Jumbo Blueberry Muffins combines pantry staple ingredients with juicy blueberries to bring you big soft, fluffy muffins in just 35 minutes! The perfect breakfast or mid-day snack!
Homemade muffins are an easy and delicious way to start any day! These Blueberry Muffins along with Strawberry Coffee Cake Muffins or Chocolate Chip Muffins usually come out of my oven at least once a week!
These Jumbo Blueberry Muffins are amazingly tender and fluffy and finished off with a sprinkle of sweet coarse sugar! Enjoying them warm with your favorite cup of coffee will surely get your day off to the right start!
They’re also great to bring into the office to share with co-workers, delivering a batch to your neighbors, or serving them up at the family camp! All you need is 35 minutes and some easy pantry ingredients to be well on your way to sharing these crave-worthy muffins!
I love making these Bakery Style Blueberry Muffins with fresh blueberries picked right from the fields here in Maine. But if it’s out of season or I need them quickly I just reach for a package of frozen blueberries and they taste just as good!
Ingredient Notes
There’s a good chance that this Blueberry Muffin Recipe will instantly become your new favorite! Partially because you’re likely to always have the ingredients on hand which means there’s really no reason not to pop a batch in the oven!
For these muffins, you’ll need all-purpose flour, granulated sugar, baking powder, salt, an egg, whole milk, vanilla extract, and blueberries! Just before you put the muffins in the oven to bake you can sprinkle on some coarse sugar for added flavor and wonderful texture!
One of the tricks to getting these Blueberry Muffins to turn out perfectly soft and fluffy is to not over mix the batter. So be sure that when you’re mixing ingredients together you’re doing it until they’re just combined!
How To Make Jumbo Blueberry Muffins
- Grease or line the jumbo muffin pan cups.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Beat the egg in a small bowl, then whisk in the milk, oil, and vanilla.
- Add the wet ingredients into the dry ingredients along with the blueberries. Gently stir together, being careful not to overmix.
- Spoon the muffin batter into the prepared muffin cups and top each muffin with more blueberries.
- Sprinkle coarse sugar on top of all the muffins.
- Bake until the muffins are golden and bounce back when you touch the tops. A toothpick should also come clean from the center.
- Cool in the pan and then remove them to finish cooling completely on a wire rack.
I like these best served warm with butter. Reheat them in the microwave for 15 seconds before eating.
Frequently Asked Questions
How To Store
Store these large muffins at room temperature in an airtight container for up to 4 days. You can also freeze them for up to 2 months by wrapping them individually in plastic wrap and placing them in the freezer.
Can I Make Regular Sized Or Mini Muffins With This Batter?
Absolutely! If you choose to make just regular-sized muffins you should get about a dozen muffins. Making mini muffins will deliver about 36 blueberry muffins, just keep in mind that they’ll bake quickly so you may need to adjust the baking time.
Can I Use An Electric Mixer To Make This Recipe?
I would suggest only mixing the batter by hand. Using an electric mixer tends to overmix the batter, and to achieve soft, fluffy muffins you really don’t want the batter to be overmixed!
Where Can I Get A Jumbo Muffin Tin?
You should be able to pick one up at your local department store. Sometimes craft stores such as Hobby Lobby and Michaels will also carry them.
If not, you can always count on Amazon – I like these muffin pans!
Though these Jumbo Blueberry Muffins are very large, they still disappear in no time! Here are more yummy muffin breakfast recipes that will fly off the table just as fast!
- Banana Berry Muffins – Loaded with strawberries, blackberries, blueberries, raspberries, and ripe bananas!
- Morning Glory Muffins – Filled with craisins, carrots, walnuts, and apple butter for a wholesome breakfast or snack option!
- Easy Caramel Muffins – These have a gooey caramel center with a delicious crumble topping!
- Cranberry Orange Muffins – Packed full of juicy berries and orange zest!
- Banana Blueberry Whole Wheat Muffins – Homemade muffins with a streusel topping, ready in just 35 minutes!
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Jumbo Bakery Style Blueberry Muffins
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 Tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 cup whole milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups blueberries fresh or frozen and thawed
- coarse sugar optional topping
Instructions
- Preheat the oven to 400°F and grease or line 6 jumbo muffin pan cups.
- In a large bowl, whisk together flour, sugar, baking powder, and salt for 30 seconds.2 cups all-purpose flour, ½ cup granulated sugar, 1 Tablespoon baking powder, ½ teaspoon salt
- Beat the egg in a medium bowl, then whisk in milk, oil, and vanilla extract.1 large egg, 1 cup whole milk, ½ cup vegetable oil, 1 teaspoon vanilla extract
- Add the egg mixture and 1½ cups of blueberries to the flour mixture. Gently stir with a mixing spoon or spatula until the flour is just moistened. Don’t overmix.2 cups blueberries
- Spoon the batter into the prepared muffin pan cups. Then top with a few blueberries, gently pressing them in a bit. This will allow your muffins to have blueberries in each bite AND look nice on top after being baked!2 cups blueberries
- Sprinkle coarse sugar on top for extra flavor and texture.coarse sugar
- Bake for 15 to 20 minutes until golden brown and the tops should bounce back when pressed.
- Cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
Notes
- How To Store: Store these large muffins at room temperature in an airtight container for up to 4 days. You can also freeze them for up to 2 months by wrapping them individually in plastic wrap and placing them in the freezer.
- Can I Make Regular Sized Or Mini Muffins With This Batter? Absolutely! If you choose to make just regular-sized muffins you should get about a dozen muffins. Making mini muffins will deliver about 36 blueberry muffins, just keep in mind that they’ll bake quickly so you may need to adjust the baking time.
- Can I Use An Electric Mixer To Make This Recipe? I would suggest only mixing the batter by hand. Using an electric mixer tends to overmix the batter, and to achieve soft, fluffy muffins you really don’t want the batter to be overmixed!
- Where Can I Get A Jumbo Muffin Tin? You should be able to pick one up at your local department store. Sometimes craft stores such as Hobby Lobby and Michaels will also carry them. Or on Amazon.
Nutrition
Did You Make This Recipe?
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Comments & Reviews
Megan says
The best blueberry muffin recipe!
Tomás says
I was a great recipe until I got to the whole milk part. Nobody drinks whole milk any more and if you buy it just for baking, well, it turns to cottage cheese within a week. I used a cup of water mixed with two tablespoons of nonfat dry milk instead. It worked out fine.
Rebecca Hubbell says
I’m glad the substitute worked for you. Whole milk is what my family uses, so it’s what I use in baking. Usually most other milks will work just fine.
Terri Wache says
ur recipe is the only one that i found that actually bring the ingredient & measurement down into the instructions. I would have to go back to the list of ingredients in order to follow instructions. ur website is my go to for any recipe from now on. thank u for making easy. muffins r done &they r delicious!
Rebecca Hubbell says
I’m so glad you enjoy the recipe card style, we’ve been working hard to get all of our recipes moved over to this format, but it’s a slow process for sure!