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
Hi, do you think I can substitute strawberry? I don’t have blueberries at this moment but I’m craving for muffins.
Hi Hanna, You sure can!
I’m going to try your recipe today. Can I add almond flour for 1 of the 3 cups of flour?
Hi Bev, we don’t recommend it. Almond flour has very different baking properties than all-purpose flour, and it’s not always a 1:1 swap. You might like these blueberry almond power muffins instead.
Absolutely the best I use a small
Cup to bake these it make perfect muffins. Love the recipe.
These turned out amazing! I doubled the recipe and sprinkled Cinnamon and brown sugar on top and used fresh blackberries from the backyard. Thank you for sharing this recipe. I’m saving it for sure!
Hi there! May I check if the oven setting stated is conventional (non-fan) or fan setting?
Hi Julyana, 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!
Do you have nutrition facts for these muffins? They were great, but I’d love that info if you have it.
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 Thanks for giving these a try!
These are delicious! Mine came out quite pale so I put under the broiler with the door open and watched closely for a further 3 minutes – perfect!
These are absolutely divine blueberry muffins. I don’t have a jumbo pan, so so used regular sized muffin tins and ended up with 18 muffins. I substituted applesauce for the oil and used half whole wheat flour. They were so fluffy and moist and the perfect thickness to hold the blueberries! My family of 6 loved them and it’s so nice to have enough leftover for later.
Fantastic recipe! So yummy, perfectly muffin textured. I usually add almond extract to my blueberry muffins, but forgot this time, but was not disappointed! Lovely muffin tops. Huge muffins.
Great recipe! I make it often and my family LOVES them!
I didn’t have vegetable oil in the house so I used coconut oil. I wouldn’t do that again, the flavor of the coconut oil has overtaken the muffin. However, the recipe itself is so good that I will definitely make these again!
Hi Sally love these muffins Do you have a cook book I can buy?
Hi Sally! I have 3 cookbooks published right now, and I am working on my 4th. Thank you for asking!
These Wowed me. I used yogurt and buttermilk. Amazing. I will use more crunchy sugar on top next time.Thank you!
Wow! Beautiful and delicious! Thank you for making and sharing this recipe! ❤️ I followed it to a T and they were perfect!!!!
Thank you Sally, love this recipe. Is there a way to add the soaked rolled oats (from your blueberry oatmeal recipe) to this recipe?
Hi Marta! Instead of trying to add oats to this recipe, you could use the blueberry oatmeal muffins recipe instead, but bake them in a jumbo muffin pan. Use the baking time and directions from these jumbo blueberry muffins as a guide.
I want to use this recipe in a loaf, do you have to fill the loaf pan almost to the top? also how long would a loaf take to bake
Hi Roni! Here’s our blueberry muffin bread recipe 🙂
Just made these and they are so big and so good. They look like they’re from a bakery. So pretty. Thanks for another great recipe.
This is my go to muffin recipe, the family love them, great texture & the flavour is just perfect and we love the crunchy tops. I get 12 large muffins and use silicone muffin moulds
So easy and so delicious! And beautiful too!
Hi Sally, these muffins look SO good!! I want to make them asap but don’t have any blueberries – could I substitute frozen chopped cherries? I’ve read in the comments that some people have substituted diced apples or halved fresh cranberries, but no one has used any other fresh or frozen fruits. Please let me know, thank you!
Yes, absolutely!
We enjoyed the jumbo blueberry very much…directions were thorough.
I love this recipe, I have made these so many times! The only issue I have is I use a regular sized tin and I can’t get them quite as golden brown as your photo without over baking them so I leave them a bit less brown, my family adores them!
I loved making this, I substituted the oil for applesauce moist an delicious
Excellent!! Jumbo muffins for sure…my family loves them!! Thank you for sharing your recipe!!
Great recipe light and flavorfull
Ok, so hear me out: I’ve been trying to find a jumbo recipe for zucchini but muffins that are heavy on the spice, but nothing worked. I use your recipe here as a go-to for blueberry, so I thought, “why not?” Subbed half the AP flour for whole wheat flour, used walnut oil instead of vegetable, a stupid amount of spices, 2 cups of shredded zucchini and 1.5 c of walnuts. Perfection.
This is such a great recipe! This is my third time making it. In The second batch I tried it with apples instead of blueberries with the addition of walnuts. It worked perfectly!
I have halved the sugar (90-100g) in all attempts and it’s plenty sweet for us.
For the liquids I use what I have keeping the proportion. Have used a mixture of kefir, milk, homemade cultured cream, plain yogurt … works every time.
Very grateful to have found your recipe.
My partner is coeliac so I swapped out the flour for plain gluten-free flour and these turned out absolutely amazing!! Will be using this recipe from now on!c
Did you have to add xanthan gum?
These muffins were AMAZING!
They disappeared in seconds! They were loved by the whole family, I am making another batch today!
Thank you so much for this amazing recipe.
All of your recipes are excellent. I have made the jumbo muffins in regular muffin pans and they are wonderful. I was wondering could I use my popover pan to make these muffins
Hi Margie, though I haven’t specifically tested that, I can’t see why not. I’m unsure of the best bake time.