I have a special place in my heart for these Jumbo Blueberry Muffins. They’re not just big in size; they’re huge in flavor, too! Every bite is bursting with juicy blueberries, and the soft, moist center just makes them irresistible. Plus, I love that perfect sprinkle of turbinado sugar on top that adds a nice crunch.
I usually bake them in a jumbo muffin pan because there’s something so fun about indulging in a giant muffin, but using a standard muffin pan works just as well when I want to share them with friends. They always get rave reviews, and I can’t wait to make another batch!
Table of Contents
- Why I love this recipe
- FAQ’s
- Expert tips
- Process Shots for Easy Blueberry Muffins
- You may also enjoy
Why I love this recipe
These are the best blueberry muffins with sour cream. They come together so quickly—ready in just 40 minutes. One tip I can’t stress enough is to not skip the turbinado sugar on top. It adds such a wonderful texture and flavor that really elevates the muffins. Trust me, it’s a game-changer!
FAQ’s
Baking jumbo muffins at a high temperature, 425°F, for the first 5 minutes activates leaveners for a quick rise, creating a tall, domed top. Lowering the temperature to 400°F then ensures the interior bakes slowly and stays moist, preventing dryness and overbaking.
Expert tips
Keep your delicious muffins at room temperature (uncovered) for 3-4 days, or if you want them to last a bit longer, pop them in the fridge in a sealed container for 5-7 days.
When you’re ready to enjoy them again, just reheat in a 350℉ oven for about 5 minutes, or zap them in the microwave for 15-45 seconds. Enjoy your treats!
Process Shots for Easy Blueberry Muffins
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Jumbo Blueberry Muffin Recipe
Ingredients
- 1 cup all-purpose flour
- ⅛ teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar
- 1 large egg (room temperature)
- ⅛ cup cooking oil (like vegetable or canola oil)
- 2 Tablespoons unsalted butter (melted and slightly cooled)
- ¼ cup sour cream (room temperature)
- ¼ cup whole milk (room temperature)
- ½ teaspoon vanilla extract (or almond extract)
- 1 cup fresh blueberries
- Turbinado sugar (for crunchy tops)
Instructions
- Preheat the oven to 425℉ and prepare either a jumbo or standard muffin tin with liners. If not using liners, lightly grease each well.
- In a large bowl, whisk together the flour, salt, baking powder and cinnamon.
- Add the blueberries to another bowl and toss with 1/2 tablespoon of the flour mixture and set aside.
- In a third bowl, whisk together the sugar, egg, oil, melted butter, sour cream, whole milk, and vanilla.
- Add the wet mixture to the dry mixture and use a rubber spatula to gently combine.
- Once combined, fold in the blueberries. Then, fill each well or liner with batter, mostly to the top, and sprinkle generously with the coarse turbinado sugar.
- Bake the muffins for 5 minutes at 425℉, then reduce the temperature to 400℉. Bake jumbo muffins for an additional 25 minutes, and regular muffins for an additional 20 minutes. For either, a toothpick inserted into the center should come out with moist crumbs and no wet batter.
- Remove the pan to a wire rack to cool for 5 minutes, then remove each muffin from the well to continue cooling.
Notes
- Baking jumbo muffins at a high temperature, 425°F, for the first 5 minutes activates leaveners for a quick rise, creating a tall, domed top. Lowering the temperature to 400°F then ensures the interior bakes slowly and stays moist, preventing dryness and overbaking.
- Store the muffins at room temperature (uncovered) for 3-4 days or in the fridge (in a sealed container) for 5-7 days.
- Reheat the muffins in a 350℉ oven for about 5 minutes, or in the microwave for 15-45 seconds.
Nutrition
Hi, and welcome. I’m Zona, and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Zona House
Monday 15th of December 2025
I absolutely love the easy huge muffins. so good!