Description
Enjoy bakery-quality jumbo muffins bursting with plump blueberries, tender crumb, and a golden, crunchy top—all made in one bowl with simple pantry ingredients. Perfect for breakfast, brunch, or a sweet snack, these muffins are moist, fluffy, and utterly irresistible.
Ingredients
Units
Scale
- 2 cups 240 g All-purpose flour (Light, fluffy base)
- 1/4 tsp Kosher salt (Enhances flavor balance)
- 2 tsp Baking powder (Creates lift and airy texture)
- 3/4 tsp Ground cinnamon optional (Warm, aromatic spice)
- 3/4 cup 150 g Granulated sugar (Sweetness with tender crumb)
- 2 large Eggs (Room temperature; richness and structure)
- 1/4 cup 60 ml Vegetable or canola oil (Moist, tender muffin)
- 1/4 cup 57 g Unsalted butter (Melted & cooled; rich buttery flavor)
- 1/2 cup 100 g Sour cream (Room temperature; creamy, moist crumb)
- 1/3 cup 80 ml Whole milk (Room temperature; adds moisture and richness)
- 1 tsp Vanilla paste or extract (Warm classic aroma)
- 1 1/2 cups 225 g Fresh blueberries (Juicy bursts of sweetness—do not overmix)
- As needed Turbinado or demerara sugar (For crunchy tops; adds caramelized texture)
Instructions
Preheat & Prep:
- Preheat oven to 400°F (200°C).
- Line a 6-cup jumbo muffin tin with liners or grease generously.
Combine Dry Ingredients:
- In a large bowl, whisk together flour, salt, baking powder, cinnamon (if using), and granulated sugar.
Mix Wet Ingredients:
- In a separate bowl, whisk eggs, oil, melted butter, sour cream, milk, and vanilla until smooth.
Make the Batter:
- Pour wet ingredients into dry ingredients and gently stir until just combined—do not overmix.
- Fold in blueberries, reserving a few for the tops.
Fill Muffin Cups:
- Divide batter evenly among the 6 cups (about ⅔ full). Top each with reserved blueberries and a sprinkle of turbinado sugar.
Bake:
- Bake 20–25 minutes until muffins are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool & Serve:
- Let muffins rest in the tin 5 minutes, then transfer to a cooling rack.
- Serve warm or at room temperature.
Notes
- Uniform Size: Use an ice-cream scoop for even portions.
- Batter Tips: Batter should be thick; overmixed batter yields dense muffins.
- Blueberry Coating: Toss berries in a tablespoon of flour before folding to prevent sinking.
- Storage: Store airtight at room temperature up to 2 days or freeze individual muffins for up to 1 month.
- Variations: Swap half the blueberries for chocolate chips or raspberries. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bakery, Breakfast, Snacks
- Cuisine: American, Baking
Nutrition
- Calories: 380
