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


Comments are closed.

  1. 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.

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

  3. Tiffany in Oregon says:

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

  4. 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! 

  5. 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!

  6. Can i use this recipe in a cake pan? My son wants a really big cupcake cake for his birthday. Would I have to double this recipe if so…thanks. hope to hear back soon.

    1. It should work as a single layer cake. I’m unsure of the bake time.

  7. Hi Sally- Could this be made the night before and then baked in the morning?

    1. Hi Andrea, I don’t recommend letting the batter sit that long. If you bake the muffins the night before and cover them tightly they will still be good in the morning!


    Any suggestions on how to use this base batter for pumpkin muffins?

    BTW, I get nothing but compliments when bake these blueberry muffins.

    Thank you.

    1. Hi Michael! I suggest trying my pumpkin muffins recipe. It’s my favorite and has wonderful reviews!

  9. Hi Sally,
    I just finished making this recipe. The tops of the muffins have major cracks going across them. Can you tell me what I did wrong? Thank you.

    1. Hi Becky! That’s completely normal with muffins and quick breads. It’s the air escaping. 🙂 My muffins always have cracks too.

  10. Hi Sally, I am excited to try this recipe, my muffins usually get too brown on bottom and are dry. I have been looking for a recipe like this for a long time. My daughter has been wanting muffins like dunkin, I cant make them! (Yet) My question is what even rack position? I have a gas stove. And do you have a banana recipe, doesn’t need to be healthy (skinny) she can’t have oats. Plus I use frozen banana’s slot, but they have a water content, and I am not sure how to adjust the recipe. Can I use lactose free milk 2% or whole. I also like to bake with light or heavy cream, even coffee creamer that’s flavored, it works great in my icing recipe. But can I use it for muffins? Can’t wait for the bigger dome muffin tops. I am new to your site, I read your reviews, and how thorough you are on your responses. Thank you for sharing your talent with us, if it wasn’t for sites like yours, I would be afraid to try new baking techniques, cooking is easier, but baking is an art and science. Take care Tammy from PA

    1. Hi Tammy! Happy to answer these questions for you. (1) I suggest baking these muffins on the middle rack. (2) This is my favorite banana muffin recipe. (3) Lactose free milk is perfectly fine in this recipe. 🙂

  11. Hi Sally, I’m trying to decide whether to try this recipe or your blueberry streusel recipe. Apart from the obvious (size and streusel topping), is there a difference between the finished muffin taste/texture? Thanks!

    1. Hi Alexandra! These blueberry muffins are a little more dense and hearty. My blueberry streusel muffins are softer, like a cakier version.

  12. Janeen Witt says:

    We picked blueberries yesterday so I had to make muffins! I’m bringing muffins to a scout meeting but there are two people with Celiac so I made this recipe using gluten free flour (Bob’s Red Mill 1 to 1) buttermilk and melted coconut oil and they turned out great. Then, because my son doesn’t like blueberries, I made another batch using regular cake flour but added two tablespoons of cacao powder to the dry ingredients and chopped up a bar of semi sweet chocolate instead of the blueberries, then still added the brown sugar/cinnamon topping and made chocolate muffins. He said they were good so it was a winning baking day for me! (I can’t eat anything with grains/sugar or dairy but I love to bake and I love your website, so my family gets to taste and report! They love all the recipes I’ve tried so far:))

  13. I made these today and OH MY GOD! They were so so nice. I love Blueberry muffins and they are usually the ones that I make or even buy before any other muffin type. I have never had it with ground cinnamon and for me, that is what took this over the top.

    I will NEVER use any other recipe except for this one now. Thank you

  14. Made these today. Got 12 good size muffins. Used 2 cups all purpose, 1 cup whole wheat and 1/3 cup oil ( instead of 1/2 cup). Muffins really rose to the top and looked perfect. However, my kids said they were on the drier side. Maybe because I used less oil than needed. Not a fan of sour cream to give extra moisture. Is there anything else I can use instead?

  15. I’m pretty sure this might have been my very first recipe I had ever tried of yours— sooooo good and never disappoints. Studded with sparkling sugar and bursts of fresh blueberry – the best! I love freezing these for my toddlers to have on hand!

  16. Hi Sally! I made these last year as jumbo, and I’m not sure what happened, however they collapsed under their weight. Oops! I’d love to try again, and I’d love to incorporate lemon also. Seems the wrong season, I know. I know someone who would be thrilled if I surprised them with lemon blueberry muffins! Any ideas? Thank you!

    1. Hi Terry, If your muffins sank it could be a few different things. Be sure you do not over-mix this batter – mix just until the wet and dry ingredients are incorporated. Be sure they are really finished baking before removing them from the oven, if the centers are still underdone they will sink. And when they are finished try removing them from the pan to a cooling rack right away instead of letting them cool in the pan.
      For a lemon flavor you can certainly add lemon zest to this recipe. Or use this recipe with blueberries instead of blackberries:

  17. I really enjoyed this recipe. It’s the first time I’ve managed to get my muffins to rise this big. Tasted great, may try banana chocolate next time.

  18. Amy R Clay-Moore says:

    My family and I LOVE this recipe. I just made my third batch yesterday. We personally imit the cinnamon because we are just not big cinnamon our house. They have the best tops though!! QUESTION: Do you think this recipe is thick enough to scoop onto a pan make just muffin tops? Any tips on trying this experiment?

    1. Hi Amy, so glad you enjoy these muffins– the batter isn’t ideal to be scooped onto a baking sheet. Keep it as muffins in a muffin pan.

  19. just made these muffins and my husband loved them. I’m having friends over for coffee this afternoon and they love blueberry muffins. thank you for your recipe.

  20. Kathy Boysen says:

    Would you be able to share the nutritional value of these delicious looking muffins? I plan on making them soon.

    1. Hi Kathy, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  21. Easy recipe to follow. They rose nice and high, and browned nicely. Taste delicious. I doubled the recipe so I could share with others. Delicious, and will definitely make them again.

  22. Love both of your blueberry muffins recipes! Do you think I could replace the all purpose flour with cake and pastry flour to make them softer? Thanks!

    1. You can definitely try either substitution!

  23. I make these all the time and they always turn out perfect! I usually make them regular muffin size following the directions in the notes. So good!

  24. pretty good but nothing special for me

  25. Karen Esquirell says:

    I made these yesterday! Amazing
    So easy and turned out perfectly. I used frozen blueberries, rinsed off.
    Thank you

    1. Karen Esquirell says:

      I made these yesterday! Amazing
      So easy and turned out perfectly. I used frozen blueberries, rinsed off.
      Thank you

  26. Hi can you use strawberries in this recipie rather than the blueberries?

    1. Yes you sure can!

  27. Hi Sally! Love you’re baking site. I’ve made many recipes from here and now everyone thinks I’m a baking genius. I always give this site and you the credit though…telling them you’re my baking guru:) Quick question, how do you get frozen blueberries not to turn the muffins into a purple swirl? They taste amazing but not as pretty with the purple running through the dough. Thanks!

    1. Hi Denise! Thank you so much. Unfortunately the batter may become tinted as the berries start thawing as you mix them into the batter. Chilling the batter in the refrigerator could help a little and try mixing as little as possible. I use fresh berries if I can!

  28. Hi Sally,

    I just followed your recipe and they were amazing! Is the batter supposed to be so thick that it doesn’t move/pour though?

    1. Yes, spooning the batter into the muffin cups is the best way to transfer it to the muffin pan. So glad you enjoyed them!

  29. Sally, can I substitute part whole wheat flour? Flour is hard to find during this pandemic and I have lots more wheat than regular. Thanks!

    1. Hi Rose, You can try using part whole wheat flour but expect the muffins to be more dense. If you are interested in another recipe, here are all of my recipes that use whole wheat flour.

  30. Let me first say that every time I think of something I want to bake, I always check your recipes first to see if you have it!! Every. Single. Thing. I have made from your recipes has been out of this world!!
    I followed your recipe to a T (I now ALWAYS use buttermilk because of you!), and used my crown muffin tin instead of the jumbo tin…oh my goodness these are unreal! I added in some chopped strawberries because it’s strawberry season, too!

    Thank you so much Sally for all of your AMAZING recipes!

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