I had bought some jumbo blueberries last week that we grazed on throughout the week & needed to use up before restocking the fridge with strawberries, blackberries, & raspberries. How fitting to use jumbo blueberries in jumbo muffins.

Ingredients:

3 cups all-purpose flour

3 tsps baking powder

1/4 tsp baking soda

1/2 ground tsp cinnamon

1/2 tsp salt

1/3 cup unsalted butter, melted & slightly cooled

1/3 cup vegetable oil

1 cup granulated sugar

2 eggs at room temperature

1/3 cup sour cream or Greek yogurt

1 cup milk, room temperature

1 tsp vanilla extract

1 1/2 cup blueberries

Preparation:

Preheat oven to 425° F. Spray a 6 count jumbo muffin pan with nonstick spray; set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, salt, & cinnamon; set aside.

In another bowl, whisk together the melted butter, oil, sugar & eggs together until well combined. Then whisk in the sour cream, milk, & vanilla extract.

Pour the wet ingredients into the dry & whisk together; careful not to over mix. Fold in the blueberries.

Fill each muffin cup full, nearly to the top. Top with Turbinado or brown sugar.

Bake for 5 minutes at 425°, then, without removing pan, lower temperature to 350°F & continue to bake for 25-30 minutes until golden brown & a toothpick comes out clean when inserted into middle.

Allow to cool for 10 minutes.

Enjoy!

Source: https://sallysbakingaddiction.com/sparkling-jumbo-blueberry-muffins-2/