Jumbo Blueberry Muffins
Sky-high, perfectly fluffy, bursting with sweet-tart berries, and adorned with sparkling sugar, this Jumbo Blueberry Muffin recipe delivers BIG bakery-style magic in every bite. Think: golden edges, a soft-buttery crumb, iconic domed tops, and plenty of juicy blueberries—it's everything you love about those iconic giant Costco‑style muffins: big flavor, big texture, and big satisfaction.
Equipment
- 1 Jumbo Muffin Pan (for baking blueberry muffins)
- 1 Small mixing bowl (for mashing blueberries)
- 2 Large Mixing Bowls (for making the muffin batter)
- 1 Stand Mixer OR Handheld Mixer (for mixing the muffin batter)
Ingredients
- 2 ¾ Cups Fresh Blueberries – rinsed and patted dry; DIVIDED (399 grams); plus more for garnishing tops
- 2 ¾ Cups All Purpose Flour – spooned and leveled (345 grams)
- 3 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Kosher Salt
- 8 TBS Unsalted Butter – at room temperature (1/2 cup or 1 stick)
- 1 ½ Cups Granulated Sugar (300 grams)
- 3 Large Eggs – at room temperature
- ¾ Cup Plain Greek Yogurt – leveled (183 grams) (sub: sour cream)
- 2 TBS + 2 tsp Vegetable Oil
- 1 ½ tsp Pure Vanilla Extract (6 grams)
- OPTIONAL: 1/2 tsp Ground Cinnamon
- OPTIONAL: 1/4 tsp Ground Ginger
- OPTIONAL: to taste Coarse Sanding Sugar or Sparkling Sugar - for topping muffins
Instructions
- Preheat Oven and Prep Muffin Tin: Arrange the oven rack to the middle position and preheat the oven to 425-degrees Fahrenheit. Line a jumbo 12-count muffin pan with eight paper liners and fill the remaining empty muffin tins halfway with water. (Tip: If you are making jumbo muffins, you must use paper muffin liners. Each baked blueberry muffin will weigh about 6.5 to 7 ounces. These are BIG and heavy muffins, if you don’t use the paper liners, you will not be able to get the muffins out of the pan. If making standard muffins, you can just grease the muffin pan with non-stick baking spray or butter.)
- Mash Some of the Blueberries: Add 1 1/4 cup (182 grams) of blueberries to a small bowl and use a potato masher or fork to mash the berries. Once mashed, set the berries aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and kosher salt, as well as the cinnamon and ginger if using, until well combined. Make a well in the center of the flour mixture and then set the bowl aside.
- Cream Butter and Sugar: In a large bowl with a handheld mixer or the bowl of a stand mixer, beat the butter with the sugar on medium-high until well creamed, about 3-4 minutes.
- Add Eggs One at a Time: To the bowl with the butter and sugar, add one eggs and beat on medium speed until fully combined. Stop and use a rubber spatula to scrape the bottom and the sides of the bowl. Repeat the process with the remaining two eggs, beating between each addition. Stop and scrape the bowl before proceeding to the next step.
- Add Yogurt, Oil, and Vanilla: Add all the Greek yogurt, oil, and vanilla to the bowl and beat on medium until combined. The mixture should be pale yellow in color
- Add Wet Ingredients to Dry: Pour the wet ingredients into the well of the dry ingredients. Use a rubber spatula or wooden spoon to fold the muffin batter until it ALMOST combined. The batter should be thick.
- Fold in the Blueberries: Add the mashed blueberries and the whole blueberries to the muffin batter. Use your spatula or wooden spoon to fold until the berries are JUST distributed and combined.
- Fill Muffin Tins: Divide the muffin batter between the jumbo muffin tins, filling each cup up ALL THE WAY UP to the top of the muffin tin, slightly heaping the mixture. (Note 1: If you’d like your muffins to have a pretty aesthetic, press a few whole berries into the tops of each muffin before baking.) (Note 2: If you’d like a sparkly muffin top, sprinkle the optional coarse sanding sugar or sprinkling sugar over the top of each raw muffin.)
- Bake Blueberry Muffins: Place the jumbo muffins in the oven preheated to 435-degrees and bake for 5 minutes. Keeping the oven door closed, lower the oven temperature to 350-degrees. Then continue to bake the muffins for 28-34 minutes, or until the tops are lightly golden in color and a toothpick comes out clean when inserted into the center of a muffin. (Note: If the top of your muffins are golden brown to your liking before the muffins are done baking through, tent the top lightly with aluminum foil.)
- Cool: Remove the bakery muffins from the oven and place the muffin tin on a wire rack. Let the large muffins cool in the pan for 8 - 10 minutes. Then, remove the muffins from their tins and let cool completely on the wire rack.
- Serve and Enjoy: Eat jumbo blueberry muffins plain or break open and smear with honey butter or cinnamon butter. Enjoy!
Notes
- Standard Muffin Instructions: Bake at 425-degrees for 5 minutes, then leaving the oven door closed, lower the temperature to 350-degrees and continue to bake the muffins for 12-15 minutes. Cool muffins in the pan for 5 minutes and then remove to cool completely on a wire rack.
- Got questions? I've got answers! If you ever run into an issue, have a question, or need any clarification - please feel free to drop them in the comments section. I'm happy to help when I can!
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. The nutrition facts are an estimate based upon 7 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
Nutrition
Calories: 600kcal Carbohydrates: 89g Protein: 11g Fat: 23g Saturated Fat: 10g Polyunsaturated Fat: 5g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 116mg Sodium: 334mg Potassium: 299mg Fiber: 3g Sugar: 49g Vitamin A: 556IU Vitamin C: 5mg Calcium: 129mg Iron: 3mg