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Giant Blueberry Muffins

  • 1 Giant Muffin Pan
  • 1 1/2 cups fresh blueberries
  • 2 Tablespoons sugar
  • 2 2/3 cups flour
  • 3 heaping tablespoons sugar
  • 3 3/4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 beaten eggs
  • 1 cup milk 1/2 cup oil
  • 1 1/2 teaspoons sugar

Giant Blueberry Muffins

Preparation Heat oven to 375°F.

Toss blueberries with 2 tablespoons sugar; set aside.

Stir flour, sugar, baking powder and salt together in a mixing bowl.

Combine eggs, milk and oil and add all at once to dry ingredients.

Stir only until ingredients are moistened.

Gently stir blueberries into batter.

Divide evenly into a lightly greased muffin pan.

Sprinkle top of each muffin with 1/4 teaspoon sugar.

Bake about 30 to 35 minutes or until toothpick inserted in center comes out clean.

Let cool about 5 minutes in pan; remove and cool on wire rack.

Yield: 6 giant muffins.