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:

• 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:

• 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.

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:

• 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 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.