This recipe for jumbo blueberry muffins is a delightful treat for any time of the day. These muffins are not just known for their size, but for their soft texture and the explosion of sweet and tangy blueberries in every bite. The hint of cinnamon gives an additional warmth that pairs perfectly with the blueberries. Whether for breakfast, dessert, or a snack, these muffins are sure to impress.
Most of the ingredients for these muffins are likely already in your pantry. However, fresh blueberries are key to this recipe. While frozen can be substituted, fresh blueberries have a vibrant color and natural sweetness that truly elevates these muffins. Make sure to pick ripe blueberries for the best flavor profile. Also, this recipe uses sour cream, which adds to the moisture and slight tanginess of the muffins. If you don't usually have it on hand, it's worth adding to your shopping list.
Ingredients Required for Jumbo Blueberry Muffins
All-purpose flour: The base of the muffin batter, providing structure.
Baking powder and baking soda: Leavening agents that help the muffins rise.
Cinnamon: Adds a hint of warmth and spice to the muffins.
Salt: Enhances the sweet and tangy flavors in the recipe.
Butter and vegetable oil: Adds moisture and richness to the muffins.
Granulated sugar: Sweetens the muffins.
Eggs: Helps bind the ingredients together and contributes to the rise of the muffins.
Sour cream: Adds tanginess and moisture to the muffins, keeping them soft and delicious.
Milk: Adds moisture and helps create a smooth batter.
Vanilla extract: Gives a subtle depth to the sweet flavor profile.
Fresh blueberries: The star of the show, adding bursts of sweetness and color to every bite.
One reader, Erena Worley says:
These jumbo blueberry muffins are a game-changer! The recipe is easy to follow and the muffins turn out moist and bursting with juicy blueberries. They're a hit with my family and friends every time I make them. A definite must-try for all blueberry lovers!
Techniques Required for Making Jumbo Blueberry Muffins
How to preheat oven: Preheat the oven to 425 degrees F before baking the muffins to ensure it reaches the correct temperature for baking.
How to grease muffin pan: Generously grease a jumbo 6-count muffin pan with butter or nonstick spray, or line with muffin liners to prevent the muffins from sticking to the pan.
How to whisk dry ingredients: Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl to ensure even distribution of leavening agents and spices in the batter.
How to combine wet ingredients: Whisk the melted butter, oil, sugar, and eggs together until combined, then whisk in the sour cream, milk, and vanilla extract to create a smooth, creamy mixture.
How to fold ingredients together: Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined, being careful not to overmix the batter.
How to fold in blueberries: Gently fold in the fresh blueberries into the batter to evenly distribute them without breaking or crushing the berries.
How to fill muffin cups: Divide the batter between each muffin cup, filling all the way to the top to achieve the classic domed muffin shape.
How to sprinkle with sugar: Sprinkle the tops of the muffins with coarse sugar before baking, if desired, to add a sweet crunch to the muffin tops.
How to test for doneness: Insert a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done baking.
How to cool muffins: Allow the muffins to cool for 10 minutes in the pan before serving to ensure they set properly and are easier to handle.
How To Make Jumbo Blueberry Muffins
Have a fill of these satisfying Jumbo Blueberry Muffins! They’re big, delectable, bursting with lots of blueberries, cinnamon, and sour cream for fluff!
Serves:
Ingredients
- 3cupsall-purpose flour,spoon and leveled
- 3tspbaking powder
- ¼tspbaking soda
- ½tspcinnamon,ground, optional
- ½tspsalt
- ⅓cupbutter,(5 tbsp) unsalted, melted, slightly cooled
- ⅓cupvegetable oil,or canola oil, or melted coconut oil
- 1cupgranulated sugar
- 2large eggs,at room temperature
- ⅓cupsour cream,or yogurt, at room temperature
- 1cupmilk,at room temperature
- 1tspvanilla extract
- 1½cupsfresh blueberries,or frozen, do not thaw
- sugar for sprinkling,coarse, optional, for sprinkling
Instructions
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Preheat oven to 425 degrees F.
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Generously grease a jumbo 6-count muffin pan with butter or nonstick spray, or line with muffin liners. Set aside.
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Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Set aside.
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Whisk the melted butter, oil, sugar, and eggs together until combined.
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Then whisk in the sour cream, milk, and vanilla extract. the mixture will be pale yellow.
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Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined.
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Use a whisk to get rid of any large lumps of flour, if needed. Avoid overmixing.
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The batter will be thick. Fold in the blueberries.
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Divide the batter between each muffin cup, filling all the way to the top.
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Sprinkle with coarse sugar, if desired.
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Bake at 425 degrees F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 25 to 30 minutes, or until the tops are lightly golden brown and centers are set.
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Stick a toothpick in the center of a muffin to test for doneness.
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If it comes out clean, the muffins are done.
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Allow to cool for 10 minutes in pan before serving.
Recipe Notes
- Cover the leftover muffins and store at room temperature for 5 days, or in the refrigerator for 1 week.
- The muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
- It is recommended to use full-fat sour cream or full-fat or low-fat plain yogurt. Fat-free for either is not recommended.
- Milk: It is preferable to use buttermilk or whole milk in this recipe because either adds wonderful moisture and flavor. Use any milk, dairy or non-dairy but, but the lower fat milk to be used, the less flavorful and moist the muffins will taste.
- Standard Size Muffins or Mini Muffins: For standard-sized muffins baked in a 12-count muffin pan, reduce the baking time to about 20 total minutes: 5 initial minutes at 425 degrees F and 15 minutes at 350 degrees F. This yields 14 to 15 standard size muffins. For about 40 mini muffins, bake for 11 to 13 minutes at 350 degrees F the entire time.
- All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
Nutrition
- Calories: 665.82kcal
- Fat: 28.84g
- Saturated Fat: 10.15g
- Trans Fat: 0.52g
- Monounsaturated Fat: 13.27g
- Polyunsaturated Fat: 3.33g
- Carbohydrates: 92.43g
- Fiber: 2.70g
- Sugar: 42.48g
- Protein: 10.49g
- Cholesterol: 99.83mg
- Sodium: 478.38mg
- Calcium: 256.07mg
- Potassium: 195.94mg
- Iron: 3.63mg
- Vitamin A: 155.26µg
- Vitamin C: 3.71mg
Technique Tip for Perfect Jumbo Blueberry Muffins
When folding the blueberries into the batter, be gentle to avoid crushing them. This will ensure that the berries maintain their shape and texture, providing a burst of flavor with each bite of your muffin. Additionally, tossing the blueberries in a little bit of flour before adding them to the batter can prevent them from sinking to the bottom of the muffins during baking.
Time-Saving Tips for Making Jumbo Blueberry Muffins
Prep ahead: Measure and sift the dry ingredients the night before and store them in an airtight container. You can also mix the wet ingredients and store them in the refrigerator, so all you have to do is combine them when you're ready to bake.
Use frozen blueberries: If fresh blueberries are not in season, you can use frozen ones. They don't need to be thawed before adding to the batter, saving you time on preparation.
Bake in batches: If you have a standard-size muffin pan in addition to the jumbo one, consider baking the batter in batches to save time. This way, you can bake more muffins at once.
Invest in a good muffin pan: A high-quality non-stick muffin pan will ensure that the muffins release easily, saving you time and frustration during the baking process.
Pre-portion the batter: Use an ice cream scoop to evenly portion the batter into the muffin cups. This will save time and ensure uniform muffin sizes.
Use a stand mixer: If you have a stand mixer, use it to quickly and thoroughly combine the wet and dry ingredients, making the mixing process more efficient.
Substitute Ingredients For Jumbo Blueberry Muffins Recipe
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used as a healthier alternative, adding a nuttier flavor and more fiber to the muffins.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by adding an acidic ingredient such as buttermilk or yogurt to activate it.
baking soda - Substitute with baking powder: Baking powder can be used instead of baking soda, but you may need to adjust the quantity as it is not as strong as baking soda.
cinnamon - Substitute with nutmeg: Nutmeg can provide a warm and slightly sweet flavor similar to cinnamon, adding a different dimension to the muffins.
butter - Substitute with applesauce: Applesauce can be used as a lower-fat alternative to butter, adding moisture and a subtle sweetness to the muffins.
vegetable oil - Substitute with coconut oil: Coconut oil can be used as a healthier alternative to vegetable oil, adding a hint of coconut flavor to the muffins.
granulated sugar - Substitute with honey: Honey can be used as a natural sweetener, adding a unique flavor and moisture to the muffins.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a healthier alternative to sour cream, adding a creamy texture and tangy flavor to the muffins.
milk - Substitute with almond milk: Almond milk can be used as a dairy-free alternative, adding a subtle nutty flavor to the muffins.
blueberries - Substitute with raspberries: Raspberries can be used as an alternative to blueberries, providing a tart and juicy burst of flavor in the muffins.
Presenting Your Jumbo Blueberry Muffins
Elevate the muffins with a gourmet twist: Present the jumbo blueberry muffins on a sleek, modern plate to showcase their homemade charm and artisanal appeal.
Garnish with fresh blueberries and a dusting of powdered sugar: Adorn the muffins with a handful of plump, fresh blueberries for a burst of color and a sprinkle of powdered sugar for an elegant finishing touch.
Accompany with a dollop of whipped cream or a scoop of vanilla bean ice cream: Serve the muffins with a side of luscious whipped cream or a scoop of creamy vanilla bean ice cream to add a luxurious and indulgent element to the presentation.
Pair with a drizzle of homemade blueberry compote: Create a stunning visual by drizzling a luscious homemade blueberry compote around the muffins, adding a touch of sophistication and a burst of fruity flavor.
Present on a bed of edible flowers and mint leaves: Arrange the muffins on a bed of delicate, vibrant edible flowers and fragrant mint leaves to create a visually stunning and aromatic presentation.
Serve with a side of lemon curd or fruit coulis: Accompany the muffins with a side of tangy lemon curd or a vibrant fruit coulis for a burst of citrusy or fruity flavor that complements the sweetness of the muffins.
Create a beautiful plating with a drizzle of vanilla bean glaze: Drizzle a decadent vanilla bean glaze over the muffins to add a touch of elegance and a rich, aromatic flavor to the presentation.
Add a sprinkle of edible gold or silver flakes for a touch of luxury: Elevate the presentation with a sprinkle of shimmering edible gold flakes or silver flakes to add a touch of opulence and sophistication to the muffins.
Essential Tools for Making Jumbo Blueberry Muffins
Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the batter for the jumbo blueberry muffins.
Muffin pan: A jumbo 6-count muffin pan is needed to bake the jumbo blueberry muffins. It can be greased with butter or nonstick spray, or lined with muffin liners.
Whisk: A whisk is used to combine the dry ingredients and to whisk the wet ingredients together until they are well combined.
Rubber spatula or wooden spoon: A rubber spatula or wooden spoon is used to fold the wet and dry ingredients together, ensuring they are completely combined without overmixing.
Oven: An oven is required to bake the jumbo blueberry muffins at the specified temperature and for the specified duration.
Toothpick: A toothpick is used to test the doneness of the muffins by inserting it into the center. If it comes out clean, the muffins are done.
Cooling rack: A cooling rack is used to allow the muffins to cool for 10 minutes in the pan before serving.
Storing and Freezing Jumbo Blueberry Muffins
- Allow the muffins to cool completely before storing to prevent them from becoming soggy.
- Store the cooled muffins in an airtight container or resealable plastic bag at room temperature for up to 3 days.
- To keep the muffins fresh for longer, store them in the refrigerator for up to 1 week.
- If you want to freeze the muffins, wrap each one individually in plastic wrap or aluminum foil, then place them in a freezer-safe container or resealable plastic bag.
- Freeze the jumbo blueberry muffins for up to 3 months.
- To thaw frozen muffins, remove them from the freezer and let them sit at room temperature for a few hours or overnight in the refrigerator.
- For a quick thaw, unwrap the frozen muffin and microwave it on high for 30-45 seconds or until heated through.
- To restore the crispy top of a thawed muffin, place it in a preheated oven at 350°F (175°C) for 5-10 minutes.
- If you want to reheat multiple muffins at once, wrap them loosely in aluminum foil and heat them in a preheated oven at 350°F (175°C) for 10-15 minutes or until warmed through.
- Avoid refreezing previously frozen muffins, as this can affect their texture and quality.
How To Reheat Leftover Jumbo Blueberry Muffins
To reheat leftover jumbo blueberry muffins, preheat your oven to 350°F (175°C). Place the muffins on a baking sheet lined with parchment paper and heat them for about 10-15 minutes, or until they are warmed through and slightly crispy on the outside. This method helps to restore the muffins' original texture and flavor, making them taste almost as good as freshly baked ones.
Another option is to use a toaster oven. Cut the muffins in half horizontally and place them cut-side up on the toaster oven rack. Toast for about 5-7 minutes at 350°F (175°C) or until they are heated through and slightly crispy around the edges. This method is quicker than using a conventional oven and allows you to enjoy the muffins with a slightly crunchy exterior.
For a quick and convenient reheating method, you can use a microwave. Place a muffin on a microwave-safe plate and heat it on high power for about 15-20 seconds. If the muffin isn't warm enough, continue to heat it in 10-second intervals until it reaches your desired temperature. Keep in mind that microwaving may cause the muffin to become slightly soggy, so it's best to consume it immediately after reheating.
If you want to add a touch of extra flavor and moisture to your leftover muffins, try slicing them in half horizontally and spreading a small amount of butter, jam, or cream cheese on the cut sides before reheating. This will help to enhance the taste and texture of the muffins, making them even more delicious.
For a crispy exterior and a soft, moist interior, you can also reheat the muffins on a griddle or in a skillet. Slice the muffins in half horizontally and melt a small amount of butter in the pan over medium heat. Place the muffin halves cut-side down in the pan and cook for about 2-3 minutes, or until they are golden brown and crispy. Flip them over and cook for an additional 1-2 minutes to heat through the other side.
Random Fact About Jumbo Blueberry Muffins
The jumbo blueberry muffins recipe is a delightful treat that can be enjoyed for breakfast or as a snack. These muffins are packed with juicy blueberries and have a tender crumb, making them a perfect addition to any meal.
Is Making Jumbo Blueberry Muffins at Home Economical?
This jumbo blueberry muffins recipe is cost-effective for a household. The ingredients, such as all-purpose flour, baking powder, blueberries, and sour cream, are commonly found in most kitchens. The recipe yields 6 jumbo muffins, making it suitable for a family of 4. The approximate cost for this recipe is around $10, making it an affordable and delightful treat. The overall verdict for this recipe is 9/10, as it offers a delicious and budget-friendly option for a homemade breakfast or snack.
Are Jumbo Blueberry Muffins Healthy or Unhealthy?
The jumbo blueberry muffins recipe, while undeniably delicious, leans more towards the unhealthy side due to several factors:
- The recipe uses a significant amount of all-purpose flour, which is refined and lacks the beneficial nutrients and fiber found in whole grain flours.
- The combination of butter, vegetable oil, and sugar contributes to the high calorie and fat content of the muffins.
- The recipe calls for a considerable amount of sugar, which can lead to blood sugar spikes and potential health issues if consumed in excess.
However, the inclusion of fresh blueberries does add some nutritional value, as they are rich in antioxidants and vitamins.
To make this recipe healthier without compromising on taste, consider the following modifications:
- Replace half of the all-purpose flour with whole wheat flour or oat flour to increase the fiber content and overall nutrient density.
- Reduce the amount of sugar by 1/4 to 1/2 cup, as the natural sweetness of the blueberries can help compensate for the reduced sugar.
- Swap the vegetable oil with an equal amount of unsweetened applesauce or mashed ripe bananas to cut down on the fat content while maintaining moisture.
- Incorporate additional healthy ingredients such as ground flaxseed, chia seeds, or chopped nuts to boost the protein, fiber, and healthy fat content.
- Experiment with using Greek yogurt in place of sour cream for a protein-rich and lower-fat alternative.
Editor's Thoughts on This Jumbo Blueberry Muffin Recipe
The jumbo blueberry muffin recipe is a delightful combination of fluffy texture and bursting blueberry flavor. The use of sour cream and butter creates a rich and moist crumb, while the addition of cinnamon adds a warm and comforting aroma. The high baking temperature at the beginning ensures a tall rise and a beautifully golden crust, while the lower temperature allows the muffins to bake through evenly. The generous amount of blueberries adds a juicy and sweet burst in every bite. This recipe is a perfect balance of flavors and textures, resulting in jumbo muffins that are sure to impress and satisfy.
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Why trust this Jumbo Blueberry Muffins Recipe:
This jumbo blueberry muffin recipe is a tried and tested classic, perfected over years of experience in the kitchen. The combination of fresh blueberries and sour cream creates a moist and flavorful texture, while the addition of cinnamon adds a warm and comforting aroma. The use of butter and vegetable oil ensures a rich and indulgent taste, while the inclusion of vanilla extract enhances the overall flavor profile. With a perfect balance of sweetness and tartness, these muffins are a delightful treat for any occasion. Trust in the expertise behind this recipe for a truly satisfying baking experience.
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