Bakery Style Jumbo Blueberry Muffins

These easy jumbo blueberry muffins are soft, fluffy, bakery-style muffins with a tall golden top, a moist crumb, and plenty of juicy blueberries in every bite. A generous sprinkle of coarse sugar gives them that crisp, sparkly muffin top everyone loves.

If you love bakery-style blueberry muffins, this jumbo blueberry muffin recipe is exactly what you want to make at home. The muffins are large, tender, and full of fresh blueberry flavor, with a sweet crunchy topping that makes them feel like something you picked up from a coffee shop.

The best part is that these homemade blueberry muffins are simple to prepare and do not require a mixer. The batter comes together by hand with basic baking tools, and the full recipe can be finished in about 30 minutes. They are perfect for breakfast, brunch, an afternoon snack, or a simple homemade treat.

These muffins get their rich flavor and moist texture from a combination of melted butter, oil, sour cream, and whole milk. Butter adds flavor, while oil helps keep the crumb soft. Sour cream brings moisture and tenderness, and the blueberries add juicy bursts throughout the muffin.

You can bake this recipe in a jumbo muffin tin for big bakery-style muffins, or use a standard 12-well muffin tin for regular-sized muffins. Both versions work well; the only difference is the baking time.

For more blueberry dessert inspiration, try blueberry pie bars, lemon pound cake with blueberry glaze, blueberry white chocolate ganache tart, or blueberry cheesecake no-churn ice cream.

Ingredient Notes

• All-purpose flour. This creates the structure for the muffins and keeps the crumb soft when measured correctly.
• Ground cinnamon. Cinnamon is optional, but it adds a gentle warmth that pairs nicely with blueberries.
• Baking powder. This is the leavening agent that helps the muffins rise tall and fluffy.
• Granulated sugar. Sugar sweetens the muffins and also helps keep them moist. Do not reduce it too much, as it affects texture.
• Dairy. Eggs, unsalted butter, sour cream, and whole milk should all be at room temperature for the smoothest batter and best rise. Full-fat Greek yogurt may be used in place of sour cream.
• Oil. Vegetable oil or canola oil helps create a moist muffin. Using both butter and oil gives the muffins flavor and softness.
• Blueberries. Fresh blueberries are ideal, but fully thawed frozen blueberries can also be used.
• Coarse sugar. Turbinado, demerara, or Sugar in the Raw all work well. This topping is optional, but it gives the muffins a crisp bakery-style finish.

Tools

No mixer is needed for these jumbo blueberry muffins. You will need mixing bowls, a whisk, a rubber spatula, a jumbo muffin tin or standard muffin tin, and a large cookie scoop or spoon for portioning the batter.

Tulip liners work especially well because they fit standard muffins and can also be opened up for jumbo muffins. If you do not have liners, simply grease the muffin wells thoroughly before adding the batter.

Tips before you begin

• Use room temperature ingredients. Room temperature eggs, milk, and sour cream combine more smoothly, helping the muffins bake with a lighter texture.
• Dry the blueberries well. Wet blueberries are more likely to sink. Pat them dry before adding them to the batter.
• Do not overmix. Stirring too much can make muffins dense. Fold the batter gently until the ingredients are just combined.
• Fill the muffin cups to the top. A full muffin well helps create a tall, rounded muffin top.
• Start with a hot oven. Baking first at 425℉/218℃ gives the muffins a fast rise. Then the oven temperature is reduced so the centers can finish baking evenly.

How to make Jumbo Blueberry Muffins

Preheat the oven to 425℉/218℃. If possible, use an oven thermometer to confirm the temperature before baking. Prepare a jumbo muffin tin or standard muffin tin with liners, or grease the wells if baking without liners.

STEP 1: In a large bowl, whisk together the flour, salt, baking powder, and cinnamon if using.

STEP 2: Remove about two tablespoons of the flour mixture and toss it with the clean, dry blueberries. Coating the berries in flour helps limit sinking, although a few berries may still settle naturally.

STEP 3: In a separate bowl, whisk together the sugar, eggs, oil, melted and slightly cooled butter, sour cream, whole milk, and vanilla.

STEP 4: Add the wet ingredients to the dry ingredients. Use a rubber spatula to gently fold the mixture together until only a few streaks of flour remain.

STEP 5: Add the coated blueberries and fold gently until they are evenly distributed. Take care not to crush the berries.

Filling & Baking

STEP 6: Use a large cookie scoop or spoon to divide the batter evenly among the muffin wells, filling each one nearly to the top. Add a few extra blueberries on top if desired, then sprinkle generously with coarse sugar.

STEP 7: Bake at 425℉/218℃ for 5 minutes. Reduce the oven temperature to 400℉/204℃ and continue baking. Standard muffins need an additional 11-15 minutes, while jumbo muffins need an additional 16-20 minutes.

The muffins are ready when the centers spring back lightly and are no longer jiggly. A toothpick inserted into the center should come out with moist crumbs, not wet batter.

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack. Moving them out of the pan helps prevent soggy bottoms.

These blueberry muffins are especially good served slightly warm with salted butter.

Using frozen blueberries

You can make this recipe with frozen blueberries. Thaw them completely in the refrigerator, then spread them on a paper towel and place another paper towel on top.

Let the berries sit for about 15 minutes so they lose some of their chill and excess moisture. Once they are dry, use them in the recipe as directed.

Storing, reheating, and freezing

Store the muffins uncovered at room temperature for 3-4 days. They can also be kept in the refrigerator in a sealed container for 5-7 days.

For the best texture, serve the muffins warm. Reheat them in a 350℉/177℃ oven for about 5 minutes, or microwave them for 15-30 seconds.

To freeze, wrap each muffin tightly in plastic wrap and foil, then place them in a zip-top bag. Freeze for up to 3 months.

To serve, unwrap the muffins completely and let them thaw at room temperature before reheating.

FAQs & Tips

More breakfast recipes

• Chocolate Espresso Babka
• Fruit & Cream Cheese Puff Pastry Danish
• Bread Pudding with Bourbon Sauce
• Lemon Filled Donuts with Meringue Topping

If you make these jumbo blueberry muffins, share your results and let others know how they turned out.

📖Recipe

Blueberry Muffins

Callan Wenner

These fluffy jumbo blueberry muffins are moist, easy to make, and packed with blueberries. Coarse sugar on top gives them a sweet, crunchy bakery-style finish.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 servings

Calories 244 kcal

Equipment

• Mixing bowls
• Whisk
• Rubber spatula or wooden spoon
• 6-hole jumbo muffin tin or 12-hole standard muffin tin
• Tulip cupcake liners, optional

Ingredients

• 2 cups all-purpose flour 240g
• ¼ teaspoon kosher salt
• 2 teaspoons baking powder
• ¾ teaspoon ground cinnamon optional
• ¾ cup granulated sugar 150g
• 2 large eggs room temperature
• ¼ cup vegetable or canola oil 60ml
• ¼ cup unsalted butter melted and slightly cooled, 57g
• ½ cup sour cream room temperature, 100g
• ⅓ cup whole milk room temperature, 80ml
• 1 teaspoon vanilla paste or extract
• 1½ cups fresh blueberries 225g
• Turbinado or demerara sugar for crunchy tops

Instructions

• Preheat the oven to 425℉/218℃. Line a jumbo or standard muffin tin, or lightly grease the wells if not using liners.
• In a large bowl, whisk together the flour, salt, baking powder, and cinnamon.
• Place the blueberries in a separate bowl. Toss them with about two tablespoons of the flour mixture, then set aside.
• In another bowl, whisk together the sugar, eggs, oil, melted butter, sour cream, whole milk, and vanilla.
• Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until nearly combined.
• Fold in the blueberries. Fill each muffin well almost to the top, then sprinkle generously with coarse sugar and a few extra blueberries if desired.
• Bake for 5 minutes at 425℉/218℃. Reduce the oven temperature to 400℉/204℃ and continue baking for 16-20 minutes for jumbo muffins or 11-15 minutes for standard muffins.
• The muffins are done when a toothpick inserted into the center comes out with moist crumbs and no wet batter.
• Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm with salted butter if desired.

Notes

Store muffins uncovered at room temperature for 3-4 days, or in a sealed container in the refrigerator for 5-7 days.

Reheat in a 350℉/177℃ oven for about 5 minutes, or microwave for 15-45 seconds.

Tulip liners work well for both standard and jumbo muffins. You can also make liners from parchment paper or foil.

Serving: 12g
Calories: 244kcal
Carbohydrates: 32g
Protein: 4g
Fat: 12g
Sugar: 15g

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.