How to make jumbo blueberry muffins with buttermilk or any other type of sweet bread in an extra large muffin tin. How long does it take to bake them in the oven perfectly to keep them moist.
Want to try and make a batch of fun jumbo blueberry muffins, or maybe banana is your liking? It doesn’t matter which you prefer, we will share the trick of making them moist and fluffy every time. Just one of the best muffin recipes we’ve shared on our site. (affiliate links present)
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 bananas 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.
Let’s talk a bit about my favorite things when it comes to baking shall we?
- You really should get a 24 cup muffin pan, or opt for a quicker baking time with mini size.
- I ALWAYS use paper liners and you should too. They make cleanup easier and grab and go breakfasts easy. 😉
- No pan, no problem! You can use stiffer or silicone self standing cups instead!
What size is a jumbo muffin pan?
THIS is what makes them different. The size you want is 2.5″D x 3.88″W x 1.82″H 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.
Jumbo Muffin Ingredients
- You’ll want all purpose flour, and need to understand how to measure flour properly so they don’t come out dense.
- Baking powder
- Room temperature butter, not melted butter but softened
- White granulated sugar
- Eggs should be added at room temperature
- Buttermilk can be made with milk and lemon juice
- Vanilla extract adds a great flavor combo
- Frozen or fresh blueberries if you want that add in
- 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.
What is the difference between a jumbo muffin and a muffin?
The size, that is it. You need to bake larger sizes longer obviously, they have more calories, considered more than 1 serving typically and you will yield fewer in a batch of batter.
For any size muffin tin you can alternatively use silicone cups that will stand upright on a sheet pan and baked in the oven that way. Another substitute is ramekins! Just spray the inside with non stick spray, pour batter in 3/4 of the way full and bake usually with the same cook time.
You likely didn’t spray well enough with baking spray so they would slide out easily. If you don’t have this you will need to line with paper muffin liners so you won’t have this problem in the future.
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
At 400 degrees F you are looking at 25 minutes or so. You do not want to over-bake and dry them out so check often after minute 23 or so. Once the top is golden brown and puffed up it is time to check, not before. With a toothpick it should come out with moist crumbs attached, not dry. With a finger touch in the center and it should immediately spring back.
How to Make Jumbo Muffins with Frozen Blueberries
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. Tossing with a bit of flour too will help them not sink to the bottom.
- 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.
- Toss berries with about 3 tbsp flour to coat and then carefully add 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.
- blueberry 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. How long to bake mini muffins are fun for little hands.
Variations
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 with raisins which add some texture and fiber in those babies.
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 like;
- 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.
Jumbo Blueberry Muffins
Equipment
- 1 muffin tin jumbo
Ingredients
- 2 c all purpose flour, + 3 tbsp to toss with berries
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 c butter, room temperature
- 1 c sugar
- 2 eggs
- 1/2 c buttermilk
- 1 tsp vanilla extract
- 2 c blueberries
Instructions
- Preheat oven to 400 degrees. Prepare a 6 cup jumbo muffin pan with jumbo baking liners spritzed with nonstick cooking spray. In a small bowl, stir 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. To the liquid mixture, add the dry ingredients and stir just until blended. Toss berries with about 3 tbsp flour to coat in a bowl so they don't sink. Carefully add the blueberries and gently fold to mix into the batter.
- Divide the batter between the 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 20 to 25 minutes or until a toothpick inserted in the middle returns clean.
- Cool for 5 minutes on a wire rack before removing the muffins from the pan. Serve the muffins while warm.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best recipe I’ve tried. Believe me, it’s the best – better than any bakery muffins. One comment is that the recipe was confusing about the temperature & time. I baked them at 425 degrees for 5 minutes, reduced it to 375 for 30 mins. & they were perfect.
so glad it was a hit