Jumbo bakery-style blueberry muffins loaded with fresh blueberries. Golden on the top and soft inside. They are delicious and easy to make! This recipe makes 6 GIANT blueberry muffins. Spread with butter and drizzle with honey!
Watch our STEP-BY-STEP video!
Jumbo Bakery Style Blueberry Muffins
Weighing over 7 ounces each, these muffins are huge! Golden on the top and bursting with sweet and tart blueberry flavor. One recipe makes 6 jumbo blueberry muffins. I've only ever made these with fresh blueberries, but you can also make them with frozen blueberries. Here are a few tips for baking with frozen blueberries.
3 More Muffin Recipes You Might Like!
Jumbo Blueberry Muffins Ingredients
These blueberry muffins are made with basic ingredients that you probably already have on hand.
- Flour: I use all-purpose flour, but combining all-purpose flour and whole wheat flour is delicious too.
- Baking powder 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.
- Butter: I always bake with salted butter, but you can use unsalted. Butter adds a rich flavor.
- 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.
- Sour Cream: The addition of sour cream creates a moist muffin. Plain yogurt can be used as well.
5 Tips for Making Jumbo Muffins
- 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. Brush with butter or shortening or spray with nonstick cooking spray. The nonstick spray is my preferred method. Spray the inside of each cup and cover the top of the pan.
- 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. If you'd like to make standard-sized muffins, you can follow this recipe (made with or without the streusel topping).
- Reduce the baking temp. Preheat the oven to 400 degrees. Bake the muffins at 400 degrees for 5 minutes, then reduce the heat to 375 degrees for 25 minutes. The higher baking temp creates enough life for the muffin top then the reduced heat evenly cooks the center of the muffins. I typically only do this when making jumbo muffins, but you can use this technique for all muffin recipes.
- 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.
Bakery Style Jumbo Blueberry Muffins Recipe
Jumbo Bakery Style Blueberry Muffins
Jumbo bakery-style blueberry muffins loaded with fresh blueberries. Golden on the top and soft inside. They are delicious and easy to make!
Print
Pin
Rate
Servings: 6 muffins
Calories: 650kcal
Equipment
- jumbo muffin pan
Ingredients
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup softened butter
- 1 ¼ cups white sugar
- ⅓ cup oil
- 2 large eggs
- ⅔ cup milk
- 1 Tbsp. lemon juice
- ⅓ cup sour cream
- 1 ½ cups fresh blueberries
Instructions
- Preheat the oven to 400 degrees. Grease or spray a jumbo muffin pan with nonstick spray. Spray the cups and the top of the pan liberally.
- Whisk flour, baking powder and salt together in a mixing bowl.
- In a separate bowl cream butter and sugar. Add oil and eggs and mix.
- Combine milk and lemon juice in a small bowl. Add milk to wet ingredients and mix.Mix in sour cream.
- Add flour mixture to wet ingredients and stir by hand just until combined (DO NOT overmix).Fold in blueberries.
- Divide batter evenly and scoop into the jumbo muffin pan (makes 6 muffins).Bake at 400 degrees for 5 minutes.Reduce oven temp to 375 degrees and bake an additional 25-28 minutes. Muffins will be golden on the top and if you insert a toothpick it should come out clean.
- Allow muffins to cool in the pan for 10-15 minutes before transferring to a wire cooling rack. To remove the muffins from the pan, use a butter knife to loosen the edges. Muffins should release easily if the pan was properly prepared.
Notes
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.
Nutrition
Calories: 650kcal
Leave a Reply