Jumbo Blueberry Muffins
Bakery style jumbo blueberry muffins with a tall domed top and juicy berries
PRINT PINServings 6
INGREDIENTS
Dry
- 3 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp fine salt
- 1 cup granulated sugar
- 1/4 cup light brown sugar.
Wet
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup unsalted butter melted and cooled
- 2 tsp vanilla extract.
Add ins and Topping
- 2 cups blueberries fresh
- 1 tbsp all purpose flour for tossing blueberries
- coarse sugar for topping.
INSTRUCTIONS
Mix Batter
- heat oven to 425 F and grease a jumbo 6 cup muffin pan or line with jumbo liners
- whisk dry ingredients in a large bowl
- whisk wet ingredients in a separate bowl until smooth
- add wet to dry and fold just until flour is mostly combined
- toss blueberries with 1 tbsp flour then gently fold into batter and rest batter 10 minutes for a higher rise.
Bake and Cool
- divide batter evenly into jumbo cups filling nearly to the top and sprinkle coarse sugar
- bake 5 minutes at 425 F then reduce oven to 350 F without opening the door and bake 18 to 22 minutes until tops are set and a toothpick comes out clean or with a few moist crumbs
- cool in pan 10 minutes then transfer to a rack to cool.
Notes
1. Use frozen blueberries straight from freezer to reduce bleeding. Do not overmix or muffins will be dense. Substitute buttermilk with 1 cup milk mixed with 1 tbsp lemon juice and rested 5 minutes. Add 1 tsp lemon zest to the batter for brighter flavor. Store airtight 2 days at room temperature or freeze up to 2 months
Nutrition
Calories: 430kcal | Carbohydrates: 62g | Protein: 7g | Fat: 18g