Delicious Jumbo Sour Cream Blueberry Muffins

These jumbo sour cream blueberry muffins are a delightful treat. They are packed with juicy blueberries and have a moist and tender crumb thanks to the addition of sour cream. Perfect for breakfast or as a snack, these muffins are sure to please everyone. Follow this easy recipe and enjoy the goodness of homemade muffins in no time.

Ingredients

• 2 and 1/2 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 and 1/2 cups fresh blueberries
• 1 tablespoon all-purpose flour
• 2 tablespoons turbinado sugar (optional)

Directions

1. Preheat the oven to 375°F (190°C) and line a jumbo muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. In a small bowl, toss the blueberries with 1 tablespoon of flour to coat. Gently fold the blueberries into the batter.
7. Divide the batter equally among the prepared muffin cups, filling each almost to the top. Sprinkle the tops with turbinado sugar, if desired.
8. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
10. Serve and enjoy!

Interesting Facts