Jumbo Blueberry Muffins

Jumbo Blueberry Muffins


DifficultyBeginnerMakes6 Servings

This jumbo blueberry muffins recipe makes the perfect bakery style muffins.

Move over chocolate chip muffins – blueberry muffins are SO much better! This blueberry muffin recipe is so easy to follow and makes super fluffy blueberry muffins. The sponge is so soft and you get this cinnamon sugary crackle on top which is divine. The recipe uses sour cream to make the sponge really moist.

If you’d prefer to make standard size muffins or even mini muffins, just use a different size mould and adjust the bake time.

Follow my video and step-by-step recipes to make these jumbo muffins.

Like this recipe? Then you’ll love my Lemon and Blueberry Loaf Cake recipe!


 


 

Ingredients


 180 g White/Caster Sugar
 110 g Unsalted Butter, Melted
 Zest 1/4 Lemon
 105 g Whole Eggs (crack the eggs then weigh them. It’s about 2 medium eggs)
 ½ tsp Vanilla Paste
 205 g Full Fat Sour Cream (or Greek Yoghurt/Creme Fraiche)
 12 g Baking Powder
 225 g Plain Flour / All Purpose Flour OR Cake flour
 Pinch Salt
 200 g Fresh Blueberries
 Demerara Sugar + Cinnamon to finish
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Method


1

Preheat the oven to 215C (non fan assisted).

2

In a bowl, massage the lemon zest and sugar together then add the melted butter and whisk for a minute.

3

Whisk in the eggs, vanilla and sour cream until combined.

4

Sift in the dry ingredients and gently fold them in with a spatula.

5

Grease and flour a jumbo muffin pan. Add 50g of batter into the bottom of each cavity (about a 3rd of the way up).

6

Fold the blueberries into the remaining batter and top up each cavity with 100g of batter.

7

Mix demerara sugar and a little cinnamon together in a bowl then sprinkle some on top of each muffin.

8

Bake for 5 minutes then drop the oven temperature to 190C and bake for around 30-35 minutes or until they are golden and a skewer comes out clean.

9

Cool completely in the tin before removing them and serving at room temperature.

Ingredients

 180 g White/Caster Sugar
 110 g Unsalted Butter, Melted
 Zest 1/4 Lemon
 105 g Whole Eggs (crack the eggs then weigh them. It’s about 2 medium eggs)
 ½ tsp Vanilla Paste
 205 g Full Fat Sour Cream (or Greek Yoghurt/Creme Fraiche)
 12 g Baking Powder
 225 g Plain Flour / All Purpose Flour OR Cake flour
 Pinch Salt
 200 g Fresh Blueberries
 Demerara Sugar + Cinnamon to finish
Shop the equipment

Directions

1

Preheat the oven to 215C (non fan assisted).

2

In a bowl, massage the lemon zest and sugar together then add the melted butter and whisk for a minute.

3

Whisk in the eggs, vanilla and sour cream until combined.

4

Sift in the dry ingredients and gently fold them in with a spatula.

5

Grease and flour a jumbo muffin pan. Add 50g of batter into the bottom of each cavity (about a 3rd of the way up).

6

Fold the blueberries into the remaining batter and top up each cavity with 100g of batter.

7

Mix demerara sugar and a little cinnamon together in a bowl then sprinkle some on top of each muffin.

8

Bake for 5 minutes then drop the oven temperature to 190C and bake for around 30-35 minutes or until they are golden and a skewer comes out clean.

9

Cool completely in the tin before removing them and serving at room temperature.

Jumbo Blueberry Muffins