jumbo blueberry muffins

These are big bakery style muffins filled with extra blueberries. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.

Jumbo Blueberry Muffins

(375 grams) all-purpose flour (spoon & leveled)

teaspoons baking powder

baking soda

cinnamon (optional)

teaspoon salt

cup (5 Tablespoons; 80 grams) unsalted butter, melted and slightly cooled

milliliters) vegetable oil

cup (200 grams) granulated sugar

2 large eggs,

cup (80 grams) sour cream or yogurt,

(240 milliliters) milk,

teaspoon pure vanilla extract

(170 grams) fresh or frozen blueberries (do not thaw)

sugar

Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.

Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.

Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.

Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.

Allow to cool for 10 minutes in pan before serving.

Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

These are literally the best muffins I’ve ever had in my life! Super easy and doesn’t require me to get anything out of the ordinary. I ended up adding 2 cups of blueberries is they came out moist and flavorful without being overly sweet!

These are delicious. If you’re on the fence about adding cinnamon, do it… it elevates this muffin from ‘oh my gosh, this is delicious!’ to ‘Oh My Gosh! These are the best muffins I’ve ever had, what’s in them!?’ (at which point you can give a small self congratulatory pat on the back, smile a little and kindly tell them that it’s a secret)

Great recipe I love the taste and they are so easy to make. 
I have one question though, my muffin top didn't lift right away and they stayed rather flat. 
Before you ask, Iexactly weighed the ingredients and used the high furnace temperature in the first 5 minutes..
Thanks for an advice.

So tasty!  The coarse sugar on top really makes them extra special. Followed direction as written. Used coconut oil instead of veg oil (per recipe). Really soft and light

I just made these muffins and while they tasted good, they were too dry. I used whole milk, full fat sour cream and for the oil, used avocado oil since vegetable oil is toxic. I didn't overmix. Do you have any possible idea what could've went wrong?

Am new to baking and love your site.  I made these for group of my friends they were so impressed   Recipe was shared and 2 made them next day.    Thanks

Skip the bakery lines and make bakery style blueberry muffins at home! You&#39;ll love the crispy muffin tops, moist and fluffy texture, and juicy blueberries in every bite. You only need one bowl and 30 minutes!

Bakery Style Blueberry Muffins

all-purpose flour

baking powder

fine sea salt

buttermilk (room temperature)

unsalted butter (melted)

eggs (room temperature)

sour cream (room temperature)

vegetable oil

vanilla bean paste (or vanilla extract)

wild Maine blueberries (*See notes below*)

lemon zested (for the topping)

Preheat the oven to 425 F/220 C. Line a 12-cup muffin pan with 6 liners. In order for the muffins to get pretty bakery-style domes, note they should be baked in 2 batches!

Whisk together the flour, baking powder, baking soda, and salt. Set aside.

Whisk together the buttermilk, sugar, melted butter, eggs, sour cream, oil, and vanilla.

Pour the wet ingredients into the dries and whisk until almost combined. Then, gently fold in the blueberries.

Scoop the batter into the muffin liners, overfilling them so the batter sits higher than the liner. See the post above for a visual example.

Rub the lemon zest into the sugar for the topping. Then, sprinkle it on top of each muffin.

Bake for 10 minutes, then without opening the oven door, decrease the heat to 350 F/180 C and continue baking for 10-15 minutes longer, rotating the pan halfway through. You’ll know they’re done when the tops are golden brown and are no longer sticky with wet batter. The tops will still feel slightly soft to the touch, this is key to super moist muffins!

Let the pan cool on a wire rack for no more than 5 minutes before removing them from the pan. Let them cool completely on the wire rack.

Wash the pan, reline it with liners, and bake the rest of the muffin batter. Don’t forget to increase the oven temperature again before baking!

Made them gluten free. GF flour, 3/4 tsp xanthan gum, 1 extra tsp of baking powder. Used about 2T less flour than recipe called for. Because the recipe has a decent amount if fat, GF works well

i am not a fan of blueberry muffins - mostly because it tastes like a cup cake - meh!  but these are crazy amazing - crispy tops, moist inside, tasty and not too sweet. . . .  they are  share worthy (my highest praise ).

Fantastic recipe. I was delighted with their flavor and moist tender muffins. Thank you for sharing this

I sometimes use plain yogurt in place of sour cream. As for the butter milk, just add lemon juice to milk. the best exact directions are ad bigger bolder baking.

Best muffins ever. Seriously. I love bakery style muffins and these were so fun to make with my boyfriend!

https://content.jwplatform.com/videos/8fBnbHiY.mp4

Skip the bakery lines and make bakery style blueberry muffins at home! You'll love the crispy muffin tops, moist and fluffy texture, and juicy blueberries in every bite. You only need one bowl and 30 minutes!

Top 2 jumbo blueberry muffins recipes from across the web

The most viewed jumbo blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Jumbo Blueberry Muffins

Bakery Style Blueberry Muffins

Top 2 jumbo blueberry muffins recipes from across the web

The most viewed jumbo blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jumbo Blueberry Muffins

Bakery Style Blueberry Muffins

The most viewed jumbo blueberry muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine