Larger-Than-Life Blueberry Muffins

Honestly, I have only made these muffins a few times, but my family and I thought that they were so good. These larger-than-life blueberry muffins have a crunchy top that kind of makes them look like a mushroom. This recipe is a variation from one of my favorite cookbooks called The Unofficial Harry Potter Cookbook.


  • 2 cups of flour                                      
  • 2 teaspoons of baking soda
  • ¼ teaspoon of salt
  • 2 eggs at room temperature
  • 1 cup of sugar and a little extra for dusting
  • 1 stick of melted unsalted butter (8 tablespoons) 
  • Zest of 1 lemon                                         
  • 1 teaspoon of vanilla extract
  • 1 cup of sour cream
  • 1 pint of blueberries washed and drained(2 cups)   


  • Preheat the oven to 350 °F and line a 12 cup muffin tin with cupcake liners, or reusable silicone cupcake liners.
  • Mix together the flour, baking soda and salt, then set it aside.
  • In a large mixing bowl, whisk the eggs until they are smooth.
  • Add in the sugar and mix until light and fluffy, you can use a hand mixer, a Kitchen Aid mixer or even an immersion blender. The mixture should be light yellow and fluffy.
  • Slowly pour the melted butter into the egg mixture while stirring slowly.
  • Add in the vanilla and lemon zest.
  • Gently mix in ⅓ of the flour mixture, followed by ½ of the sour cream. Continue until you have added all of the flour and sour cream.
  • Carefully mix in the blueberries.


  • Divide the batter into muffin tins
  • Sprinkle sugar on the tops of each muffin.
  • Bake for 12 ½ minutes, rotate the pan and bake for another 12 ½ minutes, or until the tops are golden brown and you can stick a toothpick in them and pull in out without batter on it.


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