Whenever my parents would go to Sam’s Club, I would tag along knowing that amid the dauntingly gigantic aisles and bulk items made for a Brobdingnag (Gulliver’s Travels, anyone?), I would get to pick out one of my favorite treats: half a dozen jumbo blueberry muffins.
You know EXACTLY which ones I’m talking about, right? The oversized, sugary muffins filled with tiny little blueberries? They were (and still are) a dream, but with muffins being so easy to make, I thought it would be best to recreate these childhood favorites with some additional flavor and add even more blueberries into the mix.
This recipe has been adapted from NY Times’ Jordan Marsh’s Blueberry Muffins Recipe – their version makes for some delectable muffins, too!
I used both fresh and frozen blueberries, as the frozen tend to add a bit more of that beautiful, blueish purple color, as well as added some lemon zest to bring in some additional fresh flavor…can’t wait for you to try!
1/2 cup softened unsalted butter
1 1/4 cup granulated sugar
2 large eggs, room temperature
2 cups all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
1/2 cup whole milk
Zest of 1 lemon
1 cup fresh blueberries
1 cup frozen blueberries (OR 2 cups of fresh blueberries)
- Preheat oven to 375 degrees and line a muffin tin with 12 liners OR grease liberally with butter.
- Using a mixer, cream butter and sugar in a large bowl on medium speed until light and fluffy – the sugar should look dissolved into the butter.
- Add eggs one at a time and cream until *just* incorporated.
- Turn off the mixer and add half of the flour, baking powder, and salt. Slowly mix to incorporate.
- Add half of the milk.
- Repeat steps 4 & 5, alternating the dry and wet ingredients until no dry bits remain.
- Add the lemon zest and blueberries into the batter and fold in gently using a spatula.
- Fill each liner to the top with batter. OPTIONAL: Sprinkle additional blueberries, sugar, or oats on top.
- Bake for 30-35 minutes, let cool for at least 10 minutes before eating…as hard as that may be.