Jumbo Blueberry Muffins are here to satisfy your cravings for giant, bakery-style muffins bursting with fresh blueberries! These beauties are super simple to make at home, requiring no fancy ingredients or complicated techniques.
Just mix, bake, and enjoy these tender and flavorful muffins loaded with plump, juicy blueberries in every bite.
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Why You'll Love This Recipe
They're perfect for a weekend brunch, after-school snack, or a delightful grab-and-go breakfast. So ditch the store-bought muffins and impress your family and friends with these homemade Jumbo Blueberry Muffins!
- Jumbo Size: These muffins are generously sized, perfect for a satisfying breakfast or snack.
- Fresh Blueberries: Fresh blueberries add wonderful flavor and texture to the muffins.
- Easy to Make: This muffin recipe is super easy to make!
- Perfectly Balanced: Not too sweet nor too tart, creating a delightful flavor profile.
Ingredients Overview
This recipe relies on a handful of pantry staples and features the vibrant flavor of fresh blueberries:
- All-Purpose Flour: Provides the base for the muffin structure.
- Granulated Sugar: Sweetens the muffins and helps create a tender crumb.
- Baking Powder and Baking Soda: Leavening agents that help the muffins rise.
- Eggs: Bind the ingredients together and contribute to the muffins' richness.
- Almond Milk: Adds moisture to the batter.
- Vegetable Oil: Creates a tender and flavorful crumb that stays tender and moist.
- Fresh Blueberries: The star of the show! Fresh blueberries add bursts of sweet and tart flavor.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make These Blueberry Muffins
Making these Jumbo Blueberry Muffins is a breeze! First, you'll whisk together the dry ingredients in one bowl and the wet ingredients in another.
Then, you'll simply combine them, taking care not to overmix. Once the fresh blueberries are folded in, the batter is divided amongst a jumbo muffin tin and baked until golden brown and a toothpick inserted in the center comes out clean.
Enjoy warm, fluffy muffins bursting with blueberry goodness!
Mix The Muffin Batter
- Preheat the oven to 375 F. Place Jumbo muffin liners in a 6 cavity Jumbo muffin pan. You can use this recipe to make 12 standard size muffins instead also.
- Whisk the vegetable oil, egg, non dairy milk, lemon zest, and vanilla in a large mixing bowl.
- Add the flour, sugar, salt, and baking powder to the egg and oil Blend with a spatula, but don't over mix.
Pro Tip: You can actually use any kind of milk, plant based or regular milk. I originally made these muffins for my lactose intolerant dad.
Add The Fresh Blueberries
- Rinse the blueberries and shake excess water off using a colander. The best berries are fresh, firm ones. Add the blueberries to the bowl of batter.
Fold The Blueberries Into The Batter
- Gently fold in the washed and drained fresh blueberries into the thick batter. Carefully fold so that the berries don't smash and bleed.
Fill The Jumbo Muffin Cups And Bake
- Fill each muffin cup ¾ full. You will get 6 Jumbo muffins with this recipe.
- Bake muffins in preheated oven for 25 to 30 minutes, or until lightly golden brown and a tooth pick comes out clean when stuck in the middle of a muffin.
- Transfer to a cooling rack, and let cool for 15 minutes before removing from muffin tin. Drizzle with icing glaze, dust with powdered sugar, or leave as they are.
Serving Suggestions
Enjoy your Jumbo Blueberry Muffins warm or at room temperature for a delightful breakfast or afternoon pick-me-up.
Pair them with a steaming cup of coffee or tea for a satisfying start to your day, or serve them alongside a yogurt parfait and fresh fruit for a well-rounded brunch.
They're also perfect for a sweet after-school snack or a treat for a weekend potluck!
Related Recipes
- Lemon Poppyseed Scones
- Banana Bread with Self Rising Flour
- Irish Soda Bread with Raisins
- Easy Orange Muffins
- Pumpkin Scones with Maple Glaze
Substitutions and Variations
Here are a few delicious substitutions you could make when making these muffins.
- Frozen Blueberries: If fresh blueberries are not available, you can substitute frozen blueberries. Do not thaw them before adding them to the batter, but be aware they may increase the baking time slightly.
- Orange Zest: For a bright citrus twist, add 1 teaspoon of orange zest to the batter.
- Vanilla Yogurt: Substitute ½ cup of plain vanilla yogurt for ½ cup of milk for a slightly tangier flavor and added moisture.
Tips for Success
- Don't Over-mix: Overmixing the batter can result in tough muffins. Mix the batter until just combined, then stop.
- Fresh is Best: While frozen blueberries can be substituted, fresh blueberries will yield the best flavor and texture.
- Fill the Muffin Cups: Fill the muffin cups almost all the way to the top for a bakery-style jumbo muffin.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making dairy free blueberry muffin recipe.
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- Jumbo Muffin Tin
- Jumbo Muffin papers
Storage Options
- Jumbo Blueberry Muffins can be stored at room temperature in an airtight container for up to 2 days.
- They can also be frozen for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Yes, you can. You'll get 12 standard size muffins with this recipe.
This batter is pretty sticky and you shouldn't have that problem. Generally, to prevent blueberries from sinking in batter though, you toss the blueberries in a little flour to coat them. That coating helps the blueberries suspend in the batter.
No, what's great is that this is a one-bowl muffin recipe! Just stir by hand!
The best way to tell if your jumbo muffins are done is to insert a toothpick into the center of one. If the toothpick comes out clean, the muffins are done. You can also gently press the tops of the muffins - they should spring back slightly if cooked through.
More Bread Recipes
- Bread Machine Cinnamon Swirl Bread
- Bread Maker Banana Bread
- Bread Machine Cheese Bread
- Bread Machine Zucchini Bread
Get the Recipe!
Jumbo Blueberry Muffins
Equipment
- Jumbo Muffin Tin
- Jumbo Muffin Papers
Ingredients
- ⅓ cup vegetable oil
- 1 egg
- ½ cup non dairy milk or any milk
- 1 teaspoon lemon zest freshly zested
- 1½ teaspoon vanilla extract
- 1½ cup flour
- ¾ cup sugar
- ⅓ teaspoon salt
- 2 teaspoon baking powder
- 1 cup blueberries fresh and firm, rinsed and shaken dry
Instructions
- Preheat the oven to 375 F. Place Jumbo muffin liners in a 6 cavity Jumbo muffin pan. You can use this recipe to make 12 standard size muffins instead also.
- Whisk the vegetable oil, egg, non dairy milk, lemon zest, and vanilla in a large mixing bowl.⅓ cup vegetable oil, 1 egg, ½ cup non dairy milk, 1 teaspoon lemon zest, 1½ teaspoon vanilla extract
- Add the flour, sugar, salt, and baking powder to the egg and oil Blend with a spatula, but don't over mix.1½ cup flour, ¾ cup sugar, ⅓ teaspoon salt, 2 teaspoon baking powder
- Rinse the blueberries and shake excess water off using a colander. The best berries are fresh, firm ones. Add the blueberries to the bowl of batter.1 cup blueberries
- Gently fold in the washed and drained fresh blueberries into the thick batter. Carefully fold so that the berries don't smash and bleed.
- Fill each muffin cup ¾ full. You will get 6 Jumbo muffins, 8 Large muffins, or 12 standard size muffins with this recipe.
- Bake muffins in preheated oven for 25 to 30 minutes, or until lightly golden brown and a tooth pick comes out clean when stuck in the middle of a muffin.
- Transfer to a cooling rack, and let cool for 15 minutes before removing from muffin tin. Drizzle with icing glaze, dust with powdered sugar, or leave as they are.
Notes
- Instead of 6 Jumbo muffins, you can make 12 standard size muffins.
- Only fill muffin cavities ⅔ full.
- Don't over mix the batter, mix just until only a few flour streaks show, then fold in the blueberries.
- While this recipe is a dairy free muffin recipe, you can use regular milk.
