This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Giant Blueberry Muffins
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- #19587
These are baked in Texas-size muffin pans, but you can also use regular sized pans if you wish.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
9 reviews
ingredients
2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup milk
1/2 cup melted and cooled butter
1 tablespoon grated orange peel, optional
1 cup blueberries, fresh or frozen (not thawed)
directions
Preheat the oven to 350 degrees F. Grease a 6-cup texas size muffin tin or a regular size 12-cup muffin tin or line with paper liners.
Combine the flour, sugar, baking powder, and salt in a large bowl. Mix well.
In another bowl, beat together the eggs, milk, melted butter, and orange peel. Stir the egg mixture into the flour mixture. Do not overmix but stir just until combined.
Add the blueberries and stir just until combined.
Divide the muffin batter between the prepared muffin cups.
Place the muffin tin in the oven and bake at 350 degrees F for 35 minutes or until the centers test done when tested with a toothpick.
Let cool for 5 minutes in the muffin tin then remove the muffins to a wire rack to cool completely.
Store the muffins in an airtight container.
nutrition data
443 calories, 19 grams fat, 62 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
August 29, 2016
First batch in Texas tins was good but not great. Next batch, I added vanilla to the batter and topped the muffins with a mixture of sanding sugar and cinnamon before baking. It made a big difference. Good muffins.
September 8, 2014
Perfect!!!, I made mini-muffins,I just added 1/4 tsp of salt instead of 1/2, I also divided batter in half and added only 1/2 cup of BBs instead of 1 and used lemon curd in the other half. This is the perfect moist mixture which I have been looking for ages, not too light and too sweet like a cupcake but not heavy like a muffin and just the right amount of sugar Thanks from Paris, France!
July 4, 2013
LOVED THIS RECIPE! Made it in regular size muffin tins.
June 30, 2013
I just scored some jumbo muffin tins in perfect condition at a thrift store. This is the first recipe I found and tried with the new pans. It's excellent! I didn't find it salty at all but maybe my blueberries were sweeter. I used fresh blueberries because my store had some lovely ones available but normally I would probably stick with the frozen kind.
June 30, 2012
This is a great recipe! Made exactly as written, doubled, with one extra cup of blueberries (3 cups for the double batch) but didn't have any orange zest. So, I've rated it on the following: Batter: 5 stars - perfectly thick - I used fresh berries, they stayed well dispersed throughout the muffins. Baking time/quality: 5 stars - Exactly 35 mins and my 6 texas sized muffins were perfectly baked right through, gorgeous brown bottoms and light brown tops bursting with blueberries. Taste: Heavy, buttery, a bit salty, lacking something...this is where it fell short of a 5 star recipe for me, don't get me wrong, this recipe is a keeper, maybe if I had had an orange on hand, it would have made all the difference? But I think a bit of cinnamon, maybe a touch of almond or vanilla extract and dare I say nutmeg? not sure, but it needs a bit of zip. Overall, a very good muffin and a definite keeper! I will make them again but with some adjustments: substitute some of that butter with applesauce or pear puree, cut the salt a bit, and definitely use the orange zest and something for an added zip. Thank you!
June 30, 2011
A really lovely muffin, perhaps a tad too salty. To make them pseudo-healthy I replaced half of the flour with wholemeal flour and used vegetable oil instead of butter. Still turned out fine.
June 18, 2009
This recipe is genius! I have been looking for a recipe for GIANT blueberry muffins for ages as when I usually make them in the large tins they turn out all squshy on the inside, or burnt. I followed this recipe for the first time today and the muffins were brilliant! Very much recommened! I can't wait to try other recipes from this site now! :)
March 23, 2009
I actually used some of the frozen mixed berries you buy in the big bag at costco...also used NON-salted butter and skim milk. Made the muffins super delicious.
April 6, 2008
I have tried texas sized muffins in the past using 12 muffin recipes and they have had dried tops and mushy insides. This recipe was excellent. A moist, buttery consistency and the recipe holds up with the larger size. I also like it that you don't have to bother to thaw out the blueberrys which makes it easier to make.