No one can’t exist a Jumo Bakery Style Blueberry Muffin. They are filled with fresh plump and sweet blueberries, moist on the inside, and topped with coarse sugar for a surprising crunch.
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?
Jumbo Bakery Style Blueberry Muffins
- Total Time: 35 mins
- Yield: 12 1x
These Jumbo Bakery Style Blueberry Muffins will make you grateful that breakfast exists. These Blueberry Muffins are full of delicious and plump blueberries and will leave your home smelling like a bakery!
- 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.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast
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