Sparkling Jumbo Blueberry Muffins.

Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make! 

Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make!  @sallybakeblog

If you saw a photo of these glorious muffins last weekend on my Instagram, I apologize for not posting them sooner!  New Years Eve, going back to work, and a peanut butter-caramel-snickers recipe got in the way.  Sorry? ;)

I put a new muffin pan to good use recently.  I received a nonstick, 6-cup, heavy duty muffin tin for Christmas and couldn’t wait to use it upon returning home.  I made some enormous, over-sized, XXL muffins – the giant kind you see in a bakery with perfectly domed tops and pretty sparkling sugar.

Best-ever Jumbo Blueberry Muffins - soft, fluffy, and bursting with berries!

Today we’re going back to the basics.  A traditional blueberry muffin was the variety of choice to break in my new pan.  But these aren’t your ordinary mediocre-sized breakfast confection.  They are big, bakery-style muffins full of fluffy soft crumbs and rich buttery bites.  Crunchy sugared tops and plump, juicy blueberries.

Go big or go home.  Super large and in charge.

I don’t know about you, but I am always envious of the texture, size, and beauty of the muffins I see in coffee shops, bakeries, and cafes.  I wanted to recreate that same mass appeal in my own kitchen, so I rolled up my sleeves, broke out the flour, and got to work.

Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make!  @sallybakeblog

This muffin batter recipe is something I like to call a “Master Batter.” It is a powerhouse batter – a wonderful starting point for creating your own custom masterpiece muffin. The batter bakes up muffins that are tender and light, but still sturdy enough to hold copious amounts of fresh fruit, chocolate, nuts, spices, etc.

Whatever you like in a basic muffin can be added to today’s master batter recipe. In fact, here is a post I wrote with more ideas! It will make 6 giant bakery size muffins, 15-16 standard size muffins, or 30 mini muffins. Let’s see how my blueberry muffins were born.

Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make!  @sallybakeblog

Not only is today’s recipe a convenient starting point for most muffin varieties, it is an easy starting point as well. The recipe is quite straightforward.  Begin with the familiar dry ingredient suspects:  all-purpose flour, baking powder, ground cinnamon, and salt.  Let’s note the amount of baking powder – 4 teaspoons. Yes, that may seem like a lot for 6 giant muffins, but you need a lot in order to achieve the huge lifted domed muffin top.

As the only leavening ingredient in the recipe, you’ll need all 4 teaspoons of baking powder to create a significant rise against the oil, milk, and eggs in the recipe. I’ve tested with using baking soda, baking powder, or a mixture of both in my muffin recipes over the past year. I prefer baking powder for this recipe. My Sky-High Apple Pie Muffins use 3.5 teaspoons of it. There is no acidic aftertaste from 3-4 teaspoons of baking powder in this recipe or in today’s recipe.

Moving along to the rest of the ingredients. More typical muffin ingredients are present: eggs, oil, milk, sugar, and vanilla extract. Let’s note the oil. I’ve used both butter and oil in my muffin recipes over the past year – depending on the texture and taste for which I am looking. One thing to note: I do not suggest using a lower fat option. See all of my healthier muffin options instead.

Oil gives muffins, cakes, and cupcakes a soft and tender texture.  A more moist consistency than butter. With the cinnamon, vanilla extract, and juicy blueberries, I did not miss the flavor of butter by using oil as the fat in this recipe. Mix the wet ingredients by hand (no mixer needed today!). I made sure the eggs and milk were at room temperature, which allows them to be more easily incorporated with the rest. This does take some planning ahead – I placed the 2 eggs and 1 cup of milk on the counter about 30 minutes before starting the recipe.

You may use any type of milk here, but I prefer to use buttermilk.  Buttermilk will produce the moistest texture. You can use almond milk, 1% milk (or higher milk fat), soy milk. Stay away from fat free milks.

Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make!  @sallybakeblog

Combine the wet and dry ingredients. Do NOT overmix. Tough, hard, and overly chewy muffins will be the result of an overmixed batter.  Fold the wet and dry ingredients together until all the flour is off the bottom of the bowl and you don’t have any big pockets of flour floating around in your batter.  The batter will be VERY thick and somewhat lumpy – that is ok.

Finally, fold in the blueberries. Frozen blueberries work just fine here. Because the batter is so thick, your blueberries will not sink to the bottom of the baked muffin. Thin batters are the culprit of said sinking. Once the wet and dry are evenly incorporated together, fill the muffin tins with every last drop. If using a giant muffin tin, your batter will fill 6 tins. 6 LARGE tins. Fill the tins all the way to the top. I’ve talked about the importance of high filling in my post about creating sky-high muffin tops.

Sprinkle with a little coarse sugar. I found these course sugar sprinkles in the baking aisle of my local grocery store. It gives my muffins their sparkle.  :)

Sparkling Jumbo Blueberry Muffins

Ready, set, bake. 5 minutes at 425F degrees, then about 25 minutes at 375F degrees.  Why the high initial baking temperature?  Setting the oven to a high temperature burst lifts the muffin top up quickly and creates a tall crust. Typically, muffins are baked at 350F – 375F the whole time, but set the oven to 425F initially, then bring back down to 375F.

Now, dig in! The muffins are moist, fluffy, and soft; they quite honestly give any bakery blueberry muffin a run for its money.  You really cannot beat the taste of a homemade muffin or sweet roll over a store-bought or mass produced version.

Jumbo Bakery-Style Blueberry Muffins

Plain and simple, you need this Master Batter recipe in your kitchen.  I began with blueberries and baked two more luscious versions using this master recipe. I can’t wait to share them soon.


Jumbo Blueberry Muffins

Big, bakery-style muffins stuffed with blueberries and topped with a sprinkle of sugar. For 15-16 standard muffins or 30 mini muffins, see notes at the bottom of the recipe. Baking times differ.


  • 3 cups (375g) all-purpose flour (very careful not to overmeasure)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, room temperature preferred
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) milk*
  • 1/2 cup (120ml) canola oil (or vegetable or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups (270g) fresh or frozen blueberries
  • coarse sugar for sprinkling (optional)


  1. Preheat oven to 425F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.
  2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disperse everything together. Set aside.
  3. In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the blueberries.
  4. Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle course sugar, if preferred. Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
  5. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.

Additional Notes:

*Buttermilk is preferred for the moistest texture. 1% or higher milk fat of regular milk would be fine. Almond milk + soy milk are OK too. 

*For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



Muffin science talk. I used 3.5 teaspoons of baking powder and lower fat options in my Sky-High Apple Pie Muffins. They are ultra tall muffins that won’t wreck your diet resolutions.



My Banana Muffins with Cinnamon Chocolate Chip Streusel are cakey, lighter textured, and dessert-like muffins.  I used a mix of baking soda & baking powder for leavening and creamed butter as the fat source. This recipe makes 16 muffins and they do not rise as high as today’s muffins, but are overloaded with buttery taste, texture, and streusel.

Banana Chocolate Chip Muffins with Cinnamon Streusel


Gingerbread Muffins with Sweet Lemon Glaze taste like very dense, individually proportioned flavorful gingerbread.  Butter is melted with molasses and baking soda is used for some lift.  A light and zingy lemon glaze makes these gingerbread muffins taste like dessert.

Gingerbread Muffins with Sweet Lemon Glaze


Enjoy my favorite blueberry muffins!

Big, bakery style Blueberry Muffins. My best-ever blueberry muffin recipe is easy to make!  @sallybakeblog




310 Responses to “Sparkling Jumbo Blueberry Muffins.”

  1. #
    Suzanne Shaddoxposted February 18, 2015 at 1:50 pm

    Thank you so much for sharing your bannana nut muffin recipe. I am still looking for a chocolate-chocolate chip muffin recipe too. One that has a chocolate batter and also has chocolate chips. Do you have something like this that uses your basic recipe?


  2. #
    Talveenposted February 18, 2015 at 9:02 pm

    Hey Sally!!

    Well to start off, YOUR RECIPES ARE THE BEST!!! I’m only 14 (and I love, love, LUV to bake). After stumbling upon your awesome blog, I literally fell in love with all the yummyness (yup, it’s a word now!) on your site. Your recipes are SOOOOO easy to make and they ALWAYS (let me shout that) turn out the way I want them to.

    In other words, thank you for creating this wonderful site.

    P.S. I loved baking your cinnamon rolls, these blueberry muffins, oatmeal choco chip cookies, choco donut holes, super moist carrot cake muffins, skinny funetti milkshake, strawberries n’cream cake, there’s too much to list!!

    P.S.S. I altered this recipe a teeny-weeny bit: I used half whole wheat flour and half all purpose flour. I also cut the sugar down a bit and used 3/4 cup of brown granulated sugar. I had no eggs, so I ended up using flaxseed eggs (1 tbsp ground flaxseed per 3 tbsp of water for 1 egg) for the recipe. The muffins were another success!

    Hope this post wasn’t too long… there’s just too much to say!! :)

    Happy Baking :P


    • Sallyreplied on February 19th, 2015 at 3:25 pm

      Thank you so much Talveen. I loved hearing from you and reading this!


  3. #
    mincepieposted February 19, 2015 at 4:34 am

    Hi Sally,

    Made these yesterday, they taste beatifully! The only issue I had was the temperature, i think it’s too high and the muffins bake too fast. But then maybe it might have something to do with conversion to celscius!
    Thanks fir the recipe xxxxx


  4. #
    Jamieposted February 20, 2015 at 12:41 pm

    These were beautiful…and look quite impressive when placed on the table in a big basket. Your recipes always turn out wonderfully and I really like the sky high muffins.


  5. #
    Sarahposted February 24, 2015 at 3:47 pm

    Made these today for my husband and they turned out perfectly. I’ve never made muffins before and this recipe was so easy!


  6. #
    Helenposted February 25, 2015 at 3:15 pm

    I’ve made these twice now.

    Biggest problem? Keeping them out of the hands of a 4-year-old (and 39-year-old!) while they are still hot!

    These are so great — thank you so much for the amazing recipe!


  7. #
    Heatherposted March 5, 2015 at 6:36 pm

    Hi there, I’ve made these twice now, both times a HUGE hit. I took them to the beach this summer as a breakfast treat, they lasted 2 days. (If that) and another time I used some strawberries and nectarine I had on hand in place of the blueberries. Delicious. Thanks so much for the recipe! Super easy and so good!


  8. #
    Rachel Schneiderposted March 10, 2015 at 5:23 pm

    Hi Sally!, I’ve recently discovered your blog and now it’s my ‘go to’ place for all my favorite food & baked goods. I just made your jumbo blueberry muffins and they came out beautiful. I followed your recipe as is, my only issue is the middle was slightly undercooked but the rest of the muffin was perfect. I had the rack on the middle position, and lowered the 425 temp to 375 after 5 minutes. My total bake time was 31 minutes with the oven preheated for at least 20 minutes. Any suggestions to fix my ‘middle’ dilemma? My family wants a repeat of these giant beautiful blueberry muffins!!


    • Sallyreplied on March 10th, 2015 at 7:21 pm

      Rachel, I think it’s the temperature. Your oven could run hot– which is very normal. Mine does and I adjust it accordingly. How about you do 475 for 5 minutes, then 350 for the remaining time. This should help tremendously! Thanks so much.


  9. #
    Nidhiposted March 12, 2015 at 9:32 pm

    Hi Sally,

    Can I use dried blueberries for the muffins?


    • Sallyreplied on March 13th, 2015 at 8:30 am



  10. #
    Donnaposted March 15, 2015 at 9:45 am

    Sally….JUST made these sparkly gems for brunch this morning….Phenomenal taste, texture (crispy exterior..”Muffin Top”…perfectly moist yet “done” interior ) and superlative height!! The ratio of berries to batter was SPOT-ON….(I used frozen blueberries tossed with a tablespoon each of almond flour and regular flour to counter any potential excess moisture/uncooked middle issues…followed your directions to the letter (mixing just as you instructed with the most gentile hand)….Result?…Perfect Jumbo Bakery Boutique Grade Blueberry Muffins. This….fellow readers is your go-to Blueberry Muffin….I know it is mine!
    Merci from across the pond!


    • Sallyreplied on March 15th, 2015 at 4:46 pm

      Absolutely wonderful to read how much you love these. Thanks Donna!


Leave a Comment