Description
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!
Ingredients
Scale
- 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
Instructions
- 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
