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
What should the internal temperature be of these muffins when they’re done?
Thank you!
Hi Shell, quick breads and muffins should have an internal temperature of just about 200°F (93°C) when done. Hope this helps!
Thank you!
Is there a nutritional report for this recipe?
Hi Kristi, 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 follow you on my emails already. My husband loves blueberry muffins. Thankyou so much.
Thankyou. Finally found a good recipe.
I’m going to make these today but wanted to know if I can use blueberry filling along with fresh blueberries. I don’t think I’ll have with fresh ones.
Hi Charlotte, adding a pre-made blueberry filling to the batter would add too much moisture to the muffins. We don’t recommend it.
Thank you for your earlier advice Michelle, and sally I just made the jumbo blueberry muffins today, they were big, moist and really yummy. If a man of my age 77 can make them, it can’t be too hard, just follow the recipe exactly, you can’t go wrong.
These muffins are so moist and delicious. Will definitely try again
Any down side to subbing the oil out for additional butter? Or for crisco? Out of oil but will go get some if needed
Hi Julia! The oil keeps the muffins tender and moist. The muffins will be more dry with all butter. We recommend butter + oil for best results!
Made these many times, love, love them. Any way I can add bananas to this recipe? Thanks in advance!
Hi Arlene, we’d use the batter for these banana blueberry muffins instead, then follow the baking times and directions here for jumbo muffins. Enjoy!
LOVE this recipe! We make ‘regular’ sized muffins with this recipe and it makes about 18 muffins total. I use my silicone muffin tins and just grease them with no papers and they come out beautifully every time. I also use buttermilk and full fat Greek yogurt so they’re deliciously moist.
My kiddos love them and so do I. I can’t keep them for more than a few days because they get devoured but they’re so easy to make I can whip up a batch whenever I have the time. Thank you for the go-to recipe!
Hi Sally! Can I add streusel to these muffins? Does this change the bake time, etc.? Thanks! 🙂
Hi Sonya, absolutely! These would be delicious topped with the streusel from these blueberry muffins.
Hi sally I’m about to make your jumbo blueberry muffins, I have a fan assisted convection oven, do I need to adjust temperature and times to achieve your results. Kind regards, John
Hi John, all of the recipes on this site are written for conventional settings. Convection/fan ovens are fantastic for cooking and roasting. If you have the choice, we recommend conventional settings when baking cakes, breads, etc. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope this helps!
Best muffins I’ve made in a long time! I subbed butter for margarine, used sour cream and Bob’s Red Mill egg replacement (daughter is allergic) and it is perfection! Made 6 jumbo muffins and a loaf. For the loaf, I used 2 diced apples instead of blueberries and added brown sugar on top. I also drizzled real maple syrup over top of the muffins. Everything turned out amazing and delicious!
I have loved this recipe for blueberry muffins. Could I use it for orange cranberry muffins?
Hi Laura, absolutely! Glad you enjoy this recipe!
The batter tastes amazing, however I am not sure how I went wrong with this recipe. I used the jumbo tins, and after 5 min at 425, and 30 min at 350, the muffins are still raw and the tops all splayed out ): I will have to try again! delicious though!
Hi KB, we’re glad you enjoyed them! Were any of the ingredients mis-measured by chance? How did the batter look? It should be quite thick, but if it was on the thinner side, that could be the cause for the spreading rather than rising.
24 small 2bit size muffins, 24 of the big muffins, with doubling the recipe, used prok lard, and butter, goats milks, no sour cream or yourgurt, frozen berries in flour dust, so far the tast Good, I prefer with lemon hint.
Will make again!! Thank you
Could I substitute buttermilk for the sour cream? They look great!
Hi Karla, For a slightly thinner batter you can use buttermilk to replace BOTH the milk and the sour cream (so 1 1/3 cup total).
I make muffins once a week for my 6 kids, and they said these were “the best muffins they ever had!”
I used vanilla yogurt and baked in regular muffin tins- getting 17 muffins! A real keeper.
Can the batter be refrigerated overnight? Makes for an easier morning.
Hi Ty! We don’t recommend making muffin batter ahead of time. It likely will not rise properly when baked.
I loved how big these muffins rose! I’ll tweak the sugar plus add a little more sour cream. So a little sweeter and moisture is achieved! Otherwise what a great recipe Sally!!
This is a really phenomenal recipe—as good as in any bakery. A few months ago I was craving blueberry muffins and decided to give this recipe a try. The first time I made these they were not WOW, but good enough to put in the “make again” category. This time I rubbed the zest of one lemon into the sugar before mixing the wet ingredients. The resulting muffins don’t taste overtly lemony, but the muffins are extra DELICIOUS. I baked these in a 12 muffin tin, dividing the whole batch into 12 (instead of 14 as suggested in the recipe). The muffins are gorgeous and tall, but 15 minutes is not enough baking time if you do this (no surprise). I ended up baking for 7 extra minutes, at which point my tester came out clean, but the tops still lacked color, so I popped them under the broiler just to get a little color on top. However, when I took them out of the tin, the bottoms were a bit pale, so I should have left them in longer. Next time I’ll start with 25 minutes and let the tops get browner through normal baking so that the bottoms are more done. But all that is because I didn’t precisely follow the recipe instructions, so some trial and error is expected to get it right.
FINALLY! A recipe that is instrumental in making muffins the way I like. They are light, LOTS of blueberrys ( I added extra per hubbys request) and they STILL turned out! They are great!!!
I followed recipe exactly and used jumbo muffin tins. It made 8 rather than 6 even when filled to the top. In the oven as we speak!
Me too!
Awesome Muffins. I used plain yogurt instead of sour cream and I also topped them with lemon glaze after cooling. They are very great muffins, nearly the size of store like muffins. However, they are not very sweet which is great, even though it had 1 cup of sugar. Several muffins recipes i have used also includes brown sugar. Would that make the muffins sweeter instead?
Hi H. Hammon, brown sugar is not sweeter, it just has a different flavor. Glad you enjoyed these muffins!
These muffins are moist and delicious! I used Greek yogurt, not sour cream, but I think either would deliver the same result. I cooked them as written but they were a bit pale at the end of the cooking time, so I turned it back up to 400F for 5 more minutes (the timer was set as soon as I increased the time) and they were perfectly done and golden . It could just be my oven.
I love this recipe. These muffins were so moist, and that crunchy top was so good. My husband doesn’t eat a lot of sweets, but he devoured these and so did my sister. I used a 12-tin muffin pan and they were still jumbo size.
Could you use chocolate chips? I’m looking for a muffin that replicates a New England donut/coffee store!
Hi Jen, you can swap some of the blueberries for chocolate chips. Keep the total amount of add-ins about the same. You might also like this Bakery-Style Chocolate Chip Muffins recipe!
Puuuuuurfection!!!
I followed the recipe exactly (I absolutely LOVE baking in grams because that makes the recipe truly the same EVERY time)! So first, THANK YOU for that!!
Secondly, these are legit bakery style … bakery fabulousness muffins!
Felt like a true treat! Hubby was pretty thrilled too. Extra bonus!
And for anyone who might care, I did input this into MyFitnessPal and for me, with using full-fat sour cream & crunchy sugar on top, here are the calories/macros breakdown:
Calories: 656
Fat: 27.2
Carbs: 91.8
Protein: 13.2
Are they high calorie? Sure
Are they filling & satisfying? DEFINITELY!
So if you’re big on macros and this looks alarming, trust that one feels PLENTY! I tend to be hungry a lot and this muffin held me over for well over 4hrs. And the best part? They’re better than any blueberry muffin I’ve ever purchased or made before!
Followed this recipe to a T and it didn’t all fit in the muffin tins. So I didn’t fill them full and when I put it in the oven they STILL over flowed burning on the bottom of my oven. I wasted all of my organic ingredients and I am extremely frustrated.
I don’t have any milk on hand and live rural but I have heaps of yoghurt. Can I just sub the 1 cup Milk for plain yoghurt
Thanks
Hi B! Substituting yogurt would be quite a bit thicker, we do recommend sticking with milk. You could perhaps try watering down the yogurt a little to make the consistency less thick, but we have not tested that.