Blueberry Muffins

Muffins in a muffin tin. One has a wrapper removed and lays on the side.

5 from 3 votes

These fluffy, easy Jumbo Blueberry Muffins are just like the kind you'd find at a bakery! Giant, super moist, and packed with blueberries, these muffins get topped with sparkling coarse sugar for an extra crunchy muffin top.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: servings

Calories: 244kcal

Author: Callan Wenner

Equipment

Mixing bowls
Whisk
Rubber spatula or wooden spoon
6-hole jumbo muffin tin OR 12-hole standard muffin tin
Tulip cupcake liners, optional

Ingredients

2 cups all-purpose flour 240g
¼ teaspoon kosher salt
2 teaspoons baking powder
¾ teaspoon ground cinnamon optional
¾ cups granulated sugar 150g
2 large eggs room temperature
¼ cup vegetable or canola oil 60ml
¼ cup unsalted butter melted and slightly cooled (57g)
½ cup sour cream room temperature (100g)
⅓ cup whole milk room temperature (80ml)
1 teaspoon vanilla paste or extract
1½ cups fresh blueberries 225g
Turbinado or demerara sugar for crunchy tops

Instructions

Preheat the oven to 425℉/218℃ and prepare either a jumbo or standard muffin tin with liners. If not using liners, lightly grease each well.
In a large bowl, whisk together the flour, salt, baking powder and cinnamon.
Add the blueberries to another bowl and toss with about two tablespoons of the flour mixture and set aside.
In a third bowl, whisk together the sugar, eggs, oil, melted butter, sour cream, whole milk, and vanilla.
Add the wet mixture to the dry mixture and use a rubber spatula to gently combine.
Once combined, fold in the blueberries. Then, fill each well or liner with batter mostly to the top and sprinkle liberally with the coarse sugar and a few extra blueberries.
Bake the muffins for 5 minutes at 425℉/218℃, then reduce the temperature to 400℉/204℃. Bake the jumbo muffins for an additional 16-20 minutes, and regular muffins for an additional 11-15 minutes. For either, a toothpick inserted into the center should come out with moist crumbs and no wet batter.
Remove the pan to a wire rack to cool for 5 minutes, then remove each muffin from the well to continue cooling.
Enjoy warm with a swipe of salted butter!

Notes

Store the muffins at room temperature (uncovered) for 3-4 days or in the fridge (in a sealed container) for 5-7 days.

Reheat the muffins in a 350℉/177℃ oven for about 5 minutes, or in the microwave for 15-45 seconds.

I like to use tulip liners, as they can fit both standard muffins and be expanded for jumbo muffins. You can also make your own liners with parchment paper or tin foil.

Nutrition