Email to Rosemary Leibrook      

Recipe Categories: Rcy66y's HOME PAGEAMISH APPETIZERS ARTSandCRAFTS BBQ BEVERAGES BISCUITS BREAD BREADMACHINE BREAKFAST CAKES CAKESandPIES CANDY CANNINGPRESERVING CASSEROLES CHEESECAKE CHILI COBBLERS COFFEECAKE COOKIES COOKINGMETHODS CROCKPOT CUPCAKES DESSERTS DIABETIC Dip DOGTREATS EGGS ETHNIC FISHandSEAFOOD FRUIT GARDENOUTDOORS GrandDaughtersCookB HEALTHBEAUTY ICINGS INGREDIENTEQIIVALENTS INMUG JAMSandJELLIES JarReceipes LeibrookFamilyRecipes LOW-CARB LOWFAT MARINADES MEATS MUFFINS OutdoorCamping PASTA PASTRIES PetixCardellaFamilyCooks Pickles PIES PIZZA POULTRY Punch QuanityCooking RECIPEFORAHOME RELISH RICE RichmondFamilyRecipes SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing SubstitutionChart SweetRolls VEGETABLES VEGETARIAN

Jumbo Blueberry or Strawberry Muffins




Source of Recipe


recipe ross


List of Ingredients





4-1/4 cups all-purpose flour
1-1/2 cups sugar
3/4 cup butter or margarine, softened
1 tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1-1/2 tsp. cinnamon, or to taste
1 tbsp. grated lemon zest
1-1/2 cups buttermilk (do not substitute milk in place of buttermilk)
2 large eggs
1 tbsp. vanilla or 2 tsp. almond extract
2 cups blueberries, fresh or frozen, unthawed or 1-1/2 - 2 cups chopped fresh firm strawberries and 1 - 2 tsp. strawberries)


Recipe




Heat oven to 375ºF (185ºC). Place oven rack to second-bottom position. Generously grease 12 jumbo muffin cups, then cut out circles of parchment paper (or waxed paper) to fit into bottom of each muffin cup. In a large mixing bowl using an electric mixer blend flour with sugar, butter and salt until mixture resembles a fine meal (reserve 1/2 cup mixture and transfer to a small bowl; set aside to sprinkle on top). In a small bowl mix baking powder, baking soda, cinnamon and lemon zest to remaining flour mixture; mix until combined. In a bowl whisk buttermilk with eggs and vanilla to blend; add to creamed mixture; gently mix just until combined. Do not overmix! Carefully fold in blueberries or chopped strawberries. Divide evenly mixture between muffin cups. Sprinkle reserved streusel over tops of muffins. Bake about 25 - 30 minutes, until muffins test done (if using frozen berries,.baking time will increase slightly). Cool about 5 minutes in pans, carefully lift out to a rack. Makes 12 muffins.