Easy Jumbo Blueberry Muffins

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. You and I both know that life’s too short to slum it with mediocre snacks. Well, hold onto your mixing bowls, because I’m about to share a recipe for jumbos that’s so easy a toddler could do it, yet so delicious you’ll feel like a culinary wizard. Get ready for a blueberry muffin adventure that’ll have your taste buds singing!

Why This Recipe is Awesome

First off, can we talk about the size of these muffins? They’re not just muffins; they’re jumbos! At least, that’s what I tell myself to justify eating three in one sitting. Secondly, this recipe is like an idiot-proof guide to baking. Honestly, even I didn’t mess it up—once! 😜 And the best part? You can whip these bad boys up in about 30 minutes (plus baking time), leaving you ample opportunity to lounge on the couch while pretending to be a productive human.

Lastly, they’re packed with juicy blueberries that burst in your mouth like a little party of flavor. Whether you’re for breakfast, a snack during Netflix marathons, or to impress your neighbors at brunch, these muffins tick all the boxes. Plus, no one needs to know how simple they were to make—your secret is safe with me!

Ingredients You’ll Need

Get your grocery list ready, because here’s what you’ll need to bring your muffin dreams to life:

• 2 cups all-purpose flour: Flour power, baby! This is the base of your muffin masterpiece.
• 1/2 cup granulated sugar: Just enough sweetness to keep things friendly.
• 1/2 cup brown sugar: Because, let’s be real, brown sugar adds that caramel-y goodness we can’t resist.
• 1 tablespoon baking powder: To make your muffins rise like the glorious treats they are.
• 1/2 teaspoon salt: Believe it or not, it’s the secret to amplifying flavor! (No one likes a bland muffin.)
• 1/2 cup sour cream: The creamy dream that keeps your muffins moist—because nobody likes a dry muffin, am I right?
• 1/2 cup milk: More creamy goodness; this is starting to sound like a dairy lover’s paradise!
• 1/4 cup vegetable oil: A little oil for a lovely texture. Say hello to moist muffins!
• 2 large eggs: They’ll help bind everything together—like the glue of your muffin world.
• 1 teaspoon vanilla extract: For that warm, cozy vibe—like a hug in muffin form.
• 1 1/2 cups fresh blueberries: The stars of the show! We need all that juicy goodness.
• 2 tablespoons sugar (for topping): Because we want our muffins to have a little sparkle when they come out of the oven.

Ready to crush it? Let’s get muffin-ing!

Step-by-Step Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners. Trust me, we need our muffins to look cute!

2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. This is your dry mix, and trust me, it’s important!

3. In another bowl, mix the sour cream, milk, vegetable oil, eggs, and vanilla extract until well combined. This is where the magic begins, so don’t skip on the whisking! Channel your inner pastry chef here.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in those glorious blueberries like you’re wrapping them in blanket of batter love.

5. Divide the batter evenly into the muffin cups. Don’t forget to sprinkle a little sugar on top. We want our muffins to shine like the stars they are!

6. Bake for 20-25 minutes or until a toothpick comes out clean. If you’re anything like me, resist the urge to keep opening the oven and checking—let them do their thing! Once they’re done, allow them to cool before serving (if you can wait!).

Common Mistakes to Avoid

Alright, rookie bakers, listen up! Here’s how to avoid turning your muffin adventure into a disaster:

• Thinking you don’t need to preheat the oven—rookie mistake. Seriously, it’s like trying to fry an egg on a cold skillet. It just doesn’t work.

• Mixing too much: You want the batter just combined—not a perfectly smooth mix. Muffins are meant to be a tad lumpy. It’s all about that character!

• Overfilling the cups: Remember, muffins rise! Overfilling means a muffin explosion… which, unless you’re going for a lava cake effect, is probably not what you want.

• Ignoring the toothpick test: Take it from someone who has dug an eyebrow-raisingly gooey muffin out of the oven. A clean toothpick means they’re ready to go!

Alternatives & Substitutions

Feeling a little adventurous? Or maybe you’re missing an ingredient? No sweat! Here are some no-fuss alternatives:

• Yogurt instead of sour cream: This one’s a natural swap. Just go with plain yogurt so you don’t end up with brightly flavored muffins.

• Unsweetened almond milk or oat milk: If you’re dairy-free, these alternatives work just as well. Get your muffin fix without the moo.

• Frozen blueberries: Didn’t catch the fresh ones? Don’t panic! Frozen ones work, too, but they might make your batter a little blue. Be prepared for a whimsical look!

• Choc chips or nuts instead of blueberries: Is it a muffin or a dessert bar? You decide! Add chocolate chips for a sweet surprise or nuts for a delightful crunch.

Improv baking at its finest, my friend!

FAQ (Frequently Asked Questions)

Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Real butter is where the flavor’s at!

What if I don’t have a muffin tin? Just use a baking dish and cut them into squares like a rebel. Cut muffins? Why not!

Can I bake these in mini muffin tins? Absolutely! Just reduce the baking time and keep an eye on them. Mini means more, right?

How do I store leftovers? If there are any left, that is! Keep them in an airtight container at room temp for a couple of days or in the fridge for a week. Or you could eat them all in one go. I won’t judge. 😜

What’s the best way to reheat? Just pop them in the microwave for a few seconds. It’s like giving them a little love tap!

Can I add spices? For sure! A sprinkle of cinnamon or nutmeg will take your muffins to the next level. Spice it up!

Final Thoughts

Now go impress someone—or yourself—with your new culinary skills. You’ve mastered the art of muffin-making, and frankly, the world is your oyster—or in this case, your blueberry!

Wander into the kitchen with confidence, put on your favorite playlist, and get to baking. You’ve earned it, so enjoy every last bite of those fluffy, juicy, undeniably awesome jumbo blueberry muffins. Happy baking!

Easy Jumbo Blueberry Muffins

---

• Author: admin
• Total Time: 40 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

Deliciously fluffy jumbo blueberry muffins that are easy to make and bursting with flavor.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup milk
• 1/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries
• 2 tablespoons sugar (for topping)

---

Instructions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt.
3. In another bowl, mix the sour cream, milk, vegetable oil, eggs, and vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the blueberries.
5. Divide the batter evenly into the muffin cups and sprinkle a little sugar on top.
6. Bake for 20-25 minutes or until a toothpick comes out clean. Allow them to cool before serving.

Notes

Avoid overmixing and overfilling the muffin cups for best results.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 350
• Sugar: 20g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 40mg

Keywords: blueberry muffins, easy muffins, baking, dessert, breakfast