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

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 (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 (150g) 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 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.

Recipe 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.

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© 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

 

 

412 comments

  1. 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. 

  2. 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. 🙂

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

  4. 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? 

    • Just a thought,  maybe you mixed the blueberries in too much?   It you just put them in the mixture at the last minutes and stir in so they don’t break up, this may help…….

      • Same thing happened with mine. If using frozen berries, you must toss them in flour before incorporating to avoid transfer of the blue colour. Totally forgot this and ended up with blue (but still delicious) muffins. Nobody cared!

  5. 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! 

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

  7. I have to say this is the best recipe for muffins I’ve ever tried and I also used to make cakes it’s wonderful. Thank you soo much. Your website is like a treasure chest ;-).

  8. first time ever making muffins and after trawling the Internet for something simple , I came across this one. WOW,so easy to make and they taste wonderful. I tested them out on some work colleagues and they all agreed. I’m certaintly going to use this as my go to recipe in future. Thank you. 

  9. Disappointed, I followed the directions but they came out very dry.

  10. Has anyone tried sustituting gluten free flour… going to try making them now. I buy a gf blend at costco and works with some recipes. 

  11. There is an error in this recipe. 1&1/2 cups of blueberries weighs approximately 150 grams not 270g.  If you use the full weight listed you use a little over two and a half cups of berries.  Which number is correct, the weight or the cup measure?

  12. These were AMAZING!!!! I doubled the recipe and it made 16 large muffins for a big family breakfast. Thank you!

  13. Made these today and they were a great success! Delicious, thanks Sally

  14. Do you use liners in the muffin tins? 
    If not do you spray the empty tins at all before pouring in the batter? 
    Thanks!

    • I just made mine without liners and I sprayed the tin before I put the batter in. They stuck just a little bit but not too much and they still look delicious!

  15. These are the best muffins I’ve ever had!!!! I ALWAYS wondered how to get that bakery style muffin top and I was so excited when I peaked through the oven window and saw big beautiful muffin tops!!! I doubled the recipe to make 12 jumbo muffins and instead of 2 cups of milk I used 1 1/2 cups of milk and 1/2 cup of heavy cream to give it a more thick (but fluffy!) texture  and rich flavor which I prefer in my muffins instead of an airy cake-like texture. For the people who had issues with dry muffins it could be that your house is very dry. Try increasing the amount of oil/milk if you make these in the winter/have a dry house. 
    Thank you so much for this amazing recipe!! 

  16. I love this site and use the recipes successfully all the time. It’s truly my go to site. And will stay thst way!
    This one just didn’t come out great in my opinion. I followed the recipe exactly, but I feel they taste a little acidic and the batter itself is good, but lacking some flavor and moisture. 
    The cook time was off for me too. I did the 5 mins higher, then lowered it as stated. My timer had 7 minutes left and I took them out because my tops were brown and they were set. 
    Either way, my son and hubby ate them, so all is good! I just hate when everyone else has rave reviews and mine fails.

  17. Have been looking for a recipe for large blueberry muffins for two months.  Never thought of looking online!!  You have answers most of my questions, and I am looking forward to baking my first large muffins with your recipe and very helpful hints!!!  Thank you soooo much.

  18. I made muffins for the very first time the other day, and made choc chic ones using your recipe for my work colleagues, sufficed to say, they went down a storm, and they had the perfect muffin-top!!! In the oven right now I have blueberry muffins, and they too are rising a treat…. Very pleased with myself. I had to go especially to the shop and buy American cups, as I am in England, but it was very well worth it!!!! Thank you for your wonderful blog xxxxx

  19. This is the best muffin recipe in the world
     It’s consistently perfect. I’ve used it in so many ways. Thank you! My local bakery will miss me lol.

  20. This is the easiest recipe for such moist delicious muffins. I wonder if I could make them sweeter? If I added more sugar what would need to added to offset the extra dry ingredient? Thank you so much

  21. This is the best muffin recipe ever!  It is absolute perfection!!!  The berries didn’t sink or burst. And what I love most is the crunch from the sanding sugar into the oh so moist and tender cake of the muffin. Yummy, yummy, yummy!!! I feel like I need to slap someone but I’m home alone.  LOL!

  22. My family loves blueberry muffins but I have never found a recipe I like. I have tried dozens. But I have found a keeper in this recipe! I love it. THANKS so much! 

  23. Hi Sally! I followed the directions to a T but I found the muffins to be extremely dry, they crumbled so easily and felt like a corn bread texture

  24. Sally–I’ve made your sky high apple pie and skinny double chocolate chip muffins, as I found your website a few weeks ago when I googled apple muffins.  They were so delicious, and loved by my teenage kids.  In this day of trying to give healthy foods to our kids, it’s so nice to be able to find your recipes which satisfy the sweet tooth without added sugars, fats, calories. I also appreciate you substitution suggestions; they’re most helpful.  Thank you, thank you!  Last night I made your jumbo blueberry muffin recipe, followed recipe precisely, gently mixing, spooning flour, sugar, etc., baked as regular size muffins, for total 18 mins; and they’re a bit dry, a bit “crumblier” than the others.. They almost put me in mind of more of a scone texture. Your thoughts? Also, could the baking powder be reduced in the sky high recipes (probably sacrificing the rise), as I taste a residual BP flavor. I know others don’t, but just thought I’d ask. 

  25. These muffins turn out great! I just love reading this blog because it is factual. I learned a lot about baking! Thankssss so much! ❤️❤️❤️

  26. These are good!  I was looking for a recipe that used melted butter and stumbled upon this one (yes, I know it uses oil), so I used 1/2 oil and 1/2 melted butter.  I followed the recipe exactly otherwise, using bob’s red mill fine pastry flour.   They did seem *a little* dryish, but I am wondering if that is because I used 1/2 butter?  I measured everything else by weight.  I also used whole buttermilk.  I would definitely try these again and go with the whole fat amount in oil rather than 1/2 melted butter to see the difference.  They were really easy.  I also made the regular sized muffins and it made 15.  

  27. these muffins were BOSS!!! totally made the hubby happy, they are like the ones he used to get at a bakery in western ny! making him chocolate chip ones tomorrow-you rock! i may or may not be having my second one right now….keep up the awesome work!! 

  28.  They baked in 20 minutes instead of 25 so be sure to check that when you’re baking. I thought they were a little salty so I would cut down on that also, otherwise perfect .

  29. My muffins rose up so high that they blended into each other, forming a sort of muffin monster in the middle of the pan. I substituted applesauce for the oil. I do this all of the time, but it certainly didn’t work with this recipe. Pretty bummed. 

  30. I don’t normally leave comments on blogs, but I have to today to tell you how much I love your website.  My muffins have never looked and tasted so good. Thank you so much for sharing these with us

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