Jumbo Blueberry Muffin Recipe
These jumbo blueberry muffins with sour cream are absolutely the best! They’re super quick to whip up—ready in just 40 minutes! Each bite is filled with juicy blueberries, and the soft, moist center makes them totally irresistible. Here’s a little tip: don’t skip the turbinado sugar on top! It adds such a delightful texture and flavor that really takes the muffins to the next level. Trust me, it’s a total game-changer!
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
Notes about ingredients and substitutions
- 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
Serving: 1Calories: 552kcalCarbohydrates: 79gProtein: 8gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 96mgSodium: 138mgPotassium: 301mgFiber: 3gSugar: 44gVitamin A: 503IUVitamin C: 5mgCalcium: 127mgIron: 3mg
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