your Kitchen Aid mixer, combine the eggs, milk, oil, vanilla extract, and butter flavor extract (if using). Mix until fully blended.
3
In a separate bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
4
Gradually add the dry mixture into the wet mixture, mixing until just combined. Be cautious not to overmix to keep the muffins light and airy.
5
Gently fold in the blueberries or cranberries, ensuring they’re evenly distributed throughout the batter.
6
Scoop generous portions of the muffin batter into the prepared muffin tins, filling each cup about 2/3 to 3/4 full for optimal rise.
7
If making cranberry muffins, sprinkle the tops with coarse sugar and slivered almonds before baking.
8
Bake in the preheated oven for 20-25 minutes, adjusting the time for jumbo muffins as needed. Muffins are ready when a toothpick inserted in the center comes out clean.
9
Once baked, allow muffins to cool in the tins for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Ultimate Bakery-Style Blueberry or Cranberry Muffins.
What is the texture of these muffins?
These muffins are wonderfully dense yet fluffy, reminiscent of a rich pound cake.
How many eggs are required for this recipe?
This recipe requires 4 eggs.
How much milk is needed?
You will need 2 cups of milk.
What is the recommended oven temperature?
Preheat your oven to 400°F (200°C).
How much flour is used in this recipe?
The recipe calls for 6 cups of all-purpose flour.
What size muffin tins should I use?
The recipe is designed for jumbo muffin tins.
How long do the muffins need to bake?
Bake them for 20-25 minutes, or until a toothpick comes out clean.
How much sugar is in the batter?
The recipe includes 2 cups of white sugar.
Are these muffins freezer-friendly?
Yes, they are ideal to freeze for later as a convenient treat.
How can I make a 'true-blue' muffin?
To achieve a true-blue muffin, mash some of the blueberries before folding them in.
What toppings are recommended for cranberry muffins?
Top cranberry muffins with a sprinkle of coarse sugar and slivered almonds.
How much baking powder is needed?
The recipe requires 8 teaspoons of baking powder.
How much salt is included in the recipe?
Use 2 teaspoons of salt.
How full should I fill the muffin cups?
Fill each cup about 2/3 to 3/4 full for the optimal rise.
Is butter flavor extract mandatory?
No, the 1/2 teaspoon of butter flavor extract is optional.
How much vanilla extract should I use?
The recipe calls for 2 teaspoons of vanilla extract.
How much oil is required?
You will need 1 cup of oil.
How many cups of berries are used?
The recipe uses 4 cups of blueberries or cranberries.
Can I use a Kitchen Aid mixer for this?
Yes, you can use a Kitchen Aid to blend the ingredients before folding in the berries.
Should I mix the wet and dry ingredients separately?
Yes, blend wet ingredients in one bowl and whisk dry ingredients in another before combining.
Why is it important not to overmix the batter?
Avoiding overmixing ensures that the muffins remain light and airy.
How should I prepare the muffin tins?
Grease your jumbo muffin tins generously before adding the batter.
How should I add the berries to the batter?
Gently fold in the berries to ensure they are evenly distributed.
How long should the muffins cool in the tin?
Allow them to cool in the tins for a few minutes before moving them.
Where should I place the muffins to finish cooling?
Transfer them to a wire rack to cool completely.
Are these muffins suitable for bake sales?
Yes, their bakery-style appearance and texture make them ideal for bake sales.
What tags are associated with this recipe?
Tags include muffins, quick breads, breakfast, snacks, and jumbo muffins.
What is the first step of the instructions?
Preheat the oven to 400°F and grease the jumbo muffin tins.
What is the final step of the instructions?
Transfer the muffins to a wire rack to cool completely after they have rested in the tin.