Sparkling Jumbo Blueberry Muffins.

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

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

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.

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

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.  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.

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

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.

Whisk the dry ingredients together lightly for about 20 seconds.  You are looking for even disbursement of the salt and leavener amongst the flour.

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

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

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.

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

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 lil’ 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.

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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 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)


  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.



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


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


Also tasting like quickbread are my Chocolate Glazed Banana Bread Muffins.  I use melted coconut oil as a healthier alternative to butter or canola oil.   A mix of baking soda and baking powder give the muffins their lift.  Their texture is dense with all of the bananas, 2 eggs,whole wheat flour.

Chocolate Glazed Banana Bread Muffins


Chocolate Covered Strawberry Muffins call for 3 teaspoons (aka 1 Tablespoon) of baking powder.  They have beautifully risen tops and a light texture due to the sour cream in the batter.  They are very soft and fluffy with a gorgeous and necessary chocolate drizzle on top. I love this recipe!

Chocolate Covered Strawberry Muffins





213 Responses to “Sparkling Jumbo Blueberry Muffins.”

  1. #
    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!


  2. #
    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!


    • 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.


  3. #
    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!


  4. #
    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!



  5. #
    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?


    • 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.


  6. #
    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!


  7. #
    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.


  8. #
    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.


  9. #
    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. ;)


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