Jumbo Blueberry Raspberry Muffins
Recipe GLPR67632b252cd084
Tender, fruit-filled jumbo muffins bursting with fresh blueberries and raspberries, topped with a buttery walnut crumble. Perfect for breakfast or brunch, these substantial muffins combine warm spices with bright citrus notes for a delicious morning treat.
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Ingredients
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
2 large eggs
2 tablespoons butter, softened
1 cup buttermilk
1 teaspoon lemon zest
1 cup fresh blueberries
¾ cup fresh raspberries
2 tablespoons finely chopped walnuts
Directions
Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly distributed.
In a separate bowl, beat the eggs together with an electric mixer until well blended. Add the softened butter, buttermilk, and lemon zest to the eggs and mix until the ingredients are fully incorporated.
Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be lumpy—avoid overmixing, as this develops gluten and results in tough muffins. Gently fold in the blueberries and raspberries until evenly distributed throughout the batter.
Lightly coat a jumbo muffin tin with cooking spray. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
In a small bowl, combine the finely chopped walnuts. If desired, add a small amount of butter or sugar to create a crumbly topping by mashing with a fork until the texture resembles coarse breadcrumbs. Sprinkle this topping evenly over the batter in each muffin cup.
Bake for 20 to 30 minutes until the muffin tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 10 minutes, then transfer them to a cooling rack. Serve warm with butter, or cool completely before storing.
