Giant Bakery Style Blueberry Muffins

Imagine biting into a warm, fluffy muffin, bursting with juicy blueberries, and topped with a satisfying crunch of sugar. That’s precisely what awaits you with these incredible **Jumbo Blueberry Muffins**. Far from your average breakfast pastry, these bakery-style delights are designed to deliver an unparalleled experience right in your own kitchen. Thanks to a generous addition of sour cream, each muffin boasts an extra moist, tender crumb that perfectly complements the vibrant sweetness of fresh blueberries. The secret to their irresistibly golden, crunchy tops lies in a simple sugar sprinkle, which caramelizes beautifully in the oven, creating a textural contrast that will leave you craving more.

If your ideal muffin experience involves something substantial, tall, and incredibly flavorful, then look no further. This recipe for jumbo blueberry muffins ensures you achieve that coveted bakery quality every single time. These aren’t just larger muffins; they are masterpieces of moistness, rich flavor, and delightful texture. Starting your day with one of these magnificent treats is a true indulgence, promising a burst of fruit and a comforting warmth that sets the perfect tone for whatever lies ahead. Forget the endless search for the “best blueberry muffin recipe” – you’ve found it!

For those who love the delightful taste of blueberries, you might also enjoy exploring other delightful recipes like mini blueberry pies, sweet and fluffy blueberry cinnamon rolls, or a decadent blueberry jam and cream cake. And if you’re in the mood for other comforting muffin recipes, be sure to try our apple cider muffins and the rich pumpkin cream cheese swirl muffins.

Why You Will Love These Jumbo Blueberry Muffins

These aren’t just any muffins; they are designed to impress and satisfy. Here’s why this recipe will become your new favorite:

• Truly Jumbo Size: Forget small, dainty muffins. These are hefty, satisfying jumbo muffins that fill you up and feel like a real treat. Using a jumbo muffin pan isn’t just for show; it results in a larger, more impressive bake with a beautifully domed top, making them feel like a special bakery-bought indulgence. Each muffin is a substantial portion, perfect for a hearty breakfast or a decadent snack.
• Incredibly Easy to Make: Despite their impressive appearance, this is an exceptionally simple muffin recipe. You won’t need any fancy equipment or an electric mixer; everything comes together beautifully by hand. This makes it a perfect recipe for bakers of all skill levels, from beginners to experienced enthusiasts looking for a quick and rewarding bake. The straightforward steps ensure a stress-free baking experience.
• Bursting with Fresh Blueberries: We emphasize the use of fresh, juicy blueberries, which are the star of these muffins. Each bite offers a delightful pop of sweet, tangy fruit that complements the tender muffin crumb. While frozen blueberries can be used (with a simple thawing step), fresh berries truly elevate the flavor and texture, ensuring a vibrant, summery taste in every mouthful.
• Signature Crunchy Sugar Topping: One of the hallmarks of a great bakery muffin is that irresistible crunchy top. By sprinkling granulated sugar over the batter before baking, it caramelizes and crystalizes in the hot oven, creating a delightful sugary crust. This crunchy exterior provides a wonderful textural contrast to the soft, moist interior, making each bite an exquisite blend of textures.
• Unmatched Moisture and Tenderness: The secret to the extraordinary moistness and tender crumb of these muffins lies in the inclusion of sour cream. Full-fat sour cream adds richness and helps to keep the muffins incredibly soft and prevents them from drying out, even days after baking. This key ingredient makes all the difference, delivering a melt-in-your-mouth texture that is truly bakery-worthy.

Key Ingredients for Perfect Muffins

Achieving the perfect jumbo blueberry muffin relies on using the right ingredients and preparing them correctly. Here are some essential notes about what you’ll need:

• Room Temperature Dairy and Eggs: This is a crucial step often overlooked. Ensure your sour cream, milk, and eggs are at room temperature for about two hours before you start baking. Room temperature ingredients emulsify better, creating a smoother batter and ultimately leading to a more consistent, tender muffin texture. Cold ingredients can cause the batter to seize and result in a denser bake.
• Melted Unsalted Butter: Using melted butter not only contributes to the rich flavor but also simplifies the mixing process. It’s one of the reasons this recipe doesn’t require an electric mixer. Melted butter ensures even distribution throughout the batter, contributing to a consistently moist and tender crumb.
• Full-Fat Sour Cream: Do not skimp on fat here! Full-fat sour cream is essential for the incredible moisture and tenderness of these muffins. The fat content helps to break down the gluten in the flour, resulting in a softer, more delicate texture. It also adds a subtle tang that balances the sweetness of the blueberries and sugar.
• 2% or Whole Milk: Similar to sour cream, the fat content in milk plays a role in the muffin’s final texture. Use 2% or whole milk for the best results, as skim milk lacks the necessary fat to contribute to the desired richness and moisture. Ensure it’s also at room temperature.
• Fresh Blueberries: For the most vibrant flavor and texture, fresh blueberries are highly recommended. Their natural sweetness and slight tartness burst beautifully in each bite. If fresh blueberries are not in season or available, you can use frozen blueberries. Just remember to thaw them thoroughly and pat them dry before adding them to the batter to prevent excess moisture and color bleeding.
• Granulated Sugar (for topping): A simple sprinkle of white granulated sugar on top of the muffins before baking is what creates that signature crunchy, caramelized crust. This isn’t just for sweetness; it adds a delightful textural contrast that elevates the entire muffin experience.

Essential Equipment for Baking Jumbo Muffins

Having the right tools on hand will make your baking process smooth and enjoyable. Here’s what you’ll need:

• Jumbo Muffin Pan: This is crucial for achieving that signature oversized, bakery-style look and feel. A 6-cup jumbo muffin pan is typically what you’ll need.
• Jumbo Muffin Liners: To prevent sticking and for easy handling, always use jumbo muffin liners. They also help the muffins maintain their shape and look professionally baked.
• Large Mixing Bowls: You’ll need at least two: one for dry ingredients and one for wet ingredients.
• Whisk: For thoroughly combining wet ingredients and for sifting dry ingredients.
• Rubber Spatula: Essential for gently folding in ingredients and scraping down the sides of the bowl without overmixing.
• Fine-Mesh Sifter or Whisk: To ensure your dry ingredients are lump-free and evenly distributed, a sifter or whisk is key.
• Large Ice Cream Scoop or Ladle: This is perfect for neatly portioning the thick muffin batter into the prepared liners.
• Wire Cooling Rack: For cooling the muffins evenly and preventing them from getting soggy bottoms.

Step-by-Step Instructions to Bake Jumbo Blueberry Muffins

Follow these detailed steps to create perfectly moist and fluffy jumbo blueberry muffins with a delightful crunchy topping.

1. Prepare Your Oven and Muffin Pan: Preheat your oven to a high temperature of 425°F (220°C). The initial high heat is key to encouraging a quick rise and creating those beautiful, domed muffin tops. Line your jumbo muffin pan with jumbo muffin liners. Set aside.
2. Combine Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, salt, and baking powder. Sifting prevents lumps and ensures these ingredients are evenly distributed, contributing to a light and airy muffin. A sifter is ideal for this step.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, room temperature sour cream, vanilla extract, and room temperature eggs until the mixture is smooth and well combined.
4. Alternate Wet and Dry Mixtures: Gradually incorporate the dry ingredients into the wet ingredients, alternating with the room temperature milk. Start by adding one-third of the dry mixture, mix gently until just combined, then add half of the milk. Mix again, then add the next one-third of the dry ingredients, followed by the remaining milk. Finally, add the last portion of the dry ingredients. Mix just until no streaks of flour remain; be careful not to overmix, as this can lead to tough muffins. Scrape down the sides of the bowl as needed.
5. Fold in Blueberries: Gently fold in 1 3/4 cups of the washed and dried fresh blueberries into the batter. Reserve the remaining 1/4 cup for topping. Be delicate to avoid crushing the blueberries and causing them to “bleed” their color into the batter.
6. Fill Muffin Cups and Top: Using a large ice cream scoop or ladle, divide the muffin batter evenly among the prepared jumbo muffin cups, filling each approximately three-quarters full. This amount ensures tall, domed tops. Sprinkle the reserved extra blueberries on top of each muffin, then liberally sprinkle white granulated sugar over the surface of each muffin for that signature crunchy topping.
7. Bake with Dual Temperatures: Place the muffin pan in the preheated 425°F (220°C) oven and bake for 10 minutes. This initial blast of high heat promotes a quick rise. After 10 minutes, without opening the oven door, reduce the oven temperature to 375°F (190°C) and continue baking for another 15-25 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. The muffins will be beautifully golden brown and tall.
8. Cooling: Once baked, remove the muffins from the oven and let them rest in the muffin pan for about 10 minutes. This helps them set. Then, carefully transfer them to a wire cooling rack to cool completely.

Expert Baking Tips for Success

Achieving bakery-quality muffins at home is easier than you think with these expert tips:

• Wash and Dry Blueberries Thoroughly: Before adding blueberries to your batter, ensure they are completely washed and thoroughly dried. Excess moisture on the berries can cause them to sink to the bottom of the muffin during baking, leading to an uneven distribution and a potentially soggy bottom.
• Room Temperature Ingredients are Key: This cannot be stressed enough. Cold milk, eggs, and sour cream can cause the batter to curdle or become stiff, preventing proper emulsification. Using room temperature ingredients ensures a smooth, well-mixed batter and results in a more tender, higher-rising muffin. Pull them out of the fridge at least 1-2 hours before you plan to bake.
• Do Not Overmix the Batter: Once you combine the wet and dry ingredients, mix just until the flour streaks disappear. Overmixing develops the gluten in the flour, leading to tough, chewy muffins instead of light, tender ones. A few small lumps in the batter are perfectly fine and often indicate a perfectly mixed muffin batter.
• Fill Muffin Cups Generously: For those impressive, domed muffin tops that are characteristic of bakery-style muffins, fill your jumbo muffin liners about three-quarters full. This allows the muffins to rise beautifully without overflowing.
• The High-Heat Trick: Starting the muffins at a higher oven temperature (425°F/220°C) for the first 10 minutes creates a burst of steam and a rapid rise, giving your muffins their tall, domed tops. Reducing the temperature later allows them to bake through evenly without burning.
• Check for Doneness Properly: A toothpick inserted into the center of a muffin should come out clean, or with a few moist crumbs attached. If it comes out with wet batter, continue baking for a few more minutes. Avoid opening the oven door too frequently, especially during the initial high-heat phase, as this can cause the muffins to collapse.

Frequently Asked Questions (FAQ)

Delicious Variations to Try

Once you’ve mastered the classic jumbo blueberry muffin, feel free to experiment with these exciting variations to keep things fresh and fun:

• Lemon Zest Blueberries: Add the zest of one lemon to the wet ingredients along with the vanilla extract. The bright citrus notes beautifully complement the sweetness of the blueberries.
• Streusel Topping: Instead of just sugar, prepare a simple streusel topping with flour, sugar, cold butter, and a pinch of cinnamon. Sprinkle it generously over the muffin batter before baking for an extra layer of crunch and flavor.
• Spiced Muffins: Incorporate 1/2 teaspoon of ground cinnamon or a pinch of nutmeg into the dry ingredients for a warm, comforting twist.
• White Chocolate Chip & Blueberry: Add 1/2 cup of white chocolate chips along with the blueberries for an extra layer of sweetness and a different texture.
• Mixed Berry Muffins: Combine blueberries with an equal amount of other berries like raspberries or chopped strawberries for a vibrant mix of flavors and colors.

Serving Suggestions

These jumbo blueberry muffins are a treat on their own, but they can be elevated even further with simple accompaniments:

• With Coffee or Tea: A classic pairing, the richness of the muffin is perfectly balanced by a warm cup of coffee or your favorite tea.
• A Pat of Butter: For an extra decadent touch, slice a warm muffin in half and spread with a generous pat of butter.
• Cream Cheese or Jam: A dollop of cream cheese or a spoonful of blueberry jam can add another layer of flavor and moisture.
• Yogurt and Fruit: For a more substantial breakfast, enjoy your muffin alongside a bowl of Greek yogurt and extra fresh berries.

Storing and Freezing Jumbo Blueberry Muffins

To keep your homemade jumbo blueberry muffins fresh and delicious, proper storage is key.

Storing

Once completely cooled, store your muffins in an airtight container at room temperature for 3-5 days. For a slightly longer shelf life, you can keep them in the refrigerator, where they will last for 5-7 days. Always ensure they are well covered to prevent them from drying out.

Freezing

These jumbo blueberry muffins freeze beautifully, making them perfect for meal prepping or having a quick breakfast on hand. To freeze, wrap each individual muffin tightly in plastic wrap once they have cooled completely. Then, place the wrapped muffins in a freezer-safe bag or an airtight container to protect them from freezer burn. They can be stored in the freezer for up to 2-3 months.

To thaw, simply remove a frozen muffin from its wrapping and let it sit on the counter until it reaches room temperature. If you prefer them warm, you can microwave a thawed muffin for 15-30 seconds, or heat it in a low oven (around 300°F/150°C) for 5-10 minutes until warmed through.

Rating: 5 out of 5 stars (based on 20 reviews)

Jumbo Blueberry Muffins

Stephanie Rutherford

These easy homemade jumbo blueberry muffins are incredibly moist, made with sour cream for a tender crumb. Featuring a crunchy sugar topping and an abundance of fresh blueberries, these muffins are the epitome of perfect bakery-style treats.

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Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Servings: 6 jumbo muffins

Ingredients

• 1/2 cup Unsalted butter, melted
• 1 1/4 cup White granulated sugar
• 1/4 cup Sour cream, room temperature
• 1 tsp Pure vanilla extract
• 2 Large eggs, room temperature
• 2 cups All-purpose flour
• 1/2 tsp Salt
• 2 tsp Baking powder
• 1/2 cup Milk, room temperature
• 2 cups Blueberries, washed and dried (separated into 1 3/4 cups for batter and 1/4 cup for topping)
• 3 tsp White granulated sugar (for topping)

Instructions

1. Preheat the oven to 425°F (220°C). Line a jumbo muffin pan with muffin liners and set aside.
2. In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
3. In a large bowl, whisk together the melted butter, sugar, and sour cream until smooth.
4. Add in the vanilla extract and eggs. Mix until smooth.
5. Switch to a baking spatula. Add 1/3 of the dry ingredients and 1/2 of the milk. Mix gently until flour is just incorporated. Add the next 1/3 of the dry ingredients and the remaining milk. Then, add the rest of the dry ingredients. Mix until just combined, being careful not to overmix. Scrape down the bowl.
6. Gently fold in 1 3/4 cups of the blueberries.
7. Use a large ice cream scoop to fill the muffin liners about 3/4 full. Top the muffins with the reserved 1/4 cup of extra blueberries. Sprinkle the 3 teaspoons of white granulated sugar on top of muffins.
8. Bake at 425°F (220°C) for 10 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for 15-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins sit in the pan for 10 minutes before transferring them to a wire cooling rack. Allow them to cool completely. Store covered at room temperature or in the fridge.

Notes

Flour: Make sure flour is spooned and leveled or use a kitchen scale for accuracy. Compacted flour can lead to dry muffins.

High Altitude Baking: If baking at high altitude, consider adding an extra 2 tablespoons of flour to the dry ingredients.

Standard Muffin Tin: If using a standard 12-cup muffin tin, fill cups 2/3 full and bake for 18-20 minutes until golden brown.

Nutrition Information (per jumbo muffin, estimated)

• Calories: 518 kcal
• Carbohydrates: 84 g
• Protein: 6 g
• Fat: 18 g
• Saturated Fat: 11 g
• Trans Fat: 1 g
• Cholesterol: 48 mg
• Sodium: 355 mg
• Potassium: 130 mg
• Fiber: 2 g
• Sugar: 50 g
• Vitamin A: 592 IU
• Vitamin C: 5 mg
• Calcium: 126 mg
• Iron: 2 mg

More Delicious Recipes to Explore

If you loved these jumbo blueberry muffins, be sure to check out these other delectable recipes:

• Pumpkin Chocolate Chip Muffins
• Chocolate Cream Cheese Danish
• Chocolate Chip Stuffed Scones
• Sweet Cream Pancakes

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