Jumbo Bakery Style Blueberry Muffins

Why I Like This Recipe

• Simple ingredients. These blueberry muffins are made with basic ingredients that you probably already have on hand.
• Moist and delicious. I add a packet of instant vanilla pudding to the muffin batter. It is an optional ingredient, but I find that it adds moisture and flavor and the muffins are even softer on day 2.
• Fresh or frozen blueberries. I find that, for the most part, frozen blueberries can be used in place of fresh berries in most blueberry muffin and blueberry scone recipes. Do not thaw the berries; simply fold them gently into the batter.

Tips and Tricks

• Pudding: Adding a small box of pudding mix adds flavor and moisture to muffin recipes. If you choose not to use it, no adjustments to the recipe are needed. I add banana pudding to my banana nut muffins, and they are simply amazing.
• Use a jumbo muffin pan. This is essential! This is the pan that I have. I've used it for years, and it's an excellent pan.
• Fill the muffin pan to the dry top. If you want that classic muffin top look, filling the muffin cups ⅔ won't cut it. This recipe makes the perfect amount of batter to fill six jumbo muffin cups to the top.
• Grease the muffin pan, LIBERALLY! Don't skimp. If using liners, I spray them with non-stick spray as well as the top of the pan. If not using liners, I brush the pan with shortening or spray the entire pan (including the muffin cavities and the top of the pan) with nonstick cooking spray.
• Oven temp. For the best jumbo blueberry muffins, bake at 425 degrees for 7 minutes, then bake at 350 degrees for an additional 25-30 minutes. The higher initial baking temperature helps the muffins rise, while the lower final temperature bakes the interior to perfection.
• Cover the muffins. For extra-moist muffins, let them cool in the pan for 15 minutes until they are warm (NOT hot), then cover them with plastic wrap or foil for at least 30 minutes. I leave them in the pan, but you can move them to a rack if you'd like. The condensation will soften the tops of the muffins.
• Wrap the baked and cooled jumbo muffins individually in plastic wrap to keep the muffins fresh for up to 5 days! They’ll be even softer on day 2. 

Ingredients

• Flour: I use all-purpose flour, but combining all-purpose flour and whole wheat flour is delicious too.
• Baking powder, baking soda, and salt: for flavor and leavening.
• White Sugar: Use white granulated sugar for a sweet muffin.
• Oil (vegetable or canola oil): Oil creates a soft texture.
• Eggs: Eggs are used for moisture and structure in baking recipes.
• Milk + Lemon Juice: I don't generally have buttermilk on hand, so I use milk and lemon juice, but you can also use buttermilk.
• Vanilla pudding mix: Adds flavor and moisture to the recipe.

See the recipe card for full information on ingredients and quantities.

How To Make Jumbo Blueberry Muffins

Step 1: Whisk flour, baking powder, and salt together in a mixing bowl. Set aside.

Step 2: In a separate bowl, combine oil, sugar, and eggs.

Step 3: Mix in a small box of instant pudding mix.

Step 4: Combine milk and lemon juice in a small bowl. Add milk to the wet ingredients and mix.

Step 5: Add flour mixture to wet ingredients and stir by hand just until combined (DO NOT overmix). Fold in blueberries.

Step 6: If using muffin liners, place liners in muffin pan, then spray the tops of the pan with non-stick spray. If not using liners, spray the entire pan (including the top) with nonstick spray or grease with shortening.

Step 7: Divide batter evenly and scoop into the jumbo muffin pan all the way to the top with batter. Bake at 425 degrees for 7 minutes. Reduce the heat to 350 degrees and bake for an additional 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool for 15 minutes, then cover the pan with plastic wrap or foil and let stand for 30 minutes.

Jumbo Blueberry Muffins FAQs

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