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Sparkling Jumbo Blueberry Muffins

Sparkling Jumbo Blueberry Muffins

Delicious Sparkling Jumbo Blueberry Muffins filled with extra blueberries, perfect for a bakery-style treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6 muffins
Calories 350 kcal

Equipment

  • 6-count Jumbo Muffin Pan
  • Whisk
  • silicone spatula

Ingredients
  

Dry Ingredients

  • 3 cups all-purpose flour spooned & leveled
  • 3 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon ground cinnamon optional
  • ½ teaspoon salt

Wet Ingredients

  • 5 Tablespoons unsalted butter melted and slightly cooled
  • ⅓ cup vegetable oil
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • ⅓ cup sour cream or yogurt at room temperature
  • 1 cup milk at room temperature
  • 1 teaspoon pure vanilla extract

Fruits

  • 1 and ½ cups fresh or frozen blueberries do not thaw

Optional Toppings

  • coarse sugar for sprinkling

Instructions
 

Baking Instructions

  • Preheat oven to 425°F (218°C). Generously grease a jumbo muffin pan with butter or nonstick spray or line with muffin liners. Set aside.
  • Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
  • Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Pour wet ingredients into dry ingredients and fold together. Avoid overmixing. The batter will be thick. Fold in the blueberries.
  • Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown.
  • Allow to cool for 10 minutes in pan before serving.
  • Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months.

Notes

For standard size muffins, reduce baking time to about 20 total minutes: 5 minutes at 425°F and 15 minutes at 350°F. Yields 14-15 standard muffins.

Nutrition

Serving: 1muffinCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 180mgPotassium: 220mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Keyword Baking, blueberry muffins, breakfast, easy recipes, jumbo muffins, pastries
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