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Jumbo Blueberry Muffins with Crunchy Turbinado Topping Recipe

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4 from 23 reviews

This Jumbo Blueberry Muffin recipe yields moist, tender muffins bursting with fresh blueberries and a hint of cinnamon. Perfect for a cozy breakfast or snack, these muffins feature a crunchy turbinado sugar topping and a rich, creamy texture thanks to sour cream and melted butter. Easy to prepare and bake, they make a delightful treat for blueberry lovers.

  • Total Time: 40 minutes
  • Yield: 3 jumbo muffins

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/8 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon

Wet Ingredients

  • 1/2 cup granulated sugar
  • 1 large egg (room temperature)
  • 1/8 cup cooking oil (vegetable or canola oil)
  • 2 Tablespoons unsalted butter (melted and slightly cooled)
  • 1/4 cup sour cream (room temperature)
  • 1/4 cup whole milk (room temperature)
  • 1/2 teaspoon vanilla extract (or almond extract)

Other Ingredients

  • 1 cup fresh blueberries
  • Turbinado sugar (for crunchy tops)

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 425℉ and line a jumbo or standard muffin tin with liners. If you don’t have liners, lightly grease each muffin well to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, kosher salt, baking powder, and ground cinnamon until combined and aerated.
  3. Prepare Blueberries: Place fresh blueberries in a separate bowl and toss them with half a tablespoon of the flour mixture. This step helps prevent the blueberries from sinking to the bottom of the muffins during baking.
  4. Mix Wet Ingredients: In another bowl, whisk together the granulated sugar, large egg, cooking oil, melted unsalted butter, sour cream, whole milk, and vanilla extract until smooth and well combined.
  5. Combine Wet and Dry Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Using a rubber spatula, gently fold the ingredients together until just combined. Be careful not to overmix to maintain a light muffin texture.
  6. Fold in Blueberries: Gently fold the floured blueberries into the batter, ensuring even distribution without breaking them.
  7. Fill Muffin Tins and Add Topping: Spoon the batter into each muffin well or liner, filling to the top. Generously sprinkle each muffin with coarse turbinado sugar to create a crunchy, sweet topping.
  8. Bake Muffins: Place the muffin tin in the oven and bake at 425℉ for 5 minutes to boost initial rise. Then reduce the oven temperature to 400℉ and bake jumbo muffins for an additional 25 minutes or standard muffins for 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out with moist crumbs but no wet batter.
  9. Cool Muffins: Remove the muffins from the oven and transfer the tin to a wire rack to cool for 5 minutes. Then carefully remove each muffin from the tin or liner and allow them to cool completely on the rack before serving.

Notes

  • Ensure all wet ingredients like eggs, sour cream, and milk are at room temperature for better batter consistency and rise.
  • Tossing blueberries with flour prevents them from sinking during baking.
  • Do not overmix the batter to keep muffins tender and light.
  • Using turbinado sugar on top creates a pleasant crunchy texture and adds sweetness.
  • Check muffins at the minimum bake time to avoid overbaking and dryness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/jumbo-blueberry-muffins-with-crunchy-turbinado-topping-recipe/