Jumbo Blueberry Muffins (Eggless)
These Jumbo Blueberry Muffins are bakery-style and packed with extra deliciousness! They are huge in both flavor and size! The muffins are tender, moist, soft, and bursting with juicy blueberries in each bite.
Ingredients
- 2½ cups (300g) all-purpose flour
- 2½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (57g) melted butter
- ¼ cup (60ml) oil (any neutral flavored)
- ¾ cup + 2 tablespoon (175g) granulated sugar
- ½ cup + 2 tablespoon (150g) sour cream (or plain yogurt)
- ¾ cup + 2 tablespoon (210ml) milk
- 1½ teaspoon pure vanilla
- 1 cup (150g) blueberries
- Coarse or sparkling sugar to sprinkle (optional)
Instructions
- 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.
- 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.
- 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.
Serving and Storing Suggestions
- Blueberry muffins are perfect to have for breakfast. It tastes delicious with some butter spread on it.
- We can also have it as a snack or a dessert post-dinner.
- 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.
Notes
- Measurements: Use the kitchen scale to measure the ingredients for the best results.
- 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, add them to the batter as frozen; do not thaw.
- Filling The Muffin Tins: Fill the muffin tins almost to the top for the tall muffin tops. This way, the muffins will rise well and have nice domed muffin tops.
- Standard Size Muffins: Using a regular muffin pan, you can 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 and then at 350°F for 15-18 minutes or until the cake tester inserted in the center comes out clean.
Nutrition (Approximate Values)
Calories : 531kcalCarbohydrates : 74gProtein : 7gFat : 23gSaturated Fat : 9gPolyunsaturated Fat : 3gMonounsaturated Fat : 9gTrans Fat : 0.4gCholesterol : 38mgSodium : 503mgPotassium : 158mgFiber : 2gSugar : 34gVitamin A : 442IUVitamin C : 3mgCalcium : 177mgIron : 3mg
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