The Best Jumbo Blueberry Muffins

These Jumbo Blueberry Muffins are loaded with blueberries, moist, fluffy and rival with the ones you get from the bakery. These extra large muffins have soft centers and big muffin tops. You can make these as jumbo muffins, or in a regular 12-count muffin pan.

I didn’t know I could love a recipe so much, but these Jumbo Blueberry Muffins are seriously my favorite recipe I’ve ever created. The muffins are incredibly moist, soft, tender and loaded with ripe, fresh blueberries that get jammy and delicious when baked. My mouth is watering thinking about these.

I set out to make these jumbo blueberry muffins yesterday and initially used too much flour in the muffins. They were still good, but I knew the minute the muffin batter came together that it was too thick. The muffins still looked good after baking, but the texture wasn’t as light as I wanted it to be.

So, I set out to make them again, this time, with less flour. My 4-year-old son decided to help me out with the second batch. As soon as the muffins came out of the oven, I knew they were just right. The muffin tops had domed beautifully, and the color was a perfect golden brown. They made my kitchen smell amazing too! Then, the real test came – trying a bite! And let me tell you. When I took a bite of these, it was like my whole world stopped. These were seriously the most delicious muffins! My son, of course, took the credit for these and was absolutely delighted that his muffins turned out so good!

I have a few other easy, delicious breakfast recipes that I think you will love. This English Muffin Bread is one of my favorites to make. Plus it freezes well.

The details

Bakery style muffin liners

If you want to take your jumbo blueberry muffins up a notch, you have to make your own liners! All you need is some parchment paper.

jumbo blueberry muffin liners

Here’s how to make the liners for these jumbo blueberry muffins. Cut 6 pieces of parchment paper that measures 6×6 inches. Use the bottom of the jumbo muffin tin to shape the parchment paper. Place the parchment paper square onto the bottom of the jumbo muffin tin. Use your hands to press the parchment paper along the sides of the muffin tin. This will create the shape for the muffin tin. Place the shaped parchment paper into the jumbo muffin tin cavities. It’s okay if they don’t stay in the cavity. The muffin batter will hold them down once added.

standard size blueberry muffin liners

If you decide to make these jumbo blueberry muffins into standard size blueberry muffins, using a 12-count muffin tin, you can make smaller muffin liners. Just cut the parchment paper into 4×4 inch squares and use the bottom of a glass to shape the parchment paper into the muffin cavity shape. Then, place the shaped muffin liners into the muffin tin. I like to spray the muffin tin so that the parchment paper stays down slightly better into the cavity of the muffin tin.

Ingredients

• unsalted butter – I usually prefer using unsalted butter in my baking, so that I can control how much salt is added. You can actually use butter or oil in this recipe. I chose to use butter, because I wanted the extra flavor from the butter. If you choose oil, your muffins will still taste delicious, and may be a touch more moist (although these are already very moist and soft thanks to the addition of the yogurt)
• granulated sugar – these jumbo blueberry muffins are sweetened with granulated sugar. The sugar provides just enough sweetness without being overly sweet.
• eggs – The eggs give the muffins structure and softness.
• Greek yogurt – I love adding greek yogurt in my muffins in general. Not only does the greek yogurt help keep these jumbo blueberry muffins soft and moist, it also adds some nutrition to the muffins with the addition of protein.
• vanilla extract – the vanilla extract enhances the flavor in these jumbo blueberry muffins.
• whole milk – milk helps to make the crumb of the muffins more tender and contributes to the moisture in the muffins
• all-purpose flour – flour is needed for the jumbo blueberry muffins to hold their structure.
• baking soda – baking soda helps the jumbo blueberry muffins rise. Baking soda is different from baking powder in the fact that it needs an acid to work. For this jumbo blueberry muffin recipe, the greek yogurt is acidic and works to activate the baking soda.
• baking powder – baking powder on the other hand does not need an acid to work. It works on its own. The reason I like using both baking soda and baking powder is because they create different textures in the jumbo blueberry muffins.
• cinnamon – cinnamon is optional, but I highly recommend it. The cinnamon really adds delicious warm flavor to these jumbo blueberry muffins.
• salt – salt helps to enhance the flavors in these jumbo blueberry muffins.
• Blueberries – I used fresh blueberries in these muffins, but you can certainly use frozen blueberries. Just be aware that they have more tendency to make the muffins blue as they have a bit more liquid in them. Tossing the blueberries in flour does help somewhat with containing the juices in the blueberries.

Here’s how to make the muffins

These jumbo blueberry muffins come together in just a few minutes and can be made in one bowl.

toss the blueberries in flour

Add the blueberries to a bowl and sprinkle 1 tablespoon flour over the blueberries. You can certainly use frozen blueberries if desired. Just be aware that these have more of a tendency to turn the muffin batter blue. If you don’t want your muffin batter to be blue, rinse the frozen blueberries under cold water a few times to thaw them out. Rinse until the water is noticeably lighter when you drain them. Pat the blueberries dry before using.

add the “wet ingredients”

To make these muffins, you’ll add the “wet ingredients”, including the sugar and whisk to combine. This includes the sugar, eggs, butter, yogurt, vanilla extract and milk.

add in the “dry ingredients”

Next, you’ll add in the “dry ingredients”. This includes the flour, salt, cinnamon, baking powder and baking soda. Whisk the batter JUST until combined. It is okay if it’s a little lumpy. Muffin batter is actually meant to be lumpy. The lumpy batter helps to trap the air bubbles and helps the muffins rise and become fluffy. So, it is important to not overmix.

add in the blueberries

Finally, you’ll mix in the best part…the juicy, ripe blueberries! Add the flour tossed blueberries into the muffin batter. Use a wooden spoon or spatula to fold the blueberries into the muffin batter.

what does folding in the blueberries really mean?

Folding the batter means to gently mix the heavier blueberries into the lighter muffin batter without mixing too vigorously. This method helps to keep the muffin structure light and fluffy. So, how do you do this? Place your mixing utensil on one side of the bowl and gently scoop/fold the batter from one side of the bowl to the other. You continue to do this, using gently, almost sweeping motions to incorporate the blueberries into the muffin batter. Mix JUST until combined, no more.

bake the muffins

After mixing the batter, you’ll scoop into your prepared 6-count jumbo muffin tin, then sprinkle the tops with coarse sugar or granulated sugar. Bake until a toothpick inserted into the center comes out clean. Now all that’s left to do is grab one and enjoy!

Here are a few other Breakfast ideas I think you will love!

• Jumbo Cinnamon Rolls (like Cinnabon)
• Soft 1-hour cinnamon rolls
• Blueberry Streusel Muffins
• Banana Chocolate Chip Muffins

Let me know what you thought!

If you make these jumbo blueberry muffins, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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