Jumbo Blueberry Yogurt Muffins
for the muffins:
- 1 cup sugar
- 1/4 cup light brown sugar
- 2/3 cup canola oil
- 2 eggs, at room temperature
- 2 teaspoons vanilla
- 2/3 cup full fat Greek yogurt, at room temperature
- 1/3 cup milk, at room temperature
- 3 teaspoons baking powder
- 3 cups flour
- Pinch salt
- 2 1/3 cups fresh or frozen blueberries I used frozen
For the topping:
- 1 cup light brown sugar
- 2/3 cup flour
- 2/3 cup butter, melted
- 1/2 teaspoon vanilla
- 1/4 teaspoon nutmeg
For the muffins:
- Preheat oven to 400
- Line 10 wells of a jumbo muffin pan. Set aside.
- In a large bowl or the bowl or the bowl of a stand mixer beat together the sugars, oil, eggs, vanilla, yogurt, and milk until well combined.
- Beat in the dry ingredients until well incorporated.
- Fold in the blueberries.
- Fill each well in the tin until it is nearly level with the top of the liner.
Make the topping: Use a fork to mix all the ingredients in a small bowl until it looks like wet, clumpy sand.
- Sprinkle each muffin with the topping.
- Bake for 30 minutes or until a toothpick inserted into the center of the center muffin comes out mainly dry or with just one or two moist crumbs.
- Cool in pan about 5 minutes on wire rack then remove from pan and cool completely on the rack.
I went through a spell of buying blueberries, not making anything with them for whatever reason, and then freezing them. Our tiny refrigerator freezer is overflowing with them now so I’ve been thinking of some way to put a dent into them. Here is one.
We’ve been going to a beach on the Chesapeake Bay again this summer and in the time since we went last a bakery opened up not far away and we’ve switched from picking up lunch and then going to the beach to picking up breakfast and then going to the beach. It is so much nicer not being tied to when restaurants start serving lunch or if they are open on Sundays. The bakery is always with a line out the door and while I didn’t love their breakfast sandwiches, I have loved everything else we’ve gotten there.
I am normally not a person to get a muffin out but I did this last time and it was a really tasty, oversized blueberry muffin and it really got me thinking about making jumbo muffins. I’ve never had a jumbo muffin tin (I’ve also heard them referred to as “Texas-sized”, especially by bakers outside the US) because they seemed just so big but then I thought that I normally end up eating two regular-sized muffins when they are fresh from the oven anyway so why not cut to the chase and just make giant muffins? I ordered a new set of tins and some liners.
I don’t think they are too different to make from regular muffins but I did take care to make sure there was enough leavening and really loaded them up with blueberries because the wells just had more room for giant berries. An advantage of the jumbo muffin I had not thought of before. Sometimes when I’ve made traditional-sized muffins, I felt like some were under-fruited because the berries were just that big. This is not an issue when your muffin is the size of the palm of your hand.