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

Scale

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

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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.