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
These worked perfectly. Moist and delicious. I made regular sized ones and adjusted the cooking time to about 5min+20min and sally’s baking recipes never fail!
Can I sub gluten free flour?
Hi Sarah, we haven’t tested this recipe with gluten free flour but let us know if you do!
I currently have a batch using King Arthur 1:1 measure flour, for my SIL. 9 mins left and they are looking similar to my test batch with AP flour.
This is the best muffins I ever baked and I have been baking 65 years.
Just made these, everything was perfect except they definitely needed more sugar, next time I think I’ll add a cup and a half but that was the only issue I ran into, thank you!
I have baked these muffins three times, each with a different fruit. I’ve done apple, blueberries, and peaches. They were moist, tender and flavorful. It is now my go to recipe for muffins
Can you put strusel topping on the muffins?
Hi Cheryl, absolutely! These would be delicious topped with the streusel from these blueberry muffins.
I veganized these, using nut milk, plant-based sour cream and Bob’s Red Mill egg replacer, but otherwise followed the recipe as written. These were absolutely the very best blueberry muffins I’ve ever made: moist and fluffy, not oily. Just perfect!
Do you have any suggestions as to how I might add a cream cheese filling to these?
Hi Sharon, you could try adding a cream cheese filling like we do in these pumpkin cream cheese muffins. Let us know if you try it!
We love this recipe and make it often, no changes. They are the best blueberry muffins I’ve made and give you a proper cafe style muffin that also freezes well. Thank you!
These are delicious! However, I did have an issue where they all came out misshapen or like they had exploded from the inside. Any ideas why that might’ve happened? Could it be over mixing the batter? I plan to try again to see what happens. Thanks!
It could definitely be over mixing the batter and incorporating too much air, causing it to rise unevenly. You’ll want to mix the batter until just combined. We’re glad you enjoyed the muffins!
These are amazing. I love the sugar sprinkled on top. Would this recipe work in a loaf pan?? I need a “bread” type breakfast bread to share.
Hi Sally, you can use this blueberry muffin bread recipe!
Decided to try this muffin recipe today to see if it was better than my old stand by. After they were baked, I took the muffins out of the ovev to let them cool, and my husband had to have one right away. He loved it so much because he didn’t need butter or jam like he usually does. Of course, I caved and had one too 🙂 Pure perfection! THIS is now my favorite blueberry muffin recipe! Thanks so much Sally! I recommend your website to everyone I know.
Thank you so much, Sheri!
I made this vegan by using flax eggs non dairy milk and non dairy sour cream. My coworkers wouldn’t have known the difference if I hadn’t told them.
Yummy! It indeed taste like bakery’s. But I’m not sure why my muffins turned out skewed to one side and some have pointed top.
This is now my favorite blueberry muffin recipe!
I would like to adapt it for cranberry orange muffins. Thoughts? I know you have a cranberry orange muffin recipe, but I like this recipe more. Thanks.
Hi Laurie! We’d recommend using our master bakery-style muffin recipe to start (same great texture as these jumbo blueberry muffins). From there, you can use fresh or frozen cranberries as the add-in. We recommend adding the zest of an orange and replacing 1/4 cup or 1/3 cup of the milk with fresh orange juice. Let us know if you try it!
Do you have adjusted baking times for baking them from frozen? Like how long for the 425 and how long for the 350. Or do you just recommend thawing them out in the fridge the night before?
Hi Patricia, we do not recommend freezing the batter—the leaveners are activated once the wet and dry ingredients are mixed together, and the muffins will not bake up quite the same after the batter has been frozen and thawed. You can, however, freeze the baked and cooled muffins. Thaw overnight in the refrigerator and then reheat in the microwave to your liking. Enjoy!
Wow! They’re so big but light and fluffy too! Love the addition of crunchy sugar on the top. Used dark brown sugar and just finishes them beautifully. Just signed up to your site so looking forward to more delicious recipes!
This is the best muffin recipe I have ever tried. I have made it many times and it always comes out beautifully!
Fantastic recipe! I hadn’t made muffins before and these came out so huge and moist and delicious 🙂 Thank you!
Made them for my husband and he loved them. Perfect.
It was delicious…perfect !!
Giant Muffins recipe is my favorite ever since you first published it, I’m a walnut freak and add walnuts to just all my fruitier muffins does not seem to affect the final outcome.
Best muffins I’ve ever made. They are huge! Thank you!
OMG… so unbelievably good…
This is great recipe. I subbed all the fats with whole fat yogurt, and also used whole wheat flour. (2c whole wheat 1c white). I also subbed dried cherries & cranberries (soaked overnight). I was sure the muffins would be terrible but they turned out perfect. They were gone by the next day. I can only imagine how amazing the original recipe is if mine turned out so well.
Added some lemon zest and lemon juice to this recipe and wow!!! Major hit!!
I don’t know what I did wrong.. I followed the recipe. Baked my muffins. And the tops are raw with some darker spots. What happened? I even left them in the oven a bit longer to see if it help cook them more. But just didn’t turn out and I don’t want them to be too burned and crunchy on the sides. After watching the video, it looks like my batter may have been too thick? I really wanted to love these, so I’m down to give it another shot! Any suggestions? Maybe I filled the cups up too much?
Hi Ariana, we’re happy to help troubleshoot. It sounds like your oven may have some hot spots that are causing the muffins to bake unevenly. We’d recommend rotating your muffin pan half way through bake time to help promote more even baking. This batter is quite thick and we do recommend filling the cups to the tops, so that shouldn’t be an issue. Hope this helps for next time!
Can I use dried blueberries I have made these many times but with frozen blueberries and they turned out fabulous
Fresh or frozen blueberries are best. If you use dried, you may wish to soak them in water before adding to the batter so that they plump up a bit. Let us know if you try it!
Does it affect the baking significantly to double the recipe and bake two jumbo muffin pans at the same time?
The bake time would likely need to be extended, but that’s it.
I made these for my family and they were as beautiful as they were tasty !! Everyone lived them. They have become a favorite in our house. I would love to make some jumbo banana muffins, is there someway to switch out the blueberries for bananas? If so what would the conversion be?
Hi Deborah, so glad you love this recipe! We would recommend making this banana muffins recipe, but 1.5x it to make enough batter for the jumbo muffins. For something a little more decadent, try this recipe for banana chocolate chip muffins with cinnamon streusel!
I made these muffins and they were fantastic, I chose not to use the coarse sugar on the top. I also used yogurt instead of sour cream.
How would I add a crumb topping?
I made these jumbo blueberry muffins and my family just love them. I should’ve taken a picture of them. They look like they came from the bakery. They were absolutely jumbo jumbo beautiful and tasty. I will continue to keep this recipe and make them at least 12 week, thank you so much.