Breakfast
Jumbo Blueberry Muffins
Bakery-style jumbo muffins packed with fresh blueberries and finished with a coarse sugar crust. Each muffin weighs about 8 ounces after baking.
Jumbo Blueberry Muffins
- Prep
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- Cook
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- Total
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- Yield
- 4 servings
Ingredients
- 3 cups(375g) all-purpose flour
- 3 teaspoonsbaking powder
- 1/4 teaspoonbaking soda
- 1/2 teaspoonsalt
- 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, at room temperature
- 1 cup(240ml) milk, at room temperature
- 1 teaspoonvanilla
- 2 1/2 cupsfresh blueberries
- Optional: extra blueberries and coarse sugar for sprinkling
Instructions
- 1Heat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter.
- 2Whisk the flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- 3Whisk the melted butter, oil, sugar, and eggs together until combined. Whisk in the sour cream, milk, and vanilla. Pour wet ingredients into dry and fold together with a spatula until completely combined; use a whisk for any large flour lumps. Avoid overmixing. Fold in the blueberries.
- 4Divide batter between the muffin cups, filling all the way to the top. Press a few extra berries on top and sprinkle with coarse sugar.
- 5Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes until tops are lightly golden and centers are set.
- 6Allow to cool for 10 minutes in the pan before serving.
Notes & Tips
Source: @sallysbakeblog
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