Every now and then I like to treat myself to one of the jumbo style muffins at the grocery store. They come in all sorts of flavors like lemon poppyseed, chocolate chip, and blueberry. My favorite is blueberry and you can easily make these muffins at home depending on what type of pans you have. This recipe is easily adaptable to fit any muffin pan size.
Tips for Jumbo Blueberry Muffins
Can you use frozen blueberries in blueberry muffins? Yes, you can! In the Wintertime is mainly when I use frozen blueberries because fresh blueberries aren’t always available. It is much cheaper to buy them frozen during certain times of the year.
How to get blueberries from sinking in the batter?
Just add a couple of tablespoons of flour to the blueberries and stir them around so every blueberry is coated in the flour.
Jumbo Muffin Pan
The jumbo blueberry muffins at the bakery are so moist and big and if you want the jumbo style muffins you will need to purchase a jumbo blueberry muffin pan. A standard muffin tin pan is ok to use for these but just remember they will not be the larger size.
Oven Stuff Non Stick 6 Jumbo Muffin Pan
How to store muffins?
Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.
How to make Jumbo Blueberry Muffins
Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
In a large bowl, mix the flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.
In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Fold wet ingredients into dry ingredients until everything is well combined. Avoid overmixing. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.
Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
Other Muffin Recipes to Try
Skinny Chocolate Greek Yogurt Muffins
Healthy 3 Ingredient Chocolate Muffins
Pumpkin Cream Cheese Swirl Muffins
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram!
Blueberry Muffin Recipe from Sally's Baking Addiction
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Jumbo Blueberry Muffins
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: 6 1x
Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon ground cinnamon (optional)
½ teaspoon salt
⅓ cup unsalted butter, melted and slightly cooled
⅓ cup vegetable oil
1 cup granulated sugar
2 large eggs, at room temperature
⅓ cup sour cream or yogurt, at room temperature*
1 cup milk, at room temperature*
1 teaspoon pure vanilla extract
1 and ½ cups fresh or frozen blueberries
optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
- In a large bowl, mix the flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined.
- In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Fold wet ingredients into dry ingredients until everything is well combined. Avoid overmixing. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.
- Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
Notes
not WW friendly
- Category: Easy
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
Keywords: jumbo blueberry muffins
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