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 were very easy to make and looked so pretty. I read some of the reviews so added about 1/8 cup of extra sugar. The recipe was detailed and easy to follow.
Today I made these muffins and the result was outstanding thank you so much for your very in depth instructions and explanation of steps and the why and where … sensational result
Made these three times. Lovely taste. However batter not thick fue to milk, veg oil,.melted butter etc – a lot of liquid. Fruit tends to sink. Thank you for recipe. Very tasty!
These muffins are delicious! I followed the recipe almost exactly but I added a bit of lemon zest, used buttermilk instead of plain milk, and left off the sparkling sugar. Very moist and tasty.
Hi, these are delicious and are SPOT ON EVERYTIME! so moist yet dense and ssoooo soft and delicious, my family loves them! I do have a question! Could I use this exact recipe and replace the blueberries with bananas?? And or even banana and nuts… to make banana nut muffins!!?? I do have some allergies to nuts in my household so I’d like to know if either or would still work, or any changes that would need to be made!!!
Hi Liz, we’re so glad these are a favorite for you! 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!
Made these this morning with my fresh Maine blueberries…delicious
I’ve been baking for 40 yrs and this is one of the best blueberry muffin recipes I’ve ever made.
This recipe was great! The muffins turned out perfectly. very uniform texture and moist! Thanks for always having great recipes for me to trust.
Why unsalted butter can you use salted
Hi Raylene, you can use salted butter and cut the salt in half. Enjoy!
These were the perfect blueberry muffin. I made them in the regular size, and they were completely done, start to finish in under an hour! So many beautiful blueberry bits, too, and they weren’t dyed green with blueberries, like other recipes I have tried!
These muffins rose nicely but never browned. I followed directions to a tee-any suggestions?
Hi Rhonda, For a deeper brown on top, bake for a little longer. These muffins are incredibly moist and a couple extra minutes in the oven won’t hurt. (Sometimes we leave them in 5 extra minutes and they’re still just fine!) You can also move up the oven rack towards the end of bake time or increase the oven temperature for a couple minutes.
Not what I was expecting . I thought they were just like all the other recipes.
A little disappointed.
I really loved this recipe as written, but have made a few changes that make me love it even more… I take 3/4 cup of frozen shredded spinach and thaw/drain, and 3/4 cup of frozen shredded zucchini and thaw/drain. I add that to the milk and run it through my little magic bullet blender and then add it all to the wet ingredients. I also add more blueberries, because… fresh blueberries, can’t have enough. I only add Greek yogurt if I have it. This ends up making about 5 extra muffins and I don’t make any other adjustments. I like to tell myself the added spinach and zucchini gives me a few more nutrients/vitamins, and for whatever reason it keeps these muffins SO moist for several days longer. It doesn’t change the flavor at all, it just makes them green which my son loves.
This is the perfect blueberry muffin recipe I’ve been looking for. Not too sweet and let’s the fresh blueberries shine.
this recipe is amazing i make it all the time for my family with 10 kids (including me)and it is so fun and easy huge hit!!!!!
Sadly these came out very bland. I followed the recipe without any changes and while the texture is great and they rose up and baked beautifully these are some of the blandest muffins I’ve ever tasted. It’s not that they’re not sweet enough; just tastes like it’s missing something. I’ll probably make again and maybe try a little more sugar and salt and maybe some lemon zest. Luckily my husband works with a bunch of guys who will eat anything so they won’t go to waste.
The recipe I keep going back to. I never remember to buy unsalted butter so I cut the salt to 1/4th tsp. I’ve noticed using a “good” brand of sour cream (tends to be thicker) makes a difference.
Re. comments that these aren’t sweet enough: I can understand that, as we’re a sugar society. But for those [e.g., my family] who avoid sugary yogurt, cereal, salad dressings — nearly everything on the grocery shelves, we taste sugar more in baked goods. Also, I use fresh (or frozen) self-picked, huge Duke variety blueberries, really sweet and bursting with flavor. So I don’t want sugar overpowering the yummy blueberries.
Best ever blueberry muffin recipe!
The quintessential blueberry muffin! And this will be my go-to recipe from now on. Thank you, Sally!
Can this be made in a loaf tin???
Hi Connie, here’s our blueberry muffin bread recipe 🙂
I am a diehard fan of all of your recipes, I hardly bake using anyone else. But these were incredibly bland. I’ll blame it on being pregnant and my taste buds being off and add more sugar and salt next try.
Absolutely wonderful! Success for mum and kids! Taste, texture and rise is perfect. There my go to muffin now!
I’ve made this recipe 4 times in 2 weeks, for family and my husbands coworkers, they all say these are the best muffins they’ve ever had!
Wow!! This was super disappointing!! They look great but were virtually tasteless!! They definitely need more sugar for one thing! So sad I wasted my time.
Hi Chloe, thanks for your feedback. You can certainly add more sugar if you’d like, or even a little honey to add some different flavor. Let me know if you ever try the recipe again with any changes.
Disappointing. Completely tasteless for all the ingredients.
Sweet Joseph, Mary & baby Jesus these are to die for! They are jumbo, just like the bakery kind but so much better! I used a fourth teaspoon of nutmeg instead of cinnamon and because I’m type 2 diabetic, so omitted the coarse sugar on top. You won’t be disappointed with these. Best thing is I didn’t have to haul out my Kitchen Aid!
This was a great recipe! We loved them and were perfect with our morning coffee.
One of the best muffins I have ever made!! Turned out just like your picture & tasted even better. Loved the large size, perfect for sharing. Thanks Sally, truly enjoying your recipes & appreciate the details you share making it impossible to fail if one follows your directions!
Just wondering if you have the macros/nutritional info for these?
Hi Sophie, 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
I made the recipe today. I added an extra cup of sugar and they are still not very sweet. The texture is awesome tho! I used frozen fruit , chopped n the blender. I’m not sure how to sweeten them anymore. 2 cups of sugar is alot lol. Suggestions?
Thank you for this recipe. The muffins’ flavor is great, we especially appreciate the number of berries and the crunchy top. AAAAnnnnnddd! I finally got a real jumbo muffin, nice and tall with a massive top! Like those in bakeries if not bigger. Thanks again!