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
Compared these muffins to the last tried and true version of this recipie and they seem still taste the same (yummy) but the new version is definately more moist. My hubbs and teenagers really enjoyed them. Thanks Sally!!
I made these muffins (I gave them to my husband as I am a diabetic). He loved them, any advice on what I can use instead of the sugar? Also I used buttermilk. Great recipe, thank you for posting it.
Jean
These are gorgeous muffins. I so appreciate the care with which you wrote the recipe — it is crystal clear and explains the how and why of everything you include. Many thanks!!!
I just had to comment to let you know that these muffins turned out beautifully…even without the blueberries! Don’t ask me how, but I totally forgot to put them in ♀️. 2 of the 6 stuck to the pan so please people, when Sally says to generously grease your muffin tins, she means it! The muffin tops were fantastic though 🙂 I can’t wait to make these again as I’m sure they’re phenomenal with blueberries!
Hello! I have a couple of questions. Can I add some lemon to this recipe? How much lemon juice or zest should I use? Also, should I toss my frozen blueberries with flour before folding them into the batter? Thank you so much for sharing this recipe!
Hi Mia, For a lemon flavor you can certainly add lemon zest to this recipe. Or use the recipe for Blackberry Lemon Poppy Seed Muffins with blueberries instead of blackberries. If using frozen blueberries do not thaw – you can toss them in flour if desired but I haven’t found it necessary.
These were delicious. Based on previous posters I did 1 1/4 sugar (little extra) as these are late season blueberries and not as sweet. Flavor was perfect. Only two questions:
1. Was not a firm dough. Not sure why – I bake a lot, and double checked all ingredients. Maybe 2% milk could make that much of a difference?
2. They didn’t go straight up, so lapped over sides a bit, and the problem was getting them out of the pan in one piece. Any tips?
Hi Stacey! So glad you enjoyed these muffins. The dough should be relatively thick. It wouldn’t have been the milk that thinned it out, but I wonder if it was the extra sugar. Did you change anything else? The muffins likely overflowed because the batter wasn’t thick.
These blueberry muffins are amazing! I am thrilled at how well they turned out. My granddaughter loves muffins and especially raspberries. I was thinking I could add raspberries to this recipe with the blueberries or substitute all raspberries for the blueberries. I am so happy to find your recipe, thank you!
PERFECT PERFECT PERFECT!!!!!!!
I just made your delicious looking jumbo blueberry muffins. I haven’t tasted them yet as they are still cooling, however, I do have a question. Although I followed your recipe exactly as printed my muffins didn’t brown on top as I like them. Also, I sprinkled some Sugar in the Raw at the end as instructed but the sugar cannot be seen, doesn’t look like there is anything there. Thoughts????
Hi Diane! 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 I 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.
Thank you very much for the suggestion on how to brown the muffins. These were spectacular! I love muffins and these taste just as good, maybe better than bakery muffins. I am planning to try other varieties that you have. DELICIOUS DELICIOUS!!!!!!
Just made these and they are fantastic! I want to try making Cranberry orange muffins but not sure about changing the recipe to get the orange juice in. We love your Cranberry orange scones…and everything else you make
Hi Shelly! You can replace the blueberries with whole or halved fresh or frozen cranberries. I recommend adding the zest of an orange and replacing 1/4 cup or 1/3 cup of the milk with fresh orange juice.
Hi Sally, just made the 2020 updated version for the first time and they are even better than the originals. Just wondering if you have any tips on getting them to rise evenly… no matter what I try mine always go wonky and overflow the cases on one side! Thanks x
Hi Laura, If one side is rising faster than the other it sounds like your oven has hot spots/doesn’t heat evenly – this is very common. Rotating your pan halfway through the bake time should help!
I was so excited to make my own jumbo blueberry muffins with the crunchy sugar topping, just like from the grocery store or coffee place! They turned out pretty good but like another review I read, they could be a little sweeter. Next time I make them, I’ll only use 1 cup of blueberries, not 1 1/2 cup. I used fresh blueberries this time but was wondering if you prefer to use frozen? Do you have a suggestion as to treating the blueberries , like coating them with sugar beforehand to bring out the sweetness? Thank you!!
Hi Amy! I usually use fresh blueberries in this recipe, but you can use frozen instead. I don’t usually add sugar to them. To make the muffins sweeter, try increasing the sugar in the recipe to 1 and 1/2 cups.
Stumbled on your recipe while looking for a Jumbo blueberry muffin recipe and and immediately knew I had to try it because your recipes never disappoint. They were absolutely amazing , not too sweet. Definite keeper. Thanks Sally.
I have been making delicious blueberry muffins from several recipes for over 55 years. I just threw away all those old recipes. I will never make any blueberry muffins but these! These muffins are over the top amazing, better than any I have ever tasted, either homemade or from a bakery or restaurant. Sally, you have a new follower!
HI Sally – many thanks for yet another great recipe – the muffins are delicious! I had the sparkling sugar ready to go, but completely forgot to add it (ugh!). They are great despite my mistake. I have a question as mine came out a little pale on top . I didn’t want to leave them in the oven longer than the noted time as I was afraid that they would be dry and I don’t think that the sugar error made a lot of difference. I baked them on the top rack in the oven. Any idea how I can improve next time? Thanks again!
Hi Jo! I’m so glad that you tried and enjoyed these blueberry muffins. They’re definitely a favorite! 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 I 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.
awesome recipe! I doubled it and now have 48 moist fluffy muffins to enjoy 😉 (I made them regular sized)
This is one of my go-to recipes and I’m excited to swap in raspberries for the blueberries; curious if I could also work in almonds, with perhaps almond extract and sliced almonds. Would you recommend using almond extract in place of the vanilla (or using both?) and do you think I’d run the risk of sliced almonds burning if I added them on top? I know you have a jumbo raspberry chocolate chip muffin recipe which looks amazing but really hoping to work in some nuts!
Hi Andrea, You can add up to 1 cup of chopped almonds to the batter. Try adding 1/4 teaspoon of almond extract in addition to the vanilla. Enjoy!
Sally, can I use the self rising flour I bought by mistake and just leave out the baking powder and salt? Your recipes are perfect every single time, thank you!
Hi Rose, We don’t recommend it. Best to stick to all purpose for these.
Wauw! Best muffins I made at home so far. Went for the 12 muffin-pan, filled them up fully with the batter and they turned out very pretty and, most importantly, super tasty! Thank you Sally for the recipe!
Thank you so much for leaving the original ingredient substitutions in the notes section! I (we) have been making these muffins for years and LOVE them. While I look forward to trying the new recipe, my assistant bakers (ages 6 and 2) have very specific opinions when it comes sour cream and yogurt. Maybe one day I will be able to convince them. Thanks again!
Made these muffins today. I didnt have the coarse sugar to sprinkle on top which I will have on hand the next time I bake these muffins. Muffins were really good just enough sweetness and the cinnamon gave it that great flavor. Can these muffins be freezed to enjoy at at later time?
Hi Sylvia, I’m so happy you enjoyed these muffins! Yes, these freeze wonderfully. Wrap tightly and store in a freezer safe container for up to 3 months. Thaw in the refrigerator or on the counter.
I just baked these this morning for a snack for my son and his friend. These are awesome! I forgot the sugar on top which would have put them over the top. This will be my go to recipe from now on! They rose beautifully and spread out for a great muffin top! Thank you for sharing your amazing recipes
Thanks, both recipes for the blueberry muffins and chocolate chip turned out awesome! Great for the 4th of July when we just want something small to eat in the morning! Recipe was spot on!
I made this recipe as stated the first time and then tweaked it the second time. I used buttermilk, half brown sugar and half white sugar and about 1-2 teaspoons of lemon extract the second time. I did jumbo the first time and found them to be dense and dry so with my tweaks I made regular sized muffins and lowered the baking temp to 325 from 450 after 5 min. They were PERFECT! YUM!!
So delicious! I made these last night for a Sunday morning treat. I love that the blueberries take center stage instead of sugar. I followed the recipe exactly, except I added a few extra blueberries on top just before baking. I used fresh blueberries that I had rinsed and coated with a little flour before mixing in. If you are looking for a light and airy muffin studded with big beautiful blueberries with a hint of sweetness, this is the recipe for you. Don’t skip the coarse sugar. The bakery-style crunch is worth it!
I love these muffins!!! I make these using 1 cup whole wheat flour snd two cups King Arthur Flour!
Made these for the first time today and they turned out brilliant.
Was just wondering if the sugar could be replaced with Honey or would this not work?
Easy to follow and turned out really well. I made 9 and cooked for 26 minutes.
I make the regular size muffins…all of the time. Love this recipe — it’s the best!
Delicious. So many possibilities.
Made a 2nd batch using about 1/3 whole wheat flour, a tad more lemon jc and buttermilk. Love the basic recipe, endless possibilities.