Joyously Jumbo Blueberry Muffins Regular Size Adaptable Recipe

Bake a batch of irresistible jumbo or regular blueberry muffins! This recipe, adapted from Marcy Goldman's "A Passion for Baking," yields 12 jumbo muffins or 24 regular-sized muffins. Enjoy the burst of fresh blueberries complemented by a zesty lemon sugar topping. Optional lemon and orange extracts add an extra layer of flavor. Perfect for breakfast, brunch, or a delightful afternoon treat!

Prep Time 20 mins
Cook Time 61 mins
Calories 567.2 kcal
Protein 17g
Rating 5.0 (2 Reviews)
Joyously Jumbo Blueberry Muffins Regular Size Adaptable 36

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Joyously Jumbo Blueberry Muffins Regular Size Adaptable

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Joyously Jumbo Blueberry Muffins Regular Size Adaptable? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Joyously Jumbo Blueberry Muffins Regular Size Adaptable

  1. Preheat oven to 425°F (220°C). Place oven rack in the middle position.
  2. Line muffin tins with paper liners. Generously coat the tops of the tins between the cups with baking spray.
  3. Place the prepared muffin tins on parchment-lined baking sheets.
  4. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
  5. In a large bowl, cream together 1 cup vegetable oil, 1/2 cup (1 stick) melted unsalted butter, and 1 3/4 cups granulated sugar using a paddle attachment or by hand.
  6. Add 2 large eggs and 1 teaspoon vanilla extract; blend well.
  7. Gently fold in the dry ingredients using a rubber spatula or the mixer on low speed until just combined.
  8. On low speed, gradually blend in 1 cup buttermilk and 1/2 cup sour cream. The batter will be thick.
  9. Gently fold in 3 cups fresh blueberries (or use the layering method below).
  10. **Layering Method (Optional):** Fill each muffin cup about 1/3 full with batter. Add 1 tablespoon of blueberries. Top with another 1/3 of batter, more blueberries, and a final layer of batter.
  11. If using, combine 1 tablespoon grated lemon zest and 2 tablespoons coarse sugar. Sprinkle generously over each muffin.
  12. For jumbo muffins: Bake at 425°F (220°C) for 15 minutes. Reduce temperature to 350°F (175°C) and bake for an additional 12-16 minutes.
  13. For regular muffins: Bake at 375°F (190°C) for 18-22 minutes.
  14. Muffins are done when a toothpick inserted into the center comes out clean and the tops are lightly golden brown. They should also spring back when lightly pressed.
  15. Let cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
  16. Serve warm or at room temperature.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

182g

Fat

39g

Carbs

28g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts American Southern Vegetarian Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Cupcakes Desserts Fruit Oven Picnic Cakes Brown Bag Berries Blueberries Brunch To Go Equipment 4 Hours Or Less From Scratch