Jumbo Blueberry Muffins (super moist!)

Jumbo Blueberry Muffins (super moist!)

These Jumbo Blueberry Muffins are bursting with sweet, wild blueberries in every bite. They're tender, moist and have the most delicious, crisp sugary crumb. Adapted using my moist blueberry muffins recipe but in jumbo form!

Course Breakfast, Snack

Cuisine American

Keyword blueberry muffins, easy blueberry muffins

Prep Time 15

Cook Time 22

Total Time 45

Servings jumbo muffins

Calories 237kcal

Author Melissa Rose

Ingredients

½ cup unsalted butter softened
1 cup granulated sugar
½ cup sour cream
2 large eggs
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 ¾ cups all-purpose flour
1 cup frozen wild blueberries these are smaller than regular blueberries & I use Wegmens (blue bag) in the freezer section
Turbinado sugar optional for topping

Instructions

Preheat oven to 350℉.
In a large mixing bowl, use an electric mixer to cream ½ cup unsalted butter, i.e. 1 stick) and 1 cup granulated sugar for 2 minutes until light and fluffy.
Add ½ cup sour cream, 2 large eggs, 2 teaspoons vanilla extract, and ¼ teaspoon almond extract and mix until just combined.
Add 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, and ½ teaspoon salt and mix until combined.
Slowly add 1 ¾ cups all-purpose flour and mix until just combined. The mixture will be thick.
Add 1 cup frozen wild blueberries and mix for 5-10 seconds until just combined. I like to mix them just to the point where I can see a little streaks of blue throughout the batter.
Line a light-colored metal cupcake pan with paper cupcake liners.
Use a 4-tablespoon cookie scoop to scoop batter into each one. Even though the batter is thick and will stay in “mounds” when scooped, you do not need to spread it to be flat as it will melt down in the oven.
Top with Turbinado sugar, if desired.
Bake at 350ºF for 22-24 minutes, or until tops are very lightly brown. Place on a wire rack to cool.
Allow to cool before removing from the wrapper (if you try to unwrap them while they’re hot, they will likely stick).
Store in an airtight container for 3-4 days or freeze up to 1-2 months. To help prevent the tops from getting sticky during storing, place a piece of bread or a few saltine crackers in the container to help absorb moisture.

Notes

Muffin Pan: I use this jumbo muffin tin. As with all my baking, I get the best results with light-colored aluminum pans.
Cupcake Liners: I use & recommend using white cupcake liners for easy release and a neutral appearance.

Nutrition information is calculated using an ingredient database and should be considered an estimate. Nutrition is based on 12 muffins.

Nutrition