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Jumbo Bakery Style Blueberry Muffins

Jumbo Bakery Style Blueberry Muffins

  • Author: Nicole Nared-Washington from Brown Sugar Food Blog
  • Total Time: 35 mins
  • Yield: 12 1x


These Jumbo Bakery Style Blueberry Muffins will make you grateful that breakfast exists. These Blueberry Muffins are full of delicious and plump blueberries and will leave your home smelling like a bakery!


  • 2 ¼ c. sugar
  • ½ c. vegetable oil
  • 1 stick butter, melted
  • 4 large eggs
  • 1 tbsp. Vanilla extract
  • ¼ tsp. Lemon extract (optional)
  • 4 c. flour
  • 1 tbsp. Baking powder
  • ¼ tsp. Baking soda
  • ½ tsp. Salt
  • 1 c. buttermilk
  • ½ c. sour cream
  • 2 ½ c. fresh blueberries


  1. Preheat oven to 400 Degrees. Line Jumbo Muffin pan with muffin liners. For standard muffins, line with 12 muffin liners.
  2. In a large bowl, mix together the oil, melted butter, and sugar. Next, add the eggs in the batter one a time stirring after each egg as well as the vanilla and lemon extract. Slowly add the flour one cup at a time as well as the baking powder, soda, and salt. Slowly pour in the buttermilk and sour cream. Using a rubber spatula, fold in the blueberries.
  3. Use a large ice cream scoop and scoop two scoops of the batter in the muffin tins. Sprinkle about ½ tbsp.of coarse white sugar (or regular sugar) on top of the muffin batter. Bake for 20-25 minutes or until toothpick is inserted and come out clean. For standard muffins bake 15-20 minutes. Allow to cool and serve.
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Category: Breakfast