My jumbo blueberry muffins are massive in both flavor and size. These extra large muffins are bursting with plenty of blueberries, have soft and moist centers, and big muffin tops. You can use a jumbo muffin pan or a regular 12-count muffin pan. See recipe notes.
I originally published this recipe in 2013 and have since added new photos, a video tutorial, and more success tips. I also made a few small changes to the batter to yield a softer and moister muffin; these changes are reflected in the written recipe below.
Large and in charge! These are extra jumbo blueberry muffins. Unlike my light and fluffy blueberry muffins, these jumbo blueberry muffins are bigger and taller with a denser crumb. If you usually pick up a muffin at your coffee shop, you’ll enjoy these!
One reader, Dee-dee, commented: “Great recipe! I was specifically looking for a jumbo blueberry recipe and I’m really happy I found yours. These muffins turned out perfect! Thank you for sharing! โ โ โ โ โ “
Another reader, Cait, commented: “Loved these muffins! I’ve made them standard size and also jumbo, and both turned out very well. I’ve made them with blueberries and then a second batch with raspberries, and both were great! โ โ โ โ โ ”
These Jumbo Blueberry Muffins Are:
- Sky-high with big muffin tops
- Jumbo, but you can easily bake in a standard or mini muffin pan
- Bursting with extra blueberries
- Moist and dense inside with a hint of cinnamon
- Topped with crunchy coarse sugar
Plus, there’s no mixer required and the batter comes together in less than 10 minutes. Feel free to swap the blueberries for strawberries or blackberries, too. Or try my jumbo raspberry chocolate chip muffins instead!
I’ve had this blueberry muffin recipe on my blog for several years. Last year I worked to improve the recipe by adding more flavor and moisture. These changes include replacing some oil with melted butter, adding sour cream, and replacing some baking powder with baking soda. This is a variation of my master bakery-style muffin recipe and you will love the bright bursts of fresh blueberries in every single bite.
Overview: Ingredients To Use & Why
- Flour: This blueberry muffin recipe uses 3 cups of all-purpose flour. The batter is thick and sturdy to keep the blueberries elevated so they won’t all sink down!
- Baking Powder & Baking Soda: A lot of leavener creates a significant rise. I previously used all baking powder, but I recently began adding a little baking soda too. In addition to leavening, the baking soda helps brown the exterior. (The recipe below includes this change!)
- Vanilla Extract & Salt: Use both for flavor.
- Cinnamon: Ground cinnamon is optional, but I love that extra flavor here. If you don’t like cinnamon in blueberry muffins, skip it.
- Eggs: Eggs add moisture and bind everything together.
- Sour Cream or Plain Yogurt: To keep the muffins extra moist, add sour cream. It also lightens up the crumb and I highly recommend it! If needed, feel free to swap with plain yogurt instead.
- Sugar: Use granulated sugar to sweeten these muffins.
- Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and flavor.
- Milk: Milk adds plenty of moisture and lightens up the crumb. I usually use whole milk, but buttermilk is a wonderful alternative.
- Coarse Sprinkling Sugar: For crunchy, sparkly muffin tops, add a sprinkle of coarse sugar. I like Sugar in the Raw or you can use white sparkling sugar sprinkles, usually found with the sprinkles in the baking aisle.
Mix the dry ingredients together, then mix the wet ingredients together. Combine, then spoon into the muffin pan. It’s that easy.
Jumbo Blueberry Muffins: 4 Success Tips
- Thick muffin batter: Thick batter helps ensure the muffins lift UP rather than spread OUT. It also creates a denser muffin instead of a light and cake-y cupcake style muffin.
- Use a jumbo muffin pan: I can’t find a link to the exact jumbo muffin pan I use (it’s about 12 years old), but I swear by USA Pan for other bakeware. A jumbo muffin pan holds 8 ounces of batter. These are big muffins!
- Fill the muffin pans to the very top: Since we’re using an initially high oven temperature trick (explained next), it’s imperative to fill the muffin cups to the very top. You can make this recipe as 6 large muffins (shown), 14-15 standard size muffins, or about 40 mini muffins.
- Bake at an initially high oven temperature: Bake the muffins for 5 minutes in a very hot oven. Then, keeping the muffins in the oven, lower the oven temperature. This initial high oven temperature quickly lifts up the muffin top. Once the temperature is lowered, the centers of the muffins bake. I do this in all my muffin recipes.
More Muffin Recipes
- Bakery Style Chocolate Chip Muffins
- Banana Muffins
- Morning Glory Muffins
- Apple Cinnamon Muffins & Healthy Apple Muffins
- Pumpkin Crumb Cake Muffins
Jumbo Blueberry Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 jumbo muffins or 15 standard muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These are big bakery style muffins filled with extra blueberries. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.
Ingredients
- 3 cups (375g)ย all-purpose flour (spooned & leveled)
- 3 teaspoonsย baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoonย salt
- 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
- 1/3 cupย (80ml)ย vegetable oil
- 1 cupย (200g)ย granulated sugar
- 2ย largeย eggs, at room temperature
- 1/3 cupย (80g)ย sour creamย orย yogurt, at room temperature*
- 1 cup (240ml)ย milk, at room temperature*
- 1 teaspoonย pure vanilla extract
- 1 and 1/2 cups (210g) fresh or frozen blueberries (do not thaw)
- optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 425ยฐF (218ยฐC). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425ยฐF for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350ยฐF (177ยฐC) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in pan before serving.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
Notes
- Special Tools (affiliate links): 6-count Jumbo Muffin Pan | Jumbo Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | White Sparkling Sugar
- Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
- Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt. I don’t recommend fat-free for either.
- Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.
- Standard Size Muffins or Mini Muffins:ย For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425ยฐF and 15 minutes at 350ยฐF. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350ยฐF the entire time.
- Why is everything at room temperature?ย Allย refrigerated items should beย at room temperature so the batter mixes together easily and evenly.ย Read here for moreย information.
- Original Recipe: This recipe was updated in 2020 since its original publish date in 2013. The muffins are now moister and softer. If you’d like the original recipe, follow above but make these changes to the ingredient list: increase baking powder to 4 teaspoons, leave out the baking soda, leave out the butter, increase oil to 1/2 cup (120ml), and leave out the sour cream.
Reader Comments and Reviews
I made these gluten free and they were fantastic!!
Hi Sally,
Could I top these with a coffee cake crumble topping?
Thank you.
Hi Chris, absolutely! You can use the crumble topping from these muffins.
My husband has dairy and egg allergies so I substituted with oat milk, vegan butter and sour cream, and used veggs and they still turned out perfectly. Excellent recipe, thank you.
I made this recipe and it was delicious. Instead of blueberries, can it be converted to apples? If so, would there need to be any adjustments to the basic recipe?
Hi Ann! You could add diced apples instead of blueberries here. Let us know how they go!
These turned out beautifully, thank you! Question, I baked them to stick in the freezer. How do you recommend thawing to keep the sugar topping? I am worried the sugar will disappear in to the muffin.
Hi Angeline! We thaw them overnight in the refrigerator and haven’t had issues with the topping. So glad they turned out well for you!
I made as outlined above. I did use light sour cream as thatโs all I had on hand. My muffins were very moist & tasty but no color on top, for some reason. No browning of the edges or toasty look like your photos. The color after booking looks nearly the same as the batter. Very curious! Maybe itโs my oven?
Hi Jamie! For a deeper brown on top, bake for a little longer. These muffins are incredibly moist and a couple extra minutes in the oven wonโt hurt. (Sometimes we leave them in 5 extra minutes and theyโre still just fine!) You can also move up the oven rack towards the end of bake time or increase the oven temperature for a couple minutes. So glad you enjoyed the muffins!
Hi, I’m looking forward to trying this receipt. Can I use frozen blueberries?
Also, how can I convert this recipe to a savory muffin with bacon, cheese and chives or green onion?
Hi Ann, you can use frozen blueberries here. We haven’t tested making a savory muffin from this batter, but would love to hear what you try. You could also try adapting our savory quick bread recipe.
Absolutely divine and easy to follow if you are making 12 muffins don’t be afraid to fill the cup to the brim using all the batter the rise beautifully.
Made these jumbo muffins for a Twilight watch party and they were a hit! Everyone still talks about them. Definitely making again.
Sally, giiiiirrrrrlll, I’ve made these jumbo blueberry muffins my go to recipe.
You know why? They are what you SAY they are………………. JUMBO!!!!
I’ve tried other recipes that claim they are “jumbo” but DID NOT bake up that way. A TRUE disappointment.
I knew your recipe was going to be SPOT ON because I saw the amount of flour used was THREE cups!
Oh yeah, I’m a strictly SIX muffin girl.
What is the difference between these blueberry muffins and your other ones other than size is there a difference
Hi betg, the recipes are different. Our blueberry muffins are light and fluffy and these jumbo blueberry muffins are bigger and taller with a denser crumb.
Hi Sally,
Best jumbo blueberry muffin recipe ever! I haven’t tried any other of your recipes, but I sure they are yummy!
Ps: I used sugar free vanilla yogurt for recipe.
Absolutely lovely, Bakery size and packed with Blueberries โค๏ธ
i have been making your blueberry muffins for 3 months now and my sister and her daughters work at some coffee , pastry mom and pop businesses in austin texas and they swear yours are better than any they have had around austin ! i need a good cinnamon roll rescipe next.
Hey! Made this recipe several times. Delicious muffins.
My question is around lowering the temperature of then oven. Should I just change the setting on the oven or do I need to crack the door the help bring the temp down?
Hi Chris, no need to open the oven door! Just adjust the temp on the oven control and let them keep baking. Enjoy!
Iโve made these twice nowโฆfirst time with huckleberries and the second with freshly picked apples. I used buttermilk and the only change I made (both times) is that I put a crumble topping on. This is definitely a keeper recipe.
Just baked these muffins today. They are so moist and flavors are delicious. I will definitely keep this recipe to make over and over again. These are absolutely the best lemon blueberry muffins I have ever baked.
These turned out pretty good. For me, they turned out dense and moist. I made twelve. I used frozen raspberries rather than blue berries. They are also not overly sweet which works for us.
Greetings,
I have made your Jumbo Blueberry Muffin recipe numberous times and tell everyone one I can out outstanding they are! The best I will ever have! I do have have a question. Despite your perfect balance of fats and liquids I was wondering if I used cake flour would I achieve a more cake like texture or would that throw everything off? Please advise and thank you for all your delious recipes and instructions. You’re the best!
Enjoy the Day!
Larence
Hi Lawrence! We’re so glad these are a favorite for you. We fear cake flour would be a bit too light for these muffins, especially given their jumbo size. Have you tried our other blueberry muffins recipe? That one is not quite as dense as this one and has more of a cakey texture. Let us know if you try them!
I love this recipe. It is tried and true for me. I do have a slight problem in that the volume of batter does not reach the top of my six piece muffin tin on each of the muffins so two of the six wind up being shorter or six for below the top of the muffin tin
If I had to pick a food to eat before dying this muffins would definitely be it.
Just perfect. Moist, rich, giant!
I’m going to make them again tomorrow.
My kids looooved them too.
Can you use the streusel topping from your other muffins on these also ?
Should be fine, Stacey!
Great recipe Iโve made it multiple times. I have found that when I use frozen instead of fresh berries, the batter gets too cold and doesnโt bake properly. They take much longer and donโt get the nice golden brown color. Usually too well done on the bottom also. Not sure if Iโm doing something incorrectly but it does say not to thaw the berries.
Hi Sharon.. I agree. I made a double batch today with frozen blueberries. My first batch was dark on the bottom and light on the top but my second batch had time to warm up and turned out much better. I think the next time I might just let my batter sit for 30 minutes or so and mix off and on before I put it in my muffin pans.
I had to bake mine much longer as well (45 min. using frozen berries). The tops weren’t golden, but the bottoms were perfect. I would try baking these on a higher oven rack.
That happened to me the first time I made them too. I own four jumbo muffin pans so the next time I made them, I put one pan inside another so that there was a thicker bottom and side to protect the batter from the heat and they turned out much better. Not burnt on the bottom and not all dried out for the bottom half inch.
I think I will try measuring out the blueberries ahead of time and letting them warm up to room temperature next time I make them to see if that works too.
Love your style of baking Sally
I have made these before and they are delicious. Today I forgot to put the oven back down to 350 and they still turned out great! I just cooked them for less time.
I made these they were great my question why start them on 425 for 5 mins then 375 for 25 mins can they just bake at 375 for 25 mins or untill done
Hi Ethel, this initial high oven temperature quickly lifts up the muffin top. Once the temperature is lowered, the centers of the muffins bake. We do this in all our muffin recipes.