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
-
Preheat oven to 425 degrees F.
-
Generously grease a jumbo 6-count muffin pan with butter or nonstick spray, or line with muffin liners. Set aside.
-
Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Set aside.
-
Whisk the melted butter, oil, sugar, and eggs together until combined.
-
Then whisk in the sour cream, milk, and vanilla extract. the mixture will be pale yellow.
-
Pour the wet ingredients into the dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined.
-
Use a whisk to get rid of any large lumps of flour, if needed. Avoid overmixing.
-
The batter will be thick. Fold in the blueberries.
-
Divide the batter between each muffin cup, filling all the way to the top.
-
Sprinkle with coarse sugar, if desired.
-
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.
-
Stick a toothpick in the center of a muffin to test for doneness.
-
If it comes out clean, the muffins are done.
-
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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
