by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads
Jump to Recipe Print Recipe
These jumbo blueberry muffins are bursting with fresh blueberries and have a crunchy sugar topping. They are also moist with extra sour cream and make the most perfect bakery style muffins. These taste just like a muffin you would get at a bakery!
If you are wanting jumbo blueberry muffins that are just like getting them from a bakery, these are the ones! They bake into very tall and fluffy blueberry muffins. These bakery-style muffins are the best way to start your day.
If you are looking for my blueberry recipes, try mini blueberry pies, blueberry cinnamon rolls, and blueberry jam and cream cake.
Try apple cider muffins and pumpkin cream cheese muffins.
Jump to:
- Why You Will Love This
- Ingredients
- Step By Step Instructions
- Baking Tips
- FAQ
- Storing And Freezing
- 📖 Recipe
Why You Will Love This
- Jumbo muffins- These are jumbo muffins, a great use out of the jumbo muffin pan! They are more fun than eating regular size standard muffins!
- Easy to make recipe- The best part is this easy muffin recipe is incredibly easy to make with no electric mixer required!
- Fresh blueberries- Fresh, juicy blueberries go perfectly in these muffins!
- Crunchy muffin top- Top these with sugar for it to crystalize in the oven. It gives a little bit of crunch on top of each muffin to complement the tender muffin!
Ingredients
Here are some notes about the ingredients used.
- Room temperature dairy ingredients- Pull these out 2 hour before baking
- Melted butter- This is why the muffins can be made by hand!
- Sour cream- Use full fat sour cream. The fat helps to break down the gluten.
- Milk- Use cow 2% or whole milk. Don't use skim.
- Blueberries- Fresh blueberries give the best results. You can use frozen, but let them thaw first.
Step By Step Instructions
Here are the steps to make and bake these blueberry muffins.
STEP 1: Preheat the oven to 425F. The oven temperature starts higher to encourage the rise on the muffins. Use a jumbo pan with muffin liners.
STEP 2: Mix the dry ingredients. Mix the all purpose flour, salt, and baking powder. Use a sifter to prevent any flour lumps getting into your batter.
STEP 3: Mix wet ingredients. In a large bowl, mix the melted butter, sugar, sour cream, vanilla extract, and eggs.
STEP 4: Alternate mixing in dry ingredients and milk. Alternate these to insure they get fully mixed in, you don't want lumps of flour mixture.
STEP 5: Add in blueberries. Separate the blueberries into 2 pies. Most will go in the batter, the rest will go on top. Be gentle to not bleed the blueberries.
STEP 6: Scoop the batter. In your jumbo muffin tin, divide batter until each muffin cup is ¾ths full of muffin batter and top with remaining extra blueberries. Sprinkle the sugar on top of the muffins.
STEP 7: Bake at 425F for 10 minutes. Then. reduce the oven to 375F and bake for 15-20 minutes. They will bake tall and fluffy. Transfer them to a wire rack to cool.
Baking Tips
Make sure to wash and dry the blueberries before you start baking. If they are wet, they are more likely to sink to the bottom of the muffin.
Your milk and eggs needs to be room temperature before baking. If they are cold, it will cause a more short and dense muffin.
FAQ
Can I make regular muffins?
Yes! Fill the regular muffin tin ⅔rds of the way and bake for 18-20 minutes.
Warming the muffins
I prefer to eat the homemade muffins fresh from the oven. However, I recommend heating the muffins in the oven for 10-15 seconds and serve with butter.
Can I use almond or dairy free milk?
I have not recipe tested this, but I am sure it will work.
Can I make these muffins with no eggs?
I have not recipe test this. If you use an egg substitution, let me know.
Can I use strawberries or blackberries?
Yes you can! That is a great way to switch it up when it isn't blueberry season.
Storing And Freezing
To store the muffins, you can keep them at in an airtight container at room temperature or in the fridge. Make sure they are well covered either way.
At room temperature they will last 3-5 days. If they are in the fridge, they will last 5-7 days.
Freezing
You can absolutely freeze these jumbo blueberry muffins. Wrap them up tightly with plastic wrap, then place them in Tupperware or aluminum foil.
To thaw the muffins, leave them out on a counter until room temperature. Then, you can microwave it for 15-30 seconds to warm it.
New Related Posts
- Pumpkin Chocolate Chip Muffins
- Chocolate Cream Cheese Danish
- Chocolate Chip Stuffed Scones
- Sweet Cream Pancakes
Other Breakfast Recipes To Try
- Triple Chocolate Muffins
- Lemon Blueberry Muffins
Make sure to leave me astar reviewbelow!
Make sure to tag me on Instagram@stephaniesweettreats. I hope you loved it! To get more ideasfollow me on Pinterest.
📖 Recipe
Jumbo Blueberry Muffins
Stephanie Rutherford
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.
5 from 19 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 6 jumbo muffins
Calories 518 kcal
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
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
Calories: 518kcalCarbohydrates: 84gProtein: 6gFat: 18gSaturated Fat: 11gTrans Fat: 1gCholesterol: 48mgSodium: 355mgPotassium: 130mgFiber: 2gSugar: 50gVitamin A: 592IUVitamin C: 5mgCalcium: 126mgIron: 2mg
Keyword blueberry, easy, fresh blueberries, homemade blueberry jam, jumbo, moist, muffin, sour cream, topping
Tried this recipe?Let us know how it was!
More Easy To Make Recipes
- Butterscotch Chocolate Chip Cookies
- Banana Snack Cake
- Nutella Brownies
- Strawberry Cookies
About Stephanie Rutherford
Reader Interactions
Comments
Jane Stein says
These were so yummy. Can I use chopped up fresh peaches?Reply
Stephanie Rutherford says
Yes you can!
Reply
Deb says
These are absolutely the best muffins I’ve ever made, came together very quickly and the format for the recipe was super easy to follow, no constantly scrolling back for ingredients and amounts, Thank You!!!Reply
Rebecca D. says
Definitely impressed! Very easy recipe, came out great! So moist and fluffy! I used frozen wild Maine blueberries and they worked perfectly!Reply
Eileen Rutherford says
Excellent muffins. Easy directions and used ingredients that I had on hand. I followed your tip for baking in regular muffin tins. The batter made 14 (2 were baked in Pyrex cups.)Reply
Victor says
AmazingReply
Kyla says
These are so good! Family favoriteReply
Janet says
Oh my god, soooo good. These are ridiculous delicious. They are soft, moist, and so addictive. Best muffins I have ever had.Reply
Margo says
These were great. I’m at 5200 feet and used the jumbo muffin tin. ( it made 7 muffins). I do agree about the vanilla though. (Natural vanilla) I’ll use a little less next time. Thx!Reply
Melissa says
Super easy and tasty! I subbed nonfat Greek yogurt and Truvia for the sour cream and sugar and baked for 15 minutes at 375.Reply
Leave a Reply
Trackbacks
[…] Truthfully, you are only going to use a little bit of the streusel. So, save it for your next baking project. Maybe for some blueberry muffins! […]
Reply
[…] Jumbo Blueberry Muffins […]
Reply
