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
Scale
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.
