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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make! 

Jumbo Blueberry Muffins

Print Recipe

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




348 Responses to “Sparkling Jumbo Blueberry Muffins.”

  1. #
    Saraposted July 2, 2015 at 3:57 am

    I became in love with your blog, and i tried this muffin yesterday… i was nervous cuz i was making for my guest and i NEVER made a muffin before… at last, it turns out to be amazing!!!! It came out perfectly!! Somehow i ran out of white sugar,so i used brown sugar…. it was ok, and not to sweet….i’m definitely trying it again.. thanks for the recipe ^^


  2. #
    Jujuposted July 2, 2015 at 1:33 pm

    Hi Sally! Thank you for sharing the wonderful recipe. The muffins turned out lighter and less sugary than the store bought! It’s now my favorite blueberry muffin recipe!!


  3. #
    Jonathan Karlposted July 8, 2015 at 10:14 pm

    Will olive oil work for this recipe??? 


    • Maria McDormanreplied on July 11th, 2015 at 12:18 am

      It may have a funky olive oil taste but you could try it!


  4. #
    Alyssaposted July 10, 2015 at 7:16 pm

    Just made the blueberry muffins, I haven’t tasted them yet but they look delish! I have to ask, what is your secret to getting them so golden? Mine are pale in comparison…
    I used almond milk and coconut oil, could this be why? 
    Thanks so much!


    • Sallyreplied on July 11th, 2015 at 9:49 am

      What might work is during the last few minutes of bake time, moving up the oven rack to “toast” the tops.


  5. #
    Maria McDormanposted July 11, 2015 at 12:13 am

    Thanks for this recipe. In my first attempt, I used regular milk instead of buttermilk, forgot the cinnamon and coarse sugar. Batter was SOOOOOO thick, I think I forgot another liquid too. Was very careful this time. Batter was looser and poofed impressively during the first 5 mins of baking. Watching through the oven window excitedly. Thanks!!


  6. #
    Yolanda Clantonposted July 13, 2015 at 3:08 pm

    I just wanted to thank you for this recipe. I am pretty sceptical of using on line recipes. They are usually gailures. Not this one. Very successful. I had been given a huge tub of fresh blueberries. I automatically knew that I wanted to make muffins, bakery style muffins. They came out perfect. I didnt have the sugar so I substituted crumble. They wete delicious! I only have one site that I trust to use their recipes, now I have two. I wish I could submit pictures to show you. Thanks again.


  7. #
    Angelposted July 19, 2015 at 6:06 pm

    I followed the recipe to a T but found the batter was more like cookie dough than batter, and the resulting muffin was a little on the dry side.  I went back and re-read the recipe to make sure I didn’t overlook anything, and after reading how these turned out wonderfully for so many others I am confused as to why mine were not so.   


  8. #
    Sarahposted July 27, 2015 at 7:42 am

    I made these over the weekend and they are (uhhh, were….) delicious!!!  I made my own buttermilk per your suggestion and used coconut oil.  They are yummy…thank you so much for the recipe.  P.S., I love how “sky high” they get, with absolutely no acidic aftertaste.  :-))  I’m going to make them again with raspberries and  almond milk.  Happy baking!


  9. #
    Morganposted July 31, 2015 at 5:45 am

    Hi Sally!

    I was wondering if I need to make any adjustments to the recipe in consideration of the altitude I live at. I’m on a mountain at 5500 feet. Thanks in advance!


    • Sallyreplied on July 31st, 2015 at 8:55 am

      Morgan, here is a handy page high altitude readers use. They find it helpful, especially with muffins, cookies, and cakes:


  10. #
    Queenaeposted August 3, 2015 at 3:09 pm

    Hi, I’m preparing these right now!! But its just my daughter and I. You say it freezes well, do you mean the batter? Or bake all the batter and freeze the muffins? I’m inexperienced on preserving baked goods in freezer, please advise! Thanks


    • Sallyreplied on August 3rd, 2015 at 3:47 pm

      Baked muffins freeze well– warm them up in the microwave to heat up before enjoying.


  11. #
    Taylorposted August 3, 2015 at 7:58 pm

    Wonderful traditional muffin recipe! Made my muffins with buttermilk and they were light and rose very well! However, the bake time is off. My first batch I put in for 5 minutes at 425, then 20 at 375 and they were still burnt on the bottom and slightly dry. Second batch I reduced bake time further at 375 and the muffins came out delightful. 


  12. #
    Kellyposted August 4, 2015 at 10:22 pm

    Dear Sally,

    I was so happy with how your blueberry muffin recipe turned out! I’m still an amateur, but have tried our a few different recipes and yours turned out, by far, the best, thanks. I will try some of your other ideas out. :)


  13. #
    Soniaposted August 6, 2015 at 12:31 pm

    I’ve never tried baked goods with blueberries before. Do the blueberries still taste as sweet as they do when eaten fresh? Thanks!


  14. #
    Bethany Gposted August 28, 2015 at 10:57 pm

    Hey! I don’t know if you’ll see this since you posted this recipe a while ago, but I’m going to comment anyway! 
    For some reason my muffins are a bright purpley-blue color with white splotches. I haven’t tasted them yet, but they look unappetizing. They don’t look anything like your pictures. Do you have any idea where I may have gone wrong? 


  15. #
    Jadeposted September 2, 2015 at 8:40 pm

    Sally, I’m so happy with this recipe, it has turned out beautifully. It is also my dinner. My hands are tied, I have no choice but to make several more batches to share, ASAP. This batch stays in my house! Thank you!
    (Made in a silicone 6 muffin pan in a toaster oven with a buttermilk substitute)
    Zero problems, zero complaints! 


    • Sallyreplied on September 3rd, 2015 at 8:28 am

      a tasty dinner indeed! 😉


  16. #
    Carolposted October 3, 2015 at 12:33 pm

    I used this recipe to make lemon blueberry muffins with a lemon glaze – AMAZING! 


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