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Best Jumbo Blueberry Muffins Recipe

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Ingredients

  • 2.5 cups all-purpose flour (plus 1 tbsp for tossing fruit)

  • 1 tbsp baking powder

  • 1 cup granulated white sugar

  • 1/2 cup unsalted butter, melted and cooled slightly

  • 2 large eggs, room temperature

  • 1/2 cup full-fat sour cream

  • 1/2 cup whole milk

  • 1.5 tsp pure vanilla extract

  • 1.5 cups fresh blueberries

  • 2 tbsp turbinado sugar (coarse raw sugar) for topping

Instructions

  1. Preheat your oven to 400°F (200°C) and grease a 6-cup jumbo muffin pan or line with paper liners.

  2. In a large mixing bowl, combine the flour, baking powder, white sugar, and a pinch of salt.

  3. In a medium bowl, whisk together the melted butter, eggs, sour cream, milk, and vanilla extract until completely smooth.

  4. Pour the liquid ingredients into the dry ingredients. Use a spatula to fold together until just combined. Do not overmix.

  5. In a small dish, toss the blueberries with 1 tablespoon of flour, then fold them gently into the thick batter.

  6. Divide the batter evenly among the 6 jumbo cups, filling them nearly to the top rim.

  7. Sprinkle the coarse turbinado sugar evenly over the raw batter tops.

  8. Bake for 22 to 25 minutes until the crowns are tall, golden-brown, and a toothpick inserted into the center comes out clean. Transfer to a cooling rack after 5 minutes.

Find it online: https://www.endrecipes.com/jumbo-blueberry-muffins-recipe/