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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. My 94-year old mother went blueberry picking with her great-grand children last week. I sent this link to her and made her promise not to “healthy it up” with oat bran, etc., and to include the kids with mixing the batter.
    My sister just called to tell me how Mom “discovered” this handed-down recipe in her collection of recipes from her grandmother and is now passing it along to yet another generation.
    I can’t think of a better endorsement. Thank you, Sally, to you and your team for all your excellent work to make these recipes create such a wonderful legacy for generations.

  2. Super fantastic and wonderfully domed! I made them in a regular-sized tin and it makes me want to buy a jumbo-sized because I can’t imagine how much better they’ll be super-sized and fluffy!

  3. Great texture & flavor. First time baking from Sally’s — I’ll definitely be back!

  4. Just took the muffins out of the oven. Couldn’t look any better. Can’t wait to taste. Made them with fresh low bush wild blueberries for extra flavour. Love your site.

  5. I have learned to rely on Sally’s baking addiction. This recipe is absolutely fabulous. I used buttermilk and the muffins were soft and huge and sooo good. Thank you Sally.

  6. WOW these are so good! They turned out great! Sally is my go-to for baking recipes, and this one earns another place in my personal recipe hall of fame! Thanks again! 🙂

  7. I made these muffins yesterday, and as all your recipes go, they did not disappoint. I have never successfully made jumbo muffins that were actually jumbo sized. That is always why I check your site before anyone else’s, yours are always a success. Thank you!

  8. These muffins were delicious. I made one small change, I added one third cup sugar and used buttermilk. Love being able to mix them with a spoon and no mixer.
    The recipe was also big enough to make an adequate amount of muffins at one time. Will use this recipe site frequently if this is the quality recipe I can expect. Thanks so much!

  9. Just finished eating one of these, and they are gorgeous! I couldn’t find a jumbo tin, so I used 6 oz custard cups lined with parchment, which worked great. Needed to add 10-15 mins to minimum baking time.

    I used Demerara sugar VERY aggressively, so I might reduce the granulated sugar by 1/3 cup next time.

    Use the buttermilk! These are tall, fluffy, soft, and have that distinct cracked dome. Truly a legendary blueberry muffin. Thanks for another incredible recipe, SBA!

  10. Love, love ,love these muffins. Can you mix them the night before? I want to keep the crunch though.

    1. Hi Mitch, it’s best to bake mixed batter right away. The leaveners are activated when the wet and dry ingredients are mixed. Rise can be impacted the longer the batter sits before baking. Hope this helps!

  11. Best Blueberry Muffins ever – I was in search for the perfect Blueberry Muffin – This is it – Search no further!

  12. Followed the instructions and the taste was lovely but for some reason I didn’t get the domed tops, my muffins were flat like cupcakes and only 3 of them had the domed tops which were the ones at the back of the baking tray (I used a 12 cupcake tray) I know it’s not the baking powder or anything since I made muffins a few days prior which had perfect domed tops, just wanted to ask if you had any idea what could be causing some of them to be flat? Really want to give this recipe another try!

    1. Hi Shai! Do you use an in-oven thermometer? Ovens can vary their temperatures and it may have been cooler this time (maybe preheated for less time). The position of the baking tray in the oven can also change results. We recommend baking your muffins in the lower third of the oven. Hope these tips help for next time!

  13. I can’t really tell by the picture, I just made blueberry muffins, and it’s not what I wanted……. I want the big fluffy moist kind that I pick up at the gas station, I know but family express has a pretty darn good blueberry muffin, I want to say it’s more cake like not like the ones I just did muffins coffee cake style almost I don’t want those. So are these big and fluffily and not just named that???

  14. Nice Muffins. I used whole wheat flour because I was out of All purpose. Measured to the same gram amount. Subbed apple sauce for the sour cream (because I was out) and subtracted 1/4 cup sugar. Used frozen blueberries. Turned out perfectly and my toddlers ate them! Nice the recipe was forgiving if you have to sub ingredients for what’s on hand.

  15. OMG! This muffin is amazing. The perfect texture and taste. Nice and fluffy with domed tops. I omitted the cinnamon and I did not use any sugar on the tops. I spooned the flour into the measuring cups and I think it made all the difference in the texture of the muffins.

  16. I very seldom say this to anybody but your recipes have never let me down you’re awesome

  17. Hi Sally and team.

    Just wanted to say that these are amazing – thank you very much for the recipe. I have already made them a few times and they are much better than what you can find in the stores and cafés. I make them with oat milk as that is what we usually have at home. Also the other change I made because I did not have the sugar for the topping is an adaptation from another one of your recipe (did not have walnuts at the time) used soft brown sugar and cinnamon. The texture of the muffins is amazing and finally thanks to you I have found the Blueberry Muffin Holly Grail recipe. So glad I came across your website! Keep up the great work!

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