These Jumbo Blueberry Muffins are bursting with sweet, wild blueberries in every bite. They're tender, moist and have the most delicious, crisp sugary crumb. Adapted using my moist blueberry muffins recipe but in jumbo form!
Save this Recipe!
Enter your email and I'll send this recipe to you.
Why I Love These Bakery-Style Blueberry Muffins
- Bakery-worthy texture: This simple recipe achieves that coveted tight crumb reminiscent of bakery-style muffins. Similar to the giant grocery store bakery muffins, these jumbo muffins have a coffee cake texture but in muffin form.
- Super moist: By adding the secret ingredient (hint: sour cream), these homemade blueberry muffins stay moist in an airtight container for up to 5 days. No dry muffins here! You can also freeze these muffins for later!
- More blueberry flavor: Enjoy the taste of fresh blueberries even when it isn't blueberry season. By using frozen wild blueberries, you get an even dispersement of berries and that iconic fruity flavor! These giant blueberry muffins are the perfect addition to a hot cup of coffee or as a simple afternoon snack.
Ingredient Notes
- Sugars: Both granulated sugar and turbinado sugar. Adding a little sprinkle of turbinado sugar to the top of each muffin gives them a golden brown crystallization, slightly crunchy texture, and added sweetness. If you don't have it, you can simply omit.
- Sour cream: The secret to the muffin's moist texture and tight crumb lies in the addition of sour cream. If you don't have it, you can substitute it for plain greek yogurt (don't use regular plain yogurt as it's not thick enough). The sour cream allows us to make these blueberry muffins without vegetable oil.
- Extracts: I use both vanilla and almond extract. A touch of almond extract brings out the blueberry flavor. I like adding this to most of my blueberry recipes, as it truly adds a special touch. However, you can use all vanilla extract if prefer or have a nut allergy.
- Frozen wild blueberries: I highly suggest using frozen wild blueberries, as their smaller size and sweeter flavor contribute to a tighter crumb and enhanced sweetness. The frozen berries basically give you that iconic blueberry flavor that fresh blueberries from the grocery store just don't (plus, you don't have to wait for blueberry season!). They're also super delicious in my crispy waffle recipe!
How to Make Jumbo Blueberry Muffins
Step 1: Make Batter
- Preheat oven to 350℉.
- In a large mixing bowl, use an electric mixer to cream unsalted butter (½ cup, i.e. 1 stick) and granulated sugar (1 cup) for 2 minutes until light and fluffy.
- Add sour cream (½ cup), eggs (2 large), vanilla extract (2 teaspoons), and almond extract (¼ teaspoon) and mix until just combined.
- Add baking powder (1 ½ teaspoons), baking soda (¼ teaspoon), and salt (½ teaspoon) and mix until combined.
- Slowly add all-purpose flour (1 ¾ cups) and mix until just combined. The mixture will be thick.
- Add frozen wild blueberries (1 cup) and mix for 5-10 seconds until just combined. I like to mix them just to the point where I can see a little streaks of blue throughout the batter.
Step 2: Scoop & Sprinkle
- Line a light-colored metal jumbo muffin pan with jumbo muffin liners.
- Use a 4-tablespoon cookie scoop to scoop batter into each one. Even though the batter is thick and will stay in "mounds" when scooped, you do not need to spread it to be flat as it will melt down in the oven.
- Top with turbinado sugar, if desired (highly recommend!).
Step 3: Bake
- Bake at 350ºF for 22-24 minutes, or until tops are very lightly brown. Place on a wire rack to cool.
- Allow to cool before removing from the wrapper (if you try to unwrap them while they're hot, they will likely stick).
- Store in an airtight container for 3-4 days or freeze up to 1-2 months. To help prevent the tops from getting sticky during storing, place a piece of bread or a few saltine crackers in the container to help absorb moisture.
Tips & Variations
- Jumbo muffin pan: I use this jumbo muffin tin. As with all my baking, I get the best results with light-colored aluminum pans.
- Frozen blueberries: While I usually prefer baking with fresh fruit, making these blueberry muffins with frozen wild blueberries truly results in the best flavor!
- Use a scoop: This muffin batter is thick so I highly suggest using a 4-tablespoon sized cookie scoop (~2 scoops per muffin tin).
- Turn into lemon blueberry muffins! Incorporate 1 ½ teaspoons of lemon extract and lemon zest from 1 lemon for a zesty twist.
- Add glaze: Drizzle with a glaze for an added touch! Mix together 1 cup powdered sugar, ½ teaspoon vanilla extract, and 2-3 tablespoons milk or water. Drizzle on cooled muffins.
- Crumb/streusel topping: Combine ¼ cup granulated sugar (or brown sugar), ¼ cup flour, and 2 tablespoons softened butter with a fork, leaving pea-sized crumbs. Sprinkle on top of muffins before baking.
- Smaller muffins: If you're looking smaller muffins, try my regular-sized blueberry muffins or my blueberry mini muffins.
Storage & Freezing
- Storing: Store in an airtight container for 3-4 days. To best way to prevent the turbinado sugar from getting too sticky is to place a piece of bread or saltine crackers in the container to help absorb excess moisture (although keep in mind that sugar does naturally dissolve with time so you can't totally avoid it!).
- Freezing: Freeze for up to 1-2 months. If planning to freeze, omit the turbinado sugar as it will get sticky. When ready to serve, thaw the frozen blueberry muffins to room temperature. These would be the perfect thing to keep in the freezer for a quick breakfast or to grab on those busy mornings!
Frequently Asked Questions:
Can I use regular blueberries for this jumbo blueberry muffin recipe?
While you can use regular fresh or frozen blueberries, I stand firm that frozen wild blueberries make the best blueberry muffins. These juicy blueberries truly add the most authentic fresh blueberry flavor and the best part is you can enjoy them any time (without it having to be blueberry season). Wild blueberries are sold in most grocery stores in the freezer section. They'll be by the other frozen fruits. 
What cupcake liners do you use?
I use & recommend using white cupcake liners for easy release and a neutral appearance.
What is turbinado sugar?
Turbinado sugar is a slightly crunchy, coarse sugar that gives the tops of the muffins a golden crystallization, delicious texture and extra sweetness.
A lot of bakeries use this on the top of their muffins so I think it helps create those bakery style blueberry muffins we're after! You can omit, if needed, or top with granulated sugar to just get the added sweetness.
Looking for more easy muffin recipes?
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Jumbo Blueberry Muffins (super moist!)
These Jumbo Blueberry Muffins are bursting with sweet, wild blueberries in every bite. They're tender, moist and have the most delicious, crisp sugary crumb. Adapted using my moist blueberry muffins recipe but in jumbo form!
Print
Rate
Browse this site Ad-Free!
Servings: jumbo muffins
Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ½ cup sour cream
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups all-purpose flour
- 1 cup frozen wild blueberries these are smaller than regular blueberries & I use Wegmens (blue bag) in the freezer section
- Turbinado sugar optional for topping
Before you begin! If you make this, will you do me a huge favor afterwards and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Instructions
- Preheat oven to 350℉.
- In a large mixing bowl, use an electric mixer to cream unsalted butter
( ½ cup, i.e. 1 stick) and granulated sugar (1 cup) for 2 minutes until light and fluffy. - Add sour cream (½ cup), eggs (2 large), vanilla extract (2 teaspoons), and almond extract (¼ teaspoon) and mix until just combined.
- Add baking powder (1½ teaspoons), baking soda (¼ teaspoon), and salt (½ teaspoon) and mix until combined.
- Slowly add all-purpose flour (1¾ cups) and mix until just combined. The mixture will be thick.
- Add frozen wild blueberries (1 cup) and mix for 5-10 seconds until just combined. I like to mix them just to the point where I can see a little streaks of blue throughout the batter.
- Line a light-colored metal cupcake pan with paper cupcake liners.
- Use a 4-tablespoon cookie scoop to scoop batter into each one. Even though the batter is thick and will stay in "mounds" when scooped, you do not need to spread it to be flat as it will melt down in the oven.
- Top with turbinado sugar, if desired.
- Bake at 350ºF for 22-24 minutes, or until tops are very lightly brown. Place on a wire rack to cool.
- Allow to cool before removing from the wrapper (if you try to unwrap them while they're hot, they will likely stick).
- Store in an airtight container for 3-4 days or freeze up to 1-2 months. To help prevent the tops from getting sticky during storing, place a piece of bread or a few saltine crackers in the container to help absorb moisture.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Notes
- Muffin Pan: I use this jumbo muffin tin. As with all my baking, I get the best results with light-colored aluminum pans.
- Cupcake Liners: I use & recommend using white cupcake liners for easy release and a neutral appearance.
Nutrition
Calories: 237kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 135mg | Potassium: 105mg | Fiber: 1g | Sugar: 18g | Vitamin A: 342IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Did you make this recipe?I'd LOVE to hear your thoughts! Leave a comment below and be sure to mention @DesignEatRepeat or tag #DesignEatRepeat on I stagram!
This is best receipe for banana bread I have ever baked. It is true when it says it's even better the next day. I needed a receipe without nuts and this is it. I also it's not just the ingredients, it's the technique used, so be sure to read and follow those directions.
I'm so glad you enjoyed the banana bread, Mary! Thanks so much for taking time to leave a review!