Jumbo Blueberry Muffins

These jumbo blueberry muffins are incredibly moist and bursting with fresh blueberries. They are easy to make and perfect for a delicious breakfast or snack.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries
• 1 tbsp all-purpose flour for coating blueberries

Instructions:

Preheat your oven to 350F 175C and line a jumbo muffin tin with paper liners

In a medium-sized bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt

Set aside

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy

Add the eggs one at a time, beating well after each addition

Stir in the vanilla extract

Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream

Begin and end with the dry mixture, mixing until just combined

In a separate small bowl, toss the fresh blueberries with 1 tablespoon of flour to coat them

This helps prevent the blueberries from sinking to the bottom of the muffins during baking

Gently fold the coated blueberries into the muffin batter

Divide the batter evenly among the jumbo muffin cups, filling each about 2/3 full

Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean

Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely

Enjoy your jumbo blueberry muffins!