Blueberry muffins are such a delicious breakfast idea. They are soft with bursts of blueberry in every bite.
What makes these jumbo muffins so moist is the sour cream. (Yes, you read that right!)
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What’s the best Jumbo Muffin pan to use?
I personally use these muffin pans. One thing to remember is that regular muffin liners won’t fit, so you will also need jumbo muffin liners like these from Amazon.
If you don’t have a jumbo muffin pan, you can still make this recipe but the cooking time will be a lot less since there won’t be as much batter in each muffin.
Jumbo Blueberry Muffins
Blueberry muffins are such a delicious breakfast idea. They are soft with bursts of blueberry in every bite.
Ingredients
Ingredients:
- 1 cup sour cream
- 8 Tbsp salted butter melted
- 2 eggs
- 1 Tbsp vanilla extract
- 1 tsp baking soda
- 2 tsp baking powder
- 1 cup granulated sugar
- 2 ½ cups all-purpose flour
- 8 oz blueberries
Instructions
Directions:
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Pre-heat your oven to 375 degrees Fahrenheit.
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In a large mixing bowl, combine the sour cream, melted butter, and eggs. Whisk this together for about 2 minutes.
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Then, add in the vanilla extract, baking soda, and baking powder. Whisk again for 30 seconds.
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Next, add in the sugar and whisk again for 30 seconds.
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Add in the flour ½ cup at a time, making sure to scrape the sides of the bowl so that it is evenly mixed into the batter.
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Finally, add in half the blueberries. Fold them in with a rubber spatula so that they are evenly distributed throughout your muffin batter.
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Place muffin liners in your jumbo muffin pan, then scoop the batter half-way into each liner. Then sprinkle remaining blueberries on top of the muffins.
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Bake at 375 degrees Fahrenheit for 25-27 minutes.
Recipe Notes
*If you don't use salted butter, add in ½ tsp salt to the batter.
* If you are using a regular size muffin pan, then the baking time will be 16-18 minutes.
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