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.

PrintPrint SaveSave

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.

Ingredients:

  • 3 cups 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 granulated sugar
  • 1 cup milk*
  • 1/2 cup canola oil (or vegetable or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 and 1/2 cups fresh or frozen blueberries
  • coarse sugar for sprinkling (optional)

Directions:

  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 disburse 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.

*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.

Apple-Pie-Muffins

 

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

 

 

   

248 Responses to “Sparkling Jumbo Blueberry Muffins.”

  1. #
    121
    Bixieposted February 22, 2014 at 9:10 am

    I made these muffins today, and they are delicious – actually every recipe that I’ve made from your site has been delish! Two of the four members of my family can’t have milk chocolate :-( and so I added white chocolate to these muffins, mmmm!! Thanks Sally!

    Reply

  2. #
    122
    steph gasposted February 24, 2014 at 12:46 pm

    these. are. delicious. i sometimes split the dough in half and add blueberries for my husband and chocolate chips for me! i love the sweet touch of cinnamon flavor that seems to come through. i use white whole wheat ap flour and coconut oil. i’m thinking of adapting these for a coffee-chocolate mash up – i’ll link back to this post on my blog if/when i do :D thanks again sally!

    Reply

    • Sallyreplied on February 24th, 2014 at 1:50 pm

      I’m so happy these muffins are a hit for you and your husband! Great idea to split the batter up and bake some with 1 add-in and the rest with another! I have to do that next time.

      Reply

  3. #
    123
    Christineposted March 5, 2014 at 3:21 pm

    The hot oven in the beginning is the secret! They are still in there so I can’t say if they are good but visually, they are what I have been missing. I haven’t found a “go to ” muffin recipe yet. This looks so promising! Thankyou!

    Reply

  4. #
    124
    Krista@bakingNBlogginposted March 16, 2014 at 9:10 am

    I think what some people forget is that while when we are cooking.. we can add, subtract, not measure accurately, etc. However, baking is pretty much science based…. if the ingredients we use aren’t measured correctly it can effect the texture rise and unfortunately fall of a baked product. ( baker and science teacher).

    Happy Baking everyone!

    Krista

    Reply

  5. #
    125
    Graceposted March 20, 2014 at 10:09 pm

    Hi Sally! Your recipe looks amazing and I’m so excited to try it this weekend :)

    I’m a complete baking novice and hope you can clarify. You said to bake at 425 first for 5 minutes and then lower to 375 for the remaining time. Do I have to let the oven preheat again to the lower temperature or can I just turn it down immediately from 425 to 375 w/ the muffins still in the oven – and let it cook for the remaining time?

    Also, will the recipe work with lactose free milk, lactaid, perhaps? Would you recommend a milk that isn’t fat free in that case?

    Reply

    • Sallyreplied on March 21st, 2014 at 10:33 am

      Great question, Grace! It’s 425F for 5 minutes. Keep the muffins in the oven and lower the temperature to 375F. Then bake at 375F for the remaining time. I don’t recommend a fat free milk. For the best, richest taste – you’ll want a little extra fat in the milk. Non-dairy milk is just fine.

      Reply

  6. #
    126
    Maya Farrposted March 22, 2014 at 12:37 pm

    This recipe was awesome! I used some Swedish pearl sugar and it it so pretty! We couldn’t stop eating the batter, let alone the muffins themselves! We added some lemon juice and walnuts and they turned out amazingly! Thank you so much for this fantastic recipe!

    Reply

  7. #
    127
    Daisyposted March 29, 2014 at 12:40 am

    Have to admit I messed with perfection. I have made these following the directions to a T. I am not a big vanilla person with my blueberry muffins. So, I used lemon juice and some lemon zest. I also added some banana just trying to get the boys their fruit lol. They are very yummy muffins and took well to my changes.

    Reply

  8. #
    128
    Irene Andersonposted April 1, 2014 at 10:48 am

    For years I have tried to get the look of bakery muffins. I suceeded when I found a Crown Muffin Pan.

    Reply

  9. #
    129
    Taylorposted April 20, 2014 at 3:27 am

    Hi Sally! I have been searching everywhere for a apple cinnamon muffin recipe! I even tried to make one myself but the cinnamon just didn’t pop out with the tangy apple in the muffin. I know you can do it so can you please try? I would really appreciate it. ;)

    Reply

  10. #
    130
    Krithikaposted May 5, 2014 at 11:18 am

    Hi Sally!

    I tried out this recipe yesterday and it was the best Monday morning breakfast ever! Not too bland, not too sweet, with the right amount of purple from the blueberries!
    I halved the recipe and got three GIANT muffins and one medium one. I had a moment of panic when the centers seemed to be sinking but at the end all the muffins had the lovely dome top you’ve shown here! This recipe is definitely going into my permanent collection! Thank you so much!

    Krithika

    Reply

  11. #
    131
    Trixie in CTposted May 5, 2014 at 1:12 pm

    Hey there Sally!

    I made these muffins this morning and they are FABULOUS!

    I had a bunch of blueberries and made a batch yesterday, using a recipe I’ve relied on for 20-plus years and they came out fine, as always, but the texture has always bothered me (very thin, almost airy, hard to explain)….so today I thought “What’s up Sally’s sleeve WRT to Blueberry Muffins?”. The end result is just PERFECT in taste and texture – there’s enough “bite” if that makes sense. Another winner!

    One question: I have some store-bought granola and would like to make a muffin using it – should I substitute one cup of the flour with the granola or simply add granola to this existing recipe. I’d also throw in some dried cranberries for color.

    Thanks again for all our great recipes!!!

    Reply

    • Trixie in CTreplied on May 5th, 2014 at 1:45 pm

      I meant, all YOUR great recipes! Oy vey!

      Reply

    • Sallyreplied on May 5th, 2014 at 3:00 pm

      Hey Trixie! How about topping the muffins with the granola? I’ve done that before. I wouldn’t replace any flour with it. Simply spoon the batter into the muffin cups and top with the granola. Then bake!

      Reply

      • Trixie in CTreplied on May 6th, 2014 at 6:41 am

        Muchas Gracias Sally, and welcome back from Mexico!

  12. #
    132
    Chelseyposted May 6, 2014 at 2:59 pm

    Hi I was wondering if you could replace the baking powder with baking soda and if so, how much??!! Please and thank you

    Reply

    • Sallyreplied on May 6th, 2014 at 3:05 pm

      This recipe has been developed with baking powder and I haven’t tested it any other way, so I can’t give any substitution suggestions.

      Reply

  13. #
    133
    Kathleenposted May 6, 2014 at 11:00 pm

    Thank you! I’ve been looking for a recipe like this for a while now. I made a lemon poppy seed version of these and they were great! I used the basic batter without the cinnamon and added the zest and juice of a lemon (rubbed into the sugar until fragrant before adding the eggs) and 2 tbsp of poppy seeds (whisked in with dry ingredients). Turned out great!

    Reply

    • Theresa Nicholsonreplied on June 8th, 2014 at 10:58 am

      Oooohhhhh, that sounds amazing! I must try that next. Mmmmmm :)

      Reply

  14. #
    134
    Rosieposted May 18, 2014 at 12:09 pm

    Hey Sally!! This recipe is amazing, my Mom made them today and they taste wonderful..as said by the lovely Mary Poppins, “Practically perfect in every way”

    Reply

    • Sallyreplied on May 18th, 2014 at 6:31 pm

      Thanks Rosie – this comment made me smile. Love mary poppins :)

      Reply

  15. #
    135
    Raina Bruggerposted May 20, 2014 at 12:25 pm

    I just made these blueberry muffins on the weekend and they were amazing! My husband couldn’t get enough of them! We had a house guest as well and he loved them too! I used coconut oil instead of canola oil and it added a little bit of extra yummy flavour! This was my first time making blueberry muffins, and they turned out perfect! Thanks so much for the recipe!

    Reply

  16. #
    136
    Josieposted May 22, 2014 at 7:50 pm

    SUPER YUMMY!! just the batter alone was finger licking good! This recipe is a keeper, I’m pinning it!! thanks so much!

    Reply

  17. #
    137
    Raganposted May 30, 2014 at 5:45 am

    I made these yesterday and they came out much better than I expected. As a bonus, they kind of went slightly sticky on top and held together really well on the second day just like a cafe muffin! Love this recipe! Thanks so much! I can’t wait to make a chocolate chip version <3

    Reply

  18. #
    138
    Lindaposted June 2, 2014 at 11:31 pm

    DELICIOUS! I received a gift of freshly picked blueberries today and wanted to do something yummy with them right away. I stumbled upon your blueberry muffin recipe (thank you, Google) and based on the rave reviews, gave your recipe a try. Had only 1 cup of blueberries so I added a half cup of chopped pecans. Took a few photos and will be posting those plus a glowing review to my blog . . plus credit to you and your blog, of course. Thank YOU! :)

    Reply

    • Sallyreplied on June 3rd, 2014 at 8:26 am

      Sounds great Linda, so happy you enjoyed these muffins!

      Reply

  19. #
    139
    Theresa Nicholsonposted June 8, 2014 at 10:55 am

    Yum! I just made these for Sunday morning breakfast and they came out perfectly! I’ve been looking for a great blueberry muffin recipe and I am happy to say that I’ve finally found it here! Thank you so much for sharing! Made your chocolate chip cookie recipe last week too and it was delicious. Thanks!

    Reply

  20. #
    140
    Rachelposted June 8, 2014 at 11:31 am

    Hi, These look so yummy! I ve been wanting to make big beautiful bakery style muffins forever it’s seems like and it never occurred to me that perhaps there is a muffin pan other than the standard sized muffin tin or mini-muffin tins. Forgive me for my ignorance but when you say a 6 cup muffin pan, are you talking about a pan with 6 standard size muffin holes and then you overfill for the bakery style tops or is there a pan that actually has larger holes for bigger muffins? Thanks for the clarification, I’m anxious to get my muffins looking better than sad little deflated messes I’ve made in the past.

    Reply

  21. #
    141
    Stephanieposted June 10, 2014 at 2:25 pm

    I made these muffins today with my little ones and I think something went wrong? They weren’t moist on the top. They were almost crunchy like the top of a biscuit. Any idea on what went wrong? I didn’t miss any steps or ingredients.

    Reply

    • Sallyreplied on June 10th, 2014 at 4:58 pm

      Perhaps you overbaked them? Try baking on one of the lower oven racks to prevent the tops from becoming dry and overcooked.

      Reply

      • Stephaniereplied on June 10th, 2014 at 8:03 pm

        Who knows! I did use cox it oil instead of vegetable ouo so that might have had something to do with it too. None the less they were super tasty!! Thanks for the recipe!

      • Stephaniereplied on June 10th, 2014 at 8:04 pm

        Coconut oil **

  22. #
    142
    Faithposted June 15, 2014 at 10:00 am

    I made these this morning and they came out perfectly! They were delicious! Thank you for sharing!

    Reply

  23. #
    143
    Vanessaposted June 16, 2014 at 3:21 pm

    Oh my goodness…these are seriously the best muffins I’ve ever made!!! I’m glad you warned about the thick batter because I would have panicked and added more milk otherwise. It’s some seriously thick batter! I’ve made these twice now…the second time I used coconut oil instead of olive oil and they came out even more moist and delicious! I also added some lemon chocolate chips the second time and it added a little bit of delicious zing! Such a great recipe:)

    Reply

  24. #
    144
    Margaretposted June 18, 2014 at 1:42 pm

    Made ‘em, tried ‘em, loved ‘em!!:)) Thanks for the great recipe.

    Reply

  25. #
    145
    Eveposted June 29, 2014 at 3:53 pm

    In your post you mention a master batter. Is this the recipe for the blueberry muffins – with blueberries being the variable? I love your blueberry muffins and sometimes add in semi sweet chocolate chunks if I have it around. A coworker wants to try cranberries and white chocolate (based on her favorite cookie). I’m wondering if this recipe would work?

    Reply

    • Sallyreplied on June 30th, 2014 at 12:52 pm

      Hi Eve! Yep, blueberries are the only variable. A cranberry and white chocolate version would be delicious!

      Reply

  26. #
    146
    Lisaposted July 13, 2014 at 3:36 am

    Hi I made these muffins today and they are lovely but I doubled the mix to make 12 and the batter was very lumpy so the tops of the muffins were also lumpy. Do you think I should have mixed the batter more as I was concerned about over mixing?

    Reply

    • Sallyreplied on July 13th, 2014 at 7:01 pm

      Hi Lisa- I would simply make two batches. The batter is SO thick and large, even with just 1 batch. I find it hard to work with once doubled. So two separate batches is easier to mix and handle.

      Reply

  27. #
    147
    Tashaposted July 13, 2014 at 12:36 pm

    I have made these and they are amazing. I know you said they are not ‘healthy’ muffins but any idea on the calorie content?

    Reply

    • Sallyreplied on July 13th, 2014 at 6:53 pm

      I don’t know, sorry!

      Reply

  28. #
    148
    LeVinciaposted July 18, 2014 at 3:29 pm

    These turned out so great, I had two! I subbed for almond milk and olive oil and they were crispy on top and moist and yummy in the middle. I think I can credit that to the hot oven in the beginning! So delicious! I will definitely make these again!

    Reply

  29. #
    149
    Selenaposted July 19, 2014 at 8:27 pm

    I’ve had this recipe pinned for a long time and since today was cool I decided to try them out. They turned out gorgeous and delicious! I didn’t have enough milk to make a buttermilk sub., so I used a bit of vanilla Greek yogurt thinned out with milk. Delish! Next time I’ll use more coarse sugar to really make the crown sparkle. Thanks Sally!

    Reply

  30. #
    150
    Ameliaposted July 21, 2014 at 2:59 am

    My Goodness these are wonderful! I have never ever made such perfectly domed muffins before. Every other muffin I’ve baked has been so flat it looked like an attractive bar stool for a troll. They actually look like muffins. My mother even gave me a look of slight disbelief when I presented them to her. As well they didn’t flow over so they were easiest muffins to get out of the tin. I did mixed berries with choc chips. They look, smell and taste delicious. Oh, and they are SO much bigger (seriously, the batter quantity is the same as every other batch of muffins I’ve done?!). I am one happy little baker.

    Reply

Leave a Comment