How To Make And Bake A Giant Blueberry Muffin Or A Muffin Cake

My daughter, Tiffany, loves blueberry muffins and asks me to make them for her all of the time. For her 16th birthday, she decided she wanted me to bake a giant blueberry muffin cake for her. How would I do that? I have normal sized and mini muffin tins, but I had never even seen a large muffin before.

I went to Michael's which is a craft store, near our house. To my astonishment, in their baking aisle, they had a giant muffin tin, made by Wilton for $29.99. Normally, I would not pay that much for a pan, but it was important to her and you only turn 16 once. So I bought it and wondered how I could bake a successful giant blueberry muffin.I began testing to see how much batter to use and how long to bake it.

There is a photo of the tin below. It is 15 inches long. The halves are 7.5 inches across. One half is the bottom of the muffin and the other is a swirly muffin top. Spray both sides with a lot of cooking or baking spray. Pam or Baker's Joy work well.

When I make muffins, I either buy Betty Crocker mix or some other packaged mix so I do not have to make them totally from scratch to save time and trouble.

I finally hit on the right amount of batter and the right time, depending on your oven's heat setting, of course.

As I mentioned above, be sure that you spray both sides of the tin well. Preheat your oven to 400 degrees Fahrenheit. Place the muffin tin on a flat cookie sheet, just in case some of the batter bubbles over. The flat pan will catch the batter and not dirty your oven.

Empty four packets of Betty Crocker blueberry muffin mix into a large bowl. These packets are 78 cents at my local Wal-Mart right now and each one makes six muffins. Of course, there are many other flavors of muffin mix as well, and you can use a different brand, which I sometimes do. Add two cups of water, stir, and pour into the bottom and top portions of the muffin tin. The bottom should have a little more than half and the top portion should take a little less than half. Sorry but I never measured to see what the exact measurements are.

Bake for 30 to 40 minutes, until a toothpick inserted in the center of the bottom portion of the muffin comes out clean. As I said earlier, the specific amount of time will depend on your oven's setting. Mine usually takes the longer amount of time, but in some ovens, this muffin will be done by 30 minutes. To be safe, set your timer for 30 minutes, test it, and if needed, bake your giant blueberry muffin a little longer.

Let the muffin cool in the tin for about 20 minutes. Take a butter knife and lightly loosen the top edges of both sides of the muffin. Then turn the tin over. Both halves of the muffin should come right out, each in one piece with no tears or damage. The first time I did this, I was scared, but they popped right on out in one piece. I was so amazed and delighted because I usually ruin cakes when I try to remove them from their pans.

Let the halves cool completely. Then place the bottom half on the serving plate. You can stick some toothpicks in it and then place the top half on. Decorate as desired.

You can choose to frost this cupcake with Cool Whip, in between and/or on the top. It is delicious like this. My daughter prefers it plain so that is how I made it this year for her 17th birthday. Good luck and let me know how your giant muffin turns out.