Sparkling Jumbo Blueberry Muffins

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.

jumbo blueberry muffins in a muffin pan

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!

jumbo blueberry muffin

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.

blueberry muffin batter in a glass bowl

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 in a muffin pan

Jumbo Blueberry Muffins: 4 Success Tips

  1. 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.
  2. 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!
  3. 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.
  4. 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.

jumbo blueberry muffins

center of a blueberry muffin

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jumbo blueberry muffins in a muffin pan

Jumbo Blueberry Muffins

  • Author: Sally
  • 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 (375gall-purpose flour (spoon & leveled)
  • 3 teaspoonbaking 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 (200ggranulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80gsour 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


  1. 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.
  2. Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
  3. 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.
  4. 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.
  5. Allow to cool for 10 minutes in pan before serving.
  6. 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.


  1. Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

jumbo blueberry muffins


  1. If I want to use buttermilk, should I still use the sour cream? I’ve had great success with buttermilk in many recipes, but have never used buttermilk and sour cream or yogurt in the same recipe.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mari, You can use buttermilk to replace BOTH the milk and the sour cream (so 1 1/3 cup total). Enjoy!

  2. Yasmin Qureshi says:

    Hi Sally can you tell me is it possible to use this recipe and then top with the streusel topping from your other blueberry muffins? x

    1. Lexi @ Sally's Baking Addiction says:

      Hi Yasmin, absolutely! These would be delicious topped with the streusel from these muffins.

  3. Prince Harming says:

    outSTANDING recipe and method. Have been looking for something that would A) properly fill a 6-muffin tin… and B) a taste worthy of the best bake shops. This one is IT. Thanks!

  4. So delicious! Fun to make with my jumbo muffin pan.

  5. My oh my! These were simply awesome muffins.

    1. This recipe is pure SORCERY and has earned a spot in the rotation. The muffins tasted store bought! As the notes recommended, I used buttermilk and Greek yogurt. So moist!

  6. Hi Sally,

    Can I use apple sauce in place of the vegetable oil?

    1. Trina @ Sally's Baking Addiction says:

      Hi Stefanie, that will alter the texture of these muffins, we don’t suggest that swap for best results.

      1. I used applesauce and was pleased with the results. I add applesauce to all my cakes and quick bread for moister… everytime……. I have been baking for 50 years……

  7. Can I use all butter instead of oil?

    1. Hi Devin, you can but the muffins aren’t as moist. They’ll have a more crumbly, dry texture.

  8. How can I bake these as mini muffins?
    (I love every recipe I’ve tried of yours!)

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Theresa, For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time (see recipe notes for details).

  9. Elaine Berger says:

    Hi Sally,
    Can I use all oil instead of one half butter? Thanks.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Elaine, you could, but the texture and taste will be different. For best results, we recommend the mix of both listed in the recipe.

  10. This recipe came out AWESOME! Followed exactly… came out perfect. About to make banana bread muffins and chocolate chip from your recipes as well.

  11. Elaine Berger says:

    This is a really nice blueberry muffin recipe. I followed Sally’s advice and used 1/2 butter and 1/2 oil. I halved the recipe, and used a little less sugar but almost a whole pint of blueberries, and they couldn’t have been better. Half of the recipe made 8 regular sized muffins. I think this will be my go to recipe from now on. Thanks, Sally!

  12. Excellent recipe. I do add a bit on lemon zest and juice instead of cinnamon, just because I like lemon and berries more than cinnamon and berries. Anyway, I let the muffins cool for 10 min before removing them from the tin to a cooling rack, except the bottoms keep getting squished. Any tip how to stop that?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Elizabeth, are the getting squished when removing them from the pan, or are they cooling down into the rack? It sounds like they may be slightly under baked if the bottoms aren’t staying in tact. You can also allow them to cool for a few minutes longer in the pan before removing — they should stay together a bit better. Hope this helps!

  13. Hi,
    Love your muffin recipes but I’m having trouble gauging temperature as I bake with propane convection oven. Any tips? The tops often come out lopsided rising funny.

    1. Trina @ Sally's Baking Addiction says:

      Hi Iris, all of the recipes on this site are written for conventional settings. If you 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. Hope this helps!

  14. Is there stricken in preventing purple batter?

  15. My new go-to for blueberry muffins! These were delicious – light and fluffy. I substituted 1/2 the oil for unsweetened applesauce and cut back sugar to 3/4 cup. Still amazing. My kids thought the batter would be perfect for chocolate chip muffins too.

  16. These are wonderful. I had some ricotta had to use, mixed with sour cream. They came out great.

  17. This is the only blueberry muffin recipe I will make ever again. It is perfect!

  18. I made a batch of these this morning to test out a new Jumbo muffin tin from USA pan. My wife and I both thought these were the best muffins we had ever tasted. Yes, really!

  19. Christi Hebeler says:

    WOW! These were a hit. Used a regular size muffin pan, yielding 15 muffins. Great flavor and texture. Love the way the tops popped up. Sprinkle sugar made a nice crunchy top. Husband raved about them. If I didn’t freeze some to share with family, I think he would have eaten them all!

  20. They sound great! I can’t wait to try and make them myself. I wish you could post a video to give me the confidence that I need. Thank you

  21. Hi there,
    The recipe is amazing! The flavour is delicious!
    How do I get the huge muffin tops (Starbucks style)? Any tips? I followed the recipe to the T. Should I be adding more baking powder?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Dagmara, did you do the initial high burst of heat? We find this helps give muffins that signature big bakery-top look!

  22. Hi Sally

    May I know what is the oven baking mode to use when doing this? I am a newbie in baking, I tried fan-forced last time, but I did not get the same texture that you have. Thank You!

    1. Trina @ Sally's Baking Addiction says:

      Hi Cecile, 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.

  23. Love this recipe!!! Can you tell me calories in one muffin ?

    1. Trina @ Sally's Baking Addiction says:

      Hi Nikki, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful:

  24. Hi Sally
    I volunteer bake for a Ronald McDonald house near me baking muffins every Monday for the residents so they have something homemade they can grab on their way to the hospital to be with their child. I use alot of your muffin recipes and just came across this one and cant wait to try it with my jumbo muffin tins! How can I adjust the baking times of your other recipes to use them with my jumbo muffin tins? thx Terri

    1. Trina @ Sally's Baking Addiction says:

      Hi Terri! You can use the baking times and instructions from these muffins with my other muffin recipes to make them jumbo.

  25. Hi Sally!
    I love this blueberry muffin recipe! It’s the only one I use now. My oversized muffin pan makes them perfect for giving away or for breakfast. It’s a simple, fast recipe that I will keep in my recipe box for a long time. I also love your chewy chocolate chip cookie recipe. You guys are the best! Thanks for sharing your talents with us.

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