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
As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.
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 there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
My mission is to share a delightful collection of recipes, helpful cooking tips, practical tricks, and valuable resources, all specifically tailored to make cooking for two an absolute pleasure.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together! Eat, drink, and savor every moment!
Darlene
Tuesday 30th of December 2025
Can I use frozen blueberries instead of fresh?
Zona House
Tuesday 30th of December 2025
Hey Darlene, yep, frozen blueberries totally work in the muffins! To avoid them getting all juicy and turning the batter blue, keep them frozen, give them a quick toss in some flour, and gently mix them in right before you pop them in the oven.
Zona House
Monday 15th of December 2025
I absolutely love the easy huge muffins. so good!