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
Have made these a few times now and always delicious, but mine seem to rise unevenly and perhaps I should move the pan around halfway through? My oven temp is fine so just wondering.
Also you ‘fold’ in the wet/dry ingredients and then I have to use the whisk to get rid of lumps – doesn’t that undo what the folding did? I always have lumps so not sure if I should leave them or just go ahead (as I have been doing) and whisk them out.
Love your recipes!!! Everything I have tried is pretty well perfect; other than the above.
Hi Judi, if the muffins are rising unevenly, I recommend rotating the pan halfway through bake time. Hope this helps!
This recipe is excellent ! I even tried with another flavour and came out great.
These were wonderful! Only issue is that the tops weren’t rounded lol and they aren’t as most the next day, but still delicious! I made blueberry ones, then orange ones (with hand-squeezed orange juice) and surprisingly the orange ones turned out much larger with a more rounded, even top
I am a huge fan! I made the Jumbo blueberry muffins from the cookbook “Baking Addiction “ I followed recipe to a t! They were delicious but a little dry. I noticed this recipe only uses milk, no sour cream. Does it make a difference if I used part sour cream?
Hi Debra, I have found using some sour cream helps create a moister, softer muffin. I really like them this way. If the cookbook version was dry, try them this way with the sour cream. (And/or slightly reduce the bake time.)
Big fan!
So, strange thing keeps happening, whenever i add blueberries (frozen) they sink to the bottom and make the bottom all mushy. I added apples, they were fine, added dried cranberries they were fine, chocolate chips they were fine but bith times i did frozen blueberries just a mess.
Hi Kat! You can toss them in a little flour before adding to the batter – this can help!
Hi I really need to know what I did wrong. My batter was too thin. I followed everything in the recipe. The blueberries went to the bottom and turned batter blue. I want to try it again.
Hi Darlene, were any ingredients mis-measured or omitted by chance? This batter should be relatively thick. Be sure to spoon and level (or use a kitchen scale) to measure your flour to ensure just the right amount. If it’s under measured, it could be contributing to the overly thin batter. The correct batter consistency will also help keep the blueberries suspended in the batter rather than sinking to the bottom. Hope this helps for your next batch!
Exacrly the same problem and i do use a kitchen scale. I’m wondering if my frozen blueberries are too big? Need more flour to compensate? My batter was quite thick the first time this happened to me.
Hi Darlene, Try what Lexi said. Also, a more sure fire was to measure is to weigh the flour on a kitchen scale. My baking improved ALOT when I switched to using a scale. Just place your bowl or contauner on the scale…REMEMBER TO CLEAR OUT THE WEIGHT of the bowl .( plus tap button to switch to grams) LOL. Then spoon in the flour 1st to get the GRAM wt.
For sugar(s) just use a different container
Sorry for the over simplified directions. But I have seen people accidently forget zero out the scale.
Scales are not pricy . I use mine to also weigh meats into portion size, before cooking or freezing.
If using Lexis method, this site has a section on how to measure flour., that is extrenely helpful if not weighing.
THESE are the ones I have been searching for – BIG muffins like the coffee shops sell!!! And these were perfect!!! I have tried other recipes but never got the results I was looking for. My husband and I ate two for dessert and we both claimed – AMAZING. I will be trying others. I did do the chocolate chip ones the other night but they were a bit dry to me; different texture. Delicious but not the winner this recipe was. I shall try more. I adore your website. Everything Works as stated!! Keep on doing what you are doing. I so appreciate the time you must put into making things just right!!
Could olive oil be used instead of vegetable oil for this recipe? Thanks!
Hi Anna, yes, that will work in a pinch.
This recipe is amazing! I have made it many times, always good. I have cut banana into small pieces and flash froze, then folded in. I have chopped up frozen strawberries and folded in. I am going to do apples, maybe doing fresh peaches flash frozen… amazing!
Hi! I’d love to try this recipe. I have Fat free plain Greek yogurt. Could I use that as I don’t usually have plain yogurt in hand? Thanks in advance.
Hi Fran, yes, that will work in a pinch. Enjoy!
I made these today but subbed greek yogurt for milk and greek yogurt for the cream cheese. I also reduced the sugar in the cream cheese filling by half and reduced the white sugar in the batter by half (left the brown sugar as it was). I baked them as jumbo muffins which yielded 6 large sized muffins. These came out absolutely amazing! Out of this world, 10 out of 10!
I always decrease the amount of sugar in recipes by 1/4 up to a half and don’t miss it. Do you think I could decrease the sugar and milk and still have a good result?
Hi Adrienne, while you can certainly try reducing the sugar, keep in mind that it plays an important role in the taste, texture, and structure of the muffins, so the results may be different than intended. We don’t recommend reducing the milk, as it’s necessary for moisture.
Hello Sally:
Could I use gluten free flour in this recipe?
thank you.
Hi Alex, we haven’t tested these muffins with gluten free flour, so we’re unsure of the results. Let us know if you do give it a try.
Yes, I made these with King Arthur Baking Co. Measure-for Measure gluten free flour and they were perfect.
Me too…great results. BUT be SURE to measure correctly OR weigh .That GF flour weighs 113g per cup //227g for 2 Cups./// 340 to 341 g for 3C. Or tap the underlined part next to flour measurement for ” spooned & leveled ” measuring.
I made these blueberry muffins and my family loved them so much I had to bake another batch the next day
Made them in a regular muffin pan. Filled them to the top and boy oh boy did they get big! Next time maybe a little bit less in each cup.
These muffins are fabulous!! Easy to assemble and they look beautiful. My family loved them, thanks for all the helpful hints.
Thanks so much for this wonderful recipe! It’s my go-to blueberry muffin recipe and everyone always loves it. I like to add some ground flaxseed and chia seeds at the same time as the blueberries.
I was wondering if I could increase the butter to 8T (113 g) and leave out the vegetable oil? Would this have a negative effect? This amount of butter is from a similar recipe by another author. I like that your recipe calls for sour cream because I have a small amount that I need to finish up and the all butter recipe doesn’t call for SC. Thank you!
Hi Sam, you could, but the texture and taste will be different. The muffins won’t be nearly as moist. For best results, we recommend the mix of both listed in the recipe.
I would love the nutritional facts. These are delicious!
Hi Bridgette, 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 So glad you enjoyed the muffins!
This is an awfully dry and heavy muffin. I think there’s an error in the quantity of flour suggested, THREE CUPS
Hi Caroline, were the muffins overbaked by chance? And how did you measure your flour? Be sure to spoon and level (or use a kitchen scale) to ensure the flour isn’t over measured, which can significantly dry out the muffins. They should be quite moist as written. Thank you for giving them a try!
I love the giant muffin recipes. They seem moister and stay fresh better than small muffins, I think. These blueberry muffins came out beautiful and delicious! I love the huge tops!
Wow my jumbo muffins turned out even more jumbo than in the picture. Fantastic with fresh blueberries, and the tips on how to make the muffins have the right consistency are very helpful
These came out great! I don’t have jumbo muffin pans so I used a regular one and made a dozen really good sized muffins. Delicious! Your recipes never disappoint !,
Love this muffin♥️
I usually refrain from eating white flour & sugar though I needed to try a piece as my husband raved how delicious this recipe is. I love the fact that the muffin top has a nice crunch while the inside is super moist & loaded with blueberries. I added a bit more than the recipe called for. Definitely my go to recipe for the future.
Thanks for sharing!
Yummmmmyy a perfect muffin recipe this is definitely a keeper.
I’ve made these a few times and they were Delicious! I’m wondering if I could make a Blueberry Jam and add it in the middle of my Muffins? I’ve done it with other kinds of muffins.. Thanks
Hi Michelle, we haven’t tested that, but you can certainly try adding some jam like we do for our blueberry muffin bread. Let us know if you try it!
My son LOVES blueberry muffins…definitely going to make these for him. How do you convert a “regular” size muffin into jumbo muffins?? Is there a change of ingredients and what is the cooking times, please?? TY 🙂
Hi KLC, this Sparkling Jumbo Blueberry Muffins is our jumbo recipe and yields 6 jumbo muffins as written. To use this recipe for standard size muffins, see the Recipe Notes!
I love all of your recipes! This tasted great! Question, I made the 12 standard muffins, it would not brown on top? I’ve never had an issue when following your recipes. They turn out exactly how you say they will lol! Also how do you get the coarse sugar to turn out so nice without it melting into the muffins? Thank you for all your great recipes. I always come here for my baking needs!
Hi Aubrey, did the muffins need a few more minutes in the oven? That will help them brown more on the top. Be sure to use a quality coarse sugar with large granules—the smaller the granules, the more likely they will melt into the batter. Hope this helps!
Amazing recipe works every time.