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
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! Is it possible to modify this recipe to make them lemon poppyseed?
Hi Cait, so glad you enjoyed these. Here’s our lemon poppy seed muffins recipe – they can be baked as jumbo muffins following these baking instructions.
Hi and I love the jumbo muffin recipes. Can you tell me where I can find the plastic containers so that I can pack these up to transport? I bake several dozen up at a time for parties and church functions but I can’t find any of the clear containers for jumbo muffins like I use for standard size cupcakes. Thank you so much.
Hi, we use these cupcake carriers, and just pack them in a best we can!
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!
Just pulled these out of the oven. Gorgeous, great texture, but I also would add more sugar next time.
I made these for my husband for breakfast this morning. Fantastic. Huge as well, I only ate a half
This is my never fail base for the best fool proof muffins ever! The traditional blueberry is always a family favorite, but have alternated with dark cherries & mini dark chocolate chips as well as raspberries & white chocolate chips to aswell to switch things up a bit. Also have very successfully used truvia for sugar switch for a diabetics dream muffin! THANK YOU SO VERY MUCH
Best blueberry muffin recipe I’ve made! Perfectly moist and light -not dense at all. Popped right out of my jumbo muffin tin with ease. I will definitely make these again. I skipped the course sugar (however I’m sure it’s delightful) and just sprinkled a little granulated sugar on top of each muffin prior to baking, and ended up with a little shine and crispness on the muffin top.
I made this recipe this morning and it was a hit with my son and my wife. Next time I’ll add a little more sugar.
Has anyone made sourdough bluberry muffins?
Yes! You just have to do a little bit of bakers math. I used 100g sourdough discard… so I subtracted 50g from the overall flour in recipe and 50g from the milk. You can try a little more or a little less depending on your preference and the flavor you are going for but I’ve had great success with 100g and 150g SD discard.
These were delicious! I got rave reviews when I baked them for a work meeting. I used a pint of blueberries and there were still a few muffins that didn’t have enough. Next time I will make sure I have some extras to add in as I scoop them into the muffin cups. The recipe made 13 regular muffins for me.
I’m thinking of using blueberry yogurt in place of the plain yogurt. Could this cause any unwanted differences in the end result?
Hi K, that should be just fine. The taste will, of course, be a bit different.
I made a few changes but these turned out phenomenally!
I used Bob’s Red Mill 1-to-1 gluten free flour blend to make them gluten free. And then I used 5 tbsp of avocado oil instead of the 6 tbsp of butter (out of laziness), and did not make the crumb topping. Made 6 jumbo muffins.
I’m also at a higher elevation (Denver). I baked them at 425 for 5 minutes, 350 for 20, and 325 for 10. They turned out fantastic; I love to bake but have never found a recipe for muffins that I loved enough to make it my go-to. But this will be my go-to base muffin recipe from now on.
Can I omit the yogurt or sour cream?
Hi Jeanabeth, we wouldn’t completely omit it. For a slightly thinner batter you can use buttermilk to replace BOTH the milk and the sour cream (so 1 1/3 cup total).
This was a horrible recipe. I followed it to the hilt and they went out to the birds. It was a waste of $5.00 for the blueberries! Please revive this recipe!
Hi Marla, Thank you for trying this recipe. We would be happy to help troubleshoot if you let us know what was wrong with them.
The best recipe ever! I make these several times a month! I haven’t tried anything other than blueberries, but can’t wait to try. Jumbo is the way to go!
I’ve been making these muffin for a couple of years now. I use the original recipe. Everyone loves them. I know that some people don’t know how to measure flour properly and mix the batter too much. But done properly these are amazing. Thank you so much.
These baked up beautifully! I followed the recipe exactly and they looked gorgeous. They were not very flavorful though… not sweet enough and not very ‘blueberry’. Can you suggest a way to make them richer-tasting and still look like as good as they do?
Hi Anneliz! The flavor from the blueberries will depend on the blueberries you use – make sure to use fresh and sweet berries for the best flavor! The flavor of the muffins can get muddled if there’s too much flour in the batter, so make sure not to over-measure that by spoon and leveling (or using a kitchen scale).
Try using salted butter instead of unsalted. I find that I often prefer the flavor of baked goods with salted butter! And the result doesn’t seem to be affected at all by that swap!
Very, very good muffin recipe. I’ve been looking for a recipe that makes big, bakery-style muffins and this is it! They look beautiful! I’m not a huge fan of blueberry muffins, but my husband loves them, so I was happy to find this recipe. I tried a bite of his and quickly got my own to eat! I am a fan now! My blueberries weren’t very sweet, so I added an extra 1/4 cup sugar – the taste was perfect! It took me longer for prep than stated – I guess if you had everything out and measured as they do on cooking shows, it could be put together in 15 minutes. But what’s an extra 10 minutes when the result is a perfect muffin? I can’t wait to try this recipe in other combinations, like a cranberry orange. Thanks for another great recipe!
I agree with Jon and Anneliz.I like a sweeter muffin and this seemed more like a biscuit.They weee good, but not what I expected.I did make a glaze frosting to add more sweetness
My family loves this muffin recipe! We’ve made these at least four times and have a batch in the oven now with chocolate chips.
This recipe made great muffins! Always trying to get that tall muffin top and these came closest. I may add a bit of lemon juice for flavor next time!
I wish I could send you a photo, these turned out gorgeous!
Finally! Rediscovered baking and, after many attempts, this will be my go-to for blueberry muffins. Increased sugar to 1 1/3 cup and used buttermilk. Delicious and they look bakery professional. I want people to ask where I got them. They do!
I want to make a large order say 20 of these. Should I just increase the recipe?
Hi Anthony! We always recommend making separate batches instead of multiplying recipes for best results.
I must be following same problem as others. Dry, dense, not sweet. Had to throw muffins away, couldn’t eat. From now on I will read other comments before making
This is now my new blueberry muffin recipe, I did the 2020 recipe modifications and I finally got my muffins to rise so they have a nice fluffy top, just like you see at a bakery! I was really happy with the height, texture and golden brown bottom this recipe created. I was a little hesitant not using butter but I followed your suggestions and they turned out perfect! thanks for a great breakfast tomorrow morning.
These turned out perfect. Loved the cinnamon in the mix…so comforting with the sweet blueberry and sugar on top.
Ugh I wanted to love these. I am not sure what went wrong but these were not tasty. They are heavy with flour but I weighed everything. They also weren’t quite sweet enough and I do not have an overly sweet tooth. I will try again though because I love most of your recipes!
I had the same experience that Jess had. No flavor, heavy flour taste. Dense. I followed this recipe to a T. Won’t be making these again, wasted a whole container of blueberries that aren’t cheap.
Great recipe! The texture was soft and light. I’ll be making this recipe over and over again.
these are amaziiiiiiing! Better than any store bought muffins. I actually halved the batter and put chocolate chips in half and blueberries in the other half and then some chopped dark chocolate on top with the sugar. THEY WERE AMAZING! All your recipes always turn out great ❤️
This recipe is amazing. I used some substitutions that worked well. I used unsweetened applesauces in place of the oil, nonfat Greek yogurt, and half and half instead of milk and they turned out amazing. My kids devoured them.