I am a sucker for Jumbo Blueberry Muffins.
These Jumbo Bakery Style Blueberry Muffins are the perfect start to any day!
If I could eat a muffin every day without gaining any weight, I would make these Jumbo Bakery Style Muffins every week and keep them in the freezer to have one every day. There is nothing better than a fresh, warm, and moist muffin with a smidget of butter. Ahh, I am craving them right now. Well, wait…I can eat one of these muffins every day! Heck, with all the blueberries in these muffins, I get a full serving of fruit in each muffin. Oh and blueberries is full of antioxidants to fight the free radicals in my body, right? Yep, that makes it all okay. In fact, that can be said about any muffin with fruit. I love fruity muffins, don’t you?
Although I probably shouldn’t have one of these Jumbo Bakery Style Muffins every day, one thing is for sure, having a baby makes it easy to forget to have breakfast in the morning. So, it would be pretty convenient to just grab something, eat, and breastfeed. These days I need grab-and-go meals and snack options while taking care of my gorgeous new baby. Since having him, I would like to say that I have been healthy and working out. Although there have been many first attempts, nothing has really stuck just yet. It is really hard to create a schedule for yourself when you still are working on getting him on a consistent schedule. Once you think you have a schedule and routine down, he decides to do something else and you are back to the drawing board. That is why it would be nice to have some grab-and-go options. The only problem with that is, you guessed it, you have to find the time to do it.
That is why I don’t mind eating one of these Jumbo Bakery Style Blueberry Muffins as often as I have been. They give me energy, they fill me up, and I am getting some fruit first thing in the morning! The baby also benefits because, from what I have researched about breastfeeding, the mother’s milk takes on the taste of what the mother consumes. If that is the case, this baby is enjoying his mommy’s milk. These muffins will not only satisfy my baby but they will also satisfy you as well.
- 2 ¼ c. sugar
- ½ c. vegetable oil
- 1 stick butter, melted
- 4 large eggs
- 1 tbsp. Vanilla extract
- ¼ tsp. Lemon extract (optional)
- 4 c. flour
- 1 tbsp. Baking powder
- ¼ tsp. Baking soda
- ½ tsp. Salt
- 1 c. buttermilk
- ½ c. sour cream
- 2 ½ c. fresh blueberries
- Preheat oven to 400 Degrees. Line Jumbo Muffin pan with muffin liners. For standard muffins, line with 12 muffin liners.
- In a large bowl, mix together the oil, melted butter, and sugar. Next, add the eggs in the batter one a time stirring after each egg as well as the vanilla and lemon extract. Slowly add the flour one cup at a time as well as the baking powder, soda, and salt. Slowly pour in the buttermilk and sour cream. Using a rubber spatula, fold in the blueberries.
- Use a large ice cream scoop and scoop two scoops of the batter in the muffin tins. Sprinkle about ½ tbsp.of coarse white sugar (or regular sugar) on top of the muffin batter. Bake for 20-25 minutes or until toothpick is inserted and come out clean. For standard muffins bake 15-20 minutes. Allow to cool and serve.