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! ★★★★★“
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! ★★★★★”
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) all-purpose flour (spooned & leveled)
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
- 5 Tablespoons (71g) 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 (210g) fresh or frozen blueberries (do not thaw)
- optional: coarse sugar for sprinkling
Instructions
- 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 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 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.
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: 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.
Reader Comments and Reviews
These absolutely slap! Big, fluffy, just the right sweetness. I did a floury crumble top for mine, highly recommend
Just made this recipe today. I don’t think 6 muffins will make it 24 hours. This recipe is a keeper.
Why was my batter so thick and hard to stir? What did I do wrong?
Hi Julie! Did you use proper room temperature ingredients, as noted in the recipe? How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
Hello Sally.
This muffin recipe is my very favorite.
But today I used crème fraîche (same amount) since I was out of sour cream and yogourt. It worked nicely.
These muffins are super easy and absolutely amazing. Professional looking and tasting. Can coconut milk be substituted for the milk?
Hi Kathleen, that should work in a pinch!
This recipe came together easily using ingredients I already had and the baking time was spot on. The result was a deliciously moist and sweet muffin. Exactly what I was craving! This was my first time trying a SBA recipe and I was not disappointed.
Excellent, not too sweet and really let the blueberries shine. I did regular muffins and the rose beautifully. Your recipes never fail!
Blueberry Muffins were absolutely delicious. Very moist.
Not very sweet. Disappointed, was there an error in the recipe?
Sally, can I use whipping cream or heavy cream in this recipe?
Hi Shannon! Heavy cream will be too thick in this batter. Best to stick with milk!
I made these Muffins tonight and they turned out beautiful your recipes never let me down. Thank you!!
These are the best blueberry muffins I have ever made! They are soft and fluffy yet not too sweet, truly the perfect muffin!
I make these often and I always add forest fruit sprinkles that I bought in Holland when on vacation last year. If you like that “bakery blueberry muffin” flavor, this is the closest I have gotten at home. On their own the sprinkles smell kind of like medicine but in the muffins I love the taste. I even ordered more online when I ran out.
Jumbo is an understatement to how these turned out, and I want to point out that I made STANDARD sized muffins and they still came out absolutely HUGE!
I made Sally’s Brown Sugar Walnut Crumb topping to top these muffins from her other blueberry muffin recipe.
These muffins did not disappoint. They came out sooooo fluffy and delicious. My entire office had a wonderful treat this morning when I brought them in.
I stuck to the exact baking time, 425 for 5 minutes, 350 for 10, I did check them to see if they were done and they did in fact need an extra 5 minutes. 20 minutes exactly for these. I made exactly 15 full to the top with the crumb coating muffins. and they are essentially gone!
Nice job Sally! adding these to my binder of baking recipes.
What is the risk of using dried wild blueberries instead of fresh?
Fresh or frozen blueberries are best. If you use dried, you may wish to soak them in water before adding to the batter so that they plump up a bit. Let us know if you try it!
Can this batter be used to make banana nut muffins.
Hi Cheryl, We have a banana nut muffin recipe in this master bakery-style muffin post—so very similar to this recipe. We’d recommend following that. Hope you enjoy them just as much!
I have made these so many times – and wonderful every time! Can I sub cinnamon for lemon rind – and lemon extract for vanilla?
Hi Deborah, you could definitely make these lemon flavored. Or, here’s our lemon poppy seed muffins recipe – they can be baked as jumbo muffins following these baking instructions.
They are very dry and I wonder if the cooking temperature and times have something to do with it? Oven has been recently calibrated. Thank you for the recipe and wish to make it again.
Hi Maureen! Dry muffins are often caused by too much flour in the batter. How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post.
These are amazingly delicious, but I think I did something wrong or didn’t bake them long enough because when they cooled, the centers caved in like craters. I only tried one so far when they were still warm but the centers were a bit too soft I think. I baked them for the full 25 minutes and they were already brown around the edges. I guess I’ll have to cook them longer the next time.
Hi Andrew, did you use a toothpick to test for doneness? We always recommend that test, as looks of baked goods can be deceiving and all ovens are slightly different. Glad you still enjoyed them!
No, I didn’t 🙁 I just saw the brown edges and assumed they were done. The jumbos are a lot of dough, so I guess it needed more time. Something I learn every time. Now I know better the next time. Thank you.
I am going to try your blueberry muffin recipe with frozen cherries and see how it comes out
Sounds delicious, Erica! Let us know how it goes.
Can I use a silicone jumbo muffin pan. And do I still need liners.
Hi Janet, you can leave off the liners, but you may still want to spray your silicone pan just for extra assurance.
Delicious and mountain high!
Shoot, I didn’t realize you have updated your recipe since publishing. I just made these muffins from your cookbook (before the updates) and I was not impressed, I will try these next time! Thanks for continuing to tweak! I also made the double chocolate muffins and they are incredible!
These blueberry muffins are incredibly tasty and moist-the best blueberry muffins I have ever made, by far! I have a question about the recipe and it’s just this-why does it say 3 teaspoons of baking powder instead of saying 1 tablespoon? Is there a reason I don’t know which explains why, as 3 teaspoons is the equivalent of a tablespoon?
Hi Karen! Glad you love them. No particular reason, you can certainly measure using 1 Tbsp instead of 3 teaspoons.
Sally, and CREW!
THESE JUMBO BLUEBERRY MUFFINS ARE WONDERFUL!! I’m the 69 yrold lady who commented a few yrs back, about your fabulous Coconut Cream Pie recipe. I haven’t eaten a CCREAMpie since CHILDHOOD that tasted that good! I now use all of your recipes, because baking is expensive, and I know without a doubt, every recipe is absolutely WONDERFUL! THANKS TO ❤️ YOU & ALLLLL of YOUR CREW!!! THANKS SO MUCH!!! KATHY
I love these. I was wondering if the recipe can be doubled
Hi Deb! For best results we would make two batches instead of doubling.
These are absolutely amazing!!! Thankyou for sharing your recipe
I just made these for the first time. They were great! My family loved them. Thanks!
Absolutely divine ❤️
I successfully made a six jumbo cupcakes this morning but my second batch I put cinnamon and sugar on top and they burned the cupcakes, why?
Hi Doug, that’s odd—was your oven getting too hot after being on for a batch? Or was the muffin pan too close to the heating element? For next time, you can try moving the muffins down a rack away from the heating element.
Absolutely delicious! Saving the recipe! Kids loved it too!