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. Hi Sally! I was so excited to make these because I have been craving some homemade blueberry muffins. I have to say that I was a little disappointed. The muffins came out a little on the drier side and they were not as sweet as I thought it would be in contrast to the tartness of the blueberries. The muffins peaked well but were a little pale for my liking. I used 1/2 cup white sugar and 1/2 cup light brown sugar and that was the only substitution I made.

  2. I forgot to add the sugar to the recipe, and they were still delicious. They were a little more sconelike, but I actually kind of prefer scones to muffins, so they were perfect for me, but even my husband thought they were great, and he generally prefers muffins to scones. The sweet blueberries and the sparkling sugar on top provided just enough sweetness. They did not rise up as high as the photos, but that was probably due to using Bob’s Red Mill gluten free 1:1 flour more than leaving out the sugar. And cutting down my sugar intake is always a plus in my book.

  3. Helene Coles says:

    The blueberry muffin recipe is one I am going to try. My husband loves them with white chocolate. What would I need to change in your recipe to adapt it.

  4. 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:

  5. 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.

  6. 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!

    2. I made them with pastry flour and they turned out delicious!!

  7. 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!

  8. Found the recipe today and made it today and the muffins turn out amazing and delish and they were mile high and very moist. Thank you for the recipe. I wish i could add a photo.

  9. Absolutely my go to recipe for muffins! Delicious and moist. I add vinegar to my milk sice I rarely buy buttermilk. The cinnamon really adds to the flavor, too!

  10. pretty good but nothing special for me

  11. Karen Esquirell says:

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

    1. I’m so happy you enjoyed these, Karen!

      1. Karen Esquirell says:

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

  12. Karen Esquirell says:

    Where can I buy your cookbook with this recipe?
    I’d like to try some other highly rated recipes… maybe chocolate cupcakes…

    1. Hi Karen! You can purchase my cookbooks wherever cookbooks are sold. I have a recipe similar to this in my first cookbook Sally’s Baking Addiction:
      Thank you so much for asking and for supporting my books!

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

    1. Yes you sure can!

  14. 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!

  15. 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!

  16. 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.

      1. Thanks Sally! I love your recipes and yours is the first site I visit when I’m ready to bake. I went ahead before you responded and uses 1/3 wheat. I’m eating one now and it’s delicious, not dense at all. I used the buttermilk I had left over, maybe that helped. Yummy!

  17. 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!

  18. Kathleen Dankert says:

    Delicious. So many possibilities.
    Made a 2nd batch using about 1/3 whole wheat flour, a tad more lemon jc and buttermilk. Love the basic recipe, endless possibilities.

  19. I make the regular size muffins…all of the time. Love this recipe — it’s the best!

  20. Easy to follow and turned out really well. I made 9 and cooked for 26 minutes.

  21. Made these for the first time today and they turned out brilliant.
    Was just wondering if the sugar could be replaced with Honey or would this not work?

  22. Clayton Castleberry says:

    I love these muffins!!! I make these using 1 cup whole wheat flour snd two cups King Arthur Flour!

  23. Hi! I made these with your substitutions and they came out dry. I would think the sour cream and butter would make them more moist. So, I couldn’t take them to work b/c they were more like biscuits and dense. Maybe I did something wrong in the mixing or ingredients. We will eat them anyway b/c they taste good, but they just weren’t muffin-like.

  24. So delicious! I made these last night for a Sunday morning treat. I love that the blueberries take center stage instead of sugar. I followed the recipe exactly, except I added a few extra blueberries on top just before baking. I used fresh blueberries that I had rinsed and coated with a little flour before mixing in. If you are looking for a light and airy muffin studded with big beautiful blueberries with a hint of sweetness, this is the recipe for you. Don’t skip the coarse sugar. The bakery-style crunch is worth it!

  25. I made this recipe as stated the first time and then tweaked it the second time. I used buttermilk, half brown sugar and half white sugar and about 1-2 teaspoons of lemon extract the second time. I did jumbo the first time and found them to be dense and dry so with my tweaks I made regular sized muffins and lowered the baking temp to 325 from 450 after 5 min. They were PERFECT! YUM!!

  26. Thanks, both recipes for the blueberry muffins and chocolate chip turned out awesome! Great for the 4th of July when we just want something small to eat in the morning! Recipe was spot on!

  27. I just baked these this morning for a snack for my son and his friend. These are awesome! I forgot the sugar on top which would have put them over the top. This will be my go to recipe from now on! They rose beautifully and spread out for a great muffin top! Thank you for sharing your amazing recipes

  28. Made these muffins today. I didnt have the coarse sugar to sprinkle on top which I will have on hand the next time I bake these muffins. Muffins were really good just enough sweetness and the cinnamon gave it that great flavor. Can these muffins be freezed to enjoy at at later time?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Sylvia, I’m so happy you enjoyed these muffins! Yes, these freeze wonderfully. Wrap tightly and store in a freezer safe container for up to 3 months. Thaw in the refrigerator or on the counter.

  29. Thank you so much for leaving the original ingredient substitutions in the notes section! I (we) have been making these muffins for years and LOVE them. While I look forward to trying the new recipe, my assistant bakers (ages 6 and 2) have very specific opinions when it comes sour cream and yogurt. Maybe one day I will be able to convince them. Thanks again!

  30. Wauw! Best muffins I made at home so far. Went for the 12 muffin-pan, filled them up fully with the batter and they turned out very pretty and, most importantly, super tasty! Thank you Sally for the recipe!

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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