Jumbo Whole Wheat Blueberry Muffins Recipes

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In Michigan there are lots of blueberries, so I enjoy trying recipes with them, like a jumbo version of a classic muffin. - Jackie Hannahs, Brethren, Michigan

Recipe From tasteofhome.com

Provided by Taste of Home

Time 35m

Yield 8 jumbo muffins.

Number Of Ingredients 13

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4.6/5 (18)
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  • Combine the flour, oats, baking powder, salt and baking soda in a large bowl. Whisk together the vegetable oil, sour cream, brown sugar, lemon zest, vanilla and eggs in another bowl. Fold the sour cream mixture into the flour mixture until just combined, and then fold in the blueberries (don't worry if there are a few lumps).
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  • Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
  • Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
  • Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
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