Copycat Junior's Berries On Top Jumbo Blueberry Muffins Recipe

Name: Copycat Junior's Berries On Top Jumbo Blueberry Muffins
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: All Purpose Flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; Sweet Unsalted Butter; 1 1/2 cups granulated sugar; Extra Large Eggs; Real Vanilla Extract; Fresh Blueberries; 1 cup milk

Indulge in the magic of Junior's, the famed NYC eatery, with this irresistible copycat recipe for their legendary blueberry muffins! These jumbo muffins are bursting with juicy blueberries, boasting a tender crumb and a sweet, subtly spiced topping. A perfect breakfast treat or delightful afternoon snack, this recipe is surprisingly easy to make and guaranteed to impress.

Prep Time 20 mins

Cook Time 40 mins

Calories 554.3 kcal

Protein 16g

Rating 4.4 (23 Reviews)

Copycat Junior's Berries On Top Jumbo Blueberry Muffins

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Copycat Junior's Berries On Top Jumbo Blueberry Muffins

All Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Sweet Unsalted Butter
1 1/2 cups granulated sugar
Extra Large Eggs
Real Vanilla Extract
Fresh Blueberries
1 cup milk

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How to Make Copycat Junior's Berries On Top Jumbo Blueberry Muffins

Preheat oven to 400°F (200°C). Grease 6 jumbo muffin tins or 12 regular-size muffin tins.
Wash and sort 3 cups of fresh blueberries. Set aside 2 cups for mashing. Divide the remaining 1 cup into two 1/2 cup portions – one for the batter and one for topping.
In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and 1/2 teaspoon ground cinnamon.
In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar using an electric mixer on high speed for 2 minutes, until light and fluffy.
Add 2 large eggs one at a time, mixing well after each addition. Beat until the batter is light yellow and creamy.
Stir in 1 teaspoon vanilla extract and the 2 cups mashed blueberries until well combined.
Reduce mixer speed to medium. Gradually add the dry ingredients (flour mixture) and 1 cup milk alternately, beginning and ending with the dry ingredients, in three additions each. Mix until just combined.
Gently fold in 1/2 cup of the whole blueberries.
Fill muffin tins almost to the top.
Top each muffin with the remaining 1/2 cup of whole blueberries.
Bake for 10 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and bake for another 15-20 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
Let the muffins cool in the tins for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy!