If you are searching for a delightful treat that combines a tender crumb with bursts of juicy fruit, look no further than this Jumbo Blueberry Muffins Recipe. These muffins are remarkably fluffy, packed generously with fresh or frozen blueberries, and boast a golden top that invites you to indulge. Perfect for breakfast, a snack, or a sweet finish to any meal, this recipe transforms simple pantry staples into an irresistible homemade delight that everyone will love.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating these jumbo blueberry beauties. Each element plays its role in bringing the perfect balance of flavor, texture, and color to every muffin you bake.
- 3 cups (375g) all-purpose flour (spooned & leveled): The foundation for the muffin’s structure, giving it that tender crumb.
- 3 teaspoons baking powder: Adds the essential lift and airiness to your muffins.
- 1/4 teaspoon baking soda: Works alongside baking powder to help with rise and texture.
- 1/2 teaspoon ground cinnamon (optional): A subtle warmth that enhances the blueberry’s natural sweetness.
- 1/2 teaspoon salt: Balances flavors and brings out sweetness.
- 5 Tablespoons (71g) unsalted butter, melted and slightly cooled: Adds richness and moisture, contributing to that soft, tender crumb.
- 1/3 cup (80ml) vegetable oil: Keeps the muffins moist and adds to the tender texture.
- 1 cup (200g) granulated sugar: Sweetens the batter evenly without overwhelming the berries.
- 2 large eggs, at room temperature: Binds ingredients and helps with rise and moisture.
- 1/3 cup (80g) sour cream or yogurt, at room temperature*: Adds a slight tang and moist crumb.
- 1 cup (240ml) milk, at room temperature*: Balances the batter and helps achieve the perfect consistency.
- 1 teaspoon pure vanilla extract: Enhances the overall flavor and aroma.
- 1 and 1/2 cups (210g) fresh or frozen blueberries (do not thaw): The star of the show, bursting with juicy sweetness in every bite.
- Optional: coarse sugar for sprinkling: Adds a delightful crunch and visual appeal to the muffin tops.
How to Make Jumbo Blueberry Muffins Recipe
Step 1: Prepare the Oven and Muffin Pan
Start by preheating your oven to a warm 425°F (218°C). To ensure your muffins release effortlessly and bake evenly, generously grease a jumbo 6-count muffin pan with butter or nonstick spray, or line it with muffin liners. This step sets the stage for your muffins to rise beautifully without sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and the optional cinnamon if you’re using it. Combining these ingredients ensures an even distribution of leavening agents, which results in consistent rise and texture throughout your muffins.
Step 3: Whisk Wet Ingredients
In another bowl, whisk together the melted butter, vegetable oil, sugar, and eggs until smooth and well combined. Then stir in the sour cream or yogurt, milk, and vanilla extract. This mixture might look pale yellow, indicating the perfect blend of richness and moisture that will give your muffins a wonderfully tender crumb.
Step 4: Combine Wet and Dry Ingredients
Pour the wet ingredient mixture into the dry ingredient bowl and gently fold them together using a silicone spatula or wooden spoon. Mixing just until combined will keep your muffins tender; overmixing might make them tough. If you spot any large lumps of flour, quickly whisk them out. Finally, fold in the blueberries carefully to avoid breaking them up too much.
Step 5: Fill Muffin Cups and Bake
Divide the thick batter evenly between the muffin cups, filling each all the way to the top for those wonderful jumbo-sized muffins. For a crunchy touch, sprinkle the batter with coarse sugar. Bake the muffins at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) without opening the door and bake for an additional 25-30 minutes. The golden tops and a clean toothpick test will tell you they’re perfect.
Step 6: Cool and Enjoy
Once baked, allow your muffins to cool in the pan for about 10 minutes before removing them. This short rest helps them set up nicely, so when you take that first bite, you enjoy a perfectly moist and fluffy muffin bursting with sweet blueberries.
How to Serve Jumbo Blueberry Muffins Recipe
Garnishes
A sprinkle of coarse sugar before baking adds crackly texture and sparkle to muffin tops. Alternatively, a light dusting of powdered sugar or a drizzle of honey right before serving adds that extra charm and sweetness without overwhelming the fruit flavors.
Side Dishes
Pair these muffins with a steaming cup of coffee or tea to kick off your morning on a cozy note. For a heartier brunch, serve alongside creamy yogurt or a slice of sharp cheddar cheese to contrast the sweet, tender muffins superbly.
Creative Ways to Present
To elevate your presentation, serve these jumbo blueberry muffins stacked on a rustic wooden board garnished with fresh blueberries and mint leaves. For a fun twist, slice them in half and fill with a smear of lemon curd or cream cheese for a delightful burst of flavor in every bite.
Make Ahead and Storage
Storing Leftovers
You can keep your delicious leftover muffins covered at room temperature for up to five days, ideal for quick breakfasts or snacks. If you want them to last longer, the refrigerator is a great option, allowing them to stay fresh for up to one week.
Freezing
These muffins freeze wonderfully, making them perfect for batch baking ahead of time. Wrap them individually in plastic wrap or store in an airtight container and freeze for up to three months. When ready to eat, simply thaw on the counter or in the fridge overnight.
Reheating
To bring back that fresh-baked warmth, gently reheat your frozen or refrigerated muffins in the microwave for 15-20 seconds or in a preheated oven at 325°F (163°C) for 5-7 minutes. This will revitalize their tender texture and fruity aroma beautifully.
FAQs
Can I use frozen blueberries for this Jumbo Blueberry Muffins Recipe?
Absolutely! Using frozen blueberries is perfectly fine. Just be sure not to thaw them before folding into the batter to prevent excess moisture and blue streaks throughout the muffins.
What can I substitute for sour cream in this recipe?
If you don’t have sour cream on hand, plain yogurt is a great substitute. Both add moisture and a slight tang that complements the sweetness of the blueberries wonderfully.
Why do you bake at two different temperatures?
Starting at a higher temperature helps the muffins rise quickly and develop a golden crust, while lowering it ensures the muffins cook through evenly without burning.
Can I make smaller muffins with this recipe?
Yes! This recipe yields 6 jumbo muffins or about 15 standard-sized ones. Just adjust the baking time accordingly, checking frequently, as smaller muffins will bake faster.
How do I prevent blueberries from sinking to the bottom?
Toss your blueberries lightly in flour before folding them into the batter. This helps suspend them evenly and prevents sinking during baking.
Final Thoughts
If you’re looking for a comforting, crowd-pleasing recipe, this Jumbo Blueberry Muffins Recipe is a true winner. With easy-to-find ingredients and straightforward steps, you’ll have irresistibly moist, fruity muffins that brighten any table. Go ahead and give them a try—you’ll quickly see why they become a beloved staple in your baking repertoire.
Print
Jumbo Blueberry Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 jumbo muffins or 15 standard muffins
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Description
These Jumbo Blueberry Muffins are fluffy, moist, and bursting with fresh blueberries in every bite. Perfectly golden on top with an optional crunchy sugar sprinkle, they’re an ideal breakfast treat or snack. Made with simple pantry ingredients and a blend of sour cream and milk, these muffins combine a tender crumb with vibrant blueberry bursts for a delightful homemade experience.
Ingredients
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
Wet Ingredients
- 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) sour cream or yogurt, at room temperature
- 1 cup (240ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
Other
- 1 and 1/2 cups (210g) fresh or frozen blueberries (do not thaw)
- Optional: coarse sugar for sprinkling
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray is recommended) or line with muffin liners. Set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if using. Set this mixture aside.
- Mix Wet Ingredients: In another bowl, whisk the melted butter, vegetable oil, granulated sugar, and eggs together until well combined. Then whisk in the sour cream (or yogurt), milk, and vanilla extract until the mixture turns pale yellow.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Fold gently with a silicone spatula or wooden spoon until completely combined. Use a whisk to break up any large lumps of flour if necessary, but avoid overmixing as the batter should remain thick. Finally, fold in the fresh or frozen blueberries.
- Fill Muffin Cups and Bake: Divide the batter evenly into the muffin cups, filling them all the way to the top. Sprinkle with coarse sugar if desired for added crunch. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) without removing the muffins. Continue baking for another 25-30 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Cool and Store: Allow muffins to cool in the pan for 10 minutes before serving. Store any leftovers covered at room temperature for up to 5 days or refrigerate for up to 1 week. Muffins freeze well for up to 3 months; thaw in the refrigerator or at room temperature before eating.
Notes
- Do not thaw frozen blueberries before folding them into the batter to prevent color bleeding.
- Filling the jumbo muffin cups all the way up yields a nice domed top and jumbo size.
- Mix batter gently to avoid overworking gluten which can make muffins tough.
- The initial high heat bake helps the muffins rise quickly before lowering the heat to finish cooking through.
- Optional coarse sugar sprinkle adds a pleasant crunch and sparkle on top.
- These muffins freeze very well and can be stored for longer periods.
