Double Berry Jumbo Muffins
Ingredients
- 1 cup whole blackberries
- 1 cup sugar
- 1/2 cup canola oil
- 2 eggs at room temperature
- 2/3 cup whole milk Greek yogurt at room temperature
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 3 teaspoons baking powder
- Pinch salt
- 2 cups whole blueberries
- Sugar optional, for sprinkling
Instructions
- Preheat oven to 425. Line 6 wells in a jumbo muffin tin. Set aside.
- Mash the blackberries in a small bowl. Whisk the berries through a not too fine sieve into a second bowl or measuring cup to remove seeds. It should yield about 1/2 cup of juice/pulp. Set aside.
- In a large bowl or bowl of a stand mixer and mix together the sugar, the oil, blackberry juice/pulp, eggs, yogurt and vanilla . Mix until a fairly smooth batter forms.
- In a second bowl, whisk together the dry ingredients.
- Add them to the sugar mixture in a steam as the mixer runs. A slightly clumpy dough will form. Fold in the blueberries.
- Fill each well about 3/4 of the way. Sprinkle with sugar if using.
- Bake for 5 minutes then reduce heat to 375 and bake an additional 20 minutes or until a toothpick inserted in the center of a muffin comes out clean or with one or two coarse crumbs.
- Remove to wire rack. Cool completely.
Notes
Back on the jumbo muffins. It’s July and we can finally get some good local fruit. My husband picked up blackberries at the farm store and they tasted great but were super seedy. I thought I’d make them into muffins but I knew I’d lose a lot of fruit removing the seeds so I picked up some blueberries to mix in too. In my mind, these are called black and blue muffins but that isn’t super appetizing (and maybe offensive?) so I had to come up with something else to call them.
You probably could leave out the blackberries but I do think they add a depth of flavor even though you can’t really see them in the final muffin.
Blueberry muffins are a classic for a reason. They are juicy, flavorful, abundant in the summer and bake up really well. Growing up my mom made blueberry sour cream muffins (I posted my version of the recipe back in July 2004!) but Greek yogurt works just as well and adds a bit more tang.
I’ve really been enjoying jumbo muffins the last few years so I made those instead of regular sized muffins but if you wanted to make smaller sized ones you could probably (I haven’t tried this so if you do, report back) get just over a dozen using this recipe. I do think you get more muffin flavor from jumbo muffins but regular sized ones have their own appeal.
I had mine warm with salted butter and left the butter out for my husband who later told me he had never buttered a blueberry muffin before, only corn! Who have I been married to all these years!