Ultimate Jumbo Bakery-Style Blueberry Muffins: Fluffy, Moist, and Irresistible
Prepare to be amazed by these ultimate Jumbo Blueberry Muffins, crafted to perfection right in your own kitchen. Forget bland, dry muffins; these are just like the kind you’d find at a high-end bakery – exceptionally giant, wonderfully moist, and generously packed with juicy blueberries. Each muffin is crowned with a glistening, crunchy coarse sugar topping, adding an irresistible textural contrast that makes every bite a pure delight. This recipe elevates the humble blueberry muffin to an art form, promising a truly spectacular breakfast or snack experience.
When it comes to muffins, I wholeheartedly believe in the “go big or go home” philosophy. And that’s precisely why these homemade jumbo blueberry bakery-style muffins have become an absolute favorite in my kitchen. Imagine savoring the luxurious taste and impressive size of a gourmet coffee shop muffin, but from the unparalleled comfort of your own home. What’s even better? This easy blueberry muffin recipe brings these delightful treats from your mixing bowl to your eager hands in surprisingly little time, making them perfect for a weekend brunch or a quick-fix indulgence.
These aren’t just any blueberry muffins; they are what many affectionately call “to die for” blueberry muffins. The secret lies not only in their incredible fluffiness and tenderness but also in that signature crunchy, coarse sparkling sugar coating that adorns each glorious top. This magical touch creates a caramelized crust that perfectly complements the soft interior. The unparalleled moisture and rich flavor are a result of a carefully balanced combination of butter (for that classic rich taste), oil (for supreme moistness), and sour cream (which adds a subtle tang and contributes to an incredibly tender crumb). It’s this trifecta of ingredients that truly sets these muffins apart.
If you’re a fan of those famously delicious Starbucks blueberry muffins, then you’re in for a real treat. This recipe captures that same irresistible texture and vibrant flavor, allowing you to recreate that beloved experience at home. While designed for a show-stopping jumbo size, these blueberry muffins are also incredibly versatile. You can easily adapt the recipe to make standard-sized muffins using a 12-well tin. Simply refer to the baking instructions in the recipe card for precise adjustments. No matter the size, you’re guaranteed a batch of the best homemade blueberry muffins you’ve ever tasted!
If these tantalizing jumbo blueberry muffins have ignited your passion for all things blueberry, you’ll be thrilled to explore more berry-filled delights. Dive into the rich flavors of my Blueberry Pie Bars, a perfect blend of pie and bar for easy serving. For a citrusy twist, try the Lemon Pound Cake with Blueberry Glaze, offering a bright and sweet combination. Indulge in the sophisticated sweetness of a Blueberry White Chocolate Ganache Tart, or cool down with some delightful Blueberry Cheesecake No-Churn Ice Cream!
Table of Contents
- Ingredient Notes
- Essential Baking Tools
- Pro Tips for Perfect Muffins
- How to Make Jumbo Blueberry Muffins
- Using Frozen Blueberries
- Storing, Reheating, and Freezing Muffins
- Frequently Asked Questions (FAQs)
- Recipe Card
Ingredient Notes: Crafting the Perfect Muffin Base
Every exceptional muffin begins with high-quality ingredients and a clear understanding of their role in the baking process. Here’s a detailed look at what you’ll need for these fluffy jumbo blueberry muffins:
- All-purpose flour: The foundation of our muffins, providing structure and body. Ensure it’s accurately measured, preferably by weight (gram measurements are included in the recipe card) to avoid a dense muffin.
- Ground cinnamon: This ingredient is entirely optional, but I highly recommend it! A small touch of cinnamon provides a wonderful warmth and subtle spice that beautifully complements the sweetness of the blueberries, elevating the overall flavor profile.
- Baking powder: This is the sole leavening agent in our recipe, and it’s crucial for achieving that characteristic ultra-high rise and fluffy texture. Baking powder reacts quickly to heat, helping the muffins puff up dramatically in the oven.
- Granulated sugar: Beyond just sweetness, granulated sugar plays a vital role in the moisture and tenderness of these muffins. It also contributes to the beautiful golden-brown crust. For best results and the intended texture, avoid altering the amount of sugar specified.
- Dairy (Eggs, Unsalted Butter, Sour Cream, Whole Milk): This quartet of full-fat dairy ingredients is key to the muffins’ rich flavor and exceptionally moist, tender crumb. It is absolutely essential that all of these ingredients are at a full room temperature before mixing. Room temperature dairy emulsifies better with other ingredients, leading to a smoother batter and a more consistent, superior final product. If you don’t have sour cream, full-fat Greek Yogurt makes an excellent substitute, offering similar tang and richness.
- Oil (Canola or Vegetable): We use a combination of butter and oil for a reason! While butter provides that classic, rich bakery flavor, vegetable or canola oil is unparalleled for delivering long-lasting moisture, ensuring your muffins stay tender for days.
- Blueberries: For the most vibrant flavor and appealing texture, I prefer using fresh blueberries in this recipe. However, if fresh are not available, you can absolutely use frozen blueberries. Just be sure they are fully thawed and thoroughly dried before incorporating them into the batter to prevent them from sinking.
- Coarse sugar (Turbinado, Demerara, or Sugar in the Raw): This isn’t just a garnish; it’s arguably the best part of these jumbo blueberry muffins! Sprinkling coarse sugar on top before baking creates an incredible crunchy, sparkling muffin top that adds a delightful texture and professional finish. While you can technically omit it, I strongly advise against it for the ultimate bakery experience.
Essential Baking Tools for Your Muffin Mastery
One of the beauties of this jumbo blueberry muffin recipe is that it’s designed to be made completely by hand – no electric mixer required! This makes it accessible even if you don’t have fancy equipment. Here are the simple tools you’ll need:
- Whisk: For thoroughly combining your dry ingredients and then whisking together the wet ingredients.
- Large Mixing Bowls: You’ll need at least two bowls: one for dry ingredients and one for wet. A third small bowl for tossing blueberries in flour is also helpful.
- Rubber Spatula: Essential for gently folding the wet ingredients into the dry, and then carefully incorporating the blueberries without overmixing or crushing them. A wooden spoon can also work.
- Jumbo Muffin Tin or Standard Muffin Tin: The choice is yours! For those impressive, bakery-sized muffins, a 6-hole jumbo muffin tin is ideal. If you prefer smaller, more numerous muffins, a standard 12-well muffin tin will work perfectly (baking times will vary, as noted in the recipe).
- Large Cookie Scoop (or a spoon): This tool helps you portion the batter evenly into the muffin wells, ensuring consistent baking and beautifully domed tops.
- Tulip Liners (optional): I particularly love baking my muffins in tulip liners. Their versatile design means they can gracefully accommodate both standard and jumbo-sized muffins, adding an elegant touch and making cleanup a breeze. However, if you don’t have liners, simply grease your muffin pan wells thoroughly to prevent sticking. You can also get creative and learn to make your own DIY muffin liners from parchment paper!
Pro Tips for Perfect Muffins: Achieving Bakery-Quality at Home
- Embrace Room Temperature Ingredients: This tip is paramount for achieving the best possible muffin texture. When ingredients like eggs, butter, sour cream, and milk are at room temperature, they emulsify much more easily and uniformly with the other components. This creates a smoother, more homogenous batter that bakes up into a muffin with a finer, more tender crumb and a noticeably higher, more appealing rise.
- Thoroughly Dry Your Blueberries: Excess moisture on fresh or thawed frozen blueberries is the enemy of even distribution! Wet blueberries are heavier and have a tendency to sink to the bottom of the muffin cups during baking, leaving you with a dense bottom layer. Gently patting them dry with paper towels ensures they integrate better into the batter and remain suspended throughout.
- Resist the Urge to Overmix: This is a golden rule for muffins. Muffin batter is meant to be lumpy! Overmixing develops the gluten in the flour too much, leading to a tough, dense, and chewy muffin, rather than the desired light and fluffy texture. Use a gentle folding technique with your rubber spatula, mixing only until the dry streaks of flour have almost disappeared. It’s okay if a few small lumps remain; they will bake out. Be especially gentle once the blueberries are added to avoid crushing them.
- Fill Your Muffin Wells to the Brim!: Don’t be shy! For those gloriously domed, oversized muffin tops that are characteristic of bakery-style muffins, you need to fill your muffin wells generously. Scooping the batter nearly to the very top (or even slightly overflowing if using liners) provides enough volume for the batter to rise dramatically and spread over the edges, creating that coveted “crown.”
- Master the High-to-Low Baking Method: This technique is a game-changer for achieving towering muffin tops. Starting the baking process in a ripping hot 425°F (218°C) oven delivers an initial burst of heat. This shock causes the baking powder to react immediately and vigorously, creating a rapid, powerful rise that “sets” the muffin tops quickly. After this initial blast, the oven temperature is reduced to a more moderate 400°F (204°C) to allow the muffins to bake through evenly without burning the tops. This two-stage temperature approach is key to those impressive domes.
How to Make Ultimate Jumbo Blueberry Muffins
Baking these magnificent jumbo blueberry muffins is a straightforward and rewarding process. Follow these steps for bakery-quality results every time:
First, begin by preheating your oven to a precise 425°F (218°C). It’s always a good idea to double-check this temperature with an oven thermometer, as accuracy is key for the initial high-heat bake. Do not introduce your muffins to the oven until it has fully reached the target temperature!
While your oven is diligently heating, prepare your muffin tin. If you’re aiming for jumbo muffins, grab your jumbo muffin tin. Alternatively, prepare a standard muffin tin if you prefer a smaller size. Line the wells with paper liners, or if you’re baking without liners, ensure each well is thoroughly greased to prevent sticking and guarantee easy removal.
STEP 1: Combine Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, kosher salt, baking powder, and the optional ground cinnamon until they are thoroughly combined. This ensures an even distribution of leavening and flavor throughout the batter.
STEP 2: Prepare the Blueberries. Take two tablespoons of your dry flour mixture and place them in a separate bowl. Add your cleaned and thoroughly dried blueberries to this bowl and toss them gently until they are lightly coated with flour. This crucial step helps to create a barrier that minimizes the blueberries from sinking to the bottom of your muffins during baking. While some intrepid berries might still make their way down, this greatly improves their dispersion.
STEP 3: Whisk Wet Ingredients. In a third, separate bowl, combine the granulated sugar, large room temperature eggs, vegetable or canola oil, melted and slightly cooled unsalted butter, room temperature sour cream, room temperature whole milk, and vanilla paste or extract. Whisk these ingredients together until they are smooth and well-incorporated. Ensure the butter isn’t too hot, as it could scramble the eggs.
STEP 4: Gently Combine Wet and Dry. Pour the wet ingredients mixture into the large bowl containing your dry ingredients. Using a rubber spatula, carefully fold the mixture together. Mix just until the dry streaks of flour have almost disappeared. Remember, it’s vital not to overmix the batter; a few small lumps are perfectly fine and will lead to a more tender muffin. Stop mixing as soon as everything is *just* combined.
Wet ingredients are folded into the dry ingredients until just combined. Floured blueberries are added to the batter to prevent sinking. Gently fold the blueberries into the batter until evenly dispersed.
STEP 5: Incorporate Blueberries. Now, carefully pour your flour-coated blueberries into the muffin batter. With your rubber spatula, gently fold them into the batter until they are just evenly dispersed. Be mindful not to overmix, and avoid crushing the delicate berries.
Filling & Baking: Achieving Those Iconic Muffin Tops
With your batter perfectly mixed and blueberries nestled throughout, it’s time to prepare these muffins for their grand entrance into the oven.
STEP 6: Fill and Top. Using a large cookie scoop or a substantial spoon, fill each muffin well generously. For truly impressive, domed muffin tops, aim to fill the wells almost completely to the brim, or even slightly above the rim if using sturdy tulip liners. Once filled, sprinkle a few extra fresh blueberries on top of each muffin for visual appeal, followed by a generous coating of coarse sugar (Turbinado or Demerara). This coarse sugar will create that irresistible crunchy crust.
STEP 7: Bake with Precision. Place the muffin tin into your preheated 425°F (218°C) oven. Bake for an initial 5 minutes. This high temperature provides the crucial thermal shock that activates the baking powder and creates that dramatic, quick rise for those signature lofty muffin tops. After 5 minutes, without opening the oven door unnecessarily, reduce the oven temperature to 400°F (204°C) and continue baking. Standard-sized muffins will require an additional 11-15 minutes of baking, while the larger jumbo muffins will need an extra 16-20 minutes. Keep a close eye on them during this stage.
Scoop the batter generously into the muffin wells for lofty tops. Crown the batter with coarse sugar and a few extra blueberries for perfection. Behold the glorious result: perfectly baked jumbo blueberry muffins!
You’ll know your muffins are perfectly baked when their centers spring back lightly when gently touched and are no longer jiggly. For a more precise check, insert a toothpick into the center of a muffin; it should come out with moist crumbs attached, but no wet batter. A clean toothpick indicates over-baking, so aim for those moist crumbs!
Once baked, allow the muffins to cool in their pan for about 5 minutes. This brief resting period helps them set and firm up slightly. After 5 minutes, carefully transfer them from the muffin pan to a wire rack to cool completely. This crucial step prevents the bottoms from becoming soggy due to trapped steam, ensuring a crisp exterior all around.
These bakery-style jumbo blueberry muffins are truly best enjoyed slightly warm, perhaps with a generous swipe of salted butter to enhance their rich flavor and moist texture!
Using Frozen Blueberries: Tips for Success
Don’t have fresh blueberries on hand? No problem! This jumbo blueberry muffin recipe can absolutely be made using frozen blueberries, with just a couple of adjustments to ensure the best results. Frozen blueberries are often picked at peak ripeness and can offer a burst of flavor even off-season.
To prepare frozen blueberries for this recipe, first, allow them to thaw completely. The best way to do this is to transfer them from the freezer to a bowl in the refrigerator and let them thaw overnight. Once thawed, you’ll notice they release a fair amount of liquid. It’s crucial to remove this excess moisture. To do so, spread the thawed blueberries out in a single layer on a few sheets of paper towel. Place another layer of paper towel on top and gently press to absorb as much liquid as possible. Let the blueberries sit for approximately 15 minutes to lose any remaining chill and dry out further.
Once your frozen blueberries are thawed and thoroughly dried, you can proceed with the recipe as instructed, tossing them with a bit of flour before adding them to the batter. This careful preparation ensures they distribute evenly, don’t weigh down the batter, and prevent any unwanted blue-green streaks in your beautiful muffins.
Storing, Reheating, and Freezing Muffins for Lasting Enjoyment
To keep your jumbo blueberry muffins fresh and delicious, proper storage is essential. Here are the best practices for storing, reheating, and even freezing your homemade treats:
Storing:
- At Room Temperature: For optimal freshness and to maintain that delicious crunchy top, store the muffins uncovered at room temperature for 3-4 days. Placing them in an airtight container can trap moisture, making the tops soggy. If you must use a container, line it with paper towels to absorb excess moisture.
- In the Refrigerator: If you need to extend their shelf life, the muffins will last well in an airtight container in the fridge for 5-7 days. However, refrigeration can slightly alter their texture, making them a bit firmer.
Reheating:
These muffins are truly best served warm, bringing out their full flavor and moist texture. To reheat:
- In the Oven: For that “freshly baked” experience, place muffins in a 350°F (177°C) oven for about 5-7 minutes, or until warmed through. This will also help crisp up the coarse sugar topping.
- In the Microwave: For a quick warm-up, microwave individual muffins for about 15-30 seconds. Be careful not to overheat, as this can make them tough.
Freezing:
Jumbo blueberry muffins freeze beautifully, making them perfect for meal prep or unexpected cravings:
- To Freeze: Allow the muffins to cool completely to room temperature. Individually wrap each muffin tightly in plastic wrap, then an additional layer of aluminum foil. Transfer the wrapped muffins to a freezer-safe zip-top bag or airtight container. They can be frozen for up to 3 months.
- To Thaw and Reheat: When you’re ready to enjoy a frozen muffin, remove it from the freezer. Unwrap it completely and let it thaw at room temperature for a few hours. Once thawed, follow the reheating instructions above for a warm, delicious treat. You can also reheat directly from frozen in a lower oven temperature (around 300°F/150°C) for a longer period (15-20 minutes) until warmed through.
Frequently Asked Questions (FAQs)
Achieving those impressive, tall muffin tops involves a few key techniques. Firstly, using the correct balance of leavening agents, such as baking powder, is critical for lift. Secondly, filling your muffin tins almost to the brim with batter provides enough volume for a dramatic rise. Finally, starting the baking process in a very hot oven (425°F/218°C) gives the muffins an initial “spring,” activating the baking powder rapidly and setting the structure for a tall, domed top before the temperature is lowered to finish baking.
The primary secret to achieving an incredibly fluffy muffin crumb is to use all your dairy ingredients (eggs, butter, sour cream, milk) at room temperature. When ingredients are at the same temperature, they combine more efficiently, creating a smoother, more emulsified batter. This leads to a consistent texture and a lighter, airier muffin. Additionally, being careful not to overmix the batter prevents gluten from developing too much, which would result in a dense muffin.
Muffins can turn out dense for a couple of common reasons. The most frequent culprit is overmixing the batter. When you mix too much, you develop the gluten in the flour, making the muffins tough and heavy. Only mix until the dry ingredients are just incorporated. Another reason could be inaccurate flour measurement; too much flour will make the batter too stiff, leading to a dry and dense muffin. Always scoop flour lightly into your measuring cup or, ideally, weigh it for precision.
To ensure your muffins are wonderfully moist, focus on several factors. Using full-fat dairy ingredients like whole milk and sour cream adds richness and moisture. The combination of both butter (for flavor) and oil (for sustained moisture) is also key. Additionally, sugar not only sweetens but also helps retain moisture in baked goods. Ensure you don’t overbake, as this is the quickest way to dry out muffins.
While fresh blueberries offer the best texture and vibrant burst of flavor, you can certainly use frozen blueberries for these muffins. If using frozen, it’s crucial that they are fully thawed and thoroughly dried before adding them to the batter. This step prevents excess moisture from impacting the batter consistency and helps keep the blueberries from sinking.
Several strategies help keep blueberries evenly suspended throughout your muffins. Firstly, ensure the blueberries are fully dry and at room temperature. Secondly, toss them lightly in a small amount of flour (about two tablespoons from the total recipe amount) before incorporating them into the batter. This light flour coating creates friction, helping them cling to the batter and distribute more evenly during baking.
This comes down to personal preference and desired outcome. Oil generally produces a more consistently moist muffin that stays tender for longer because it’s 100% fat. Butter, on the other hand, contributes a richer, more complex flavor. For these bakery-style muffins, I prefer a blend of both butter and oil. This combination harnesses the best of both worlds: the delightful flavor of butter paired with the superior moistness provided by oil, resulting in a perfect balance.
Absolutely! A streusel topping would be a fantastic addition and would complement the blueberries beautifully. You can prepare a simple streusel with flour, sugar (brown and granulated), cinnamon, and cold butter, then crumble it over the muffin batter before baking. This will add another layer of texture and flavor.
If you don’t have sour cream, full-fat Greek yogurt is an excellent substitute, providing similar moisture, tang, and richness. Ensure it’s plain Greek yogurt, not flavored or sweetened. Buttermilk can also work in a pinch, though it might make the batter slightly thinner and add a more pronounced tang.
More Muffin Inspiration for Your Baking Adventures
If you love these jumbo blueberry muffins, you’ll definitely want to try these other delightful muffin recipes. Each offers a unique flavor profile and the same homemade goodness:
- Cinnamon Apple Crumble Muffins with Oats
- Fluffy Bakery Style Banana Muffins
- Double Chocolate Banana Muffins
- Pumpkin Sour Cream Muffins
More Delightful Breakfast Recipes
Beyond muffins, explore these other fantastic breakfast and brunch ideas to brighten your morning:
- Chocolate Espresso Babka
- Fruit & Cream Cheese Puff Pastry Danish
- Bread Pudding with Bourbon Sauce
- Lemon Filled Donuts (with Meringue Topping)
Be sure to tag me on Instagram @thecozyplum and use #TheCozyPlum! I can’t wait to see your wonderful creations. For even more culinary inspiration, follow me on Pinterest.
Don’t forget to leave a star ⭐️ rating if you loved this recipe!
📖 Recipe Card
Jumbo Bakery-Style Blueberry Muffins
By Callan Wenner
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.
Average Rating: 5 stars from 4 votes
Pin Recipe
10 mins
20 mins
30 mins
Breakfast, Dessert, Snack
American
12 servings
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
U.S. Cups vs Metric
Use the metric toggle in recipe card plugins to convert measurements (feature not available in pure HTML)
Ingredients
- 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)
Instructions
- Preheat the oven to 425℉/218℃. 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 (if using).
- Add the blueberries to another bowl and toss with about two tablespoons of the flour mixture. 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 until just a few streaks of flour remain. Do not overmix.
- Once combined, fold in the flour-coated blueberries until evenly dispersed. Then, fill each muffin well or liner generously to the top with batter. Sprinkle liberally with coarse sugar and a few extra blueberries.
- Bake the muffins for 5 minutes at 425℉/218℃, then reduce the oven temperature to 400℉/204℃. Continue baking jumbo muffins for an additional 16-20 minutes, and regular muffins for an additional 11-15 minutes. Muffins are done when a toothpick inserted into the center comes out with moist crumbs and no wet batter.
- Remove the pan to a wire rack to cool for 5 minutes, then carefully remove each muffin from the well to continue cooling completely on the rack. This prevents soggy bottoms.
- Enjoy warm, ideally with a swipe of salted butter!
Notes
Store the muffins at room temperature (uncovered is best to preserve the crunchy top) for 3-4 days, or in a sealed container in the fridge for 5-7 days.
Reheat the muffins in a 350℉/177℃ oven for about 5 minutes, or in the microwave for 15-45 seconds, until warmed through.
I like to use tulip liners, as they are versatile enough to fit both standard muffins and expand for jumbo muffins. You can also make your own liners using parchment paper or even tin foil for a rustic look.
Serving: 12g
Calories: 244 kcal
Carbohydrates: 32g
Protein: 4g
Fat: 12g
Saturated Fat: 4g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 5g
Trans Fat: 1g
Cholesterol: 43mg
Sodium: 141mg
Potassium: 71mg
Fiber: 1g
Sugar: 15g
Vitamin A: 239 IU
Vitamin C: 2mg
Calcium: 68mg
Iron: 1mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed and can vary based on specific ingredients used.
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