Jumbo Bakery-Style Buttermilk Blueberry Muffins

Make irresistible, moist jumbo buttermilk blueberry muffins packed with juicy wild blueberries just like you get at your favorite bakeries and coffee shops.

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings jumbo muffins

Calories 544kcal

Equipment

Rubber spatula
2 mixing bowls
stand mixer or hand mixer
jumbo muffin pan

Ingredients

2.5 cups all purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
½ cup butter, softened
¼ teaspoon salt
1 cup granulated sugar
2 eggs room temperature
1 cup buttermilk room temperature
⅓ cup sour cream room temperature
2 cups frozen wild blueberries
turbinado sugar for topping

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Instructions

Preheat and Prep: Preheat your oven to 400°F. Line a jumbo muffin pan with cupcake liners or grease with butter.
Combine Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Combine Wet Ingredients: In another bowl (or in the bowl of a stand mixer), cream the softened butter and sugar together. Add in eggs, buttermilk, and sour cream. Mix until well combined.
Combine: Gradually add the dry ingredients in two parts (leave a few tablespoons of the flour mixture aside to coat your blueberries), gently mixing until just combined. Do not overmix.
Add blueberries to the leftover flour mixture. This step is optional, but it ensures that the blueberries don't sink to the bottom.
Add Blueberries: Fold in the blueberries into your batter gently to avoid breaking them and turning the batter blue. It will be thick, not runny.
Fill the Muffin Tin: Divide the batter evenly, filling each cavity to the brim. Top with coarse sugar (turbinado sugar)
Bake: Bake at 400°F for 5 minutes, and then lower the heat to 325°F for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

If you make this recipe in a regular 12-cavity muffin tin. After baking at 400°F for 5 minutes, bake at 375°F for 15-20 minutes until a toothpick comes out clean.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used.

Nutrition