Blueberry Streusel Jumbo Muffins

So far this year it has been my pleasure to bake 65 dozen (yes that is nearly 800!) jumbo muffins. The coffeeshop for which I provide baked goods most often requests blueberry, cranberry orange, and banana pecan. Finding the perfect recipe was a trial and error process, with the kind coffeeshop owner patiently providing feedback after each batch. The first time I tried this recipe, I knew I had a winner. With some minor adjustments to the ingredients, this is the base recipe I use for nearly all muffin requests.

Jumbo Muffins
2-1/2 cups sugar
1 cup vegetable oil
2 teaspoons vanilla extract
4 eggs
3/4 cup buttermilk
1/2 cup sour cream
5-1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon baking soda
1 teaspoon salt
2 cups frozen blueberries

Preheat oven to 425 degrees. Place muffin liners in a 12-cup large muffin pan.

In a large bowl, blend sugar with oil and vanilla. Lightly whisk eggs, then add sour cream and buttermilk and mix together. Add to sugar/oil mixture.

In another large bowl, whisk together flour, baking powder, baking soda, and salt. Add frozen blueberries and toss until berries are coated. Add all at once to liquid mixture. Fold and blend very lightly, until most of liquid is incorporated but flour is still showing.

With a large ice cream scoop, fill muffin liners with batter, distributing evenly and mounding up. Sprinkle generously with your favorite streusel recipe.


Bake for 10 minutes at 425; lower oven to 400 degrees for 5 minutes; then lower oven to 350 degrees and bake until golden brown or cake tester comes out clean, approximately 15 more minutes, depending on oven. Cool in pan for 10 minutes, then carefully remove to wire rack.