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Ginormous Blueberry Muffin Recipe

From Caitlin Friedman’s children’s pop-up book, How to Feed a Hungry Giant. This picture book with interactive surprises like a pull-tab draining a pool full of chocolate milk, an open cabinet door revealing Oscar’s dog, Cowgirl and several colossal pop-ups fit for a giant! Read our review here.

There’s no better way to feed a hungry giant than with this GINORMOUS blueberry muffin recipe.

It’s sure to be a pleaser for Giants and little one’s a like!

Ginormous Blueberry Muffin Recipe

For the topping

Vegetable Oil
1 teaspoon ground cinnamon
1 tablespoon unsalted butter, cut into very small pieces, chilled
2 tablespoons all-purpose flour
1 teaspoon light brown sugar

For the muffin

2 cups all-purpose flour, plus extra for dusting the pan
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons (½ stick) unsalted butter at room temperature
2/3 cup granulated sugar
2 large eggs at room temperature
½ cup whole milk at room temperature
1 cup sour cream at room temperature
2 cups fresh or frozen blueberries (thawed and drained if frozen)

How to Make a Ginormous Blueberry Muffin

1. Preheat the oven to 350°F. Grease an 8-inch round cake pan with butter or vegetable oil, dust it with flour and tap out any excess flour. Set the pan aside.
2. Make the topping: Combine the cinnamon, butter, flour, and brown sugar in a small bowl, and stir together well with your fingers. Set it aside.
3. Make the muffin: Mix the flour, baking powder, baking soda, and salt in a bowl, and set it aside.
4. In a large mixing bowl, blend the butter and sugar with an electric mixer until fluffy. Then add the eggs, one at a time, beating well after each addition. Add the milk and sour cream, and blend again.
5. One cup at a time, add the flour mixture to the egg mixture, stirring it in well.
6. Fold in the blueberries very gently so they don’t break and turn everything blue.
7. Pour the mixture into the prepared cake pan. Sprinkle the topping over the batter, and bake until a knife inserted in the center of the muffin comes out clean, 40 to 45 minutes.
8. Let the muffin cool slightly in the pan, and then cut it into wedges to serve.
About Julee: Julee Morrison is an experienced author with 35 years of expertise in parenting and recipes. She is the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook. Julee is passionate about baking, crystals, reading, and family. Her writing has appeared in The LA Times (Bon Jovi Obsession Goes Global), Disney's Family Fun Magazine (August 2010, July 2009, September 2008), and My Family Gave Up Television (page 92, Disney Family Fun August 2010). Her great ideas have been featured in Disney's Family Fun (Page 80, September 2008) and the Write for Charity book From the Heart (May 2010). Julee's work has also been published in Weight Watchers Magazine, All You Magazine (Jan. 2011, February 2011, June 2013), Scholastic Parent and Child Magazine (Oct. 2011), Red River Family Magazine (Jan. 2011),, and more. Notably, her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" made AP News, and "The Sly Way I Cured My Child's Lying Habit" was featured on PopSugar. When she's not writing, Julee enjoys spending time with her family and exploring new baking recipes.
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