Jumbo bakery style blueberry muffins are a great example of comfort food for breakfast or brunch. A super moist large muffin also makes a nice snack whenever you want something sweet. Try this easy jumbo muffin recipe and taste just how incredible freshly made muffins can be. You can use fresh or frozen blueberries for these homemade blueberry muffins.
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You only need 8 different ingredients to make homemade blueberry muffins. For those times when a regular muffin isn’t enough and you want something more satisfying, this recipe is just perfect!
Jumbo Muffin Recipe Ingredients
You can use fresh or frozen blueberries to make jumbo bakery style blueberry muffins. You will also need all-purpose flour, sugar, baking powder, salt, egg, milk, and oil.
If you want to use frozen blueberries then just make sure you give them ample time to thaw out before you start making the muffins. That way you can discard any water that appears as they thaw out.
Another idea is dehydrated blueberries but you would need to rehydrate them first else they will absorb moisture and your super moist large muffin won’t be super moist anymore!
How to Make Jumbo Bakery Style Blueberry Muffins
The first step in making homemade blueberry muffins is to mix the flour, sugar, salt, and baking powder in a bowl. In another bowl you can whisk the egg and then mix in the milk and oil.
Next add the egg mixture to the dry mixture and then add about three-quarters of the berries. Stir carefully, taking care not to over-mix. Divide the batter between 6 jumbo muffin cups and add a few blueberries on top of each one and press them down.
Sprinkle coarse sugar over each one (this is optional though) then bake until golden. They’re done when you press the top and it bounces back. Let them cool in the pan for a few minutes and then on a wire rack.
By now, as you can imagine, the jumbo bakery style blueberry muffins will smell incredible. So make yourself a coffee and get ready for an amazing snack. A large muffin is even better if you eat it still a little warm from the oven.
History of Muffins
You might be curious about the origin of your favourite sweet treat with fresh or frozen blueberries. Recipes like jumbo bakery style blueberry muffins have been around in some form for a long time. Actually, muffins date back hundreds of years. The first known printing of the word ‘muffin’ was in an early 1700s cookbook.
Early muffins were of course different from modern jumbo bakery style blueberry muffins. They were similar to bread and made (in individual portions) from whichever bread dough was available.
Have You Seen the Muffin Man?
They got even more popular during the 1800s when muffin men wandered the streets ringing a bell. The bell-ringing was banned by parliament in the 1840s when too many people complained about it. But muffins themselves have gone from strength to strength and are now one of the most popular items at pretty much any bakery, coffee shop or breakfast café.
Jumbo Muffin Recipe FAQs
You can definitely make these another size if you prefer. Instead of 6 jumbo muffins you can make 36 mini muffins or 12 regular ones. The mini ones will have a shorter cooking time so check on them after about 6 minutes or so.
Although these are delicious still slightly warm from the oven, with their super moist texture and juicy fresh or frozen blueberries, they will be good for a few days. Keep them for up to 4 days in a sealed container on the countertop. You can also wrap the homemade blueberry muffins individually and freeze them for up to 2 months.
I adore blueberries in everything from blueberry cheesecake ice cream to jumbo bakery style blueberry muffins. But the recipe is wide open to variations, so you might like to try another type of berry. Blackberries would be nice or you could try chopped strawberries or raspberries.
The same applies if frozen. You can use fresh or frozen blueberries or another kind of berry but thaw them completely first because they release water (from the ice) as they thaw out which you need to discard.
Jumbo Bakery Style Blueberry Muffins Recipe
Jumbo Bakery Style Blueberry Muffins
Ingredients
- 2 Cups all purpose flour
- 1/2 Cup sugar
- 1 Tablespoon baking powder
- 1/2 Teaspoon salt
- 1 egg
- 1 Cup milk
- 1/2 Cup oil
- 2 Cups blueberries fresh or thawed frozen, divided 1 ½ cups for baking, ½ cup for topping
- coarse sugar Optional garnish
Instructions
- Preheat the oven to 400 degrees F. Grease 6 jumbo muffin pan cups. If you want to use liners, you may.
- In a large bowl, mix flour, sugar, baking powder, and salt. Use a whisk or fork to make sure they are mixed well – at least 30 seconds.
- In a small bowl, beat the egg then stir in milk and oil using a whisk or fork.
- Add the egg mixture and 1 ½ cups of blueberries to the flour mixture. Gently stir with a mixing spoon or spatula until the flour is just moistened. Don’t over mix.
- Spoon the batter into muffin pan cups. Then top each cup of batter with a few blueberries, gently pressing them in a bit. This will allow your muffins to have blueberries in each bite and look nice on top after being baked!
- Sprinkle coarse sugar on top for extra flavour and texture, bake for 15 to 20 minutes until risen and golden. If you are not sure whether the muffins are baked, the top should bounce back when pressed.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This jumbo muffin recipe is quick and easy, and only calls for 8 ingredients. Each large muffin should be moist and tender, boasting the wonderful fruity flavour of blueberries in every bite.
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Bella Bucchiotti
Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.
These look amazing! Will be picking up some berries to try this one
Made these this morning & they came out as lovely & fluffy as mentioned.
Thanks for sharing the recipe.