If you're looking for delicious blueberry muffins, look no further. These jumbo bakery-style blueberry muffins are a huge favorite here. I'm a huge fan of blueberries in my baked goods, and these oversized muffins are packed with two full cups of fresh blueberries, with a buttery cinnamon-nutmeg sugar topping that makes them taste like they came straight from a bakery.
Incredibly Delicious Jumbo Bakery-Style Blueberry Muffins
If I had to use one word to describe these muffins it would be, delicious. They are packed with fresh and juicy blueberries and the muffin batter is moist and fluffy.
The trick to making these muffins fluffy is to not overbeat the muffin mix. If it is overbeaten the muffins will come out dense and not moist at all.
Large or Regular Blueberry Muffins
When I made these muffins, I used a jumbo muffin pan and used jumbo muffin liners. This recipe can be easily doubled to make 12 large muffins and 24 regular sized muffins using regular-sized muffin pans. I personally like bakery-style muffins so I go big!
If you love a big bakery muffin, my Bakery-Style Chocolate Chip Muffins are another one to try.
Overloaded with Blueberries
If you're not a lover of overloaded blueberry muffins you can decrease the amount of blueberries that you put in the mix.
This recipe calls for 2 cups (1 pint) of blueberries, but you can drop it to 1 ½ cups. You can also reduce the mashed blueberries from ¾ cup down to ¼ cup, and they would still be absolutely delicious!
📖 Recipe
Jumbo Bakery-Style Blueberry Muffins
Equipment
- Jumbo Muffin Pan
Ingredients
- ½ cup butter - softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 cups flour
- ½ cup milk
- 2 cups fresh blueberries - ¾ cup mashed
Instructions
- Preheat oven to 375°F
- Cream together the softened butter and sugar.
- Add in 1 egg at a time and mix.
- Mix in the baking powder and salt.
- Alternating between flour and milk, add into mixture until just combined. Mixing this by hand is a better way to ensure that you don't overbeat the mix.
- Gently stir in the mashed berries and then gently mix in the remaining berries.
- In a small bowl, mix together sugar, cinnamon, and nutmeg.
- Fill lined muffin tins to the top and sprinkle with topping mixture.
- Bake for about 25 minutes or until golden brown.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
These look so delicious! My family will love these!
Great post. I love blueberries.
This recipe is confusing in one place it list an ingredient as baking powder in another place it tells you to add the baking soda Which one is it. Also it tells youth add the vanilla but doesn’t say how much vanilla. Ingredients that are not listed or listed in correctly can be confusing to someone that is not an experienced cook. Please update and correct this recipe.
Hi Susan,
I have updated the recipe. I'm not sure how I mixed that up, my apologies!
Great muffin recipe. My husband would have me making them every day.
Thank you!
Great muffin recipe. My husband would have me making them every day.
Thank you!
So happy to hear that!! 🙂
Making them for my lil girls teachers. They look great!
Can you use frozen blueberries instead of fresh?
Absolutely! Just toss them in frozen.
Do the mashed blueberries get taken out of the 2 cups whole or are they separate? For a Total of 2 3/4 cups blueberries.
Hi Rhonda! Thanks for reaching out. It is a total of 2 cups blueberries with a 3/4 cup of those mashed. 🙂
This is my GO TO blueberry muffin recipe! Absolutely delicious everytime!
Thank you Macy! I'm happy to hear you love it!