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
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
- 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.
