This recipe for jumbo blueberry muffins has been my weekend morning signature for years. I first developed it on a sleepy Saturday when I wanted something larger than the usual bakery muffin—something with a tender crumb, a buttery mouthfeel, and pockets of juicy blueberries in every bite. The texture is soft but structured, with a slight domed top and a glossy crown when baked at the higher initial temperature. The combination of melted butter, sour cream, and a modest amount of sugar gives the crumb richness without being cloying, and the quick switch of temperatures creates that bakery-style rise.

I discovered this method after testing dozens of variations: altering fat ratios, swapping yogurt for sour cream, and adjusting bake temperatures. The result you see here strikes the balance between ease and show-stopping results. These are the muffins I bring to potlucks, tuck into childrens lunchboxes (theyre always the first to go), and package for neighbors. They hold up well for a day at room temperature and taste even better slightly warmed with a smear of unsalted butter.

Ingredients

• Unsalted butter (1/2 cup, melted): Use a good-quality butter like Kerrygold or Plugr Farm for flavor. Melting the butter and cooling slightly integrates smoothly with the sugar and sour cream and contributes to a tender crumb.
• White granulated sugar (1 1/4 cups): This amount provides a balanced sweetness; if you prefer less sweet muffins, reduce to 1 cup. Caster sugar works if you have it, but standard granulated is perfect.
• Sour cream (1/4 cup, room temperature): Use full-fat sour cream for richness. It adds moisture and a subtle tang that brightens the overall flavor.
• Pure vanilla extract (1 tsp): Choose a pure vanilla rather than imitation for depth—Nielsen-Massey or McCormick are reliable.
• Large eggs (2, room temperature): Room-temperature eggs emulsify better when combined with melted butter and produce a more uniform texture.
• All-purpose flour (2 cups): Scoop and level the flour or weigh it if possible; overpacking can make the muffins dense. King Arthur or Bobs Red Mill are great choices.
• Salt (1/2 tsp) and Baking powder (2 tsp): These leavening essentials ensure rise and balance; check your baking powder for freshness if its been a while.
• Milk (1/2 cup, room temperature): Whole milk gives best mouthfeel; 2% works too. Room temperature prevents shocking the melted butter and helps a smooth batter.
• Blueberries (2 cups, washed & dried): Use fresh berries for the cleanest flavor. Reserve 1/4 cup for topping and fold in 1 3/4 cups into the batter. If using frozen, do not thaw—toss with a teaspoon of flour and fold in chilled.
• Extra sugar for topping (3 tsp): Sprinkle on top for a delicate crunch and sheen.

Instructions

Preheat and prepare pans: Preheat oven to 425F. Line a jumbo muffin pan with liners or lightly spray with nonstick spray. Having the oven fully preheated at a higher temperature gives the first burst of steam that helps the muffins dome beautifully. Combine dry ingredients: In a medium bowl sift or whisk together 2 cups all-purpose flour, 1/2 teaspoon salt, and 2 teaspoons baking powder. Sifting removes lumps and ensures even leavening. Mix wet base: In a large bowl whisk together 1/2 cup melted unsalted butter, 1 1/4 cups granulated sugar, and 1/4 cup sour cream until smooth. The sugar should be mostly dissolved and the mixture slightly glossy before adding eggs. Add eggs and vanilla: Whisk in 1 teaspoon vanilla and 2 large room-temperature eggs until the mixture is uniform. This step creates an emulsion that helps trap air for structure. Alternate dry and wet: Switch to a flexible spatula. Add one-third of the dry ingredients, then half of the 1/2 cup milk; fold until flour is just incorporated. Repeat with the next third of dry ingredients and the remaining milk, then add the last third of dry. Work quickly—over-mixing develops gluten and yields tougher muffins. Fold in berries: Gently fold in 1 3/4 cups of the blueberries until evenly distributed. Save 1/4 cup for the tops so you get fresh, eye-catching berries on each muffin. Fill and finish: Use a large ice cream scoop to fill liners about three-quarters full. Top each with reserved blueberries and sprinkle 3 teaspoons granulated sugar evenly over the tops for a light crust. Bake: Bake at 425F for 10 minutes, then lower the oven temperature to 375F and continue baking for 1525 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown. Total bake time will depend on your oven and the size of your liners. Cool: Let muffins rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Cooling briefly in the pan helps set the crumb without drying the centers.

Storage Tips

Store cooled muffins in an airtight container at room temperature for up to two days. To keep them soft, place a paper towel in the container to absorb excess moisture. For longer storage, wrap each muffin individually in plastic wrap and freeze in a zip-top bag for up to three months. Thaw at room temperature or reheat wrapped in foil at 325F for 10 minutes, then unwrap and brown under a broiler for 30 seconds if you want the tops crisped.

Ingredient Substitutions

If you dont have sour cream, full-fat Greek yogurt is the closest substitute in a 1:1 swap; it will lend a slightly tangier flavor. Swap whole milk for buttermilk for a more tender crumb and a touch more tang—use 1/2 cup buttermilk and reduce the baking powder by 1/2 teaspoon. For a dairy-free version, replace butter with 1/2 cup neutral oil and use a dairy-free yogurt in place of sour cream, though texture will change slightly.

Serving Suggestions

Serve warm with salted butter, honey, or a smear of cream cheese. Pair with hot coffee or a latte for brunch, or plate with scrambled eggs and a green salad for a light lunch. For a dessert twist, serve split and warmed with vanilla ice cream and a drizzle of lemon curd for contrast.

Cultural Background

Blueberry muffins are a classic of American baking, rooted in traditions of making quick breads with seasonal fruit. They evolved from early colonial quick-bread techniques and rose to prominence with the proliferation of commercial baking powder in the 19th century. Regional variations emphasize different fats and fruit ratios; New England bakers often celebrate wild Maine blueberries for their intense flavor.

Seasonal Adaptations

In summer, use peak-season berries for the brightest taste. In autumn, add a teaspoon of lemon zest and a pinch of cinnamon to the batter for warmth. Holiday adaptations include folding in a handful of chopped cranberries and orange zest or topping with a streusel for a festive texture contrast.

Meal Prep Tips

Prepare batter the night before and refrigerate for up to 12 hours; rest chilled batter straight into lined muffin tins when ready to bake. For grab-and-go breakfasts, freeze muffins individually after cooling and store in labeled bags. Pack with a small ice pack for lunches to keep freshness when traveling.

These jumbo blueberry muffins are reliable, simple to execute, and endlessly adaptable—give them a try on your next weekend morning and you might just find they become a new family favorite. Happy baking from my kitchen at Delishum to yours!