Mammoth Blueberry Muffins

Jamie Martinez


My family goes crazy for these. My go to muffin recipe. Great with rasberries too!


★★★★★ 2 votes

15 Min
35 Min


  • 3/4 c
    butter, softened
  • 1 1/2 c
  • 3
    eggs, beaten
  • 1 1/2 c
    sour cream
  • 1 1/2 tsp
    vanilla extract
  • 3 c
    all purpose flour
  • 1 1/2 tsp
    baking soda
  • 1 1/2 tsp
    baking powder
  • 1 1/8 tsp
  • 1 pt
    fresh blueberries

How to Make Mammoth Blueberry Muffins


  1. Preheat oven to 325. Spray mammoth muffin pan or use paper baking cups.
  2. Whisk together flour, baking soda, baking poeder and salt. Set aside.
    Cream together margerine and sugar. Add eggs and mix well. Stir in sour cream and vanilla until well combined.
  3. Gently fold in floue a third at a time adding blueberries along with the last third of flour mix just until blended. DO NOT overmix.
  4. Evenly fill 12 muffin cups (should be 3/4 full). Sprinkle with coarse sugar and cinnamon, if desired.
    Bake at 325 for 28-35 minutes until toothpick inserted comes out clean. Cool on rack 10 minutes. Remove from pan. Serve warm or cold.

Printable Recipe Card

About Mammoth Blueberry Muffins

Course/Dish: Muffins
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy For Kids

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