The bakery-style Jumbo Blueberry Muffins recipe is quick and easy to follow. The recipe makes six jumbo eggless muffins with a few staple baking ingredients and without an electric mixer!
Extra Delicious Jumbo Blueberry Muffins
Like my Eggless Blueberry Muffins, these jumbo muffins are light and fluffy but large and taller. I baked them in a jumbo muffin pan for bakery-style muffins, perfect for breakfast or brunch. You should try this recipe if you like muffins with a cup of coffee. It yields jumbo muffins but only six, making it a small batch. However, if you do not have a jumbo muffin pan, you can also use this recipe for regular-size muffins. With the regular muffin pan, you can make 14-15 muffins. The recipe is straightforward, and the batter comes together within a few minutes. You do not need an electric mixer; you only need bowls, a whisk, and a spatula.
How To Make Jumbo Blueberry Muffins
Preheat the oven to 425°F (220°C). Grease a jumbo 6-count muffin pan with non-stick oil spray and line with large cupcake liners. Lightly grease the liners as well. If you do not have large paper liners, you can generously grease the muffin pan and do not use liners.
Whisk flour, baking powder, baking soda, and salt in a mixing bowl until well combined. Add blueberries and gently mix into the flour mixture. If you use frozen berries, do not add them to the flour mixture. Instead, gently fold them in the muffin batter.
Combine melted butter, oil, sour cream, sugar, and vanilla, and mix until well combined.
Now, add milk and mix well.
Add the flour mixture, in 2-3 parts, to the wet and gently mix until just combined; the batter will be thick. Do not overmix.
Divide the batter evenly between each muffin cup, filling almost to the top. Sprinkle coarse sugar over the top if you like.
Bake the muffins for 5 minutes at 425°F (220°C), then, keeping them in the oven, reduce the oven temperature to 350°F (180°C). Continue baking for 22-26 minutes or until the cake tester inserted in the center comes out clean. However, every oven is different, so once you reduce the temperature, keep an eye on the oven after 20 minutes of baking time. Remove the muffins from the oven and let them cool in the pan for 8-10 minutes. Then, transfer them onto a cooling rack and let them cool completely before serving.
More Blueberry Desserts
Recipe Card
They taste delicious with some butter spread on them. Or, spread some fruit jelly or jam before serving. These muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to 5 days. Sour Cream or Yogurt: Sour cream makes the muffins extra tender and moist. However, you can use plain yogurt instead of sour cream. But, use only a full-fat variety for the rich and moist muffins. Milk: Use whole or 2% fat milk. But do not use fat-free or skimmed milk. Instead of milk, you can also use buttermilk for a slightly tangy flavor. Blueberries: We can also use frozen berries instead of fresh ones. If using frozen blueberries, do not add them to the flour mixture. Instead, add them to the batter as frozen; do not thaw. Filling the Muffin Tins: For tall muffin tops, fill the muffin tins almost to the top. This will ensure that the muffins rise well and have nice domed muffin tops. Standard Size Muffins: Using a regular muffin pan, you can also make 14-15 standard-sized muffins instead of six jumbo blueberry muffins. For the regular-sized muffins, bake them initially for 5 minutes at 425°F (220°C) and then at 350°F (180°C) for 15-18 minutes or until the cake tester inserted in the center comes out clean.
