These Texas Sized Blueberry Muffins are bursting with fresh blueberries, a hint of lemon, lightly topped with a streusel topping and are huge. And I know one thing for sure is that this is the only way you will want to enjoy them from here on out. I’ll show you how to take a simple muffin recipe and make it bigger, bolder, and better with no added effort.
These easy muffins taste great and they will fill you up better than the typical homemade blueberry muffin recipe that doesn’t taste anywhere near as good. Here’s why I like blueberry muffins and how I like to make them, especially when I make them Texas-sized.
Why Are Blueberry Muffins the Best Kind of Muffin?
We tend to think of only a few kinds of muffins when we need a go-to for the popular morning pastry. There is banana nut, bran, chocolate and of course blueberry. There may be others (lemon poppy seed is a backup), but those are the main options you usually find.
I prefer the good old blueberry to all the rest. Chocolate belongs in a cupcake. Bran is nobody’s real favorite (let’s be honest). and banana nut is great, but it’s more of a hack for using overripe bananas than it is a go-to option that everybody loves. Share in the comments if you want to prove me wrong and be a spoilsport, but I have never heard anybody tell me they don’t like blueberry muffins.
Another thing I have never heard from anybody who loves blueberry muffins is that they wish they were smaller. That’s a good thing because we’re here today to make Texas-Sized Blueberry Muffins.
What Makes a Blueberry Muffin “Texas-Sized”?
Easy. Texas-sized blueberry muffins are huge. Big as the Texas sky and flooded with as many bursting blueberries as there are stars in the sky. Making blueberry muffins this big takes commitment, but it’s worth it. You won’t believe you ever settled for less once you get an eyeful of these pillowy heaps of buttered bliss.
All you have to do to get these Texas-sized muffin monuments is make a little more baking mix with the proper measurements. Of course, the size of the muffins isn’t the only thing that matters. It’s no use having muffins this big if they don’t taste extraordinary. That’s why I love this recipe for the added flavors that make it the best tasting and one of the biggest blueberry muffins I ever got to enjoy.
Lemon and Blueberry
When you’re asked to think of a pairing, certain items automatically spring to mind. You just know that peanut butter and chocolate are a to-die-for combination. You know of wine and cheese pairings, or maybe you like the blend of flavors such as orange and vanilla cream. We all know the most famous and popular pairings and we have our favorites. However, as much as we love the combination of lemon and fresh blueberries, it’s still a pairing we rarely discuss if ever.
Who can imagine a blueberry pie without some added zest provided by lemon? Lemon juice enhances the natural tartness of blueberries and helps to highlight their robust juicy flavor. The best thing you can do to your blueberry muffins is to add lemon. They’re best friends!
This recipe uses the best part of the lemon (the zest) to bring out the sweet and tangy flavor bombs in each blueberry. It makes the whole muffin taste extraordinary and not only the muffin top although that part of these Texas-sized blueberry muffins also has some surprises.
How to Top a Blueberry Muffin
The way to top a blueberry muffin properly is a subject of much debate. At least among those of us who adore this particular flavor of muffin. It can be a very personal choice and I prefer to have a sweet crumbly streusel topping on my blueberry muffins.
You may not realize it when you are eating one, but a muffin topped with streusel is far superior to any other muffin. It brings so much more texture and flavor. We make big, bright, robust, bursting with flavor Texas-sized muffins. That means getting the right streusel topping and bringing the whole thing home with some cinnamon spiced crumbles over the warm fluffy mound of delicate cakey muffins.
The Simplicity of Texas-Sized Blueberry Muffins
The best things in life are the simplest. These muffins are carefully balanced and made to make you happy. Although I emphasize their complexity to make a point, these delicious treats are very easy to make and take practically no effort compared to using a boxed muffin mix. I like to keep it super simple while bringing the best out of the dishes I create, which is why I am so proud of these blueberry muffins. It all comes together effortlessly and flawlessly,
The streusel topping is the easiest thing and it’s the first thing you should prepare before setting it aside to work on the rest of the recipe. All you have to do then is mix the dry, mix the wet, and add that zest just before folding in those big gorgeous blueberries. That’s it. Pour it. Top it. Cook it. And then, the very best part. You get to eat it.
These muffins will give you a good power start to your day if you need a grab-and-go breakfast, or if you just want to grab and recline in a comfy chair and watch tv. No judgment here. Who can blame you?
Ingredients Needed to Make Texas-Sized Blueberry Muffins
For the Muffins
- Flour
- Sugar
- Baking Powder
- Salt
- Eggs
- Vanilla
- Buttermilk
- Vegetable oil
- Lemon zest
- Blueberries
For the Streusel Topping
- Sugar
- Flour
- Cinnamon
- Butter, room temperature
(Actual measurements in the recipe card below.)
How to Make Texas-Sized Blueberry Muffins
For the Streusel Topping
- Whisk sugar, flour, cinnamon, and butter together in a small mixing bowl
- Set aside
For the Muffins
- Preheat oven to 400°.
- Prepare a jumbo muffin pan by lining it with jumbo muffin liners.
- In a medium bowl, whisk flour, sugar, baking powder, and salt together.
- Mix egg, buttermilk, oil, and vanilla extract together then add to dry ingredients, stir.
- Add lemon zest and stir just until combined, the batter will be a bit lumpy.
- Gently fold in blueberries and fill liners 2/3 full.
- Top each muffin with streusel topping or add course sugar on top.
- Bake for 30 minutes or until a toothpick inserted comes out clean.
Try These Delicious Blueberry Muffins Today
Here are a few more delicious recipes that can be found on the blog:
- Texas Style Apple Pecan Muffins
- Cranberry Orange Scones
- Blueberry Lemon Crumb Bars
- Blueberry Sour Cream Coffee Cake
And here is a delicious homemade honey bun recipe from Deliciously Seasoned that you are sure to love too!
Texas Size Blueberry Muffins
Ingredients
For the Muffins
- 1 3/4 cups flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 1 tsp vanilla
- 2 tsp lemon zest
- 1 cup blueberries
For the Streusel Topping
- 1/4 cup sugar
- 1 tbsp flour
- 1/8 tsp cinnamon
- 2 tbsp butter, room temperature
Instructions
For the Streusel Topping
- Whisk sugar, flour, cinnamon, and butter together in a small mixing bowl. Set aside.
For the Muffins
- Preheat oven to 400°
- Prepare a jumbo muffin pan by lining it with jumbo muffin liners.
- In a medium bowl, whisk flour, sugar, baking powder, and salt together.
- Mix egg, buttermilk, oil, and vanilla extract together than add to dry ingredients, stir.
- Add lemon zest and stir just until combined, the batter will be a bit lumpy.
- Gently fold in blueberries and fill liners 2/3 full.
- Top each muffin with streusel topping.
- Bake for 30 minutes or until toothpick inserted comes out clean.
Here are a few pics that are the perfect size for pinning to Pinterest:
Enjoy,
Terri
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