Copycat Junior's Berries on Top Jumbo Blueberry Muffins

Indulge in bakery-style perfection with these Copycat Junior's Berries on Top Jumbo Blueberry Muffins! Bursting with fresh, juicy blueberries and crowned with a golden, crunchy sugar topping, these jumbo muffins deliver the classic flavors of Junior's legendary baked goods right to your kitchen. The recipe combines the tang of sour cream with the richness of melted butter for an incredibly tender crumb, while a hint of pure vanilla elevates every bite. With minimal prep time and simple ingredients, these muffins are perfect for a weekend breakfast, a brunch centerpiece, or a delightful snack on the go. Make them extra special by serving warm, and enjoy the irresistible aroma of fresh-baked blueberry goodness wafting through your home!

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Granulated sugar
• 1 tablespoon Baking powder
• 0.5 teaspoon Salt
• 0.5 cup Unsalted butter
• 0.75 cup Milk
• 0.5 cup Sour cream
• 2 Large eggs
• 2 teaspoons Pure vanilla extract
• 1.5 cups Fresh blueberries
• 2 tablespoons Coarse sugar (optional, for topping)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a jumbo muffin tin with 6 paper liners. If you don’t have liners, grease each muffin cup generously with butter or non-stick cooking spray.

Step 2

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well using a whisk or fork to evenly distribute the dry ingredients.

Step 3

Melt the unsalted butter in the microwave or on the stovetop and let it cool slightly.

Step 4

In a separate medium bowl, whisk together the melted butter, milk, sour cream, eggs, and vanilla extract until smooth and well combined.

Step 5

Pour the wet ingredients into the bowl of dry ingredients. Gently fold the mixture using a spatula until just combined. Do not overmix—the batter should still look slightly lumpy.

Step 6

Gently fold in the fresh blueberries, being careful not to crush them as you mix.

Step 7

Divide the batter evenly among the prepared muffin cups, filling each almost to the top. Sprinkle the tops with coarse sugar for a crunchy topping, if desired.

Step 8

Bake in the preheated oven for 23-25 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.

Step 9

Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Step 10

Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	(1226.7g)

Amount per serving	% Daily Value*
Calories	2992.4

Total Fat 88.7g	0%
Saturated Fat 49.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 570.0mg	0%
Sodium 2830.9mg	0%
Total Carbohydrate 511.6g	0%
Dietary Fiber 13.6g	0%
Total Sugars 265.0g
Protein 54.8g	0%

Vitamin D 160.5IU	0%
Calcium 504.0mg	0%
Iron 16.5mg	0%
Potassium 932.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.1%

Protein: 7.2%

Carbs: 66.8%