Originally published in 2013, these 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.
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!
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
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.
- 3 cups (375g) all-purpose flour (spoon & leveled)
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
- 1/3 cup (5 Tablespoons; 80g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) sour cream or yogurt, at room temperature*
- 1 cup (240ml) milk, at room temperature*
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (170g) fresh or frozen blueberries (do not thaw)
- optional: coarse sugar for sprinkling
- Preheat oven to 425°F (218°C). 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 rubber 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 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) 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.
- Special Tools (affiliate links): 6-Count Jumbo Muffin Pan | Jumbo Muffin Liners | Glass Mixing Bowls | Whisk
- 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: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15 minutes at 350°F. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more 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.
Keywords: jumbo blueberry muffins
Reader Comments & Reviews
I’ve made these 2 times so far. Tomorrow I’ll make them again. I love these so much as there always a big hit. Thank you!
My family loved these! Thank you for the recipe. My tweaks: buttermilk instead of whole milk, zest of 1 lemon, 1/8 tsp cinnamon, and a couple gratings of nutmeg — the flavor combo was amazing with the blueberries, slightly warming and comforting and a little lift from the lemon!
This is an excellent no frills recipe that is quick and tasty. I used frozen blueberries and I would recommend using a thermometer to help. I ended up having to increase the temp bc my oven isn’t accurate (it under heats whats baking) — also I added more blueberries than the recipe called for bc we’re wild about blueberries — but given they were frozen, needed to give it more time, including to rise. Maybe let the defrost too as an alternative. I went back to 425F for the muffins bc the tops were not brown enough. Someone here also recommended more cinnamon but I would strongly caution against it. More Cinnamon caused there to be a distraction to the actual taste of the muffin. If I could go back, I would follow the recipe. Yes to adding more blueberries bc we love blueberries, but follow the directions for amount of cinnamon so as not to overpower the essence of the muffin’s flavors.
So great! PERFECT muffin texture. I included a tablespoon of maple extract for a little more breakfast flavor, and would probably use more cinnamon (just a personal preference). Love ALL your recipes & helpful hints as they make me a better & more creative baker!
So glad you tried and loved these. I’ll have to try adding a little maple extract the next time I bake them; I haven’t ever thought to do that before. Thank YOU!
I’m wondering how this recipe might do in a muffin top pan?
Hi Cierra, we haven’t tried it ourselves but can’t see why that wouldn’t work. We’re unsure of the exact bake time, but would use 350 degrees for the temperature the entire time. Let us know how it goes!
This is the best muffin recipe I have tried in years. Made it close to 20 times now. I use buttermilk vs regular milk and add ~1/2 tsp of fresh grated nutmeg to the dry ingredients. My family likes them better with raspberries. Sometimes I add almond extract instead of vanilla to mix it up. No matter how you go they are absolutely delicious
Makes 12 generous muffins
The best blueberry muffins ever – they were a hit at Easter brunch.
Do you think that I could top it with some streusel ?? And add some chocolate chips ??
Hi Camille, absolutely! These would be delicious topped with the streusel from these blueberry muffins. And yes, you can swap some of the blueberries for chocolate chips. Keep the total amount of add-ins about the same.
Hi! This recipe sounds great!! Do you think it could transfer to a 9×5 loaf?
Hi Caroline, we’d recommend this blueberry muffin bread instead!
Hi is the temp for fan assisted oven or conventional
All of the recipes on this site are written for conventional settings. Convection ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Would it be okay to substitute shredded apple for the blueberries? Thanks!
HI Nancy, diced apple would be better than shredded apple, so it’s more of an add-in and not a wet ingredient (since shreds are usually much smaller pieces).
Can I use applesauce to replace the oil?
Hi Vicki, the muffins texture would suffer from that swap, we recommend sticking with oil for best results.
This recipe (as well as all your other recipes) is a favorite in my house. Sadly I am trying to eliminate dairy and soy from my diet for my little one. What do you recommend replacing the milk and sour cream with?
Hi Tiffany, we haven’t tested a dairy-free version of these muffins, but you could try using a dairy-free yogurt and dairy-free milk alternative. Again, we haven’t tried this ourselves so we’re unsure of the results, but let us know if you do! And if you’re interested in browsing, here are all of our dairy-free recipes.
Thanks a bunch!
So far everything I had made from your site has been a hit . I’ve made your coconut cream pie, blueberry scones , and now I’m going to try these . Based on the comments sounds like these will be great as well . Thank you Sally for all the great recipes, your site is now my go to .
I love your blueberry muffin recipe. My niece has requested a ‘giant’ blueberry muffin. She essentially wants it the size of a cake. I have a special pan for it, do you think this recipe would work? Or would I need to go more of a cake route?
Thank you so much!!
Hi Ross, we haven’t tested this recipe (or any recipe, for that matter!) in a muffin-shaped cake pan, so I’m afraid we can’t be sure how it would turn out. If your pan is made for a cake, you could try this lemon blueberry layer cake recipe, but I’m not sure how much batter your pan holds. If your niece truly wants a giant muffin, then try this blueberry muffin recipe and see how it turns out, and if the amount of batter it makes works for your pan. I think you’re going to have to do a couple test runs for this baking project! Let us know how it goes. 🙂
Loved this recipe, I added slivered almonds on the top
Hi, Can I fill this with blueberry jam just like they do in coffee shops?
Hi John, we haven’t tested that, but you can certainly try adding some jam like we do for our blueberry muffin bread.
Would not make again.
Great recipe! Easy to put together as stated. They smell great and taste even better. Not overly sweet. Will definitely keep this recipe! Amazing with a good cup of coffee.
This recipe is wonderful. So easy to make and muffins are so moist and with a right amount of sweetness . I substitute 1/3 of all purpose flour with whole wheat pastry flour, added a zest of 1 lemon and made my own tulip shape liners to make sure the muffins can rise high. Used a regular size tin, which yield me with 11 muffins. They are going to disappear quickly.
I have been baking for over 70 years and this is the best blueberry muffin recipe I have ever made. Indeed, they were enormous, delicious, dense but not dry. I followed every tip, but added half an hour to let the batter rise before I baked them. looking forward to trying your other recipes
Oh my gosh!! This is basically my recipe, but your techniques made them PERFECT! Thank you. I purchased a 6 extra large muffin pan to make Honey Babkas and now I can make the best blueberry muffins….thanks to you. The heat setting made them rise so perfectly. I didn’t have liners that large so I made mine from wax paper. Oh, I know the coarse sugar was perfect and I had some whipping cream, so I used have and half milk called for. I think you said more fat, more flavor…if I’m wrong, forgive me. Again, thank you! My husband actually….mmmmmd!
I just made these muffins and they came out perfect! Delicious and jumbo size. I did leave them in for an extra 5min to cook fully. Great recipe and easy to follow instructions.
The Turbinado sugar on top really does make it, excellent recipe!
I added lemon extract and lemon zest and they turned ou beautiful
I loved this recipe so much! These are bakery level muffins!
Very Tasty; and filling!! I used the toppings you have for strusel on other muffins; used pecans as that’s what I had available. Love your site!!!
Delicious! Had friends over and wanted to
Whip up something I had all the I ingredients for already. I used 1% milk and frozen blueberries because that’s what I had on hand and they turned out perfect.
Made these this morning for my wife after we both came home from gym, ( we go at 4am ). At 7am we’re enjoying with a cup of Java…followed recipe to a tee, came out Fantastic 1st time making them!! Guy’s, make these for your woman ( or man )….they’re so much better than any store boughten. Just follow her directions, although I did put sugar in pan while melting butter ans stired only until butter melted low heat.
The recipe says i need 3 cups flower or 375 grams. 3 cups is 475 grams of flower.
Hi Jantien, One cup of flour is 125 grams. So three cups is equal to 375 grams. You can see all of our common weight measurements in this post on How to Measure Baking Ingredients.