Description
These Jumbo Blueberry Muffins feature bakery-style tops, a soft crumb, and plenty of juicy blueberries.
Ingredients
Scale
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups blueberries
- Coarse sugar for topping
Instructions
- Preheat oven to 425°F and prepare a jumbo muffin pan.
- Whisk flour, baking powder, baking soda, cinnamon, and salt.
- Whisk butter, oil, sugar, eggs, sour cream, milk, and vanilla.
- Combine wet and dry ingredients.
- Fold in blueberries.
- Fill muffin cups to the top.
- Sprinkle with coarse sugar if desired.
- Bake 5 minutes at 425°F.
- Reduce oven to 350°F and bake 25 to 30 minutes.
- Cool 10 minutes before serving.
Notes
- Use room-temperature ingredients.
- Do not overmix the batter.
- Frozen blueberries can be used without thawing.
- Store at room temperature for 5 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 485
- Sugar: 28
- Sodium: 260
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 74
- Fiber: 2
- Protein: 8
- Cholesterol: 72