These jumbo blueberry muffins are bursting with fresh blueberries and have a crunchy sugar topping. They are also moist with extra sour cream and make the most perfect bakery style muffin. These taste just like a muffin you would get at a bakery!
How To Make Muffin Batter
This batter is easy to make with no mixer required!
- Mix dry ingredients- Mix the flour, salt and baking powder.
- Wash the blueberries- The blueberries need to be washed and dried before using. Remove ¼ cup of the blueberries and set to the side. They will be used to top the muffins.
- Mix wet ingredients- First, use a whisk to mix the melted butter, sugar, and sour cream. This will make a very creamy consistency. Then, add in the vanilla and eggs,
- Alternate dry ingredients and milk- Alternate these 2 until you end on dry ingredients. This will make sure everything gets mixed in evenly.
- Add in blueberries- Fold in the blueberries gently, to not break them.
What Pan To Use
To make these jumbo muffins, you need a jumbo muffin pan. You will also need jumbo muffin liners
Fresh Blueberries Or Frozen
This recipe, you need to use fresh blueberries. Frozen blueberries have extra moisture and can bleed into the batter.
Fresh blueberries give these muffins pockets of fresh blueberry flavor.
Scooping The Batter
The easiest (and mess free!) way to fill the muffin tin is to use an ice cream scoop. It will take 1 ½ scoops to fill it up ¾ full. Don't fill it up all the way, otherwise it will spill over.
Top these muffins with the extra blueberries you saved. Then, sprinkle white granulated sugar over the tops of the muffin batter. It should be a solid, but light, layer. There should be enough sugar to create the nice crunchy sugar topping.
Bake
Now bake! Bake it for 28-30 minutes. The muffins are done baking when the the edges are golden brown. If you insert a toothpick it should come out clean.
If there is extra sugar on top, simply brush it off.
Let the muffins cool in the tin for 10 minutes before transferring to a cooling rack.
Storing And Freezing
To store the muffins, you can keep them at room temperature or in the fridge. Make sure they are well covered either way.
At room temperature they will last 3-5 days. If they are in the fridge, they will last 5-7 days.
Can These Muffins Be Frozen?
You can absolutely freeze these jumbo blueberry muffins. Wrap them up tightly with cling wrap, then place them in Tupperware or aluminum foil.
To thaw the muffins, leave them out on a counter until room temperature. Then, you can microwave it for 15-30 seconds to warm it.
FAQ
Yes! Fill the tin ⅔rds of the way and bake for 18-20 minutes.
I prefer to eat the muffins fresh from the oven. However, I recommend heating the muffins in the oven for 10-15 seconds and serve with butter.
Other Breakfast Recipes To Try
Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made these muffins. I hope you loved it! To get more ideas follow me on Pinterest.
Jumbo Blueberry Muffins
Ingredients
- ½ cup Unsalted butter melted
- 1 ¼ cup White granulated sugar
- ¼ cup Sour cream room temperature
- 1 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 2 cups All-purpose flour
- ½ tsp Salt
- 2 tsp Baking powder
- ½ cup Milk room temperature
- 2 cups Blueberries washed and dried. Separated 1 ¾ and ¼ cup
- 3 tsp White granulated sugar
Instructions
- Preheat the oven to 425F. Line jumbo muffin pan with muffin liners and set aside.
- In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
- In a large bowl, whisk the melted butter, sugar, and sour cream. Whisk until smooth.
- Add in vanilla and eggs. Mix until smooth.
- Switch to a baking spatula. Add ⅓ of the dry ingredients and ½ of the milk. Mix until flour is incorporated. Add the next ⅓ of the dry ingredients and the rest of the milk. Then, add the rest of the dry ingredients. Scrape the bowl.
- Fold in 1 ¾ cup of the blueberries.
- Use a large ice cream scoop to fill the muffin liners ¾ full. Top the muffins with extra blueberries. Sprinkle the white sugar on top of muffins.
- Bake for 10 minutes. Lower the heat to 375°F. Bake for 15-25 minutes. Bake until a toothpick inserted comes out clean.
- Let sit in the pan for 10 minutes before transferring to a cooling rack. Allow to cool completely. Store covered at room temperature or in fridge.
Melissa says
Super easy and tasty! I subbed nonfat Greek yogurt and Truvia for the sour cream and sugar and baked for 15 minutes at 375.