Jumbo Sour Cream Blueberry Muffins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups with cooking spray or line with paper liners.
• Beat eggs in a large bowl with an electric mixer, gradually adding sugar, until thick and lemon-colored. Mix in sour cream, applesauce, and almond extract.
• Combine flour, whole wheat flour, salt, and baking soda in a separate bowl. Stir into the creamed mixture just until dry ingredients are moist. Mixture will be lumpy; do not overmix! Gently fold in blueberries.
• Spoon batter into the prepared jumbo muffin cups. Sprinkle whiskey barrel smoked sugar over the top of each muffin.
• Bake in the preheated oven until tops spring back when lightly pressed, about 28 minutes. Cool in the cups for 5 minutes. Transfer to a wire rack to cool completely.

Steps:

• Preheat oven to 350*F.
• Line a 12 cup muffin tin with paper liners.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 cup of the sugar until light and fluffy, 2-3 minutes. With the mixer on low speed, add the eggs, one at a time, then add vanilla, sour cream, and milk.
• In a separate bowl, sift flour, baking powder, baking soda, and salt together. With the mixer on low speed, add the flour mixture to the batter, and beat until just mixed. Fold in the blueberries gently with a spatula, and make sure batter is well mixed.
• In a small bowl, stir the brown sugar, cinnamon, and remaining tbls. of white sugar together.
• Scoop the batter into the prepared muffin tin, filling each cup just over the top, and bake 10 minutes.
• Remove from oven, sprinkle with the brown sugar and cinnamon topping, and bake 10-15 more minutes, until the muffins are lightly browned on top and a toothpick stuck into the middle of the muffin comes out clean.
• Enjoy!

Steps:

• Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. In another bowl, whisk flour, baking powder and salt. Add to creamed mixture; stir just until moistened. Fold in blueberries., Fill greased or paper-lined jumbo muffin cups two-thirds full. Mix topping ingredients; sprinkle over tops. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

Steps:

• pre-heat oven to 375 degrees.
• In a large mixing bowl, start with the eggs and lightly beat, add the "wet" ingredients in the order listed, sour cream, sugar, milk, lemon zest and lemon juice, mixing until well blended 1 to 2 minutes.
• In a seperate bowl sift the flour with the salt, baking soda and baking powder. Once sifted stir the flour mixture into the wet mixture with a spatula, carefull not to over mix the batter. It is OK to have some lumps in the batter and the batter will be thick. Gently fold in the blueberrys so as not to mash them into the batter.
• I like my muffins a little on the large size so I fill the paper baking cups 3/4 of the way full, in regular or jumbo muffin pans.
• For regular muffins bake at 375 for approximately 16 to 18 minutes and for jumbo muffins bake for 20 to 22 minutes.
• Let the muffins cool in the muffin pan for 2 to 3 mintues then remove to a cooling rake for another 5 minutes.
• Serve warm.

Steps:

• Whisk together 2 1/2 cups of the flour and the baking powder in a medium bowl until completely combined. Toss 1 1/2 cups of the blueberries with the remaining 2 tablespoons flour in a medium bowl until completely coated. Whisk together the buttermilk, sour cream, vanilla and salt in a large measuring cup until smooth.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Spray the top of a 12-cup muffin tin with nonstick spray and line with standard cupcake liners. (It's important to spray the top of the pan because the muffin tops will stick to the pan if you don't.)
• Beat the butter, granulated sugar and lemon zest with an electric mixer on medium-high speed until light and fluffy, occasionally scraping down the sides and bottom of the bowl, 3 to 4 minutes. Add the egg and yolks and continue beating until fully incorporated, about 2 minutes.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the wet ingredients in 2 additions, beginning and ending with the dry ingredients. Fold in the blueberries until evenly distributed (be careful not to overmix).
• Divide the batter evenly among the prepared muffin cups with a heaping 1/3 cup per muffin. Top the batter with the remaining 1/2 cup blueberries, gently pressing to adhere (you should have 4 to 5 berries per muffin). Sprinkle with the raw sugar.
• Bake the muffins, rotating the pan halfway through, until a tester inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let the muffins cool in the pan for 5 minutes. Then remove the muffins onto the wire rack to cool completely.

Steps:

• Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
• Bake at 400 degrees for 20-25 minutes (longer for jumbo).
• Muffins are done when toothpick comes out clean in center.
• Makes 4 dozen muffins.
• Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 24 muffin cups or line with paper muffin liners.
• In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
• Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
• Bake in preheated oven for 20 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray or line cups with paper liners.
• Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt in a small bowl. Cut butter into the flour mixture until it is crumbly. Set crumb topping aside.
• Whisk 2 cups flour, baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt together in a large bowl, making a well in the center. Whisk eggs, granulated sugar, and 1/2 cup brown sugar together in a separate bowl. Stir in sour cream, vegetable oil, and vanilla extract until well combined. Pour into the well in the flour mixture and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into the batter.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Top each muffin with about 1 tablespoon of crumb mixture.
• Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of the muffins should come out clean. Cool in the tins for 10 minutes. Transfer to a wire rack to cool completely.

Steps:

• Set oven to 375 degrees (350 degrees for convection oven).
• Prepare 7 jumbo muffin tins with jumbo paper liners.
• Prepare the streusel topping: In a small bowl, mix the sugar, flour and cinnamon together; cut in the butter with your fingers until crumbly, set aside in the fridge.
• For the muffins: Toss the fresh berries with 2 Tbsp sugar; set aside.
• In a large bowl, sift together, the flour, baking powder, salt and sugar, sift again (sifting twice!); add in the lemon zest and the coated blueberries; toss gently to mix.
• In a small bowl, whisk together the egg, cream (or milk, if using), melted butter and the almond extract until well combined.
• Add the egg mixture to the flour/berry mixture, mix gently with a wooden spoon JUST until combined (mixture is supposed to have lumps, and NOT be smooth, DO NOT OVERMIX!).
• Spoon batter evenly into each muffin tin.
• Sprinkle with streusel topping.
• Bake for approximately 25 minutes (for jumbo muffins), or until muffins test done with a toothpick.
• Cool for 15-20 minutes and remove with a butter knife slipped gently underneath the paper to lift, set to a wire rack.
• **NOTE** This can be made using frozen blueberries, but will take longer to bake, also to double the recipe, prepare in two seperate mixing bowls adding the same ingredients to each, do not double the recipe and make in one bowl!

Steps:

• Preheat oven to 425 degrees. Set rack in middle of oven.
• Line muffin pans with paper liners and coat the top of the pans, between the cups, liberally with baking spray. Place the pans on parchment-lined cookie sheets (though it may seem like overkill, doing this greatly reduces the chances of the muffin bottoms over-browning, a danger with jumbo muffins since they need to bake substantially longer than smaller muffins).
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In the bowl of your mixer, using the paddle attachment, blend the oil, melted butter and sugar together. Quickly add in the eggs and vanilla extract and blend well. Remove bowl from the mixer and, using a rubber spatula, fold in the flour mixture. Or, if your mixer has a slow "stir" speed, use that. On low speed, blend in the buttermilk and sour cream. The batter should be thick.
• If you prefer, you may stir the berries into the batter at this point, but doing so may turn the batter blue and the blueberries may burst. Another option is to fill the muffin cups about one third of the way full with batter, then scatter some berries into each cup. Then, cover those berries in each cup with another spoonful of batter, and then add another bunch of berries on top of that. Finally, top all of that off with a last little dab of batter. If using the optional lemon zest, stir together grated lemon zest and coarse sugar until evenly combined. Sprinkle coarse sugar generously over the top of each muffin.
• Bake the muffins, if jumbo sized, for 15 minutes at 425 degrees, then turn the temperature down to 350 degrees and continue baking 12 to 16 more minutes. The muffin tops should be lightly golden, and a toothpick inserted deeply into the center of one of the middle muffins should come out mostly clean. The muffins should also spring back when lightly pressed with your finger. (If baking regular size muffins, they'll bake in half the time.).
• Let them cool in their pans for about 5 minutes before you attempt to remove them. If the large muffin tops are a little stuck to the top of the pan, slide a knife blade gently underneath to loosen them first. Let them cool further on a rack. Delicious served warm or cold.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
• Sift flour, baking powder, baking soda, and salt together in a bowl.
• Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
• Fill muffin cups 3/4 full of batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.

Steps:

• Preheat oven to 375°. In a large bowl, combine biscuit mix and 3/4 cup sugar. In a small bowl, combine eggs and sour cream; stir into the dry ingredients just until combined. Fold in blueberries. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake until a toothpick inserted in muffin comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack.