If you’ve ever wished for a muffin that’s bursting with juicy berries and big enough to satisfy even the hungriest morning cravings, then you are in for a treat with this Jumbo Blueberry Muffins Recipe. These beauties are perfectly soft, moist, and generously packed with blueberries that deliver pops of sweet-tart flavor in every bite. Whether you’re making them for a special weekend brunch or simply craving an indulgent snack, this recipe will quickly become your go-to for baking large, fluffy muffins that impress without the fuss.
Ingredients You’ll Need
What makes these Jumbo Blueberry Muffins truly special is the balance of simple, pantry-friendly ingredients that come together to create amazing texture and flavor. Each component plays a key role—from the melted butter adding richness, to the sour cream that keeps the crumb tender and moist, and of course, heaps of fresh blueberries for that signature fruity burst.
- Unsalted butter (1/2 cup, melted): Adds creaminess and richness while keeping the muffins tender.
- White granulated sugar (1 1/4 cup): Sweetens the batter perfectly, with extra reserved for topping.
- Sour cream (1/4 cup, room temperature): Contributes subtle tanginess and moist crumb.
- Pure vanilla extract (1 tsp): Brings a warm, comforting aroma that elevates the flavor.
- Large eggs (2, room temperature): Provide structure and help bind all ingredients smoothly.
- All-purpose flour (2 cups): The foundation of the muffins, offering structure without heaviness.
- Salt (1/2 tsp): Balances sweetness and enhances overall flavor.
- Baking powder (2 tsp): The rising agent that makes these muffins beautifully fluffy and jumbo-sized.
- Milk (1/2 cup, room temperature): Ensures batter is the perfect consistency for tender results.
- Blueberries (2 cups, washed and dried): The star ingredient that adds juicy sweetness; divided to fold in and top muffins.
- White granulated sugar (3 tsp for topping): Sprinkled on top for a delightful sugary crust.
How to Make Jumbo Blueberry Muffins Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 425°F. Line your jumbo muffin pan with sturdy muffin liners so your muffins come out effortlessly and keep their shape while baking. This initial high heat kick will give your muffins a great rise right from the start.
Step 2: Sift Together the Dry Ingredients
In a medium bowl, sift the all-purpose flour, salt, and baking powder together. This ensures your leavening agents are evenly distributed, preventing any lumps while giving your muffins a light and airy texture.
Step 3: Combine Butter, Sugar, and Sour Cream
In a large bowl, whisk the melted butter with the sugar and sour cream until the mixture is smooth and well combined. This blend creates a rich base that will yield a moist crumb and a slightly tangy undertone balanced by sweetness.
Step 4: Add Vanilla and Eggs
Whisk in the pure vanilla extract and eggs until the batter feels smooth and a bit glossy. These ingredients not only boost flavor but also provide the structure needed for those jumbo muffins to hold their shape beautifully.
Step 5: Incorporate Dry Ingredients and Milk Alternately
Switch to a baking spatula now and add the dry ingredients to the wet in three parts. Start by folding in one-third of the sifted flour mixture together with half of the milk, mixing just until incorporated. Repeat with the next third of dry ingredients and remaining milk, then fold in the last third of flour, scraping the bowl edges to combine everything gently. This careful folding keeps the batter tender and ensures no overmixing.
Step 6: Fold in Blueberries
Gently fold 1 3/4 cups of your fresh blueberries into the batter. The key here is to distribute the berries evenly without smashing them, so each muffin gets delightful pockets of juicy sweetness.
Step 7: Fill Muffin Liners and Add Toppings
Using a large ice cream scoop, fill each muffin liner about 3/4 full for that perfect jumbo size. Top each muffin with the reserved 1/4 cup of blueberries, then sprinkle with the 3 teaspoons of white sugar for a subtle sparkle and crunchy finish.
Step 8: Bake with Temperature Adjustment
Bake the muffins in your preheated oven for 10 minutes at 425°F to get an initial rise, then reduce the temperature to 375°F and continue baking for another 15 to 25 minutes. Check for doneness by inserting a toothpick in the center—it should come out clean. This two-stage baking ensures a fluffy interior with a golden crust.
Step 9: Cool and Enjoy
Allow the muffins to rest in the pan for 10 minutes before transferring them to a wire rack to cool completely. This cool-down period helps the muffins finish setting perfectly and makes handling easier.
How to Serve Jumbo Blueberry Muffins Recipe
Garnishes
To make your muffins look extra inviting, try topping them with a light dusting of powdered sugar or a small dollop of whipped cream. Fresh mint leaves can also add a pop of green and a gentle herbal note that complements the blueberries beautifully.
Side Dishes
Pairing your Jumbo Blueberry Muffins Recipe with homemade yogurt or a side of fresh fruit salad can create a balanced brunch plate. For a savory contrast, some creamy scrambled eggs or crispy bacon add indulgent texture and flavor harmony.
Creative Ways to Present
Place your muffins in a rustic basket lined with a cheerful cloth napkin for a delightful picnic centerpiece. Or stack them on a tiered serving tray at brunch to impress guests with their size and brilliance. Wrap a muffin individually with a colorful ribbon for a charming homemade gift idea.
Make Ahead and Storage
Storing Leftovers
Your jumbo blueberry muffins will stay fresh and moist for up to 2 days when stored in an airtight container at room temperature. Keeping them covered prevents them from drying out while maintaining that soft texture.
Freezing
If you want to enjoy these muffins later, you can freeze them individually wrapped in plastic wrap and placed inside a freezer-safe bag. This way, they’ll last for up to 3 months without compromising on flavor or moisture.
Reheating
To bring frozen or leftover muffins back to life, microwave them for 20-30 seconds or warm them in a 350°F oven for about 10 minutes. This quick reheating revives their soft crumb and makes those juicy blueberries burst with delight once again.
FAQs
Can I use frozen blueberries in this Jumbo Blueberry Muffins Recipe?
Absolutely! Just be sure to thaw and drain them well first to avoid adding extra moisture to the batter, which can affect muffin texture. Gently fold them in to maintain their shape.
Why do you lower the oven temperature partway through baking?
The initial high temperature jump-starts the muffin rise for an impressive dome, while lowering the oven heat ensures they bake through without burning the tops, resulting in tender, golden muffins.
Can I substitute sour cream with yogurt?
Yes, plain Greek yogurt makes a great substitute and keeps the muffins moist and slightly tangy. Just use the same quantity and make sure it’s at room temperature for best results.
How do I prevent blueberries from sinking to the bottom?
Coating your blueberries lightly in flour before folding them into the batter helps suspend them evenly, so they stay distributed throughout the muffins instead of sinking.
Are jumbo muffins better than regular sized ones?
Jumbo muffins are perfect when you want a more substantial treat or to impress guests with their impressive size and juicy interior, but the recipe can be adjusted for regular muffins by simply reducing baking time.
Final Thoughts
There’s truly nothing like biting into a freshly baked, warm jumbo blueberry muffin that melts in your mouth with juicy bites and a tender crumb. I hope this Jumbo Blueberry Muffins Recipe inspires you to embrace the joy of baking big and bold muffins full of flavor and comfort. Whether it’s a cozy morning or a sweet snack moment, these muffins are sure to bring smiles all around!
Print
Jumbo Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 jumbo muffins
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Jumbo Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries. Perfect for breakfast or a sweet snack, they combine buttery richness with a hint of vanilla and a sweet blueberry topping for a delightful treat.
Ingredients
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
- 1 1/4 cup White granulated sugar
- 2 cups All-purpose flour
- 1/2 tsp Salt
- 2 tsp Baking powder
- 3 tsp White granulated sugar (for topping)
Fruit
- 2 cups Blueberries (washed and dried, separated into 1 3/4 cups and 1/4 cup)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C). Line a jumbo muffin pan with muffin liners and set aside to prepare for baking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, salt, and baking powder. Set this mixture aside for later incorporation.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter, 1 1/4 cups white granulated sugar, and sour cream until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Add the pure vanilla extract and eggs to the wet mixture and whisk until smooth and fully incorporated.
- Combine Dry and Wet: Using a baking spatula, add one-third of the dry ingredients mixture to the wet ingredients followed by half of the milk. Gently fold until the flour is just incorporated. Repeat by adding the next third of dry ingredients and the remaining milk, mixing gently. Add the last third of dry ingredients and fold till just combined. Scrape the bowl as needed to ensure all ingredients are mixed.
- Fold in Blueberries: Carefully fold in 1 3/4 cups of the blueberries to the batter, ensuring they are evenly distributed without smashing them.
- Scoop Batter: Use a large ice cream scoop to fill each muffin liner about 3/4 full. Top each muffin with the remaining 1/4 cup of blueberries and sprinkle 3 teaspoons of white granulated sugar over the top for a sweet crunch.
- Bake Muffins: Place the muffin pan in the oven and bake for 10 minutes at 425°F. Then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15-25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove muffins from the oven and let them sit in the pan for 10 minutes. Then transfer the muffins to a cooling rack and allow them to cool completely.
- Storage: Store the muffins covered at room temperature for up to 2 days or refrigerate if keeping for longer.
Notes
- Ensure all wet ingredients are at room temperature to help the batter mix evenly and produce a light texture.
- Do not overmix the batter once the flour is added to avoid tough muffins.
- Gently fold in blueberries to prevent crushing and color bleeding into the batter.
- Adjust baking time according to your oven; start checking at 20 minutes after reducing the temperature.
- Muffins are best enjoyed within 2 days for optimal freshness.
