Blueberry Thunder Muffins

So for 3 years I've heard about this blueberry farm that you can pick your own blueberries at, this year we finally went!!! And I was so excited, it actually exceeded my expectations. The blueberries were huge, the blackberries as big as my thumb, and delicious, and the rules: to eat as many as you could! We filled up with these magical muffins and pancakes and cobbler also...it seemed unavoidable! Try them, you'll be forever grateful you did!


Here is the recipe for

Blueberry Thunder Muffins
Persimmon Hill Farm’s jumbo muffins, they affectionately call Thunder Muffins. Made in extra-large muffin pans, they offer big flavor to your morning breakfast.

2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 cup milk

1 tsp. vanilla

2 1/2 cups fresh blueberries (frozen can be substituted)

1 Tbsp. sugar

1/4 tsp. ground cinnamon

Line six 3 1/2-inch (jumbo) muffin cups with paper baking cups; set aside. In medium bowl, combine flour, baking powder and salt; set aside.

In large mixing bowl, beat butter with electric mixer for 30 seconds. Add 1 cup sugar; beat until well combined. Beat in eggs, milk, vanilla (mixture will look curdled.) Stir in flour mixture until just moistened (batter should be lumpy). Gently stir in berries.

Spoon batter into prepared muffin cups, filling each nearly full. In small bowl, combine the 1 Tbsp. sugar and cinnamon. Sprinkle sugar mixture over batter.

Bake in preheated 350-degree oven for 35-40 minutes or until golden brown and a wooden toothpick inserted in centers come out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

Makes 6 jumbo muffins