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Jumbo Blueberry Muffins

Jumbo Blueberry Muffins Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups (315g) all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • ½ cup (120ml) buttermilk, room temperature
  • ½ cup (120g) sour cream, room temperature
  • 1 ½ cups (220g) fresh blueberries
  • 2 tbsp raw or turbinado sugar

Method
 

  1. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
  2. Beat butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla, buttermilk, and sour cream until smooth.
  3. Fold dry ingredients into the wet in two additions, mixing just until combined. Gently fold in blueberries.
  4. Preheat oven to 425°F. Grease a jumbo 6-well muffin pan or line with tulip liners. Fill each well to the brim with batter and sprinkle raw sugar on top.
  5. Bake at 425°F for 5 minutes, then reduce heat to 375°F without opening the door. Bake 18-22 minutes more until golden and a toothpick has a few moist crumbs.
  6. Cool in the pan for 5 minutes, then run a knife around the edges and transfer to a rack. Serve warm or at room temperature.

Notes

These muffins are at their peak the day they’re baked, when the sugary top is still crisp. If you’re using frozen blueberries, toss them in straight from the freezer and expect a couple of extra minutes in the oven. The batter is thick, so don’t be shy about mounding it high in the wells.