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

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 (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

Instructions

  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.

Notes

  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

145 Comments

  1. Hey Sally!!

    Well to start off, YOUR RECIPES ARE THE BEST!!! I’m only 14 (and I love, love, LUV to bake). After stumbling upon your awesome blog, I literally fell in love with all the yummyness (yup, it’s a word now!) on your site. Your recipes are SOOOOO easy to make and they ALWAYS (let me shout that) turn out the way I want them to.

    In other words, thank you for creating this wonderful site.

    P.S. I loved baking your cinnamon rolls, these blueberry muffins, oatmeal choco chip cookies, choco donut holes, super moist carrot cake muffins, skinny funetti milkshake, strawberries n’cream cake, there’s too much to list!!

    P.S.S. I altered this recipe a teeny-weeny bit: I used half whole wheat flour and half all purpose flour. I also cut the sugar down a bit and used 3/4 cup of brown granulated sugar. I had no eggs, so I ended up using flaxseed eggs (1 tbsp ground flaxseed per 3 tbsp of water for 1 egg) for the recipe. The muffins were another success!

    Hope this post wasn’t too long… there’s just too much to say!! 🙂

    Happy Baking 😛

    1. Thank you so much Talveen. I loved hearing from you and reading this!

  2. Hi Sally,

    Made these yesterday, they taste beatifully! The only issue I had was the temperature, i think it’s too high and the muffins bake too fast. But then maybe it might have something to do with conversion to celscius!
    Thanks fir the recipe xxxxx

  3. These were beautiful…and look quite impressive when placed on the table in a big basket. Your recipes always turn out wonderfully and I really like the sky high muffins.

  4. Made these today for my husband and they turned out perfectly. I’ve never made muffins before and this recipe was so easy!

  5. I’ve made these twice now.

    Biggest problem? Keeping them out of the hands of a 4-year-old (and 39-year-old!) while they are still hot!

    These are so great — thank you so much for the amazing recipe!

  6. Hi there, I’ve made these twice now, both times a HUGE hit. I took them to the beach this summer as a breakfast treat, they lasted 2 days. (If that) and another time I used some strawberries and nectarine I had on hand in place of the blueberries. Delicious. Thanks so much for the recipe! Super easy and so good!

  7. Sally….JUST made these sparkly gems for brunch this morning….Phenomenal taste, texture (crispy exterior..”Muffin Top”…perfectly moist yet “done” interior ) and superlative height!! The ratio of berries to batter was SPOT-ON….(I used frozen blueberries tossed with a tablespoon each of almond flour and regular flour to counter any potential excess moisture/uncooked middle issues…followed your directions to the letter (mixing just as you instructed with the most gentile hand)….Result?…Perfect Jumbo Bakery Boutique Grade Blueberry Muffins. This….fellow readers is your go-to Blueberry Muffin….I know it is mine!
    Merci from across the pond!

    1. Absolutely wonderful to read how much you love these. Thanks Donna!

  8. Tracy King says:

    These blueberry muffins were fabulous!! My whole family loved them including the hubby :). Thanks so much, I will be back frequently.

  9. Thank you so much for this recipe! I’ve been looking for a staple blueberry muffin recipe and I think I just found it!

  10. Brandon Brock says:

    Hey there Sally!  I stumbled across your site while surfing the internet.  I too have been on the hunt for those envious giant muffins to make on my own.  I am making this now and following the recipe exactly except using frozen tart cherries instead of blueberries since it is a master mix.  I am also going to watch the oven times but as a baker you know this too “Always set the timer for 5-7 minutes less than suggested to assure NO overcooking as this is a “Golden Rule” in baking.  I do enjoy the beautiful layout of your site and the heart warming hearth fire style of your writing…   (giggles)…   Anyways, I will let you know how they turn out and hopefully my search is over for that over the top giant delicatessen style muffin.

  11. I became in love with your blog, and i tried this muffin yesterday… i was nervous cuz i was making for my guest and i NEVER made a muffin before… at last, it turns out to be amazing!!!! It came out perfectly!! Somehow i ran out of white sugar,so i used brown sugar…. it was ok, and not to sweet….i’m definitely trying it again.. thanks for the recipe ^^

  12. Hi Sally! Thank you for sharing the wonderful recipe. The muffins turned out lighter and less sugary than the store bought! It’s now my favorite blueberry muffin recipe!!

  13. Dear Sally,

    I was so happy with how your blueberry muffin recipe turned out! I’m still an amateur, but have tried our a few different recipes and yours turned out, by far, the best, thanks. I will try some of your other ideas out. 🙂

  14. I used this recipe to make lemon blueberry muffins with a lemon glaze – AMAZING! 

  15. I have to say this is the best recipe for muffins I’ve ever tried and I also used to make cakes it’s wonderful. Thank you soo much. Your website is like a treasure chest ;-).

  16. first time ever making muffins and after trawling the Internet for something simple , I came across this one. WOW,so easy to make and they taste wonderful. I tested them out on some work colleagues and they all agreed. I’m certaintly going to use this as my go to recipe in future. Thank you. 

  17. Tiffany in Oregon says:

    These were AMAZING!!!! I doubled the recipe and it made 16 large muffins for a big family breakfast. Thank you!

  18. Made these today and they were a great success! Delicious, thanks Sally

  19. Have been looking for a recipe for large blueberry muffins for two months.  Never thought of looking online!!  You have answers most of my questions, and I am looking forward to baking my first large muffins with your recipe and very helpful hints!!!  Thank you soooo much.

  20. This is the best muffin recipe in the world
     It’s consistently perfect. I’ve used it in so many ways. Thank you! My local bakery will miss me lol.

  21. This is the easiest recipe for such moist delicious muffins. I wonder if I could make them sweeter? If I added more sugar what would need to added to offset the extra dry ingredient? Thank you so much

  22. This is the best muffin recipe ever!  It is absolute perfection!!!  The berries didn’t sink or burst. And what I love most is the crunch from the sanding sugar into the oh so moist and tender cake of the muffin. Yummy, yummy, yummy!!! I feel like I need to slap someone but I’m home alone.  LOL!

  23. My family loves blueberry muffins but I have never found a recipe I like. I have tried dozens. But I have found a keeper in this recipe! I love it. THANKS so much! 

  24. These muffins turn out great! I just love reading this blog because it is factual. I learned a lot about baking! Thankssss so much! ❤️❤️❤️

  25. these muffins were BOSS!!! totally made the hubby happy, they are like the ones he used to get at a bakery in western ny! making him chocolate chip ones tomorrow-you rock! i may or may not be having my second one right now….keep up the awesome work!! 

  26. Hi Sally!

    I have used this recipe twice, and it was fantastic, I cannot fault it! I shared the recipe with a friend, who asked me if the muffins are freezable. I answered very confidently that they can be, and advised her to defrost them fully and then warm them in the oven for a few minutes… is this enough, or do you have any specific instructions… or just a plain ‘NO! You cannot defrost these’?

    1. You gave the right advice! I’d maybe let them thaw overnight in the refrigerator then warm up the next morning. Thanks for sharing it!

  27. Sally, I made these just this morning for breakfast, using our home-grown blueberries.  The family RAVED over them, so they are now officially part of our “muffin rotation”.  As the primary baker, I appreciated the “scientific” information about the recipe.  Thank you for posting the recipe and all of your hints.  Have a lovely day.  

  28. These muffins are fabulous!! I’ve been using this recipe for two years now without fail. I made them this morning…the big bakery size in a pop over tin. They were so beautiful they nearly brought a tear to my eye! My family was more than disappointed that I was taking them to work so…you guessed it: another batch tomorrow!

  29. I bought a jumbo pan and found your site when trying to learn how long to bake the muffins. I modified the ingredients of the blueberry muffins a bit to suit my tastes but followed your baking instructions to the letter. They came out great! making 2/3 of the recipe was perfect for 6 muffins, and spraying the paper liners let them peel off without taking the crust with them. Thank you!

  30. Andrew Morrison says:

    I made the blueberry ones as indicated and they were good but I made them a second time without the cinnamon and vanilla and found them to be much better. The cinnamon and vanilla would be better in apple muffins, in my opinion. They rose nice and high and I’m happy to say I’ve finally found the blueberry muffin recipe I’ve been looking for. Thank you so much!

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