I love a bakery style jumbo muffin. These muffins use wild frozen blueberries which are smaller and have a lower water content and make the muffins less heavy and water laden during the baking process. They are easy to find in the freezer section of the grocery store and work perfectly in this recipe. You may have to invest in a jumbo muffin tin, but if you enjoy these large muffins, you will get plenty of use from them.

Love these bakery style muffins with wild blueberries

Yield: 6 jumbo muffins


  • 3 cups flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 2/3 cup neutral vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1/3 cup sour cream
  • 1 cup buttermilk
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups frozen wild blueberries


Preheat oven to 425°F. Generously grease a jumbo 6-count muffin pan with nonstick spray or line with muffin liners. Set aside.

Whisk the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl and set aside.

In a 6 cup measuring cup or bowl, whisk together oil, sugar, eggs, buttermilk and sour cream until well incorporated and smooth. together until combined. Pour wet ingredients into dry ingredients and fold together with a wooden spoon until well combined with no lumps. Your mixture will be thick. Next fold in blueberries into the batter without over mixing.

Divide batter between each muffin cup, filling all the way to the top. Bake muffins at 425°F for 7 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 375 and continue to bake for about 20 minutes or until the tops are lightly golden brown and centers are set using the toothpick method to test doneness (when inserted it should come out clean)

Allow to cool for 10 minutes on a rack, then invert onto a plate before serving and enjoy!

*these muffins hold well covered for a couple of days or delicious frozen if wrapped in a freezer ziplock for a couple of months