Bakery-Style Jumbo Sour Cream Blueberry Muffins

A close-up shot of six golden-brown jumbo blueberry muffins with sparkling sugar crusts, still in their dark metal baking tin, sitting on grey table near a purple napkin.

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Bakery-Style Jumbo Sour Cream Blueberry Muffins

Unlock the secret to café-quality muffins right in your own kitchen. This recipe moves beyond standard home-baking techniques by utilizing a High-Heat Shock—starting your oven at 425°F to force an immediate, dramatic "oven spring"—followed by a gentle finish at 350°F to ensure a tender, moist interior.

Prep Time 15

Cook Time 25

Resting Time 30

Total Time 1 10

Course Breakfast, Dessert

Cuisine American

Keyword Blueberry Muffins, jumbo sour cream muffins, sour cream muffins

Servings jumbo muffins

Calories 636cal

Author Muffin Tin Recipes

Cost $6

Equipment

Jumbo Muffin Tin
jumbo muffin tin liners
large mixing bowl
Silicone Spatula
wire cooling rack
measuring cups and spoons

Ingredients

Dry Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

1 cup granulated sugar
½ cup unsalted butter melted, and cooled
¼ cup vegetable oil
2 large eggs room temperature
1 cup sour cream full-fat version, room temperature
½ cup whole milk room temperature
2 teaspoons vanilla extract

Add-Ins

2 cups fresh or frozen blueberries toss with one tablespoon of flour
course sparkling sugar for topping

Instructions

Preheat your oven to 425°F (220°C). Line a jumbo muffin tin with paper liners or grease the wells thoroughly.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the melted butter, oil, sugar, eggs, sour cream, milk, and vanilla until smooth.
Pour the wet ingredients into the dry. Fold gently with a silicone spatula until just combined. The batter will be thick; do not overmix.
Cover the bowl and let the batter rest at room temperature for 30–45 minutes. This creates a thicker batter that promotes a better rise.
Gently fold in the flour-coated blueberries.
Divide the batter evenly among the 6 jumbo wells, filling them all the way to the top. Sprinkle with coarse sugar.
Bake at 425°F for 5 minutes. Without opening the door, reduce heat to 350°F (175°C) and bake for 20–25 minutes more.
Cool in the pan for 10 minutes before moving to a wire rack.

Notes

Nutritional values may vary and are meant to be a guide.

The "Jumbo" vs. "Standard" Rule: This recipe makes 6 huge muffins. If you only have a standard 12-cup tin, no problem! Just bake them for less time—they usually only need about 15–18 minutes total.
Don't Over-mix: This is the most important rule. If you stir the batter too much, your muffins will be tough and rubbery instead of light and fluffy.
Storing: Keep them in a container on the counter with a paper towel on the bottom (to soak up extra moisture) for up to 3 days.
Frozen Berries: Don't thaw them! If you use them straight from the freezer, they won't bleed color into your batter.

Nutrition