These Jumbo Blueberry Muffins are bakery-style and packed with extra deliciousness! They are huge in both flavor and size! The muffins are tender, moist, soft, and bursting with juicy blueberries in each bite.
The bakery-style Jumbo Blueberry Muffins recipe is quick and easy to follow. The recipe makes six jumbo eggless muffins with a few staple baking ingredients and without an electric mixer!
Extra Delicious Jumbo Blueberry Muffins
Like my Eggless Blueberry Muffins, these jumbo muffins are light and fluffy but large and taller. I baked them in a jumbo muffin pan for bakery-style muffins, perfect for breakfast or brunch.
You should try this recipe if you like muffins with a cup of coffee. It yields jumbo muffins but only six, making it a small batch.
However, if you do not have a jumbo muffin pan, you can also use this recipe for regular-size muffins. With the regular muffin pan, you can make 14-15 muffins.
The recipe is straightforward, and the batter comes together within a few minutes. You do not need an electric mixer; you only need bowls, a whisk, and a spatula.
Why You Will Love These Muffins
- These Jumbo Blueberry Muffins are extra in flavor, moisture, and size.
- They are bakery-style and have extensive and tall muffin tops.
- The muffins are buttery, soft, light, fluffy, and taste almost like a cake.
- Making the jumbo blueberry muffins is easy with a few ingredients.
- They are packed with juicy blueberries in each bite.
- These muffins are eggless and vegetarian.
- You can also easily bake them in a regular muffin pan.
Ingredients and Notes
- Flour: I used unbleached all-purpose flour to make these jumbo muffins, and I recommend using the same.
- Baking Powder and Baking Soda: These leavening agents make muffins tall and fluffy. Do not interchange with each other. Also, make sure that they are active and not expired.
- Salt: Salt provides the contrast and elevates the other flavors.
- Blueberries: I highly recommend using fresh blueberries for these Jumbo Blueberry Muffins. But if you do not have fresh ones, use frozen berries without thawing. If you use frozen berries, add them to the batter, and do not mix with the flour mixture.
- Butter and Oil: I like using butter and oil for this recipe. While butter provides creaminess and flavor to the muffins, oil makes them softer and lighter. Use unsalted and melted butter. I used sunflower oil, but you can also use other neutral-flavored oils, such as canola, vegetable, or light olive oil.
- Sugar: I used granulated sugar, but you can also use light brown sugar.
- Sour Cream: Use full-fat sour cream for the best results. Instead of sour cream, you can also use plain yogurt.
- Vanilla: Use pure vanilla extract for the best flavor.
- Buttermilk or Milk: I tried the muffins with buttermilk and milk. You can use either one. If you use milk, use whole milk or 2% milk, but not fat-free.
How To Make Jumbo Blueberry Muffins
- Preheat the oven to 425°F (220°C).
- Grease a jumbo 6-count muffin pan with non-stick oil spray and line with large cupcake liners.
- Lightly grease the liners as well.
- If you do not have large paper liners, you can generously grease the muffin pan and do not use liners.
- Whisk flour, baking powder, baking soda, and salt in a mixing bowl until well combined.
- Add blueberries and gently mix into the flour mixture.
- If you use frozen berries, do not add them to the flour mixture. Instead, gently fold them in the muffin batter.
- Combine melted butter, oil, sour cream, sugar, and vanilla, and mix until well combined.
- Now, add milk and mix well.
- Add the flour mixture, in 2-3 parts, to the wet and gently mix until just combined; the batter will be thick.
- Do not overmix.
- Divide the batter evenly between each muffin cup, filling almost to the top.
- Sprinkle coarse sugar over the top if you like.
- Bake the muffins for 5 minutes at 425°F (220°C), then, keeping them in the oven, reduce the oven temperature to 350°F (180°C).
- Continue baking for 22-26 minutes or until the cake tester inserted in the center comes out clean.
- However, every oven is different, so once you reduce the temperature, keep an eye on the oven after 20 minutes of baking time.
- Remove the muffins from the oven and let them cool in the pan for 8-10 minutes.
- Then, transfer them onto a cooling rack and let them cool completely before serving.
Serving and Storing Suggestions
These Eggless Jumbo Blueberry muffins are perfect to have for breakfast.
They taste delicious with some butter spread on them.
Or, spread some fruit jelly or jam before serving.
These muffins stay at room temperature for up to 2 days.
If you have leftovers, cover them tightly and place them in the fridge for up to 5 days.
Baking Tips
Measurements: Use the kitchen scale to measure the ingredients for the best results.
Sour Cream or Yogurt: Sour cream makes the muffins extra tender and moist. However, you can use plain yogurt instead of sour cream. But, use only a full-fat variety for the rich and moist muffins.
Milk: Use whole or 2% fat milk. But do not use fat-free or skimmed milk. Instead of milk, you can also use buttermilk for a slightly tangy flavor.
Blueberries: We can also use frozen berries instead of fresh ones. If using frozen blueberries, do not add them to the flour mixture. Instead, add them to the batter as frozen; do not thaw.
Filling the Muffin Tins: For tall muffin tops, fill the muffin tins almost to the top. This will ensure that the muffins rise well and have nice domed muffin tops.
Standard Size Muffins: Using a regular muffin pan, you can also make 14-15 standard-sized muffins instead of six jumbo blueberry muffins. For the regular-sized muffins, bake them initially for 5 minutes at 425°F (220°C) and then at 350°F (180°C) for 15-18 minutes or until the cake tester inserted in the center comes out clean.
FAQ For Jumbo Blueberry Muffins
While mixing dry ingredients into wet, do not overmix. Overmixing the batter develops gluten, destroys air bubbles, and ruins the fluffy texture. And that results in dry, dense, and hard muffins.
To ensure the light and fluffy muffins, mix dry and wet ingredients until just combined and no more dry flour is visible. Also, measuring the ingredients correctly is essential. Use the kitchen scale for the best results.
Sometimes, even if we use paper liners to make muffins, they still stick to the liners; removing them is hard. To avoid this, grease the paper liners with oil or melted butter before pouring the batter into them. If you add the batter directly into the muffin tins, make sure to grease them well.
More Blueberry Desserts
Recipe Card
Jumbo Blueberry Muffins (Eggless)
Ingredients
- 2½ cups (300g) all-purpose flour
- 2½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (57g) melted butter
- ¼ cup (60ml) oil (any neutral flavored)
- ¾ cup + 2 tablespoon (175g) granulated sugar
- ½ cup + 2 tablespoon (150g) sour cream (or plain yogurt)
- ¾ cup + 2 tablespoon (210ml) milk
- 1½ teaspoon pure vanilla
- 1 cup (150g) blueberries
- Coarse or sparkling sugar to sprinkle (optional)
Instructions
- Preheat the oven to 425°F (220°C). Grease a jumbo 6-count muffin pan with non-stick oil spray and line with large cupcake liners. Lightly grease the liners as well. If you do not have large paper liners, you can generously grease the muffin pan and do not use liners.
- Whisk flour, baking powder, baking soda, and salt in a mixing bowl until well combined. Add blueberries and gently mix into the flour mixture.
- Combine melted butter, oil, sour cream, sugar, and vanilla, and mix until well combined. Now, add milk and mix well.
- Add the flour mixture, in 2-3 parts, to the wet and gently mix until just combined; the batter will be thick. Do not overmix.
- Divide the batter evenly between each muffin cup, filling almost to the top. Sprinkle coarse sugar over the top if you like.
- Bake the muffins for 5 minutes at 425°F (220°C), then, keeping them in the oven, reduce the oven temperature to 350°F (180°C).
- Continue baking for 22-26 minutes or until the cake tester inserted in the center comes out clean. However, every oven is different, so once you reduce the temperature, keep an eye on the oven after 20 minutes of baking.
- Remove the muffins from the oven and let them cool in the pan for 8-10 minutes. Then, transfer them onto a cooling rack and let them cool completely before serving.
Serving and Storing Suggestions
- Blueberry muffins are perfect to have for breakfast. It tastes delicious with some butter spread on it.
- We can also have it as a snack or a dessert post-dinner.
- These muffins stay at room temperature for up to 2 days. If you have leftovers, cover them tightly and place them in the fridge for up to 5 days.
Notes
- Measurements: Use the kitchen scale to measure the ingredients for the best results.
- Sour Cream or Yogurt: Sour cream makes the muffins extra tender and moist. However, you can use plain yogurt instead of sour cream. But, use only a full-fat variety for the rich and moist muffins.
- Milk: Use whole or 2% fat milk. But do not use fat-free or skimmed milk. Instead of milk, you can also use buttermilk for a slightly tangy flavor.
- Blueberries: We can also use frozen berries instead of fresh ones. If using frozen blueberries, add them to the batter as frozen; do not thaw.
- Filling The Muffin Tins: Fill the muffin tins almost to the top for the tall muffin tops. This way, the muffins will rise well and have nice domed muffin tops.
- Standard Size Muffins: Using a regular muffin pan, you can make 14-15 standard-sized muffins instead of six jumbo blueberry muffins. For the regular-sized muffins, bake them initially for 5 minutes at 425°F and then at 350°F for 15-18 minutes or until the cake tester inserted in the center comes out clean.
Thanks for coming! Let me know what you think.