Jumbo Blueberry Muffins with Buttermilk

How to make jumbo blueberry muffins or any other type of sweet bread in an extra large muffin tin. How long it takes to bake and keep moist.

How to Make Jumbo Muffins

We have a homemade blueberry muffin recipe below if you’d like to follow that. Of course you can always buy boxed and just use the larger tin too. Just altering the size makes them “new” in a sense right? If you have ever been to Mimi’s Cafe or another popular breakfast joint you’ve had one of these.

When we have a lot of overripe fruit we’ve made these using our cake mix banana bread recipe too. You can leave as is, which is delicious, or add some crumb topping for muffins too. That gives it a bit more sweetness with some added texture and crunch on top.

Jumbo Muffin Pan

THIS is what makes them different. You could just spray the holes but liners work a bit better so you can lift them out of the pan a few minutes after they are removed. That is one of the tips to keeping them moist. Any muffin can over-bake just by sitting in that hot pan for too long.

1. You’ll want all purpose flour, and need to understand how to measure flour properly so they don’t come out dense.
2. Baking powder
3. Room temperature butter, not melted butter but softened
4. White granulated sugar
5. Eggs
6. Buttermilk – this is how to make it
7. Vanilla extract
8. Frozen or fresh blueberries if you want that add in
9. Large bowl

Basically you can just use this easy muffin recipe as a base, then choose the fruit or chocolate chips to add in at the end.

Jumbo Chocolate Chip Muffins

If you didn’t want fruit at all you could add chips of any kind. I have found peanut butter, butterscotch, mint and white/milk or dark chocolate bits. Dried fruit works well too like our oatmeal raisin muffins which add some texture and fiber in those babies.

How do you make muffins rise higher?

If you want more of a peak at the top instead of round you can increase the temperature to 425 just for the first 5 minutes, then lower it for the remainder. That is how bakeries get them higher than if you were to just cook at the same rate the entire 25 or so minutes.

Remember that ovens will vary a bit. In our new house I don’t know what it’s deal is but it definitely cooks hotter than any other I have had. Knowing that I know to adjust it a bit and check at the minimum amount of time listed. You should always place your tray on the middle rack too, that will make a difference too.

How Long to Bake Jumbo Muffins

With any of our blueberry recipes you always want to add the fresh or frozen blueberries at the very end, and not with your mixer. It’s kinda’ obvious but they are delicate and if you work them too hard all that will happen is they’ll break down into nothingness.

• Preheat oven to 400 degrees. Prepare a 6 cup jumbo muffin pan with jumbo baking liners or spritz holes with nonstick cooking spray.
  • In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a mixing bowl, beat the room temp. butter until creamy, about 5 minutes. Add the sugar, scraping down the sides until the butter and sugar are completely blended and fluffy.
• Mix in the eggs, buttermilk, and vanilla.
  • Add the dry ingredients and stir just until blended. Carefully add the blueberries and gently fold into the batter.
• Divide the batter between 6 muffin cups. Sprinkle the tops with the raw sugar if you’d like to add some texture and sweetness to the top.
• Bake the muffins for about 25 minutes or until a toothpick inserted in the middle returns clean.
  • longer than standard size muffins which are typically closer to 18-22 min.
  • muffin tops take the least amount of time

When done, remove the pan from the oven and on to a wire rack to cool for a few minutes. Then use a large spoon to scoop each one out and on to the rack by themselves to cool. These are super fun, just as our mini muffins are for little hands.

Jumbo Blueberry Muffins with Buttermilk

To the top you can add a crumble if you like. A simple one can be just a sprinkle of cinnamon sugar and a bit of brown sugar. Realize that if you do add that it will brown the top more than if it was plain because it will crystalize a bit.

Super easy to make these like the bakery style muffins you love. You can jump to recipe below and/or print it out as well. This only makes 6 so if you want a larger batch then you could easily fit 2 of these pans in the oven at one time and bake double or triple.

Looking for other blueberry muffin recipes? We have bunches of them made with a variety of other add ins, there’s even a sour cream blueberry muffins one you should try.

• Add some shredded vegetables into the mix with our blueberry zucchini muffins here.
• For some added fiber try blueberry bran muffins for breakfast or a quick on the go snack.
• If you want to use something other than the oven you can “bake” Instant Pot muffins too!

We used to visit a farm near our house and pick a bug bucket of these every summer. It was a great excuse to try new things in the kitchen. Want more of a dessert feel? Make some Costco chocolate muffins this weekend too.

How to save homemade muffins

If you do have leftovers you should make sure they are completely cooled first. Then slide them into a freezer bag in one layer with 1/2 slice of regular bread placed inside. This will keep them nice and moist. Then suck all the air out of the bag and leave on your countertop to enjoy for a few days.

Every time you remove one, make sure to remove all the air again. If you won’t finish them by then you should freeze your bag instead. Mark the date on the outside and they’ll save for a good 3 months this way. To thaw, leave on the counter for a few hours. Then warm one at a time and enjoy months later again.