Jumbo Blueberry Muffins

Jumbo Blueberry Muffins

1 1/2 cups butter, melted

3 cups sugar

1/2 cup sour cream, room temperature

2 Tbsp vanilla extract

6 eggs

3 tsp. lemon zest

7 1/2 cups flour

1 1/2 tsp. salt

3 Tbsp. baking powder

3 tsp. baking soda

2 1/4 cups milk

4 1/2 to 5 cups frozen blueberries

sugar for sprinkling

1. Heat the oven to 425 degrees. Line the muffin pans or spray them. 

2. Sift together the flour, salt, baking powder and baking soda. Set aside.

3. In a large bowl beat the butter, sugar and sour cream until smooth. Add the vanilla, eggs and lemon zest.

4. By hand, alternately add the dry ingredients and the milk. 

5. Toss blueberries with 1/4 cups flour.

Gently fold into batter.

6. Fill the muffin cups to the top. Sprinkle with sugar.

Bake for 10 minutes.

Lower the oven temperature to 375 degrees. 

Bake for 15 to 25 minutes. Toothpick will come out clean.

7. Let sit in pans for 10 minutes. Turn onto rack to cool completely.

Makes 12 to 18.