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Jumbo Blueberry Muffins Recipe


When standard-size blueberry muffins just won’t do, bake up a batch of these jumbo bakery-style blueberry muffins. This recipe is nice and moist, full of blueberries and topped with a crunchy and extra sweet sprinkling of brown sugar crumbs. Make a double batch, as these will not last long.
Makes: 6 jumbo muffins
Skill Level: Beginner

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Step 1

Preheat oven to 375°F. Prepare pan cavities with vegetable pan spray.

Step 2

In a medium bowl, combine flour, baking powder and salt; set aside. In large bowl, whisk together granulated sugar, sour cream, melted butter, brown sugar, eggs, vegetable oil and vanilla. Stir in flour mixture until a few steaks of flour remain. Gently stir in blueberries. Spoon evenly into prepared pan cavities.

Step 3

For topping, stir together flour, brown sugar and melted butter in small bowl. Stir until mixture is crumbly; sprinkle mixture over muffins.

Step 4

Bake 28-30 minutes or until tops of muffins are golden and a toothpick inserted in the center comes out clean. Cool in pan 5 minutes; remove to cooling grid. Serve warm or at room temperature.

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Ingredients

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$5.19

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all-purpose flour

all-purpose flour (2 cups for muffins, 1/2 cup for topping)

baking powder

1 teaspoon baking powder

salt

1/2 teaspoon salt

granulated sugar

2/3 cup granulated sugar

sour cream

1/2 cup sour cream

butter, melted

butter, melted (1/2 cup (1 stick) for muffins, 3 tablespoons for topping)

firmly packed light brown sugar

firmly packed light brown sugar (1/3 cup for muffins, 1/4 cup for topping)

Eggs

2 Eggs

vegetable oil

3 tablespoons vegetable oil

fresh or frozen blueberries

1 cup fresh or frozen blueberries

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