These XXL vanilla blueberry muffins are soft, fluffy, and bursting with juicy blueberries, making them a perfect treat for breakfast or a mid-afternoon snack. With a rich, buttery base and a hint of vanilla, each muffin is golden on the outside and light on the inside. These muffins can be easily customized to suit your taste—swap out the blueberries for raspberries, or add a citrus twist by replacing the vanilla with fresh lemon zest. Whether you bake them extra large or bite-sized, these muffins are quick to make and incredibly satisfying.
Why You’ll Love This Recipe
You’ll love these muffins because they’re incredibly versatile, simple to make, and absolutely delicious. The combination of buttery vanilla batter and sweet, tart blueberries creates a muffin that’s perfectly moist and flavorful. The recipe allows you to experiment with different flavors—citrus zest or other berries—so you can make these muffins your own. Plus, they’re great for any time of day, whether you’re enjoying them with your morning coffee or as a sweet afternoon snack. With just a few minutes of prep time, you’ll have a batch of homemade muffins that rival anything from a bakery.
Perfect Occasion
These muffins are ideal for any occasion where you want to serve something homemade and comforting. They’re perfect for a casual breakfast, a weekend brunch, or even as a grab-and-go snack throughout the week. These XXL muffins are especially great for sharing, making them a wonderful choice for family gatherings or office treats. Whether you’re hosting a relaxed get-together or simply want a delicious homemade snack on hand, these muffins are the perfect solution. With their big size and bold flavor, they’re sure to impress.
Decoration Tips
To give your muffins an extra-special touch, sprinkle a generous amount of sugar on top before baking for a crispy, sweet finish. You can also add a few extra blueberries or raspberries on top of each muffin before they go in the oven for a pop of color and fruitiness. If you’re making a lemon variation, try drizzling a simple lemon glaze (made from powdered sugar and lemon juice) over the top after they’ve cooled for a bright, tangy contrast to the rich, buttery base. Serve them in colorful muffin liners for an even more festive presentation.
Ingredients:
- 220 g unsalted butter, softened
- 300 g self-rising flour
- 250 g all-purpose flour
- 4 large eggs
- 240 ml milk
- 450 g sugar
- Frozen or fresh blueberries (as needed)
- 4 teaspoons vanilla extract
Instructions:
- Prepare the Batter:
In a large bowl, cream the softened butter with the sugar until just combined. Add the eggs one at a time, mixing lightly after each addition. Stir in the vanilla extract. - Add the Dry Ingredients:
Gradually mix in the all-purpose flour. Once incorporated, pour in the milk and stir until the batter is smooth. Finally, fold in the self-rising flour just until combined, being careful not to overmix. - Fold in Blueberries:
Gently fold the blueberries into the batter, making sure they’re evenly distributed. Reserve a few extra blueberries to sprinkle on top before baking. - Prepare the Muffin Tins:
Preheat your oven to 180°C (350°F). Grease or line your muffin tin, and fill the molds with the batter. Be sure to leave a bit of room at the top, as the muffins will rise. Add the extra blueberries on top and sprinkle each muffin with sugar for a crunchy topping. - Bake:
Place the muffins in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown and puffed up. - Cool and Serve:
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Flavor Variations:
- Lemon Blueberry Muffins: Replace the vanilla with the zest of one lemon for a bright citrus flavor.
- Raspberry Muffins: Swap the blueberries for fresh or frozen raspberries for a tart, fruity twist.
Enjoy!
