I had a hankering for those GIANT Costco blueberry muffins from my childhood. So I looked up a copycat recipe and they were pretty delicious. Here is the recipe I used with modifications I implemented:
INGREDIENTS:
1/2 cup of softened butter (I use a dairy free butter for non-dairy tolerant body!)
1 + 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
2 cups of all purpose flour
1 teaspoon of salt
2 teaspoons of baking powder
1/2 cup of buttermilk (I use non-dairy oat milk)
2 cups of blueberries washed + drained
3 teaspoons of sugar
HOW TO ASSEMBLE:
Preheat oven to 400
Cream butter (or your non-dairy butter) and 1 + 1/4 cups of sugar until light and fluffy.
Add the eggs one at a time until mixed.
Add vanilla and buttermilk, mix to combine.
In a bowl, mix the flour, salt and baking powder. Add to the creamed mixture. (You are supposed to sift the dry ingredients. I think it does make a difference but sometimes I just can’t so I didn’t with this recipe and they turned out fine.)
Fold in the blueberries. (The recipe asks for you to mash half the blueberries. I did not do this step)
What makes these GIANT is a jumbo muffin tin/liner situation. I did not have that so I used a regular muffin tin and liners and they still turned out fine. Doesn’t mean I don’t want a giant muffin tin for the future!!! I think it would really fulfill my childhood-Costco-blueberry-muffin-dreams.
Fill batter into muffin tin/mold a little over half leaving room for muffins to rise.
Sprinkle with the 3 teaspoons of sugar over the un-cooked muffins.
Reduce oven to 375 and bake for 30-35 minutes.
I used a knife to see if it came out clean to make sure they were cooked.
Let cool a bit and then eat! Yum! Enjoy!
