If you should, say, decide to bake your muffins in the giant muffin pan instead of the regular sized pan - you may need to adjust your baking time longer than you think. (I am mostly kidding about telling January to stick it. Mostly.)
The outsides taste amazing, the insides, however, were a teensy bit raw-ish. Recipe found here. I recommend a minimum baking time of 50 minutes if you're making the bakery style giant muffins. If you double the batter recipe you'll have enough for 6 large or 12 regular muffins (a single recipe of the topping is plenty).
The blueberries are from our local church cannery and are full to bursting of juicy deliciousness - definitely worth it.
