Buttermilk Blueberry Jumbo Muffins
These big, tall buttermilk blueberry muffins bake up with a crisp golden top and a soft, tender crumb. The batter is simple to stir together, and a high-heat start gives them that classic domed bakery look.
If you crave a muffin that actually tastes like the ones from the glass case, this is the recipe you want.
What Makes These Jumbo Muffins So Good
Buttermilk is the quiet MVP here. It tenderizes the crumb and gives the muffins a subtle tang that keeps them from tasting flatly sweet.
I use a hot oven burst for the first few minutes to force the tops to rise and dome dramatically. Then the temperature drops so the centers bake through without drying out. The result is a muffin that feels special but comes together in under an hour with one bowl and a whisk.
Ingredients
- 2 ½ cups (315g) all-purpose flour: spooned and leveled, never scooped
- 1 tbsp baking powder: makes them rise high
- ½ tsp baking soda: to balance the buttermilk acidity
- ½ tsp salt
- 1 cup (200g) granulated sugar: plus more for sprinkling
- 2 large eggs: at room temperature
- 1 cup (240ml) buttermilk: room temp is best, or see substitutions
- ½ cup (113g) unsalted butter: melted and slightly cooled
- 2 tsp vanilla extract
- 1 ½ cups (200g) fresh blueberries: rinsed and patted dry
- Coarse sugar: for the tops
Variations / Substitutions
- Frozen blueberries: use them straight from the freezer, do not thaw. Toss with a teaspoon of flour before folding in to keep them from sinking.
- Other berries: raspberries, blackberries, or halved strawberries all work. Decrease the amount slightly if the berries release more juice.
- No buttermilk: Stir 1 tbsp lemon juice or white vinegar into 1 cup of milk and let it sit 10 minutes.
- Dairy-free: swap the buttermilk for a plant-based milk plus the same acid trick, and use melted coconut oil instead of butter.
- Whole grain touch: replace up to ½ cup of the flour with whole wheat flour for a nuttier taste.
If these fruit-packed muffins are your speed, you will probably love a batch of Banana Nut Jumbo Muffins next.
How to Make Buttermilk Blueberry Jumbo Muffins
Step 1: Whisk the Dry Ingredients
In a large mixing bowl, whisk together the 2 ½ cups flour, 1 tbsp baking powder, ½ tsp baking soda, ½ tsp salt, and 1 cup granulated sugar until evenly combined. This step distributes the leaveners so you get an even rise in every muffin.
The mixture should look uniform with no clumps of baking powder hiding anywhere.
Step 2: Blend the Wet Mixture
In a separate medium bowl or a large liquid measuring cup, whisk the 2 eggs, 1 cup buttermilk, ½ cup melted butter, and 2 tsp vanilla until smooth. Make sure the butter has cooled a bit so it does not scramble the eggs.
The liquid will be thick and pale yellow, smelling sweet and buttery.
Step 3: Fold Everything Together
Pour the wet mixture into the dry ingredients and stir with a spatula just until no dry streaks remain. The batter will be lumpy and thick. Stop stirring before it looks completely smooth.
Gently fold in the 1 ½ cups blueberries with as few strokes as possible. Overmixing at either stage builds gluten and leads to tough, tunneled muffins.
Step 4: Fill the Jumbo Pan
Place a 6-cup jumbo muffin pan on your work surface and lightly grease the cups and the flat top surface of the pan with butter or nonstick spray. Divide the batter evenly among the cups, filling each one all the way to the top. The cups will be very full, which is what pushes the batter upward into a tall dome.
Sprinkle a generous pinch of coarse sugar over each mound of batter. This step is simple but gives the finished muffin a crackly, crunchy top.
Step 5: Bake and Cool the Muffins
Slide the pan onto the middle rack of a 425°F (220°C) preheated oven. Immediately reduce the temperature to 375°F (190°C). Bake for 22 to 25 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs. The high initial heat forces the dome to rise fast, and the lower finish cooks the interior gently.
Let the muffins cool in the pan for 5 minutes, then carefully run a small knife around the edges and lift them onto a wire rack. Serve them warm while the tops are still lightly crisp.
How to Get That Bakery-Style Dome
- Let the batter rest: After filling the cups, let the pan sit on the counter for 10 minutes while the oven finishes preheating. This hydrates the flour and can lead to a taller rise.
- Grease the pan top: Muffins that rise above the cup will stick if the flat rim is not coated. Butter or spray the entire top surface of the pan.
- Do not open the door early: The high-heat start is critical. Keep the oven closed for the first 15 minutes of baking.
- Test for doneness at the center: Jumbo muffins can look done on the outside while still wet inside. Trust the toothpick, not just color.
Bake times will vary slightly by pan material.
| Pan Type | Temperature | Bake Time |
|---|---|---|
| Dark nonstick | 425°F start, 375°F finish | 20 to 22 mins |
| Light aluminum | 425°F start, 375°F finish | 22 to 25 mins |
| Regular muffin pan (12-cup) | 425°F start, 350°F finish | 16 to 18 mins |
How to Keep Jumbo Muffins Fresh
- Room temperature: Store cooled muffins in an airtight container at room temperature for up to 3 days. A paper towel tucked inside the container helps absorb excess moisture.
- Freezing: Wrap each muffin individually and freeze for up to 2 months. Thaw at room temperature or warm gently in the microwave.
- Reheating: A quick 20-second warmup in the microwave or a few minutes in a 300°F (150°C) oven brings back the fresh-baked softness.
Frequently Asked Questions
Can I add lemon zest?
Yes, stir 1 packed teaspoon of finely grated lemon zest into the wet ingredients. It brightens the blueberries without overpowering them.
Why did my muffin tops stick to the pan?
The batter tends to rise over the cup edge and cling to the flat rim. Before filling the pan, generously butter or spray the entire top surface, not just the cavities.
Can I use oil instead of butter?
You can, but the flavor will be less rich. Use ½ cup of a neutral oil like avocado oil, or melted coconut oil for a light nuttiness.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a good quality 1-to-1 gluten-free baking flour blend. The texture will be slightly more tender but still rise well.
Buttermilk Blueberry Jumbo Muffins Recipe
Ingredients
Method
- Whisk the flour, baking powder, baking soda, salt, and sugar in a large bowl.
- In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla until smooth.
- Pour the wet mixture into the dry and stir with a spatula just until combined. Fold in the blueberries gently.
- Grease a 6-cup jumbo muffin pan, including the top surface. Fill each cup to the top with batter and sprinkle with coarse sugar.
- Bake in a 425°F (220°C) oven, then immediately lower the temperature to 375°F (190°C). Bake 22-25 minutes until a toothpick comes out with moist crumbs. Cool in the pan 5 minutes, then transfer to a rack.
