Jumbo Bakery Style Blueberry Muffins
Jumbo bakery-style blueberry muffins loaded with fresh blueberries. Golden on the top and soft inside. They are delicious and easy to make!
Servings: 6 muffins
Calories: 726kcal
Equipment
- jumbo muffin pan
Ingredients
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup white sugar
- ¾ cup oil
- 2 large eggs
- 1 box instant vanilla pudding mix (3 oz.)
- ¾ cup milk
- 1 Tbsp. lemon juice
- 1 ½ cups fresh blueberries
Instructions
- Preheat the oven to 425 degrees. Grease or spray a jumbo muffin pan with nonstick spray. Spray the cups and the top of the pan liberally.
- Whisk flour, baking powder, baking soda, and salt together in a mixing bowl.
- In a separate bowl, whisk together oil, sugar, and eggs. Sprinkle pudding mix over wet ingredients and stir to combine.
- Combine milk and lemon juice in a small bowl. Add milk to wet ingredients and mix.
- Add flour mixture to wet ingredients and stir by hand just until combined (DO NOT overmix).Fold in blueberries.
- Divide batter evenly and scoop into the jumbo muffin pan (makes 6 muffins).Bake at 425 degrees for 7 minutes.Reduce the oven temperature to 350 degrees and bake for an additional 25-28 minutes. Muffins will be golden on the top, and if you insert a toothpick, it should come out clean.
- Allow muffins to cool in the pan for 10-15 minutes, then cover with plastic or foil for 30 minutes to allow tops to soften (muffins should be warm, NOT hot, when you cover them).
Video
Notes
Wrap the baked and cooled jumbo muffins individually in plastic wrap to keep the muffins fresh for up to 5 days! They’ll be even softer on day 2.
Nutrition
Calories: 726kcal | Carbohydrates: 103g | Protein: 10g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 58mg | Sodium: 633mg | Potassium: 168mg | Fiber: 3g | Sugar: 51g | Vitamin A: 149IU | Vitamin C: 5mg | Calcium: 176mg | Iron: 4mg
