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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

More Muffin Recipes

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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 1x
  • 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

Scale
  • 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

Reader Questions and Reviews

  1. Love them. Did a mixture of gluten free, oat, almond and regular flour and turned out beautifully!

  2. Trash I made these to the T and turned out like mushy cakie bread that had no taste I was expecting what the images look liked waste of time and ingredients

  3. Looks like you need a COVID test since you are the only one here that cant taste anything. This recipe is GOLD!

  4. These are literally the best muffins I’ve ever had in my life! Super easy and doesn’t require me to get anything out of the ordinary. I ended up adding 2 cups of blueberries is they came out moist and flavorful without being overly sweet!

  5. Just made these. They look beautiful and taste amazing. Will be making these as much as I make the jumbo raspberry muffins. My family loves Sally recipes.

  6. These muffins were delicious! I used half a cup of blackberries because I ran out of blueberries and they tasted great. Thanks for the amazing recipe!

  7. These are delicious. If you’re on the fence about adding cinnamon, do it… it elevates this muffin from ‘oh my gosh, this is delicious!’ to ‘Oh My Gosh! These are the best muffins I’ve ever had, what’s in them!?’ (at which point you can give a small self congratulatory pat on the back, smile a little and kindly tell them that it’s a secret)

  8. Love the details – very easy to follow – great explanations – thank you very much.

    1. This recipe is great. I bake all the time and I REALLY messed up a few times and did not expect it to work out due to my own mistakes. But, I ended up with perfect jumbo muffins. 1) I did double it even though some comments said that doubling was a bad idea. I used my kitchen scale and doubled the ingredients by mass where mass was available. Example: I measured 700 g flour but then measured 6 tsp baking powder. 2) My husband didn’t realize I had set ingredients out to reach room temp and he put my butter in the fridge. It was too solid when I added it. I didn’t realize this until I had already added in the blackberries I chose to use. I ended up having to mix everything on a pretty high setting to mix the butter in and it pulverized my berries and made the whole mix very runny.

      In spite of this, the muffins came out perfectly.

      I did cook one batch in the convection part of my oven and one batch in the regular oven and I can say that I highly recommend using convection.

  9. Looking forward to making these! I don’t have a jumbo muffin pan, but I do have jumbo silicone muffin cups. Think that will work?!

    1. Hi Saide, ee haven’t tested it but don’t see why not! The bake time may be slightly different in silicone cups so make sure to keep an eye on them in the oven.

  10. Great recipe I love the taste and they are so easy to make.
    I have one question though, my muffin top didn’t lift right away and they stayed rather flat.
    Before you ask, Iexactly weighed the ingredients and used the high furnace temperature in the first 5 minutes..
    Thanks for an advice.

    1. Hi Melanie! We would check to make sure that your baking powder and soda are fresh – we find they can lose strength after just a few months. Hope you enjoyed these muffins!

  11. Best Muffins Ever!! Have any of you ever doubled the recipe, when using the Jumbo Muffin Pan? Or is it best to make a single batch at a time?

    1. Hi Diane, For absolute best taste and texture (and because this is such a thick batter), we highly recommend making 2 separate batches of batter instead of doubling.

    2. I have doubled this recipe and I’d agree with the sentiment it probably would be better to just make the batter twice. What happened was my baking powder didn’t get mixed in thoroughly. The batter itself was smooth without visible lumps but in eating one I discovered a clump of baking powder that ruined the experience for me.

    3. Didn’t have any flavor. Recipe should have called for lemon zest or almond flavoring. Will not make again!

  12. So tasty! The coarse sugar on top really makes them extra special. Followed direction as written. Used coconut oil instead of veg oil (per recipe). Really soft and light

  13. I just made these muffins and while they tasted good, they were too dry. I used whole milk, full fat sour cream and for the oil, used avocado oil since vegetable oil is toxic. I didn’t overmix. Do you have any possible idea what could’ve went wrong?

    1. Hi Melanie, Thank you for trying this recipe. It’s possible that they were slightly over baked. If you try them again, try checking them a minute or two earlier. You can also remove them from the pan right after they come out of the oven so that they don’t keep baking while resting in the pan. Hope this helps!

  14. I made a vegan version of these and they are the best muffins! I used salted vegan butter (and cut the salt), chickpea egg (don’t skip sifting the chickpea flour), homemade cashew cream for the sour cream, and soy milk turned into buttermilk (225 ml silk original soy milk + 15 ml distilled vinegar). No non – vegan who had one could believe they were vegan!

  15. Could I add poppyseeds to this recipe? If so, how much would you recommend .
    Have always loved your recipes, just bought a jumbo muffin tin, can’t wait to try this recipe

    1. Hi Elizabeth, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

  16. This came out great. Follow Sally’s directions and you can’t miss! Enjoy.

  17. Absolutely love these muffins I don’t think they need anymore sugar I did add a little bit more blueberry Thank you for the recipe

  18. Hi! Could I use wild blueberries (smaller) in this recipe, or do you think they wouldn’t be juicy enough?

    1. Hi Samantha, smaller wild blueberries should be delicious in these muffins as long as they’re sweet to eat!

  19. I love this recipe but I’m having some trouble, I follow the instructions but the base & middle of the muffin bakes much faster than the top. The max baking time will be up but there will still be little pools of un-cooked batter on the top so I bake them longer and then the rest of the muffin ends up dry, does anyone have any suggestions?

    1. Hi Laina! Does your oven have heat coming from the bottom of the oven? Moving the muffins up a position in the oven may help them bake more evenly.

  20. Am new to baking and love your site. I made these for group of my friends they were so impressed Recipe was shared and 2 made them next day. Thanks

    1. We’re so glad you found our site and enjoyed these muffins, Judy!

  21. These muffins are amazing! I just made these tonight and have already told my daughters they have to try this! I am a first time baker and followed the recipe after first watching the video and reading about how to measure properly. I was nervous but they came out wonderfully. I used a jumbo silicone pan I got from my sister and it was great to have them release so easily and not have to deal with the paper liners.
    Can’t wait to try the raspberry chocolate chip recipe now.
    Thank you!!!

  22. I made these muffins for a church group breakfast. I baked them exactly like the recipe recommended and took them out a couple of minutes before the max time. I stored them in a Rubbermaid container in the fridge for 4 days then heated then in the microwave for breakfast this morning. The taste was great, but they were very dry; I had to slather mine with butter to be able to eat it. Any suggestions on what I could/should have done differently? Thanks!

    1. Hi Daphne! The muffins could have been over-baked. The bake time may vary, we always recommend using an in-oven thermometer to ensure your oven is the correct temperature. And even if your oven is calibrated correctly, bake time can vary by pan color, the position of the pan in the oven, etc. Always use the toothpick test to check for doneness. Additionally, its best to serve muffins right away – leftovers will keep in the fridge, but for optimal freshness, we recommend making the muffins the day of or the day before serving them. Thank you so much for giving this recipe a try!

  23. I’d love to make these, but would like to add banana (mostly because my kids love bananas one week, then refuse to eat them the next and then they over-ripen on my counter). Any suggestions for altering this to a banana-blueberry recipe?

    1. Hi Nicole! You could try adding chopped bananas in the place of some of the blueberries. Or you could add blueberries to our banana muffins recipe. Let us know what you try!

  24. Tried the banana muffin recipe and added a cup of blueberries instead of the optional nuts/chocolate chips. It was a huge hit. My husband and all three kids loved them (which never happens)!

  25. How much difference in baking time for the small muffins from the large? And at what inner temperature would you say they will be at when properly baked?

    1. Hi Bernie, see recipe note for bake time/details on smaller 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 (177°C). Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.
      Muffins are typically considered done when the internal temperature reaches 205°F (96°C).

  26. Hi Sally! Any advice for making these gluten free using Bob’s Red Mill 1:1 Gluten Free Flour? Bob’s Red Mill contains xanthan gum. Any changes to the baking soda and baking powder measurements if I use Bob’s?

    1. Hi Sohpie, we haven’t tested this recipe with gluten free flour but let us know if you do!

  27. This was a relatively easy and delicious recipe! The muffins turned out perfectly with a cake-y texture and were flavorful. I substituted Crisco for butter (I don’t like the taste of butter), and added about a teaspoon of almond extract. This recipe is definitely a keeper and so versatile!

  28. I just made these they are huge and family loved them. I did a crumble on top instead of sugar. 1/4 cup softened butter, 1/3 cup flour, 1/2 cup sugar and 1 tsp cinnamon mix with fork makes most muffins taste over the top. Thank you for outstanding recipe

  29. Another winning recipe! I used a regular sized 12 muffin pan but with extended paper liners for a larger/taller muffin. I ended up baking closer to 25 minutes total. They are lovely and moist and reheated the next day beautifully. So nice to have a made at home muffin with a genuine muffin top! Will make again for sure.

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