Jumbo Blueberry Muffins Recipe

Simple homemade giant blueberry muffins are moist. Sour cream makes them moist. These blueberry muffins have sugar crunch and juicy blueberries.   

Ingredient

– ½ cup Unsalted butter melted – 1 ¼ cup White granulated sugar – ¼ cup Sour cream room temperature – 1 teaspoon Pure vanilla extract – 2 Large eggs room temperature – 2 cups All-purpose flour – ½ teaspoon Salt – 2 teaspoon Baking powder – ½ cup Milk room temperature – 2 cups Blueberries washed and dried. Separated 1 ¾ and ¼ cup – 3 teaspoon White granulated sugar

Heat the oven to 425F. Set aside giant muffin pan with liners.Sift flour, salt, and baking powder in a medium basin. Set aside. 

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Direction

Melt the butter and add the sugar and sour cream to a big bowl. Mix with a whisk until it's smooth.Put in the eggs and vanilla. Mix until it's smooth. 

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Change the tool to a baking spatula. Mix in ⅓ of the dry ingredients and ½ of the milk. Mix the flour in until it's fully mixed in.  

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Add the last ⅓ of the dry ingredients and the rest of the milk. Afterward, add the rest of the dry stuff. Clean the bowl.Add ¾ cup of the blueberries and mix them in. 

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¾ of the way up the muffin tin should be filled with a big ice cream scoop. Add more blueberries to the top of the muffins. Put the white sugar on top of the muffins. 

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Set the oven to 10 minutes. Turn down the heat to 375°F. 15 to 25 minutes in the oven. Put a toothpick in and bake until it comes out clean. 

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Leave in the pan for 10 minutes before moving to a rack to cool. Let it cool all the way down. Cover and keep at room temperature or in the fridge. 

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also see

also see

Lemon Blueberry Muffins Recipe