I have always marveled at the size of bakery muffins. How do they get them so big? Do they have really special muffin pans? Do they load up a regular muffin pan with batter and let it overflow? Do they use something I never thought of…like a coffee can? Who knows? All I know is my kids love muffins and they really love the gigantic bakery muffins. I have tried on numerous occasions to replicate the "giant" muffin, but I would just end up with an extremely deformed regular muffin….until now!
I was recently looking for a new muffin pan and found the Texas Muffin Pan at my local grocery store! It is a giant pan for making giant muffins! I hit the jackpot! I always suspected they existed, but now I found one! I raced my awesome muffin pan home and asked the kids what kind of muffins they wanted. Blueberry – easy enough!
Ingredients:
2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 egg
1 cup milk
1/4 cup melted butter
Step 1:
Mix flour, baking powder, salt and sugar in a large bowl.
Step 2:
Flour your blueberries so they don't sink to the bottom of your muffin. (I used Dole frozen blueberries for my muffins).
Step 3:
Mix eggs, milk and butter together. Stir together with dry mixture and add blueberries.
Step 4:
Bake at 375 degrees for 25 minutes. (Makes 6 jumbo muffins).
Thanks for Reading!
Daniele
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