Description
These Jumbo Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries. Perfectly sweetened and topped with a sprinkle of sugar, they make a delightful breakfast or snack. Made with simple ingredients and baked to golden perfection, these muffins are sure to please any crowd.
Ingredients
Scale
Wet Ingredients
- 1/2 cup Unsalted butter (melted)
- 1/4 cup Sour cream (room temperature)
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 1/2 cup Milk (room temperature)
Dry Ingredients
- 2 cups All-purpose flour
- 1/2 tsp Salt
- 2 tsp Baking powder
- 1 1/4 cup White granulated sugar (1 cup for batter + 3 tsp for topping)
Fruit
- 2 cups Blueberries (washed and dried, separated as 1 3/4 cup for batter and 1/4 cup for topping)
Instructions
- Preheat and prepare: Preheat your oven to 425°F (220°C). Line a jumbo muffin pan with muffin liners and set aside.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, salt, and baking powder. Set this mixture aside for later use.
- Mix wet ingredients: In a large bowl, whisk together the melted unsalted butter, 1 1/4 cup sugar, and sour cream until the mixture is smooth and well combined.
- Add eggs and vanilla: Into the wet mixture, add the pure vanilla extract and the two large eggs. Whisk until fully incorporated and smooth.
- Combine wet and dry: Switch to a baking spatula. Add one-third of the dry ingredients and half of the milk to the wet mixture. Mix gently until the flour is just incorporated. Repeat by adding the next third of dry ingredients and remaining milk. Finally, add the rest of the dry ingredients and fold gently, scraping down the bowl as needed.
- Fold in blueberries: Carefully fold in 1 3/4 cups of the blueberries to avoid breaking them and to keep the batter light.
- Scoop the batter: Using a large ice cream scoop, fill the muffin liners about three-quarters full with the batter. Then, top each muffin with the remaining 1/4 cup blueberries. Sprinkle 3 teaspoons of white granulated sugar evenly over the tops for a sweet, crunchy finish.
- Bake: Place the muffin pan in the preheated oven. Bake at 425°F for 10 minutes. Then reduce the heat to 375°F (190°C) and continue baking for 15 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Once baked, remove the muffins from the oven and let them sit in the pan for 10 minutes. Then transfer them to a cooling rack to cool completely.
- Store: Store the cooled muffins covered at room temperature for up to 2 days, or refrigerate for longer freshness.
Notes
- Use fresh blueberries for best results; frozen blueberries can also be used but may require a slight adjustment in baking time.
- Room temperature ingredients help achieve a smoother batter and better muffin texture.
- Do not overmix the batter once the dry ingredients are added to keep muffins light and fluffy.
- The initial high oven temperature helps the muffins rise quickly to achieve a jumbo top.
- You can substitute milk with buttermilk for a richer flavor.
- Store muffins in an airtight container to keep them moist.
