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. Just made a half batch of these this morning in standard muffin cases. Filled them to the top and they overflowed a little so will fill a little less next time. They’re beautiful though; amazing rise, super soft crumb and a lovely taste (I used a little extra vanilla instead of cinnamon to keep my toddlers happy, frozen blueberries and then 3/4 natural yogurt and 1/4 milk). Definitely the most successful muffin recipe I’ve tried! A definite keeper 🙂

  2. Great recipe, I’ve baked it a few times and it has worked extremely well. Two optional additions you might condsider:
    1) add the zest of one lemon when you add the blueberries. I have a zester that makes long curls of zest which go great with the blueberries adding a little bit of color and tart taste.
    2) if you are adding the sugar topping (which I highly recommend) you could toss the sugar with 1/4 tsp of nutmeg before putting on the muffins (go very lightly as you want just a hint of nutmeg in the topping).

  3. 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.

  4. These are so delicious! They turned out great even with my 2 year old baking assistants less than perfect measuring skills! 🙂

  5. I made these muffins yesterday and they came out perfectly! They were well received at our church breakfast! Thank you Sally! Greetings from Germany

  6. These muffins are really something! I just made a big batch and they turned out perfect-o. So moist, flavorful and delicious. I used frozen blueberries and did not thaw, tossed in some flour before mixing in. Baking time was a little on the longer side (but I made jumbo JUMBO muffins and just had to add a few extra minutes in the oven).
    Love! Thanks Sally

  7. These were awesome! I made 12 regular-size muffins and one little cake in a bowl (probably about another muffin or two’s worth of batter.) I substituted Trader Joe’s Blueberry Lavender almond milk for the milk in order to make these pareve.

  8. 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!

  9. Hi Sally, I am going to try this now with fresh picked wild Newfoundland blueberries. They are the best and have the most natural sweetness as well as the highest antioxidants of any blueberries. I would try using cardamom instead of the cinnamon as the cardonmon will give a lemon citrus aroma. I find cinnamon overpowers the blueberry. Thanks for,the recipe.

  10. I am crying tears of blueberry joy! After countless hours wasted in the kitchen trying one recipe after another on numerous blogs, I have FINALLY found a TRUE bakery style blueberry muffin. These won’t be found in the trash. These will be proudly displayed on our island as I strut around the kitchen triumphantly. Thank you so much, Sally! I can’t wait to try other recipes on your blog.


    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!

  12. Made these today for my lovely bride. Made a strusel to put in way into the pan and over the top. Was so proud of myself I forgot to add the blueberries. They are in the onev now……….will find out how they are soon.

    1. They turned really good but were missing something (but at least my wife had a good laugh). Making another batch right now with the bleuberries and they smell awesome. I will let you know how they turned out since I weighed the ingredients and mixed them by hand.

  13. 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.

  14. 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. 🙂

  15. do i need to add cinamon

    1. Hi Lilly! You can leave out the cinnamon, but it does add lovely flavor!

  16. Kristina P. says:

    Well Sally, your big muffins look so much more prettier than mine! But my husband said they look amazing! I hope they taste as good as they look I used frozen blueberries too.

  17. Peggy Davis says:

    These are great! They are moist and very tasty. I made these to try out my new jumbo muffin tin. The tin worked perfectly and the muffins were also perfection. I will make these again often. Thanks for sharing.

  18. Linda Hurley says:

    These muffins turned out beautiful. My mom and I split one but my brothers enjoyed a whole muffin. They were luscious and full of blueberries but not too sweet.

  19. Hey Sally! I made these muffins and they were awesome. I had to use frozen blueberries and they stained my batter a little gray but I loved them anyway. They puffed up beautifully! I put your streusel on the top anyway. They were perfect with butter. I got about 10 average muffins filled to the top. I can’t wait to make some more.

  20. 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.

  21. I’ve made this recipe several times and it’s easy with great results. I’m pleased to leave out the butter and use canola oil instead.

  22. 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:))

  23. 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

  24. 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?

  25. 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!

  26. 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:

  27. 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.

  28. 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.

      1. Amy R Clay-Moore says:

        Thank you! I just discovered your muffin cookies recipe. I think this is exactly what I’m looking for!

  29. Annabeth Chase says:

    These muffins were delicious. I followed this recipe and it made some of the best blueberry muffins i’ve ever had. I used melted coconut oil and did not put the sugar on top. These are definitely a must make again.zall

  30. 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.

    1. Do you think Stivia could work in place of sugar? I have made these and they were excellent but my husband needs to reduce his sugar intake.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally