If you are on the hunt for a delightful treat that bursts with fruity goodness and satisfies your sweet tooth, this Jumbo Blueberry Muffins Recipe is an absolute must-try. Picture biting into a soft, moist, and fluffy muffin loaded with juicy blueberries that pop with every bite. These jumbo-sized muffins are perfect for breakfast, brunch, or an anytime snack – guaranteed to brighten your day and impress anyone lucky enough to share them with you. Not only are they straightforward to make, but the balance of buttery richness, tart blueberries, and a lightly sweetened crumb will have you coming back for more every time.
Ingredients You’ll Need
Good recipes start with simple, essential ingredients that work together in perfect harmony. Each one here plays a special role in achieving the perfect texture, flavor, and color of these Jumbo Blueberry Muffins Recipe.
- Unsalted butter (1/2 cup, melted): Adds richness and helps keep the muffins tender and moist.
- White granulated sugar (1 1/4 cups): Provides sweetness and contributes to a golden crust.
- Sour cream (1/4 cup, room temperature): Gives a pleasant tang and extra moistness to the crumb.
- Pure vanilla extract (1 tsp): Enhances the overall flavor with a warm, sweet aroma.
- Large eggs (2, room temperature): Bind ingredients and add richness for a soft muffin structure.
- All-purpose flour (2 cups): The main structure builder to create the muffins’ tender crumb.
- Salt (1/2 tsp): Balances sweetness and intensifies other flavors.
- Baking powder (2 tsp): The leavening agent that makes these muffins rise beautifully and stay fluffy.
- Milk (1/2 cup, room temperature): Helps to hydrate dry ingredients and tenderize the crumb.
- Blueberries (2 cups, washed and dried): These juicy berries add bursts of color, flavor, and natural sweetness.
- White granulated sugar (3 tsp): Sprinkled on top before baking for a delightful, sugary crunch.
How to Make Jumbo Blueberry Muffins Recipe
Step 1: Prep Your Oven and Muffin Pan
Start by preheating your oven to 425°F. Line your jumbo muffin pan with sturdy muffin liners to make the removal and serving of your muffins a breeze. Set that aside and get ready to whisk because the magic is about to happen.
Step 2: Mix the Dry Ingredients
In a medium-sized bowl, sift together the all-purpose flour, salt, and baking powder. Setting these dry components aside separately ensures even distribution and a lighter muffin texture when combined later with the wet ingredients.
Step 3: Whisk the Wet Ingredients
Grab a large bowl and whisk the melted butter, sugar, and sour cream together until smooth and creamy. This mixture forms the rich foundation of your muffins and ensures a beautifully tender crumb.
Step 4: Add Eggs and Vanilla
Add in the eggs and vanilla extract to your wet mixture and whisk it again until everything becomes wonderfully smooth. The eggs will enrich the batter and help everything come together nicely.
Step 5: Combine Dry Ingredients and Milk Alternately
Switching to a baking spatula, gently fold in one-third of your dry ingredients along with half of the milk. Mix just until the flour is incorporated. Repeat this step with the next third of dry ingredients and the rest of the milk. Finally, mix in the remaining flour. Be careful to avoid overmixing, which can make the muffins dense.
Step 6: Fold in the Blueberries
Delicately fold 1 3/4 cups of blueberries into your batter. This delicate action preserves the berries’ shape while spreading their juicy goodness evenly throughout each muffin.
Step 7: Scoop Batter and Top with Blueberries and Sugar
Use a large ice cream scoop to fill your muffin liners three-quarters full. Then, sprinkle on the remaining 1/4 cup of blueberries on top of each muffin along with a generous pinch of white sugar. This step is what gives your jumbo muffins a pretty, inviting look and a lovely sweet crunch once baked.
Step 8: Bake with Temperature Adjustment
Place your muffin pan in the oven and bake at 425°F for 10 minutes to give them a burst of rising power. Then lower the oven temperature to 375°F and continue baking for an additional 15 to 25 minutes, or until a toothpick inserted into the center comes out clean. This two-temperature bake results in perfectly risen muffins with golden tops.
Step 9: Cool Before Serving
Once out of the oven, let the muffins sit in the pan for 10 minutes before transferring them to a wire rack to cool completely. Cooling prevents them from getting soggy and helps preserve that fluffy, tender texture you love.
How to Serve Jumbo Blueberry Muffins Recipe
Garnishes
A simple dusting of powdered sugar or a tiny pat of butter melting on a warm muffin takes these jumbo blueberry muffins to the next level. Fresh lemon zest added on top can also add an unexpected zing that complements the blueberries perfectly.
Side Dishes
Pair these muffins with a cup of your favorite coffee, a chilled glass of milk, or a smoothie to make a satisfying breakfast or brunch. They also work beautifully alongside yogurt and a bowl of fresh fruit for an extra nutritious spread.
Creative Ways to Present
For a crowd, arrange these jumbo muffins on a tiered serving platter sprinkled with fresh blueberries and mint leaves. If you’re feeling fancy, split them open and spread a dollop of cream cheese or lemon curd inside for a luscious surprise.
Make Ahead and Storage
Storing Leftovers
Keep your jumbo muffins fresh by storing them in an airtight container at room temperature for up to three days. This way, they stay soft and moist, ready to enjoy whenever a muffin craving hits.
Freezing
If you want to save some for later, freeze the cooled muffins individually wrapped in plastic wrap, then place them in a zip-top freezer bag. They can last up to three months, allowing you to enjoy your Jumbo Blueberry Muffins Recipe whenever you like.
Reheating
To bring back that fresh-baked warmth, reheat frozen muffins in the microwave for 20-30 seconds or pop them in a preheated 350°F oven for 5-7 minutes. Either method makes them taste like they just came out of your oven.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well if fresh ones are out of season. Just be sure to thaw and drain them before folding into the batter to avoid excess moisture that could make the muffins soggy.
Why does the recipe call for sour cream?
Sour cream adds moisture and a slight tangy flavor, which enhances the depth of taste in these muffins while creating a tender crumb. It can be substituted with Greek yogurt if needed, but sour cream is preferred for the best texture.
Can I make these muffins smaller instead of jumbo size?
Absolutely! Adjust your baking time accordingly—smaller muffins will bake faster, typically around 15-18 minutes. Keep an eye on them and test with a toothpick to avoid overbaking.
What if I don’t have a jumbo muffin pan?
If you don’t have a jumbo pan, you can use a regular muffin tin but be sure to fill the cups accordingly and reduce the baking time. The key is to test when a toothpick comes out clean to ensure perfect doneness.
How do I prevent blueberries from sinking to the bottom?
Toss fresh blueberries in a little flour before folding them into the batter. This creates a light coating that helps suspend the berries evenly throughout the muffins instead of sinking to the bottom.
Final Thoughts
Now that you know all the secrets to making the perfect Jumbo Blueberry Muffins Recipe, it’s time to roll up your sleeves and fill your kitchen with the irresistible aroma of freshly baked muffins. Whether for breakfast, a cozy snack, or sharing with friends, these muffins are sure to become a beloved favorite. Enjoy every wonderful bite and watch these jumbo treats disappear fast!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 jumbo muffins
- Category: Bakery
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Jumbo Blueberry Muffins are moist, fluffy, and bursting with fresh blueberries in every bite. With a golden top sprinkled with sugar, they offer the perfect balance of sweet and tart, ideal for breakfast, brunch, or a delightful snack. Made with simple pantry ingredients and baked to perfection, these muffins are easy to make and sure to impress.
Ingredients
Muffin Batter
- 1/2 cup Unsalted butter (melted)
- 1 1/4 cup White granulated sugar
- 1/4 cup Sour cream (room temperature)
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 2 cups All-purpose flour
- 1/2 tsp Salt
- 2 tsp Baking powder
- 1/2 cup Milk (room temperature)
Blueberries and Topping
- 2 cups Blueberries (washed and dried; separated into 1 3/4 cups and 1/4 cup)
- 3 tsp White granulated sugar (for sprinkling on top)
Instructions
- Preheat Oven and Prepare Pan: Preheat your 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 aside to keep the dry mixture ready for incorporation.
- Mix Wet Ingredients: In a large bowl, whisk the melted butter, white granulated sugar, and sour cream until the mixture is smooth and creamy for a rich base.
- Add Vanilla and Eggs: Add the pure vanilla extract and eggs to the wet mixture. Whisk them together until thoroughly combined and smooth.
- Combine Dry and Wet Ingredients: Switch to a baking spatula for gentle mixing. Add one-third of the dry ingredient mixture followed by half of the milk, mixing until just incorporated. Repeat by adding the next third of the dry ingredients and the remaining milk, mixing to combine. Finally, add the last third of the dry ingredients and scrape the bowl to incorporate all flour evenly. Avoid overmixing to keep muffins tender.
- Fold in Blueberries: Gently fold in 1 3/4 cups of the blueberries, distributing them evenly throughout the batter without crushing them.
- Fill Muffin Liners: Use a large ice cream scoop to fill each muffin liner about three-quarters full. Top each muffin generously with the remaining 1/4 cup of blueberries and sprinkle with the reserved white granulated sugar for a sweet, crunchy topping.
- Bake Muffins: Place the muffin pan in the preheated oven and bake at 425°F for 10 minutes to rise quickly, then lower the temperature to 375°F (190°C) and bake for an additional 15 to 25 minutes. Bake until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool and Serve: Let the muffins rest in the pan for 10 minutes to firm up before transferring them to a cooling rack. Allow them to cool completely for best texture and flavor. Store covered at room temperature or refrigerate for freshness.
Notes
- For best results, use fresh blueberries and ensure they are dry before folding into the batter to prevent discoloring.
- Do not overmix the batter to keep muffins light and fluffy.
- Using room temperature ingredients helps to achieve a smoother batter and even baking.
- If blueberries are frozen, do not thaw before mixing to avoid extra moisture in the batter.
- Store muffins in an airtight container to maintain freshness for up to 3 days at room temperature or up to a week refrigerated.
