Jumbo Blueberry Sour Cream Crumb Muffins

I love muffins. Especially the ones you buy at a bakery that are jumbo-sized and covered in crumb topping.

There's nothing like sitting down at a coffee shop or bakery with a good friend - sipping a hot drink and peeling the top off of a muffin. I totally get why bakeries sell "muffin tops". It truly is the best part.

So, when I discovered these...

And, realized that I could make like the biggest muffin tops EVER, I threw them in my cart right away.

You don't need muffin tins for these muffin cups. You just put them directly on a cookie sheet, fill them with batter, and bake them. They hold their shape perfectly.

I've been playing around with a basic muffin recipe for several months. I wanted to come up with a recipe that I could use with any fruit - whatever is in season, on sale, or just "hangin' out in the fridge and on the verge of gettin' all wiggy so please eat or use in somethin' ASAP." The addition of sour cream to the batter makes them soft and keeps them from getting dry and crumbly.

This recipe is great with blueberries, strawberries, raspberries, cut up banana, or diced apples. But, those are just the ones I've tested. You can add virtually any kind of fruit to this basic muffin recipe, and you'll pull hot, delicious muffins out of the oven. Every single time. And, since there are no spices, the fruit truly is the star - and isn't overpowered by anything else.

And, the topping. It's hard to resist picking it right off the top.

Of course, you can play with this recipe however you'd like. I think apples tossed in cinnamon and sugar and thrown into this batter would make one awesome "Apple Pie" Muffin.

I made this latest batch with blueberries. 'Cause my hubby - he loves blueberries. And, I love him.

Enjoy.

Jumbo Blueberry Sour Cream Crumb Muffins
my own recipe...

3 cups flour
2 cups sugar
1 1/2 tablespoons baking powder
1 stick cold butter, diced
2 eggs
3/4 cup milk
1/4 cup sour cream

Optional fruit:
2 cups blueberries
2 cups raspberries
2 cups apples, diced
2 cups bananas, diced

Preheat oven to 350 degrees. In a medium-sized bowl, combine flour, sugar, baking powder and butter. Using a fork or pastry cutter (or your good ol' fashioned hands), cut together until crumbly. Remove one cup of mixture and set aside for crumb topping.

To the remainder, add eggs, milk, sour cream and desired fruit. Mix until combined.

Line a cookie sheet with foil. Place jumbo muffin cups on cookie sheet and fill three-quarters full of batter. Sprinkle each muffin liberally with reserved topping mixture.

Bake at 350 degrees for 30-40 minutes, until muffins spring back when lightly pressed in the middle.

Enjoy!

*Note: This recipe makes 12 jumbo muffins. To make 24 regular sized muffins, cut cooking time by 10 minutes. To make a gazillion mini muffins, bake for 12-15 minutes. Just watch them - you'll know when they're done.