There’s nothing like a homemade blueberry muffin. And bakery-style blueberry muffins are a triumph any time you get to eat them! Make them jumbo-sized and they are absolutely perfect! This jumbo blueberry muffin recipe is a delicious treat any time you get to make them!
I love bakery-style muffins. You know, those ones you find in coffee shops, the grocery store bakery, and fancy pastry cases? And blueberry muffins are my absolute favorite. Put those together and you’ve got my favorite blueberry muffin recipe. I love them in mini-muffin form, large muffins, with the delicious crumb topping, without the topping, you name it, I love it! And this recipe is the best there is for blueberry muffins. There used to be a fancy restaurant in our town that served these muffins in a bread basket at lunchtime and they were out-of-this-world good. This is the copycat recipe for these delicious, bakery-quality muffins! fins! The next time you are in the mood for blueberry muffins, try this Jumbo Bakery-Style Blueberry Muffins recipe.
This recipe will make around 12 jumbo-sized muffins, or 18-24 standard muffin sizes, depending on how much batter you put in the muffin tins. It would make a TON of mini muffins.
- 3 cups granulated white sugar
- 1 cup melted butter
- 5 eggs
- 5 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 2 teaspoons baking powder (NOT BAKING SODA!)
- 1 1/2 cup half and half
- 1 1/2 cups frozen blueberries
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Recommend Kitchen Tools & Supplies:
- Muffin Pan – Standard Size – This is a standard size muffin pan and it makes 12 at a time. It’s the Wilton brand, and I LOVE mine. It’s so sturdy and well made!
- Jumbo Muffin Pan – These are also Wilton brand. And they come in a set of 2, for a total of 12 jumbo muffins. I adore these pans!
- Paper Muffin Liners – I like paper muffin liners. I have the silicone ones, and to be honest, they are straight up a huge pain to wash and clean, in my opinion. So I opt for paper muffin liners when I need them!
- Paper Baking Cups – These are my favorite kitchen discovery in a long while. They act just like a muffin liner, except you don’t need the pan. This means no washing a muffin pan, which is a giant win in my world! And you can get them in such nice prints and colors! And you can make a BUNCH at one time on a cookie/baking sheet too!
General Kitchen Equipment:
- Oven Mitts – Make sure you have good oven mitts to protect your hands!
- Flat Whisk – I adore this OXO Good Grips Flat Whisk. If I couldn’t have anything else in the kitchen, THIS is the gadget I’d keep. It’s the best whisk I’ve ever had and the flat part of the design is such a game-changer for making things in the pan! I could not recommend this more! This is the only brand I’ve ever had, and I’m a big fan of all the OXO products.
- Baking Sheets – These Nordic Ware natural aluminum commercial baker’s half sheets are my absolute favorite baking sheets I’ve ever owned in my cooking days! They are super heavy-duty, have a great rim around them, and they stay in great shape no matter what you cook on them. And they clean up incredibly easily as well!
- Parchment Paper Sheets – This is parchment paper that’s already cut for you! And it is the size of a half baking sheet pan, which is absolutely perfect!
- Mixing Bowls – These nesting mixing bowls are fabulous. They store easily and the lids come in so, so handy! I adore them and I love the colors!
- Spatula Set – This is the greatest set ever. Not only does it have several handy spatulas, it has a few tiny ones too, to help you get every single scrape out of jars and containers!
- Glass Mixing Bowls – This is a nesting set of glass bowls. I find I can’t have enough glass bowls in my kitchen!
- Electric Hand Mixer – I love my Cuisinart hand mixer. I use it all the time. The best thing is the handy case it comes with to keep all the parts and pieces together!
- Bamboo Spoon Set – I love to use Bamboo spoons for cooking and stirring in the kitchen! They come in so many shapes and sizes that are just perfect for every kitchen job!
- Cooling Rack – These are nice and sturdy cooling racks for all your baking needs!
Preheat the oven to 375*. Oven temperature is important here! It’s low enough these can bake for a while, and high enough to brown the tops of the muffins. This is how you achieve tender jumbo blueberry muffins!
In a medium-sized bowl, combine the dry ingredients of flour, salt, and baking powder. Stir together with a whisk and set aside.
In a separate bowl, (I’d use a large-sized mixing bowl), combine butter and sugar with an electric hand mixer (or wooden spoon) until well blended.
Add in eggs, mixing each one into the batter completely before you add the next egg.
Once all eggs are well combined with your wet ingredients, add in the flour mixture a little at a time until all dry ingredients are incorporated.
Stir in half and half and mix until the entire bowl of batter is well combined.
With a rubber spatula, gently fold in the blueberries so you don’t smash them.
Spoon batter into a lined (or greased) muffin pan or paper baking cups, and divide batter evenly among the cups.
Bake the muffins at 375* for 25-35 minutes (depending on your pan/tin/cup size), until the tops of muffins have a light brown color and the center of your muffins are cooked through.
Let muffins cool slightly on a cooling rack before serving. But do serve them warm. Fresh muffins out of the hot oven are just magical.
Store these jumbo muffins in an airtight container at room temperature for up to 3 days.
If you have leftover muffins, you can microwave them or put them in the oven wrapped in foil to reheat. Either way, remove your liners and wrappers before reheating! If I’m reheating mine in the microwave, I like to wrap them in a lightly moist paper towel to keep them from drying out in the microwave.
These are obviously perfect for breakfast, but I adore them reheated with some coffee for an afternoon snack!
Frequently Asked Questions (FAQs)
You can! I like frozen blueberries for two specific reasons. First, I pretty much always have them on hand, even when it’s not the blueberry season. And second, they tend to be a little smaller than regular fresh blueberries you get in the produce department. I think this recipe works best with the smaller blueberries. It’s completely up to you though! The only thing I would avoid is dried blueberries. They would take in some of the moisture of the batter and the muffins would be very dry.
I wouldn’t suggest going overboard on the blueberry additions. These muffins have the perfect amount. Fresh and juicy blueberries are just that… juicy! If you added much more, the batter will be too wet and gooey from all of the excess liquid the extra blueberries bring with them. And you’ll have a hard time getting your muffins cooked all the way through before the tops of the muffins burn.
You can! I love love, love vanilla, and vanilla extract. So if you want a little vanilla flavoring, feel free to add a teaspoon or even two to this recipe. But, I’d suggest you try these muffins first. They have a great flavor all on their own and truly don’t need the vanilla extract. They have such a delightful butter flavor, that you won’t even need, or miss the vanilla extract! Trust me!
You definitely could! I have never done that before, but I would bet it would be awesome! I’d be careful about adding too much lemon juice though. Too much extra liquid and you’ll throw off the wet/dry ingredient ratio and that will make for some really soggy muffins, and that’s tragic!
I love that too! I haven’t tried it with this particular recipe, but I’m sure it would be magical! Here’s a recipe I love from Sugar Spun Run for her Streusel topping! You could also add some coarse sugar on top. I do love a nice crunchy sugary muffin top!
If you don’t have any half and half on hand, you can use milk. You won’t get the exact same richness, but it will be close. If you have milk and heavy cream on hand, you can make your own! For every cup of half and half you need, use 3/4 cup milk and 1/4 cup heavy cream, and it’ll be nearly an exact substitute!
Do you love blueberry recipes as much as I Do? Here are a few other delightful blueberry recipes that I love!
- Blueberry Corn Muffins – From the Pioneer Woman
- Fluffiest Blueberry Pancakes – From Pinch of Yum
- Blueberry Cookies – From Justine Snacks
Wrap Up – Jumbo Bakery-Style Blueberry Muffins
Delicious blueberry muffins are always welcome in my world! And these are the best muffins you’ll eat and truly, are one of my favorite recipes. This recipe is filled with simple ingredients that you probably already have on hand. And if not, add them to the grocery list and make these for the first time as soon as you can! They are a delight! Happy Baking and as always, just keep shuffling!
Jumbo Blueberry Muffin Recipe
- 1 Jumbo Muffin Tin (or 2 standard sized muffin pans)
- 12 Jumbo Muffin Tin Liners
- 2 Oven Mitts
- 1 Flat Whisk
- 1 baking sheet
- 2 mixing bowls
- 1 Wooden Spoon
- 1 Rubber Spatula
- 1 Electric Mixer
- 1 Cooling Rack
- 3 cups white sugar
- 1 cup butter Melted
- 5 eggs
- 5½ cups all-purpose flour
- 1½ teaspoons salt
- 2 teaspoons baking powder
- 1½ cups half and half
- 1½ cups frozen blueberries
- Preheat the oven to 375*. Oven temperature is important here! It's low enough these can bake for a while, and high enough to brown the tops of the muffins. This is how you achieve tender jumbo blueberry muffins!
- In a medium-sized bowl, combine the dry ingredients of flour, salt, and baking powder. Stir together with a whisk and set aside.5½ cups all-purpose flour, 1½ teaspoons salt, 2 teaspoons baking powder
- In a separate bowl, (I'd use a large-sized mixing bowl), combine butter and sugar with an electric hand mixer (or wooden spoon) until well blended.3 cups white sugar, 1 cup butter
- Add in eggs, mixing each one into the batter completely before you add the next egg.5 eggs
- Once all eggs are well combined with your wet ingredients, add in the flour mixture a little at a time until all dry ingredients are incorporated.5½ cups all-purpose flour, 1½ teaspoons salt, 2 teaspoons baking powder
- Stir in half and half and mix until the entire bowl of batter is well combined.1½ cups half and half
- With a rubber spatula, gently fold in the blueberries so you don't smash them.1½ cups frozen blueberries
- Spoon batter into a lined (or greased) muffin pan or paper baking cups, and divide batter evenly among the cups.
- Bake the muffins at 375* for 25-35 minutes (depending on your pan/tin/cup size), until the tops of muffins have a light brown color and the center of your muffins are cooked through.
- Let muffins cool slightly on a cooling rack before serving. But do serve them warm! They are delicious!
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