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
Made these last week and my grandkids want more, so making them again this week, delicious, moist and prefect. Can I double the recipe to make a double batch?
Made this amazing recipe with cranberries, instead of blueberries and added a 1/3 cup of orange juice to my 1 cup of buttermilk.
In carb heaven…
These muffins turned out absolutely fantastic!
To note, i followed the recipe as written.
These came out very moist and stayed moist until they were eaten up (didn’t take long). the coarse sugar was the perfect topper, i’d say don’t skip that part. i did end up using frozen blueberries due to the convenience and that didn’t stop them from being oh so tasty. they stayed flavorful and moist as well.
i received great feedback from my family and a friend. although i try not to share my baked goods too much in the time of a pandemic (better to be safe than sorry), i gave one to a friend who needed some cheering up, he was very enthusiastic about how delicious it was.
To sum it up- i didn’t want to make any wimpy little muffins and boy was i satisfied with the outcome. i absolutely recommend this recipe and i will definitely be baking again in the near future.
These muffins turned out amazing. Never been a muffin guy but bought one at my local bakery for €2.90. Then I thought why not just bake them? I used the whole tub of sour cream instead of the third. Even though the mixture was not as thick, it produced the softes, moistest muffins.
The batter was so tasty….just finished baking the muffins and waiting to cool, the house smells delicious.
Hi Sally!
I love this blueberry muffin recipe! It’s the only one I use now. My oversized muffin pan makes them perfect for giving away or for breakfast. It’s a simple, fast recipe that I will keep in my recipe box for a long time. I also love your chewy chocolate chip cookie recipe. You guys are the best! Thanks for sharing your talents with us.
Hi Sally
I volunteer bake for a Ronald McDonald house near me baking muffins every Monday for the residents so they have something homemade they can grab on their way to the hospital to be with their child. I use alot of your muffin recipes and just came across this one and cant wait to try it with my jumbo muffin tins! How can I adjust the baking times of your other recipes to use them with my jumbo muffin tins? thx Terri
Hi Terri! You can use the baking times and instructions from these muffins with my other muffin recipes to make them jumbo.
Love this recipe!!! Can you tell me calories in one muffin ?
Hi Nikki, 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
Hi Sally
May I know what is the oven baking mode to use when doing this? I am a newbie in baking, I tried fan-forced last time, but I did not get the same texture that you have. Thank You!
Cz
Hi Cecile, all of the recipes on this site are written for conventional settings. Convection 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.
Hi there,
The recipe is amazing! The flavour is delicious!
How do I get the huge muffin tops (Starbucks style)? Any tips? I followed the recipe to the T. Should I be adding more baking powder?
Thanks,
D.
Hi Dagmara, did you do the initial high burst of heat? We find this helps give muffins that signature big bakery-top look!
They sound great! I can’t wait to try and make them myself. I wish you could post a video to give me the confidence that I need. Thank you
WOW! These were a hit. Used a regular size muffin pan, yielding 15 muffins. Great flavor and texture. Love the way the tops popped up. Sprinkle sugar made a nice crunchy top. Husband raved about them. If I didn’t freeze some to share with family, I think he would have eaten them all!
I made a batch of these this morning to test out a new Jumbo muffin tin from USA pan. My wife and I both thought these were the best muffins we had ever tasted. Yes, really!
This is the only blueberry muffin recipe I will make ever again. It is perfect!
These are wonderful. I had some ricotta had to use, mixed with sour cream. They came out great.
My new go-to for blueberry muffins! These were delicious – light and fluffy. I substituted 1/2 the oil for unsweetened applesauce and cut back sugar to 3/4 cup. Still amazing. My kids thought the batter would be perfect for chocolate chip muffins too.
Is there stricken in preventing purple batter?
Hi,
Love your muffin recipes but I’m having trouble gauging temperature as I bake with propane convection oven. Any tips? The tops often come out lopsided rising funny.
Hi Iris, all of the recipes on this site are written for conventional settings. If you 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!
Excellent recipe. I do add a bit on lemon zest and juice instead of cinnamon, just because I like lemon and berries more than cinnamon and berries. Anyway, I let the muffins cool for 10 min before removing them from the tin to a cooling rack, except the bottoms keep getting squished. Any tip how to stop that?
Hi Elizabeth, are the getting squished when removing them from the pan, or are they cooling down into the rack? It sounds like they may be slightly under baked if the bottoms aren’t staying in tact. You can also allow them to cool for a few minutes longer in the pan before removing — they should stay together a bit better. Hope this helps!
This is a really nice blueberry muffin recipe. I followed Sally’s advice and used 1/2 butter and 1/2 oil. I halved the recipe, and used a little less sugar but almost a whole pint of blueberries, and they couldn’t have been better. Half of the recipe made 8 regular sized muffins. I think this will be my go to recipe from now on. Thanks, Sally!
This recipe came out AWESOME! Followed exactly… came out perfect. About to make banana bread muffins and chocolate chip from your recipes as well.
Hi Sally,
Can I use all oil instead of one half butter? Thanks.
Hi Elaine, you could, but the texture and taste will be different. For best results, we recommend the mix of both listed in the recipe.
How can I bake these as mini muffins?
(I love every recipe I’ve tried of yours!)
Theresa
Hi Theresa, For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time (see recipe notes for details).
Can I use all butter instead of oil?
Hi Devin, you can but the muffins aren’t as moist. They’ll have a more crumbly, dry texture.
Hi Sally,
Can I use apple sauce in place of the vegetable oil?
Hi Stefanie, that will alter the texture of these muffins, we don’t suggest that swap for best results.
I used applesauce and was pleased with the results. I add applesauce to all my cakes and quick bread for moister…..works everytime……. I have been baking for 50 years……
My oh my! These were simply awesome muffins.
This recipe is pure SORCERY and has earned a spot in the rotation. The muffins tasted store bought! As the notes recommended, I used buttermilk and Greek yogurt. So moist!
So delicious! Fun to make with my jumbo muffin pan.
outSTANDING recipe and method. Have been looking for something that would A) properly fill a 6-muffin tin… and B) a taste worthy of the best bake shops. This one is IT. Thanks!
Hi Sally can you tell me is it possible to use this recipe and then top with the streusel topping from your other blueberry muffins? x
Hi Yasmin, absolutely! These would be delicious topped with the streusel from these muffins.
If I want to use buttermilk, should I still use the sour cream? I’ve had great success with buttermilk in many recipes, but have never used buttermilk and sour cream or yogurt in the same recipe.
Hi Mari, You can use buttermilk to replace BOTH the milk and the sour cream (so 1 1/3 cup total). Enjoy!