Jumbo Blueberry Muffins

5 from 19 votes

These easy homemade jumbo blueberry muffins are very moist. They are made with sour cream to get them super moist. These blueberry muffins are made with sugar crunch topping and with fresh blueberries. These muffins are the perfect bakery style muffins.

Prep Time15

Cook Time30

Total Time45

Servings: jumbo muffins

Calories: 518kcal

Author: Stephanie Rutherford

Ingredients

½ cup Unsalted butter melted
1 ¼ cup White granulated sugar
¼ cup Sour cream room temperature
1 teaspoon Pure vanilla extract
2 Large eggs room temperature
2 cups All-purpose flour
½ teaspoon Salt
2 teaspoon Baking powder
½ cup Milk room temperature
2 cups Blueberries washed and dried. Separated 1 ¾ and ¼ cup
3 teaspoon White granulated sugar

US Customary - Metric

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.
2 cups All-purpose flour, ½ teaspoon Salt, 2 teaspoon Baking powder
In a large bowl, whisk the melted butter, sugar, and sour cream. Whisk until smooth.
½ cup Unsalted butter, 1 ¼ cup White granulated sugar, ¼ cup Sour cream
Add in vanilla and eggs. Mix until smooth.
1 teaspoon Pure vanilla extract, 2 Large eggs
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.
½ cup Milk
Fold in 1 ¾ cup of the blueberries.
2 cups 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.
3 teaspoon White granulated sugar
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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the muffins.

High altitude baking- add an extra 2 tablespoon of flour.

If using a 12 cup muffin tin, bake for 18-20 minutes until golden brown.

Nutrition