Jumbo Bakery-Style Muffins

Subtly sweet, these muffins are full of plump berries, with just a hint of lemon. Use whichever berries you like best, from fresh blueberries to raspberries, blackberries, strawberries, even pitted cherries.

Serves: 6Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • ¼ cup brown sugar
  • 1½ Tbsp. plus 1½ cups unbleached all-purpose flour, divided
  • ½ tsp. ground cinnamon
  • 1 Tbsp. unsalted butter
  • ½ cup white whole-wheat flour
  • 1 Tbsp. sodium-free baking powder
  • ⅔ cup sugar
  • 1 egg white
  • 1 cup low-fat milk
  • ¼ cup canola oil
  • 1 tsp. vanilla extract
  • 1 tsp. lemon extract
  • 1¼ cups fresh blueberries


  • Preheat oven to 400°F. Grease a 6-cup jumbo muffin tin or line with disposable liners.
  • First make the crumb topping. Combine the brown sugar, 1½ all-purpose flour, and cinnamon in a small mixing bowl. Cut the butter in with your hands, processing until it has the consistency of wet sand. Set aside.
  • To make the batter, place 1½ cups all-purpose flour, white-whole wheat flour, baking powder, and sugar into a large mixing bowl and whisk well to combine. Add the egg white, milk, oil, and extracts and mix just until moist. Gently fold in the berries, stirring just until combined.
  • Fill the muffin cups about ⅔ full, then top with the crumb mixture, dividing evenly between the cups.
  • Place the pan on the middle rack of the oven and bake for 20–25 minutes. Remove from oven and gently move muffins to a wire rack to cool fully.