I really love all things breakfast and pastry, specifically, but I never really have both the inspiration to bake something for breakfast and the ingredients on hand when I want to use them. However, this particular day, I had some leftover blueberries and raspberries, some time on my hands, and an appetite. So, I decided to make these muffins in my jumbo muffin pan.
These muffins are awesome. I ate two of them right out of the oven so that I could get the butter to melt into them. Then I might have eaten more for lunch and more for dessert. I’m not even sure the six muffins lasted 24 hours…
JUMBO MIXED BERRY MUFFINS
Based on recipe found here.
3 cups (375 g) all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
2 large eggs, room temperature
1/2 cup (100 g) granulated sugar
1/2 cup (100 g) brown sugar
1 cup buttermilk, room temperature
1/2 cup vegetable oil
1 tsp. vanilla extract
2 cups (340 g) mixed berries, fresh or frozen (not thawed)
- Preheat oven to 425 degrees. Butter muffin pan.
- In a large bowl, toss together flour, baking powder, salt, and cinnamon. Mix until combined, then set aside.
- In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined.
- Whisk in buttermilk, oil, and vanilla extract.
- Fold wet ingredients into dry ingredients, and mix everything together by hand until no flour remains. Avoid over-mixing.
- Gently fold in mixed berries, reserving some (about 1/4 cup).
- Spoon batter into muffin pan, filling all the way to the top. Press remaining berries onto the top of each muffin. Sprinkle with course sugar if desired.
- Bake at 425 degrees for 5 minutes, then reduce temperature to 375 degrees and continue to bake for 25-26 minutes until tops are golden brown and toothpick inserted into the center comes out clean.