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.
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
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.
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