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
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.