Jumbo Blueberry Muffins Baked Until the Tops Dome
Prep 20 minutes · Cook 30 minutes · Total 50 minutes · Yield 8 Muffins
Jumbo Blueberry Muffins Baked Until the Tops Dome keeps the shopping list focused on g All Purpose Flour, g Baking Powder, and g Baking Soda. It serves 8 Muffins.
Count on 20 minutes of prep, 30 minutes of cooking, about 50 minutes from the first measurement to the plate.
What goes in the bowl
For the Muffins
- 375 g All Purpose Flour
- 15 g Baking Powder
- 6 g Baking Soda
- 1 t Kosher Salt
- 150 g Light brown sugar
- 225 g Sugar
- 100 g Egg
- 200 g Canola Oil
- 150 g Buttermilk
- 275 g Blueberries frozen
For the Streusel
- ⅓ cup granulated sugar
- 2 tbsps light brown sugar
- 1 ½ cups all-purpose flour
- ¼ tsp kosher salt
- 11 tbsp unsalted butter
How the cooking goes
- Heat the oven to 375°F convection if you have that option.
- Line 8 jumbo muffin tins with tulip liners or regular jumbo muffin liners.
- Beat together flour, baking soda, baking powder, and salt. Keep it to one side.
- In a bowl whisk together eggs and oil until emulsified and light. Whisk in sugars until emulsified.
- Beat in buttermilk.
- Fold through dry ingredients followed by blueberries.
- Scoop batter into prepared muffin tins.
- Crumble streusel on top being sure no pieces are too large or the centers won’t rise and will sink.
- Oven-bake in preheated oven for approximately 27-30 minutes or until a cake tester comes out clean or the centers provide a little resistance when touched lightly.
After it comes off the heat
Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.
If you want another plate from Muffins, open Morning Glory Muffins Baked Until the Tops Dome and Banana Bran Muffins for a Morning Tin.
