These fluffy, easy Jumbo Blueberry Muffins are just like the kind you'd find at a bakery! Giant, super moist, and packed with blueberries, these muffins get topped with sparkling coarse sugar for an extra crunchy muffin top.
When it comes to muffins, I'm a go big or go home type of gal. That's why I love these homemade jumbo blueberry bakery style muffins! It's a coffee shop muffin in the comfort of your own home, and they'll be on your table (read: mouth) start to finish in 30 minutes.
These are what we like call to die for blueberry muffins, and mostly because they're coated in crunchy, coarse sparkling sugar. They're also so moist and flavorful due to the combination of butter, oil, and sour cream.
They actually most remind me of the Starbucks blueberry muffins, which are SO delicious. You can also 100% make these as standard muffins in a 12-well tin. Find the baking instructions in the recipe card!
If you're looking for more blueberry recipes, try my Blueberry Pie Bars, Lemon Pound Cake with Blueberry Glaze, Blueberry White Chocolate Ganache Tart, or some Blueberry Cheesecake No-Churn Ice Cream!
- All-purpose flour.
- Ground cinnamon. This ingredient is optional, but I love the extra warmth it provides.
- Baking powder. This is the only leavening agent, and is what helps to produce an ultra high rise on the muffins.
- Sugar. Granulated sugar is the only type of sweetener used in this recipe. It provides the muffins with moisture, and should not be altered.
- Dairy. Eggs, unsalted butter, sour cream, and whole milk. All of these ingredients must be at a full room temperature for best results. Greek Yogurt can also be used in place of the sour cream. Use full-fat ingredients.
- Oil. A combination of butter and canola or vegetable oil is used for this recipe. Butter provides flavor and oil provides moisture.
- Blueberries. I prefer fresh for this recipe, but you can also use fully thawed frozen blueberries.
- Coarse sugar. Sugar in the Raw, Demerara, Turbinado...any of these will do! You can also omit this completely, though it's the best part of the muffin if you ask me.
These muffins are made without a mixer, and all by hand! For this recipe, you'll need a whisk, jumbo muffin tin or standard sized muffin tin, rubber spatula, and a large cookie scoop.
I like to make my muffins using tulip liners, as they can fit both standard sized and jumbo muffins. However, you can bake these muffins without any liners at all and just grease the pan.
You can also watch my quick video to make your own DIY muffin liners!
Tips before you begin
- Use room temperature ingredients. This is because room temperature ingredients homogenize best, which will produce a nicer crumb and higher rise.
- Fully dry the blueberries. Be sure to dry the blueberries as best as possible - wet blueberries have a tendency to sink to the bottom of the muffins.
- Don't over mix the batter. Over mixing can lead to a dense muffin. Use a gentle folding technique, it's a thick batter and we also don't want to crush those precious blueberries!
- Fill them to the brim! This is how the giant muffin top is achieved.
- High to low baking. Start the baking process with a ripping hot 425 degree oven to get a quick rise to the muffins as soon as you place them in (baking powder reacts to heat). Then, reduce the oven temperature to finish baking.
How to make Jumbo Blueberry Muffins
Start by preheating the oven to 425℉/218℃ and double check it's reached the temperature by using an oven thermometer. Don't add the muffins until it's reached temperature!
While the oven is heating, prepare a jumbo muffin tin or standard muffin tin with liners, or grease the wells if not using liners.
STEP 1: Whisk together the dry ingredients: flour, salt, baking powder, and cinnamon (if using).
STEP 2: Remove two tablespoons of the flour mixture and toss it with the cleaned and dried blueberries to coat them. This helps prevent the blueberries from sinking, though some of them will anyway!
STEP 3: In another bowl, whisk together the wet ingredients: sugar, eggs, butter (melted and slightly cooled) oil, sour cream, whole milk, and vanilla.
STEP 4: Add the wet ingredients to the dry ingredients and use a rubber spatula to carefully fold it together until the flour is almost gone.
STEP 5: Pour in the flour coated blueberries and gently fold again until the blueberries are evenly dispersed.
Filling & Baking
STEP 6: Use a large cookie scoop (or a spoon) to fill the muffin wells evenly and to the tops. Sprinkle with a few extra blueberries and a generous coating of coarse sugar.
STEP 7: Bake at 425℉/218℃ for 5 minutes, then reduce the oven temperature to 400℉/204℃ and continue baking. Standard muffins will bake for an additional 11-15 minutes and jumbo muffins for an additional 16-20 minutes.
The muffins are done when the center springs back and is no longer jiggly. A toothpick inserted into the center will come out with moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then carefully transfer to a wire rack to cool completely. This transfer alleviates soggy bottoms.
These are best enjoyed slightly warm with a swipe of salted butter!
Using frozen blueberries
This jumbo blueberry muffin recipe can also be made using frozen blueberries. To do this, allow the blueberries to thaw in the fridge, then transfer to a paper towel, spread them out, and place another paper towel on top.
Allow the blueberries to sit for about 15 minutes to lose the chill and dry out a bit. Then, add the blueberries to the recipe as instructed.
Storing, reheating, and freezing
Store the muffins at room temperature, uncovered, for 3-4 days. They will also last in the fridge for 5-7 days.
These are best served warm, so you can reheat the muffins in a 350℉/177℃ oven for about 5 minutes, or microwave them for about 15-30 seconds.
To freeze the muffins, wrap them tightly in plastic wrap, foil, then transfer to a ziptop bag. Freeze for 3 months.
Fully unwrap and allow the muffins to thaw at room temperature, then follow reheating instructions.
FAQs & Tips
A few ways! Using the correct amounts of leavening agents (in this case, baking powder), filling the muffin tins to the brim with batter, and starting the muffins with a high baking temperature to activate the baking powder and get a quick, tall rise.
Using room temperature ingredients! This allows for the fluffiest crumb, as the mixture will combine together best.
This could be for a couple reasons: the flour was measured incorrectly and too much was used, or the batter was over mixed.
Using full fat dairy ingredients help here, in addition to sugar and oil.
I prefer to make these with fresh blueberries, but you can also use frozen! Note that they must be fully thawed.
Fully dry the blueberries, allow them to come to room temperature, and toss them in flour prior to adding to the batter.
This is a personal preference. While oil will provide the most moist muffin, I like to use a mix of butter and oil, as the butter provides better flavor to the muffins.
More breakfast recipes
- Chocolate Espresso Babka
- Fruit & Cream Cheese Puff Pastry Danish
- Bread Pudding with Bourbon Sauce
- Lemon Filled Donuts (with Meringue Topping)
Don't forget to leave a star ⭐️ rating if you loved this!
- Mixing bowls
- Rubber spatula or wooden spoon
- 6-hole jumbo muffin tin OR 12-hole standard muffin tin
- Tulip cupcake liners, optional
- 2 cups all-purpose flour 240g
- ¼ teaspoon kosher salt
- 2 teaspoons baking powder
- ¾ teaspoon ground cinnamon optional
- ¾ cups 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
- Preheat the oven to 425℉/218℃ and prepare either a jumbo or standard muffin tin with liners. If not using liners, lightly grease each well.
- In a large bowl, whisk together the flour, salt, baking powder and cinnamon.
- Add the blueberries to another bowl and toss with about two tablespoons of the flour mixture and set aside.
- In a third bowl, whisk together the sugar, eggs, oil, melted butter, sour cream, whole milk, and vanilla.
- Add the wet mixture to the dry mixture and use a rubber spatula to gently combine.
- Once combined, fold in the blueberries. Then, fill each well or liner with batter mostly to the top and sprinkle liberally with the coarse sugar and a few extra blueberries.
- Bake the muffins for 5 minutes at 425℉/218℃, then reduce the temperature to 400℉/204℃. Bake the jumbo muffins for an additional 16-20 minutes, and regular muffins for an additional 11-15 minutes. For either, a toothpick inserted into the center should come out with moist crumbs and no wet batter.
- Remove the pan to a wire rack to cool for 5 minutes, then remove each muffin from the well to continue cooling.
- Enjoy warm with a swipe of salted butter!